Abstract

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The phytochemical and antimicrobial effect of cornstarch extracts was investigated. Corn starch of yellow and white corn variety were extracted successively with ethanol, methanol and distilled water. These crude extracts were assessed for antimicrobial activities against Escherichia coli and Salmonella typhi. Escherichia coli were sensitive to the methanolic and ethanolic extracts of white corn starch with zones of inhibition of 22mm and 20mm respectively. Escherichia coli was also sensitive to ethanolic extract of yellow corn starch with a zone of inhibition of 22mm. Salmonella typhi was also sensitive to ethanolic and methanolic extracts of white maize starch with zones of inhibition of 20mm and 21mm respectively. The minimum inhibitory concentration of extracts of various corn varieties on E. coli and Salmonella typhi were investigated. The minimum inhibitory concentration of ethanolic (1.56mg/ml) and methanolic extract (0.78mg/ml) of white maize starch had zones of 17mm and 19mm on Escherichia coli respectively. The minimum inhibitory concentration of ethanol and methanol extract of white corn starch on Salmonella typhi where found to possess zones of inhibition 17mm and 18mm respectively, while the minimum inhibitory concentration of ethanolic extract (0.78mg/ml) of yellow corn starch on Escherichia coli had zones of inhibition of 18mm. Phytochemical screening of both varieties of cornstarch revealed the presence of alkaloid, tannin, saponins and terpenoids. Sensitivity testing of the phytochemicals present revealed that tannins had zone of inhibition on the test organisms (Salmonella typhi and Escherichia coli (23.20mm and 25mm) respectively, while the other phytochemicals had no zones of inhibition.

Keywords: Antimicrobial, Corn starch, Escherichia coli, Phytochemical, Salmonella typhi.