Nutritional and Bioactive Composition of Ethanol Seed Extract of Dennettia tripetala
Uyoyoghene O. Isodje, Endurance E. Ukam, Jude O. Otedo, Ferdinard N. Okoh & Onyekachukwu M. Adinkwu · International Journal of Biochemistry Research & Review · 2026
Background and Aims: The seeds of Dennettia tripetala are traditionally consumed for their peppery and spicy taste, to reduce excess saliva, as well as for treating catarrh, cough, fever and rheumatism. This study was aimed at evaluating the nutritional and phytochemical composit...
Open access
Research Article
10.9734/ijbcrr/2026/v35i11094