Antibacterial activity of aqueous extract of jackfruit seed flour, soybean flour and their blended flour against pathogenic bacteria

Antibacterial activity of aqueous extracts of jackfruit seed, soybean and their blend was assessed against certain gram negative and positive bacterial stains, using agar well diffusion method. The results suggest that the aqueous extracts of jackfruit seed, soybean and their blend [jackfruit (70): soybean (30)] showed significant activity against the bacterial strains. The extract of the blend showed highest zones of inhibition, from 13 mm to 18.5 mm when compared to the standard, tetracycline (18 mm-21 mm). The activity index of the aqueous extract of blend was higher against E. coli followed by B. subtilis, S. aureus and P. aeruginosa when compared to the extracts of jackfruit seed and soybean. The minimum inhibitory concentration (MIC) value for all the three extracts ranged between 0.16 to 2.6 mg mL"¹. Extracts of jackfruit seed and the blend showed lowest MIC value when compared to soy extract. From the screening experiment, blended flour extract showed notable antibacterial activity