Effect of Steaming of Beans Pudding on the Phytochemical Composition of <i>Thaumatococcus Daniellii</i> Wrapper

Abstract

The present study investigated the phytochemical analysis of Thaumatococcus daniellii leaves used as bean pudding wrapper in most part of Nigeria. The leaves were analysed before and after usage. The phytochemical components in the leaves were analysed qualitatively and quantitatively using standard methods. The toxicity of the leave extracts was determined by brine shrimp lethality assay and this recorded zero mortality. The TLC of the extracts was carried out and the chromatogram revealed differences in the number of components present in the fresh and used leaves. The amount of phytochemicals detected in the fresh leaves was higher than that of the used leaves e.g. 22.50% saponin was obtained in the methanol extract of the fresh leaf and 12.75% for used leaf. Tanin 8% in fresh leaf and 1.30% in used leaf of the methanol extracts. Some metabolites must have been absorbed by the bean pudding and some might have gone into the steam water.

Keywords: Phytochemicals, brine shrimp toxicity assay, Thaumatococcus daniellii, steaming, flavour.