Nutritional profile and antimicrobial spectrum of the spice Aframomum danielli K. Schum.
The spice, Aframomum danielli, on a wet weight basis with a moisture content of 10.5%, protein content of 8.2% (dry matter basis) and caloric value of 469.7 kcal/100 g, contains in varying amounts, minerals like calcium, magnesium, sodium, manganese, phosphorus, zinc and copper. Amino acids found in varying concentrations in A. danielli include L-Threonine, L-Serine, L-Valine, L-Proline, L-Glutamic acid, glycine, L-Leucine and L-Lysine. Using minimum inhibition zone of 20-22 mm in diameter, A. danielli inhibited the growth of Salmonella enteriditis, Psudomonas fragi, Pseudomonas fluorescens, Proteus vulgaris, Streptococcus pyogenes, Staphylococcus aureus, Aspergillus flavus, A. parasiticus, A. ochraceus and A. niger. The minimum concentration (MIC) determined for Klebsiella pneumoniae and Pseudomonas aeruginosa was 1 in 320 whilst the MIC for S. aureus was 1 in 8,000.
Adegoke
G O
GO
Department of Food Science, University of British Columbia, Vancouver.
Skura
B J
BJ
D000596:Amino Acids / Q000032:analysis; D000900:Anti-Bacterial Agents; D000890:Anti-Infective Agents / Q000494:pharmacology*; D001230:Aspergillus / Q000187:drug effects; D001419:Bacteria / Q000187:drug effects*; D007711:Klebsiella pneumoniae / Q000187:drug effects; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D011514:Proteus vulgaris / Q000187:drug effects; D011549:Pseudomonas / Q000187:drug effects; D012475:Salmonella / Q000187:drug effects; D017365:Spices / Q000032:analysis; D013211:Staphylococcus aureus / Q000187:drug effects; D013297:Streptococcus pyogenes / Q000187:drug effects
D000596:Amino Acids; D000900:Anti-Bacterial Agents; D000890:Anti-Infective Agents; D008903:Minerals