Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(5): 692-700
DOI: http://dx.doi.org/10.20546/ijcmas.2016.505.070


Antimicrobial Potential of Some Local Spices Used in Ghanaian Meals
Samuel N. Osei-Djarbeng1*, Amina Abubakari2, Charles Ayensu Okai2,
Ruth Boateng3 and George A. Pesewu4
1Department of Pharmaceutical Sciences, Faculty of Health Sciences, Kumasi Polytechnic,P.O. Box 854, Kumasi-Ghana
2Department of Laboratory Technology, Faculty of Health Sciences, Kumasi Polytechnic,P.O. Box 854, Kumasi-Ghana
3Department of Hotel, Catering and Institutional Management, Faculty of Applied Sciences, Kumasi Polytechnic, P.O. Box 854, Kumasi-Ghana
4Department of Medical Laboratory Sciences (MEDLAB), School of Allied Health Sciences, College of Health Sciences, University of Ghana, P. O. Box KB 143, Korle-Bu,Accra, Ghana, W/A
*Corresponding author
Abstract:

Spices are used all over the world in preparation of food and sometimes beverages. The principal reason for its use is to add flavour to the food. Additionally some spices are used for preservation purposes and sometimes to add colour. The aim of the present study is to investigate the potential antimicrobial properties of common spices (onion, ginger, garlic, nutmeg and pepper) used in the Ghanaian dish; employing the agar well diffusion and the micro-broth dilution methods. Garlic exhibited the most potent antimicrobial activity against the microbes used in the study namely; Staphylococcus aureus, Bacillus subtilis, Klebsiella pneumoniae Escherichia coli and Candida albicans. Ginger also showed a very good antimicrobial activity. The other spices also exhibited some amount activity. Garlic gave MIC of 0.25 – 0.5 mg/ml; and ginger 1 – 2 mg/ml. The minimum bactericidal concentrations (MBCs) of garlic ranged from 1 – 2 mg/ml indicating that garlic is likely to be bactericidal rather than bacteriostatic in nature. These spices with antimicrobial potency may act as prophylactic antimicrobials which may offer protection against some infections caused by the susceptible microbes. The study has shown that some spices used in preparation of the Ghanaian meals have potent in vitro antimicrobial activity.


Keywords: Spices,garlic,onion,nutmeg,pepper,Ginger, antimicrobial.
Download this article as Download

How to cite this article:

Samuel N. Osei-Djarbeng, Amina Abubakari, Charles Ayensu Okai, Ruth Boateng and George A. Pesewu. 2016. Antimicrobial Potential of Some Local Spices Used in Ghanaian Meals.Int.J.Curr.Microbiol.App.Sci. 5(5): 692-700. doi: http://dx.doi.org/10.20546/ijcmas.2016.505.070