PHYTOCHEMICAL SCREENING AND STUDY OF ANTIBACTERIAL ACTIVITY OF ROASTED AND UNROASTED SOAKED WHITE LUPINUS ALBUS SEED GROWS IN AWI ZONE, ETHIOPIA

Roasted soaked white Lupin albus L. seeds are popularly edible in Ethiopia. White Lupinis one of a garden plant cultivated by farmers in Western part of Ethiopia, west Gojam, Awi zone and traditionally used as snack food and for the treatment of hypertension. The current study aimed to evaluate phytochemical constituents and antibacterial properties of the Ethiopian lupin seeds i.e in case of roasted and unroasted soaked white Lupinusalbus L. seed which grows in Ethiopia, 452km from Addis Ababa to north direction. The study was performed by purchased white Lupines albus seed samples which cultivated in, Awi Zone area, west Gojam, Ethiopia farmers and determined constituents of Phytochemicals (chemical compounds) and biological activities by extraction of roasted and unroasted soaked white lupinusalbus L. seed.The study revealed that the methanolic extract of roasted lupin seeds have no significant antimicrobial activity against Gram-negative bacteria(E.coli)and Gram positive bacteria (Staphylococcus aureus and Enterococcus faecalis). But methanolic crud extract and solvent fractionated of unroasted lupin seeds have significant antimicrobial activity against Gram positive bacteria (Staphylococcus aureus and Enterococcus faecalis but notGram-negative bacteria (E.coli). The Phytochemical analysis ofunroasted lupinseedshowed a presence of some bioactive secondary compounds such asflavonoids, terpenes, antraquinons, alkaloids, tannins, phenols and saponinsand roasted lupin seedshowed a presence ofterpenes, tannins, phenols and saponins. Therefore, unroasted lupin seeds could be a good source for secondary bioactive compounds and antibiotic agents for medical applications.