ABSTRACT

This research work was carried out to examine the physicochemical and phytochemical constituents of honey and Shea butter samples respectively and their antibacterial effect on Staphylococcus aureus and Klebsiella pneumoniae. The physicochemical screening of honey showed that the honey samples used have low water activity, low moisture content, low pH value below 4.0 and Ash while the phytochemical analysis of Shea butter revealed the presence of Saponnins, Tannins, Alkaloids, Steroid and Phenol. The organisms Staphylococcus aureus and Klebsiella pneumoniae were isolated and identified by standard microbiological procedures. The antibacterial screening protocol was carried out by disc diffusion method. The result obtained showed that the honey alone was able to give an inhibition zone that is up to 29mm and the Shea butter gave up to 26mm. The synergistic effect of honey and Shea butter showed higher inhibitory effect of 42mm at 100% concentration. The standard antibiotics; Ciprofloxacin and Streptomycin had the highest mean of 36mm. The synergism is hereby recommended for its high antibacterial properties for therapeutic purposes and can be used as an alternative medicine against Staphylococcus aureus and Klebsiella pneumoniae infections. It may be even more conventional to use this natural means as it has very low antibiotic resistance compared to synthetic antibiotic.