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

Table 3

Mean diameters of zone of inhibition (mm) for water extracts (100 mg/ml) and ampicillin standard (0.05 mg/ml) against tested microorganisms in agar well diffusion assay.

Microorganism	F1	F2	F3	F4	Positive control ampicillin
E. coli
S. aureus
P. aeruginosa		12.14^c ±0.08	13.40^b ±0.07	11.78^d ±0.04	43.56^a ±0.05
K. pneumoniae	ND
Listeria
Salmonella
E. faecalis
P. vulgaris	ND

Note: ND: antimicrobial activity was not detected. Different superscript letters in each row indicate that the means are significantly different ().