PROXIMATE COMPOSITION AND PHYTOCHEMICAL PROPERTIES OF PEPPER FRUIT (Dennettia tripetala)

Abstract

The objective of this study was to identify the proximate composition and the phytochemical constituents of pepper fruit (Dennettia tripetala) fruit powder (DTFP). The fresh fruits of D. tripetala were harvested from a farm location in Akure. The fruits were washed with fresh water, drained and allowed to dry under the sun, milled to DTFP and analyzed for the proximate and phytochemical compositions. The carbohydrate (47.68±73%) was relatively high in proportion; while the ash (4.86±29%) has the lowest proportion. The DTFP has relatively high concentration of alkaloids, saponins and phenol (43.60±03mg/g, 42.48±01mg/g and 42.50±17mg/g respectively). The concentration of tannin and flavonoids were 38.77±05mg/g and 38.31±03mg/g respectively. The proximate composition of DTFP and its significant levels of phytochemicals present it as a substance that could be employed as a natural feed/food supplement in animal and human nutrition.