ABSTRACT

Dennettia tripetala fruits collected from Essien Udim L.G.A were studied for their proximate composition. Moisture, ash, crude fibre, carbohydrate, crude fat, crude protein and total available carbohydrate of ripe fruits dehull seed were determined. The percentage mean values for moisture, ash, crude fat, crude fibre, protein, carbohydrate of ripe whole fruit and dehull seeds were 15.06±0.81, 14.96±0.22, 11.32±0.71, 3.91±0.44, 0.23±0.01, 43.53±0.87. The results indicated that D. tripetala can be used as a raw material for various food products manufacturing and provide consistency in food processing, analogues to other food crops. Therefore, the research findings can be used by food companies in recipe development of D. tripetala-based processed foods, including fortified food products to combat the protein-energy malnutrition problem in Nigeria.

TABLE OF CONTENTS

Title page    –         –         –         –         –         –         –         –         –         i

Certification           –         –         –         –         –         –         –         –         ii

Dedication   –         –         –         –         –         –         –         –         –         iii

Acknowledgements         –         –         –         –         –         –         –         iv

Abstracts      –         –         –         –         –         –         –         –         –         v

Table of contents   –         –         –         –         –         –         –         –         vi-vii

CHAPTER ONE: INTRODUCTION

1.1     Background of the study  –         –         –         –         –         –         1-3

1.2     Aim and Objectives of the Study         –         –         –         –         4

1.2.1  Aim   –         –         –         –         –         –         –         –         –         4

1.2.2  Objectives    –         –         –         –         –         –         –         –         4

1.3     Scope and Limitation of the Study       –         –         –         –         4

CHAPTER TWO: LITERATURE REVIEW

2.1     Classification of Dennettia tripetala              –         –         –         5

2.2     Nutritive values of Dennettia tripetala          –         –         –         5-7

2.3     Medicinal properties of Dennettia tripetala   –         –         –         7

2.3.1  Antimicrobial properties of Dennettia tripetala       –         –         8

2.3.2  Analgesic and Anti-Inflammatory Effect of

Dennettia tripetala          –         –         –         –         –         –         8-9

2.3.3  Antihyperglycemic Effects of Dennettia tripetala   –         –         9

2.3.4  Antioxidant Effects of Dennettia tripetala     –         –         –         9-11

2.4     Toxicity of Dennettia tripetala –         –         –         –         –         12-13

2.5     Proximate Composition   –         –         –         –         –         –         13-14

2.5.1  Crude Protein        –         –         –         –         –         –         –         14-15

2.5.2  Crude Fat     –         –         –         –         –         –         –         –         15-17

2.5.3  Carbohydrate         –         –         –         –         –         –         –         17-18

2.5.4  Crude Fibre –         –         –         –         –         –         –         –         18-21

2.5.5  Moisture      –         –         –         –         –         –         –         –         21-24

CHAPTER THREE: MATERIALS AND METHOD

3.1     Materials      –         –         –         –         –         –         –         –         25

3.1.1  Source of Sample   –         –         –         –         –         –         –         25

3.2     Method        –         –         –         –         –         –         –         –         25

3.2.1  Sample Preparation          –         –         –         –         –         –         25

3.2.2  Proximate Analysis of the Sample       –         –         –         –         26

CHAPTER FOUR: RESULT AND DISCUSSION

4.1     Result –         –         –         –         –         –         –         –         –         27

4.2     Discussion   –         –         –         –         –         –         –         –         27-28

CHAPTER FIVE: CONCLUSION AND RECOMMENDATIONS

5.1     Conclusion  –         –         –         –         –         –         –         –         29

5.2     Recommendations –         –         –         –         –         –         –         29

References

CHAPTER ONE: INTRODUCTION

1.1     Background of the Study

In Nigeria many indigenous plants are used as spices, food or medicine. A great number of these plants are traditionally noted for their medicinal and pesticide properties. Dennettia tripetala (pepper fruit) is a medium sized tree found commonly in the tropical rainforest region of Nigeria and sometimes in Savannah areas. The young leaves and fruits have a distinctive spicy taste (Keay, 2000).

Pepper fruit tree is a tropical tree common in the mangrove forest of the West Coast of Africa. It flowers at the beginning of the rainy season, especially during the month of April and May (Umoh, 2010).

The mature fruits (ripe or unripe) constitute the major edible portions. However, some communities in parts of Southern Nigeria also utilize the leaves and the roots in addition to the fruits for medicinal purposes (Umoh and Iwu, 2009). Dennettia tripetala is used for masticating which, when chewed, produces a special peppery effect (Okigbo, 2000). The peppery, spicy taste of mature fruits usually serves as a mild stimulant to the consumer. The fruits are sometimes taken with kola nut, garden egg and palm-wine in parts of Nigeria (Umoh, 2010). The fruits of Dennettia tripetala is quite popular in Southern Nigeria where it serves for cultural entertainment of guests. Particularly during coronation, the new yam festival and marriage ceremonies (Okigbo, 2000). It is used as a spice seasoning or natural flavor which is added to prepared food such as meat, sausage, stew, soup and vegetables. The bark of Dennettia tripetala fruits is mixed with food to create variation in the taste and flavours of different foods (Enwere and Okwu, 2001). It has been reported (Umoh, 2010) that the peppery fruits of Dennettia tripetala usually find application in foods meant for pregnant women. Moreover, Dennettia tripetala seeds are very important in the diets of women after child births, during which time is claimed that spices and herbs aid the contraction of the uterus (Achinewhu, 2005).

The increasing population of many tropical countries has led to the awareness of the importance of some plants as they are valuable sources of nutrients to man especially in rural areas where they contribute substantially to protein, minerals, vitamins, fiber and other nutrients which are usually in short supply in their dialy diets (Enemchuhu et al., 2015; Odedyi et al., 2014). Wild plants are used as renewable sources of oil, fuel, food and pharmaceuticals (Adekunle and Ogunrinde, 2004). They are vital link to life, many of such have been identified and lack of data on their chemical composition has limited the prospect of their utilization (Baumer, 2000). Many reports on lesser known seeds and fruits indicate that they could be good sources of nutrients for both man and livestock (Bellow et al., 2008). Hence, the search for wild edible food plants for human consumption to maintain balance between population growth and agricultural productivity (Vishwakarma and Dubey, 2011).

Dennettia tripetala (pepper fruit) is an indigenous fruit tree of the family Annonaceae. It is found mostly in tropical rainforest region and sometimes in the Savannah area notably in Western Cameroons, Ivory Coast and Communities in some Southern States of Nigeria (Ihemeje et al., 2013). Its common name is pepper fuirt because of its pungent taste; locally called ‘mmimi’ by the Igbos, ‘nkarika’ by the Ibibios and Efik, ‘imako’ by the urhobo and ata Igbere’ by the Yorubas (Omoregie and Augustine, 2015).

1.2     Aim and Objectives of the Study

1.2.1  Aim:- The aim of the study is to determine the proximate analysis of Dennettia tripetala fruit obtained from Essien Udim L. G. A.

1.2.2  Objectives

The objectives of the study includes;

1. To determine the proximate analysis of Dennettia tripetala fruit obtained from Essien Udim L. G. A.
2. To determine the mineral and nutritive value of Dennettia tripetala
3. To determine the potential usefulness of Dennettia tripetala as a pharmaceutical raw material in the formulation of drugs.

1.3     Scope and Limitations of the Study

This research project was designed to determine the proximate analysis of Dennettia tripetala fruit obtained from Essien Udim L. G. A. due to time and financial constraint.