Category: Environmental/Soil/Agricultural/Plant Microbiology

Agricultural microbiology: the study of agriculturally relevant microorganisms. This field can be further classified into the following:
Plant microbiology and Plant pathology: The study of the interactions between microorganisms and plants and plant pathogens.
Soil microbiology: the study of those microorganisms that are found in soil.
Environmental microbiology: the study of the function and diversity of microbes in their natural environments. This involves the characterization of key bacterial habitats such as the rhizosphere and phyllosphere, soil and groundwater ecosystems, open oceans or extreme environments (extremophiles). This field includes other branches of microbiology such as:

Intraspecific Crosses in Tomato for Improvement of Fruit Quality: A Strategy for Enhanced Food Security

red tomatoes on board

Tomato (Solanum lycopersicon L.) is one of the most widely cultivated vegetable crops in Africa and all over the world. World tomato production in 2001 was about 103 million tons of fresh fruits on an estimated 3.9 million hectares of land. Hence, is ranked at the top of all fruits and vegetables as a source of vitamins and minerals in the U.S. It plays a major role in human nutrition, as an excellent source of phosphorus, iron, and vitamins A, B and C.

Alkaloids: Their Importance in Nature and for Human Life

Alkaloids are a huge group of naturally occurring organic compounds which contain a nitrogen atom or atoms (amino or amido in some cases) in their structures. They show strong biological effects on animal and human organisms in very small doses, and are present not only in in food and drinks but also as drugs where they show anti-inflammatory, anticancer, analgesics, local anesthetic and pain relief, neuropharmacologic, antimicrobial, antifungal, and many other activities.

Genetic variation & tolerance indices interactions among wheat accessions under drought

field of plants

by Victor Olugbenga Olumekun, Abiola Toyin Ajayi and Oluwasegun Victor Ibidapo

In recent times, wheat has gained more acceptance and utilisation over the traditional staples such as tubers and other cereals in Africa as a consequence of increased demand for dietary enhancement due to urbanisation and increased population in regions where staple was predominantly known to come from maize.

Crossability and inheritance of seed coat colour in cowpea at F1 generation

assorted beans placed in rows on white fabric

by Abiola Toyin Ajayi

Cowpea (Vigna unguiculata L. Walp) is a crop of significant importance in Africa; it serves as a source of proteins in the tropical and subtropical countries, where Nigeria is ranked the highest in terms of production. It is a source of income for the people of Africa where it is widely cultivated for different purposes. Despite the good attributes of cowpea, one of the major constraints hampering its productivity in Nigeria is drought.

Our Activities

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Our Projects (1) – Phytopharmacology

Our Projects (2) – Food Enhancement

Our Projects (3): Crop Improvement

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Project (4): Disease Investigation and Management

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