Nutritional profile and antimicrobial spectrum of the spiceAframomum danielli K. Schum

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Abstract
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 inA. 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 ofSalmonella enteriditis, Psudomonas fragi, Pseudomonas fluorescens, Proteus vulgaris, Streptococcus pyogenes, Staphylococcus aureus, Aspergillus flavus, A. parasiticus, A. ochraceus andA. niger. The minimum concentration (MIC) determined forKlebsiella pneumoniae andPseudomonas aeruginosa was 1 in 320 whilst the MIC forS. aureus was 1 in 8,000.