Research Article DETERMINATION OF THE ANTIBACTERIAL EFFECTS OF PRUNUS AMYGDALINUS (ALMOND LEAF) AND OCIMUM GRATISSIMUM (BASIL LEAF) ON SELECTED BACTERIA

License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The antimicrobial effects of leaf extracts of Ocimumgratissimum and Prunusamygdalinuswere determined on Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Salmonella typhi using agar cup plate technique. The results showed that the selected organisms were susceptible to the plant extracts at concentrations of 500mg, 50mg and 5mg respectively with diameter zone of inhibition (DZI) of about 12.00± 2.00, 13.00 ± 2.00, 11.60±3.40, and 12.30±3.30. Phytochemical screening of the leaf extract of Ocimumgratissimum showed the presence of alkaloid, phenols, glycosides, saponin, steroids and triterpenes while the leaf extract of Prunusamygadalinus showed the presence of saponin, flavonoid and triterpenes. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) determined reveals MIC of 5mg and MBC of 50mg respectively. Ocimumgratissimum and Prunusamygdalinus extracts may be used t