Comparative Proximate Analysis of Piper guineense Leaf and Xylopia aethiopica Seed

Abstract

Piper guineense leaf and Xylopia aethiopica seeds are two plant materials commonly used in traditional medicine and as spices in cooking, particularly in South-Eastern Nigeria and other parts of Africa, due to their high nutritional properties. Nursing mothers in these regions often consume soups prepared with these plants, believing they offer nutritional and health benefits. This study was aimed at evaluating the proximate composition of crude extract from Piper guineense leaf and Xylopia aethiopica seeds. In this study, the proximate analyses were identified, quantified and evaluated using standard protocols. The sample was heated at 100-150 °C for a specific time until it reached a constant weight. The crude fibre content was determined by defatting about 2g of material with petroleum ether (if the fat content exceeded 10%). Crude Fibre, Crude Fat and Crude Proteins were determined. The result on determination of the proximate composition of the samples showed that, Xylopia aethiopica contains crude protein (8.32±0.46), fat (7.53±0.35), carbohydrate (59.23±4.25), ash content (12.89±0.71), moisture (13.44±0.27), fibre (1.17±0.37), Piper guineenses contains crude protein (9.26±0.99), fat (4.02±0.43), carbohydrate (57.13±6.04), ash content (10.54±0.38), moisture (18.53±0.19), fibre (3.22±0.44). These plants can contribute important nutrients to diets. These findings indicate that the spices are notable wellsprings of bioactive components and justify their plethoric applications in Nigeria. Therefore, they could serve as lead compounds in the search for natural ingredients for drugs and nutraceutical formulations.