PHYTOCHEMICAL, PROXIMATE AND NUTRITIONAL COMPOSITION ANALYSIS OF DOUM FRUIT (HYPHAENE THEBAICA) FROM KEFFI, NASARAWA STATE

This study investigated the proximate nutritional composition and phytochemical constituents of doum fruit (Hyphaene thebaica) to evaluate its nutritional and therapeutic potential. Fresh fruit samples were collected from Keffi, Nasarawa State, Nigeria, and analyzed using standard methods of the Association of Official Analytical Chemists (AOAC, 2010). The proximate composition revealed high carbohydrate (66.37%) and crude fiber (13.47%) contents, with moderate protein (6.15%), low fat (2.24%), ash (3.92%), and moisture (7.85%), indicating excellent energy value, good digestibility, and long shelf life. Mineral analysis showed that the fruit is rich in potassium (1025.6 mg/100 g), calcium (248.7 mg/100 g), magnesium (135.2 mg/100 g), and iron (8.56 mg/100 g), demonstrating its micronutrient density. Qualitative phytochemical screening confirmed the presence of flavonoids, phenols, tannins, saponins, alkaloids, and glycosides, with high concentrations of phenolic and flavonoid compounds responsible for antioxidant, antimicrobial, and cardioprotective properties. These findings suggest that Hyphaene Thebaica is a functional food capable of promoting health, combating malnutrition, and serving as a potential raw material for nutraceutical and food-fortification industries. Further quantitative and bioactivity studies are recommended to fully harness its nutritional and medicinal benefit.