Preparation of Plant Extract
Fresh leaves and stem bark of Tamarindus indica were rinsed thoroughly in
running tap water, chopped to tiny pieces and air dried at room temperature for a
period of 14 days; and subsequently pulverised with a mechanical grinder. The
flesh or pulp covering the seeds was also removed and dried as above.
Approximately 50.0 g of ground leaves, stem bark and fruit pulp were each
macerated in 200 mL of cold water and absolute ethanol (BDH) for a period of 24 h
at room temperature. The hot water extraction of each of the three plant parts was
as described by Okoli et al. [14]. Each preparation was filtered through a Whatman
No. 1 filter paper and filtrate evaporated to dryness in a steady air current after
which all extracts were stored in a sterile container and stored at room temperature.