Nutritional composition of cinnamon and clove powder and the evaluation of the antimicrobial properties of their extracts: A comparison between Ghana and other countries

Current trends have suggested that the continuous use of chemical additives has carcinogenic effects on consumers. This instigated research into more organic ingredients such as plant parts which could serve potential replacement for these in food. study was therefore conducted to compare proximate and mineral compositions powder cinnamon bark clove buds collected from Cape Coast-Ghana, their extracts growth selected food spoilage micro-organisms. The analysis revealed both rich carbohydrate sources (61.63 36.02%, respectively) with protein least components (3.44%). Mineral samples potassium predominant (714.8 1296.2 mg/100 g) were found be very low magnesium (0.16 0.27 g, respectively). Agar well diffusion method used ascertain inhibitory activity oils some common microorganisms. potent against Escherichia coli Salmonella Typhi while showed a significant Staphylococcus aureus, Pseudomonas aeruginosa Shigella. In conclusion, good supplements they contribute increased shelf-life via inhibiting food-borne bacteria.   Key words: Proximate, cinnamaldehyde, eugenol, spices, palatability.