A Study on Nutritional Composition and GC-MS Phytochemical Analysis of Thaumatococcus daniellii Leaves

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A Study on Nutritional Composition and GC-MS Phytochemical Analysis of Thaumatococcus daniellii Leaves

May 29, 2021 Agricultural and Food Science 0

The use of artificial materials such as polyethylene or foil for wrapping items before cooking carries a considerable danger. The phytochemical and nutrition composition of Thaumatococus daniellii leaf, a native food wrapper, was studied in this study. This leaf has a long history of use, and a detailed examination found that it has a big surface area and may be used to wrap big quantities of food.

Between April and May 2018, I studied at the Biochemistry Unit of the Department of Science Laboratory Technology at Imo State Polytechnic Umuagwo.

Methodology: GC-MS was used to examine phytochemical components, while normal analytical procedures were used to evaluate proximate and vitamin composition.

The existence of eight (8) bioactive chemicals was discovered using GC-MS phytochemical analysis. 1,2,3,4-butanetetrol, d-Glycero-d-idoheptose, Cyclopentane,1-ethyl-1-methyl-, 6-Octyl-1-ol,3,7-dimethyl-, 2-Octenal, E- Octane,1-chloro-,2-Acetoxy-1,1,10-trimethyl-6,9-epidioxydecalin, Bicyclo[Thaumatococcus daniellii leaf contains 10.15 percent ash, 9.67 percent moisture, 20.41 percent protein, 11.42 percent lipids, 13.78 percent fibre, and 34.57 percent carbohydrate, according to proximate analysis.

Conclusion: Thaumatococcus daniellii leaves contain bioactive substances, a significant quantity of vitamins, and high nutritional contents, according to our findings. As a result, Thaumatococcus daniellii leaves can be used in animal feed due to their high protein, fat, and vitamin content. These findings show that it may have important medicinal and nutritional properties, as well as being a safer option to polyethylene paper and aluminium foil wraps, thereby supporting its use as a food wrapper in some areas. The leaves could potentially be used as a model for developing a healthier wrapping material for local foods.

Author(s) Details

A. V. Iwueke
Department of Biochemistry, PAMO University of Medical Sciences, Port-Harcourt, Rivers State, Nigeria and Biochemistry Unit, Department of Science Laboratory Technology, Imo State Polytechnic, Umuagwo, Nigeria.

N. J. Ejekwumadu
Biochemistry Unit, Department of Science Laboratory Technology, Imo State Polytechnic, Umuagwo, Nigeria.

E. C. Chukwu
Department of Biochemistry, Federal University Lafia, Nasarawa State, Nigeria.

J. A. Nwodu
Biochemistry Unit, Department of Science Laboratory Technology, Imo State Polytechnic, Umuagwo, Nigeria.

C. Akalonu
Biochemistry Unit, Department of Science Laboratory Technology, Imo State Polytechnic, Umuagwo, Nigeria.

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