Studies on the germination, chemical composition and antimicrobial properties of Cucumis metuliferus were investigated. Soaking and temperature regimes showed a significant (P<0.05) effect on the germination of C. metuliferus seeds. The cumulative germination percentage was comparatively higher in the control with 96.66%, while seeds soaked for 12 and 36 hours had 93.34 and 83.31% respectively. Temperature regimes and period of exposure affected germination and seeds exposed to 600C for 30 minutes had 90% germination while, seeds exposed to 1200C for 60 minutes had 60% germination. Phytochemical screening revealed the presence of alkaloids, flavonoids, triterpenoid, saponins, steroids, volatile oils, total glycosides, cardiac glycosides and saponin glycosides. Proximate and mineral analysis of both leaves and fruits revealed that it contain substantial amount of nutrients evaluated. The antimicrobial properties of C. metuliferus fruits were investigated using acetone, methanol and water extracts against nine organisms (four bacteria species: Escherichia coli, Bacillus subtilis, Pseudomonas aureus and P. aeruginosa and five fungal species: Aspergillus niger, A. flavus, Fusarium solani, Trichophyton mentagrophyte and Microsporum canis). The extract has no bactericidal effect on the species tested but showed significant effect on the fungal species tested except A. niger at 5 mg ml-1. The results of this study indicates that soaking promotes early seed germination which could reduce the risk of attack by soil microbes or lack of sufficient moisture and C. metuliferus contain nutrient and substantial amount of secondary metabolite which reinforced its use as vegetable and in medicine.
