During my undergraduate project I worked on the biological control of seed borne fungi pathogens associated with African yam bean (AYB). African yam bean (Sphenostylis stenocarpa Ex. A. Rich Harms) is an under-utilized food legume crop in the tropics that is not as popular as other major food legumes. The biological control of major seed borne fungal pathogens of African yam bean used in order to eliminate or reduce the incidence of harmful effects of certain seed borne fungal plant pathogens uses plant extracts namely; ginger, garlic and mango ginger. These have been compared to a named bio-fungicide. Of all the treatments suing garlic exhibited the highest inhibitory effect in controlling the fungal pathogens at (100g of the garlic /100ml of sterilized distilled water) invivo and invitro.
Using plant extract to control plant pathogens would reduce the amount of money spent on chemicals and increase the palatability of the vegetables, reduce death of plants from pathogens and consumer poisoning through food contamination caused by the use of chemicals which are detrimental to human health.
I would love to use Neem leaf tree, garlic and ginger in the control of fungi in/on the seeds and fruits of edible vegetables using both ethanol and water extracts at (1:1w/v, 1:2w/v, 1:3w/v, 1;4w/v,1;5w/v) for both extracts following Koch postulate of disease formation.
The experiment would be carried out in an aseptic environment, using sodium hypochlorite to surface sterilize the vegetables and using potato dextrose agar to isolate only the fungi present in/on the vegetables after a day of storage and 10 days of storage (rotten).
The biological control would be carried out invitro on 7 day old pure culture fungus, using 5mm cork borer, The inhibition of the effectiveness of the extract would be measured using a measuring tape from the 7th to the 14th day of invitro control of the organism. The one with the highest inhibition would then be the most preferred.
The beneficiaries of this innovation would be farmers, the general public and producer of products using vegetables as raw material. According to my undergraduate project, 75% success was attained using garlic and ginger, so using the same extract in a well structured and aseptic environment for the extraction should result in 100% success.
The innovation would be a life changing success to the general public by:
- generating employment for the extraction process,
- increasing knowledge for the beneficiaries,
- safety of food and lives, and
- increased food security just to mention but a few.
My motivation is to expand my knowledge in my field of study with different areas of professional specialization, to improve my relative standing in a competitive field, and also challenge the job market.
Christiana Adeola Adesina, Nigeria