Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2024-12-23T15:45:19.935Z Has data issue: false hasContentIssue false
  • English
  • Français

Mineral and nutritive value of Dennettia tripetala fruits

Published online by Cambridge University Press:  15 February 2005

Donatus Ebere Okwu  and
Frank N.I. Morah
Donatus Ebere Okwu
Affiliation:
Department of Chemical Sciences, Michael Okpara University of Agriculture, Umudike, PMB 7267, Umuahia, Abia State, Nigeria
Frank N.I. Morah
Affiliation:
Department of Chemistry, University of Calabar, Calabar, Cross River State, Nigeria
Get access

Abstract

Introduction. Dennettia tripetala G. Baker (Annonaceae), or pepper fruit tree, is a well-known Nigerian spicy medicinal plant. The mineral, vitamin and nutrient composition of the fruit of Dennettia tripetala were determined. Materials and methods. Ripe fruits of Dennettia tripetala were analysed for proximate composition, and mineral and vitamin contents. Results and discussion. Our work showed that Dennettia tripetala contained crude protein (15.31%), total carbohydrate (62%), crude fibres (9.84%), crude lipids (3.47%) and moisture (8.0%). It had a calorific value of 480.24 g cal·100 g–1 of fresh fruit, and mineral content comprised: calcium (1.80%), phosphorus (0.33%), potassium (2.50%) and magnesium (0.42%). Trace elements included iron, copper, zinc and cadmium, but chromium was not detected. The water-soluble vitamins include ascorbic acid, thiamine, riboflavin and niacin. Conclusion. Our work justifies the use of Dennettia tripetala fruits as food and a drug in herbal medicine in Southeastern Nigeria.

Keywords

NigeriaDennettia tripetalafruitsproximate compositionnutritive valueenergy valuemedicinal propertiesNigériaDennettia tripetalafruitscomposition globalevaleur nutritivevaleur énergetiquepropriété pharmacologique
Type
Research Article
Information
Fruits , Volume 59 , Issue 6 , November 2004 , pp. 437 - 442
Copyright
© CIRAD, EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Keay R.W.J., Trees of Nigeria, Clarendon Press Oxford, UK, 1989, pp.19–30.
Umoh I.B., Commonly used fruits in Nigeria. Nutritional quality of plant foods, Osagie A., Eka O.A. (Eds.), Postharvest Res. Unit Publ., Univ. Benin, 1998, pp. 256–262.
Iwu M.M., Food for medicine, in: Iwu M. (Ed.), dietary plants and masticators as sources of biologically active substances, Univ. Ife Press, Ile Ife, Nigeria, 1989, pp. 303–310.
Okigbo B.N., Plants and food in lgbo culture, Ahiajoku lect. publ. by Cult. Div., Minist. Inf., Cult. Youth and Sports, Owerri lmo State, Nigeria, 1980.
Enwere N.J., Foods of plant origin, Afro-Orbis Publ. Ltd., Univ. Nigeria, Nsuka, Nigeria, 1998.
Okwu, D.E., Flavouring properties of spices on cassava fufu, Afr. J. Roots Tuber Crop 3 (1999) 18–20.
Okwu, D.E., Evaluation of the chemical composition of indigenous spices and flavouring agents, Glob. J. Pure Appl. Sci. 7 (2001) 455–459.
Achinewhu, S.C., Ogbonna, C.C., Hart, A.D., Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetable used as food, J. Plant Food Hum. Nutr. 48 (1995) 341-388. CrossRef
Anonymous, Methods of analysis, 12th ed., Assoc. Offic. Anal. Chem. (AOAC), Washington D.C., USA, 1975.
Anonymous, Official methods of analysis,13th ed., Assoc. Offic. Anal. Chem. (AOAC), Washington D.C., USA, 1980.
Muller H.G., Tobin G., Nutrition and food processing, Croom Helm Ltd., London, UK, 1980.
Osborne D.R., Voogt P., Calculation of calorific value in the analysis of nutrients in roots, in: Osborne D.R., Voogt P. (Eds.), Analysis of nutrients in roots, Acad. Press, New York, USA, 1978, pp. 239–240.
Johnson C.M., Ulrich A. Analytical methods for use in plant analysis, Bill 766, California Agric Exp., Staberkeley, USA, 1956.
Barkat, M.Z., Shehab, S.K, Daswish, N., Zahermy, E.I., Determination of ascorbic acid from plants, J. Anal. Biochem. 53 (1973) 225–245.
Osisiogu, I.U.W., Essential Oils of Dennettia tripetala, Plant Med. 27 (1975) 287–289. CrossRef
Akobundu, E.N.T., Healthy foods in human nutrition, J. Sustain. Agric. Environ. 1 (1999) 1–7.
Scala, J., Fiber: the forgotten nutrient, Food Tech. 20 (1) (1974) 34–36.
Okaka J.C., Okaka A.N.O., Foods; composition, spoilage, shelf life extension, Ocjarco Acad. Publ., Enugu, Nigeria, 2001.
Okogun, J.I., The Nigeria battle against HIV/AIDS: the ignored but vital chemistry input, Chem. Nigeria 2 (2002) 9–11.
Hunt S., Groff J.I., Holbrook J., Nutrition, principles and chemical practice, John Wiley and Sons, New York, USA, 1980.