In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties

Table 6

Minimum inhibitory concentrations (MIC) of formulations in mg/ml.

Bacterial strain	Minimum inhibitory concentration (MIC) (mg/ml)
	F1		F2		F3		F4
	Water	Ethanol	Water	Ethanol	Water	Ethanol	Water	Ethanol
E. coli	ND	50	50	50	50	25	50	25
S. aureus	50	50	50	50	25	12.5	50	50
P. aeruginosa	50	25	50	12.5	50	12.5	25	50
K. pneumoniae	ND	12.5	ND	12.5	50	6.25	25	12.5
Listeria	50	12.5	ND	12.5	ND	12.5	50	12.5
Salmonella	50	50	50	50	50	25	50	12.5
E. faecalis	ND	50	50	50	50	25	ND	50
P. vulgaris	ND	50	50	50	ND	50	ND	50

Note: antimicrobial activity not detected.