Go. Adegoke et Bj. Skura, NUTRITIONAL PROFILE AND ANTIMICROBIAL SPECTRUM OF THE SPICE AFRAMOMUM-DANIELLI K SCHUM, Plant foods for human nutrition, 45(2), 1994, pp. 175-182
The spice, Aframomum danielli, on a wet weight basis with a moisture c
ontent of 10.5%, protein content of 8.2% (dry matter basis) and calori
c value of 469.7 kcal/100g, contains in varying amounts, minerals like
calcium, magnesium, sodium, manganese, phosphorus, zinc and copper. A
mino acids found in varying concentrations in A. danielli include L-Th
reonine, L-Serine, L-Valine, L-Proline, L-Glutamic acid, glycine, L-Le
ucine and L-Lysine. Using minimum inhibition zone of 20-22 mm in diame
ter, A. danielli inhibited the growth of Salmonella enteriditis, Psudo
monas fragi, Pseudomonas fluorescens, Proteus vulgaris, Streptococcus
pyogenes, Staphylococcus aureus, Aspergillus flavus, A. parasiticus, A
. ochraceus and A. niger. The minimum concentration (MIC) determined f
or Klebsiella pneumoniae and Pseudomonas aeruginosa was 1 in 320 whils
t the MIC for S. aureus was 1 in 8,000.