Abstract

Author:
Jegede O.O, Akintomide A.A, Onibi G.E, Azeez F.T and Osowe C.O

Doi: 10.26480/sfna.02.2025.48.51

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

The objective of this study is 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 at 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 (47.22%) is relatively high in proportion in DTFP, while the ash (4.4%) has the lowest proportion. DTFP has a relatively high concentration of alkaloids, saponins, and phenol (43.6mg/g, 42.48mg/g, and 42.5mg/g, respectively). The concentration of tannin, terpenoid, steroid, and flavonoids were 38.77mg/g, 36.55mg/g, 32,88mg/g, and 38.31mg/g, respectively, while phlobatannin, cardiac glycosides, and reducing sugar concentration were 28.19mg/g, 28.14mg/g, and 25.47mg/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.