This work focused on the ability of six indigenous microorganisms (Arthrobacter nicotiniae, Bacillus substilis, Klebsiella pneumoniae, Proteus mirabilis, Trichophyton interdigtae and Onychocola canadensis) isolated from contaminated agricultural soil obtained from Ishiagu forest in Ebonyi State, Nigeria for the removal of lead (Pb) ion from the soil. The weights of organisms, nutrient dosage, temperature, pH and stirring frequency were optimized for the removal of the metal ion from the soil. The data revealed that Bacillus subtilis, Klebsiella pneumoniae and Arthrobacter nocotiniae were found to reduce the metal concentration below recommended standard at time 14 days with respective efficiencies of 58.25 %, 60.64 % and 60.80 % at the 14 days; and 78.25 %, 76.19 % and 79.78 % at time 35 days; while Proteus mirabilis, Onychocola canadensis and Trichophyton interdigtae were found to reduce the metal concentration at time 21 days with respective efficiencies of 51.74 %, 44.65 % and 48.08 % at time 21 days; and 59.67 %, 51.13 % and 55.27 % at time 35 days. The study showed that the organisms can be utilized to remove Pb ion from the contaminated soils. Arthrobacter nicotiniae showed the greatest removal capacity with time, followed by Bacillus substilis, and then Klebsiella pneumoniae; before Proteus mirabilis, Trichophyton interdigtae and Onychocola canadensis in that order.

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This study was carried out to ascertain the hygienic practices among tertiary institutions study and also to isolate and identify microbiota from their thereby conduct molecular screening of fingernails for potential pathogens. A total of 300 nail samples carefully aseptically collected from 30 consented individuals include artificial and natural fingernails from both male and female students of The Oke-Ogun Polytechnic, Saki. The students' consent were sought for and other ethical issues were complied with as stipulated by the Institutional Ethical Committee. The fingernails were swabbed with sterile swab sticks and thereafter inoculated on the surface of suitably prepared media plates and sub-cultured to obtain pure isolates. Morphological and biochemical tests were carried out on the isolates to confirm the isolates. All students were found to harbour diverse microbes on their undernails. The microorganisms isolated include: E.coli 16.6%, Staphylococcus aureus 22.2%, Streptococcus spp 13.88%, Bacillus spp 25%, members of the Acinetobacter 2.77%, Salmonella spp 13.88%, Fungi 5.55%. The suspected Fungi isolates were sent for sequencing for further identification and characterization. The highest prevalence was found to be more in females than in their male counterparts, which could be as a result of unhygienic practices especially nail-fixing related of artificial nails because those with artificial nails keep longer nails than keeping natural nails. This result further confirmed that fingernails are a possible reservoir of several microbes and could be implicated in the spread of more virulent microorganisms.

The effect of processing methods on the functional, pasting properties of flours and sensory evaluation of “amala” made from three different cultivars of yam were determined using standard analytical methods. The three cultivars of yam namely; Dioscorea caynensis “Amula and Lasinrin) and Dioscorea alata (Cote divoire) were processed using three different methods as following; (a) parboiling with steep water (omi-ogi) in aluminium pot and local clay pot (b) parboiling with clean water in aluminium pot and local clay pot (c) heating steep water omi -ogi and clean water separately at 60°C and blanching sliced yam with it in plastic bucket. The functional and sensory properties of the yam flour obtained from the three processing methods were determined using standard analytical method. Data collected were analyzed statistically to determine the Analysis of Variance (ANOVA) and the means. There were significant differences (P<0.05) in the result obtained. The bulk density, water absorption capacity, wettability, oil absorption capacity and swelling index of the yam flour ranged from 0.33±0.01 to 0.49±0.03g/ml, 7.50±0.44 to 0.50±0.44g/ml, 36.67±11.55 to 178.33±2.89secs, 1.47±0.23 to 7.40±1.06g/ml and 1.10±0.01 to 1.82±0.03g/g respectively. The peak viscosity, trough, breakdown, final viscosity, setback, peak time and pasting temperature of yam flour ranged from 1783.00±7.07 to 3682.00±2.83 cP, 1691.00±4.24 to 3533.50±3.54cP, 27.50±2.12 to 195.00±7.07cP, 2351.00±1.41 to 4332.50±3.54cP, 420.00±7.07 to 799.00±1.41cP, 7.03±0.04 to 5.10±0.14cP, 81.35±0.92 to 89.10±0.14cP respectively. The appearance, colour, taste, texture and overall acceptability of the “amala” ranged from 3.70±1.08 to 8.65±0.75, 3.70±1.03 to 8.60±0.82, 3.50±1.19 to 8.20±1.01, 3.35±1.04 to 8.50±0.95 and 3.35±0.75 to 8.60±0.75 respectively. The LLPSW (cultivar “Lasinrin” processed with local clay pot and steep water “omi-ogi”) had the highest water absorption capacity, LAPOW (cultivar “Amula” processed with aluminium pot and clean water) had the best overall acceptability. Water absorption capacity measures the extent of water retention in yam flour. It can be concluded that yam flour processed with LCPSW was the best flour from the above results on water absorption capacity.