NUTRITIONAL PROFILE AND ANTIMICROBIAL SPECTRUM OF THE SPICE AFRAMOMUM-DANIELLI K SCHUM

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.