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

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 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.

Potential of Aframomum danielli spice powder in reducing ochratoxin A in cocoa powder

“…The code of practice for the prevention and reduction of ochratoxin A in cocoa and cocoa powder from Nigeria was a request of the European community in view of the danger it poses on human and livestock Many other reports are available on the use of spice essential oils, aqueous extracts and powdered extracts in the reduction of fungal capable of producing mycotoxin : Aflatoxin B 1 , Ochratoxin A, Patulin, Zearalenone , Fumonisin and Deoxynivalenol (Adegoke et al, 2000, Adegoke and Skura, 1994, Atanda et al, 2007 Notable among spices that have been successfully used in this regard are Anise, Caraway, Fennel in the family Umbelliferae; Thyme, Spearmint and Basil in Labiateae family; Chamomile, Marigold, Hazanbul and Qyssum in the family Compositeae; Ghafath in the Rosaceae and Cinnammon in the Lauraceae family (Solimaan and Badeaa, 2002) and Aframomum danielli in the Zingiberaceae family (Adegoke et al 2002). All these spices and some other more not mentioned have a wide antimicrobial spectrum and antifungal characteristics against pathogens.…”

Stability of blend of carrot, pineapple and soymilk treated with <i>Aframomum danielli</i> powder

“…A. danielli powder extract was produced by the method of Adegoke and Skura, (1994). Juice extraction from the carrot and pineapple was done by adopting Battock et.…”

“…al., 2007). This natural spice is known to possess preservative properties (Adegoke et al, 2002) and has among other characteristics, nutritive and broad antimicrobial effect (Adegoke and Skura, 1994). Problems associated with microbial spoilage, lipid oxidation and browning in foods may have attracted the use of synthetic additives or other means of preservation, which have either affected the nutritional qualities of the product or on the long run, have adverse effects in human, even with the usage at permissible levels.…”

Sensory Evaluation Attributes of Ginger and Alligator Pepper Treated Dried Beef

“…The processing of powder from fresh sample was achieved using the method of [2] as described by [1]. Ginger (Zingiberofficinale) rhizomes were peeled while alligator pepper (Aframomummelegueta) seeds were removed from the pods, sorted and cleaned from all extraneous materials and adhering particles.…”