Development and assessment of a synergy-based combined extracts of Spondias mombin L., Spilanthes filicaulis (SCHUMACH. & THONN.) C.D. ADAMS and Piper guineense THONN. for learning and memory enhancement

Black mold, caused by Aspergillus niger, is a major postharvest disease of shallots in Ghana. This study investigated the efficacy of spices (plant materials/botanicals) such as cloves (Syzygium aromaticum), habanero pepper (Capsicum chinense), West African pepper (Piper guineense), grains of paradise (Aframomum melegueta) and black pepper (Piper nigrum) in managing the disease. Two cultivars of shallot bulbs in Ghana were used; namely, pink and pale brown. The antifungal activity of 25, 50, 75, and 100 % concentrations of each plant extract were assessed in vitro against A. niger mycelia growth. The efficacy of the plant extracts (cloves, habanero pepper, West African pepper, grains of paradise and black pepper) in managing the black mold disease of shallot bulbs was assessed in vivo by dipping bulbs in 100 % concentrations of each plant extract 21 days. Factorial experimental design was used in both in vitro and in vivo experiments; each plant extract treatment had three replications at four concentration levels, with three replications each for both positive and negative controls arranged in a completely randomised design. The study revealed that all extracts significantly (P ≤ 0.05) inhibited mycelial growth at various concentrations (25,50,75, and 100 %) compared to the negative control treatments, but clove extracts completely suppressed growth at all concentrations. In vivo, aqueous extracts of cloves, black pepper, and grains of paradise reduced disease intensity and bulb weight loss, whereas habanero and West African pepper were less effective. Disease severity and weight loss were consistently higher under enclosed storage compared to open storage.

The incorporation of herbs and spices in the diets of livestock has been enthused to enhanced nutrient absorption, promoting health and growth. This study evaluated effects of dietary inclusion of Piper guineense leaf and seed on growth performance, haematological indices, bone morphology and economic production of broiler chickens. A total of 288-day old Cobb broiler chicks were brooded for 2 weeks and assigned to 4 dietary treatments with 8 replicates of 9 birds per replicate. Birds on treatment 1 were fed basal diet only. While those in treatments 2, 3 and 4 were fed basal diet plus 0.5, 1.0, and 1.5 kg Piper guineense meal per 100 kg feed, respectively. Data generated were subjected to 1-way analysis of variance (ANOVA). Results revealed that dietary inclusion of Piper guineense meal significantly (p<0.05) influenced feed intake, wet and dry tibia weights, diaphysis diameter and tibia index. However, gross margin and profit index decreased significantly (p<0.05) with increasing dietary inclusion of Piper guineense. It was construed that dietary inclusion of Piper guineense meals enhanced feed intake, some haematological and bone morphological indices of broilers, hence, it can be adopted as a feed additive for sustainable poultry production.

Spices are recognized not only for their culinary value but also for their rich content of bioactive compounds with potential health benefits. This study aimed to qualitatively evaluate the phytochemical constituents of aqueous and ethanol extracts of five widely used Ghanaian spices: black pepper (Piper nigrum), grains of paradise (Aframomum melegueta), cloves (Syzygium aromaticum), West African pepper (Xylopia aethiopica), and habanero pepper (Capsicum chinense). Plant materials were collected from local markets, processed, and subjected to solvent extraction using water and ethanol. Standard qualitative assays were employed to detect major secondary metabolites, including alkaloids, flavonoids, saponins, phenolics, and phytosterols. Results revealed that aqueous extracts generally yielded a broader spectrum of phytochemicals than ethanol extracts, with flavonoids being the most consistently detected class across species. Cloves exhibited the richest phytochemical profile, containing flavonoids, saponins, phenolics, and phytosterols in both solvent systems. Species-specific variations were noted, such as the presence of alkaloids exclusively in the aqueous extract of black pepper.

The fall armyworm, Spodoptera frugiperda, is a long-distance migratory pest, which invaded the African continent in 2016, causing enormous losses to agricultural crops, especially maize. Synthetic insecticides are primarily used for managing S. frugiperda, but they leave residues on human food and animal feed and also cause environmental hazards. We evaluated the crude ethanolic extract of Piper guineense fruits for contact toxicity on S. frugiperda larvae and determined the lethal concentration (LC50) of the extract. Additionally, we conducted an electrophysiological (EAG) experiment to determine the responses of adult S. frugiperda males and females to P. guineense and determined whether the extract influenced mating, oviposition, and repellence to the adult female. We found that P. guineense extract caused significantly higher mortality to S. frugiperda larvae than an ethanol control. Electrophysiologically, we observed significantly higher responses to the extract than the control, with some variations in response between the sexes. A wind tunnel experiment revealed that females moved more towards the control than towards the extract. Taken together, our results confirm that P. guineense extract is effective against S. frugiperda larvae and adults. Future research should explore the responses of S. frugiperda to P. guineense extract on a field scale.

Objectives: The study aimed to improve the nutritional, antioxidant, and sensory attributes of yellow sauce spice blends. Methods: A qualitative survey among housewives, traders, and restaurant owners identified commonly used spice blends for yellow sauce recipes. The blend with the highest sensory acceptability index was used as the base for modeling with a Simplex Lattice mixture design. Variables included the nature and proportion of spices, with responses being total phenolic compound content and sensory acceptability index. The resulting formulation was tested for in vitro antioxidant activities (TAC, FRAP, DPPH, and °OH), water and mineral contents (Fe, Cu, P, Mg, and Ca), and physical and functional properties (color, density, water, and oil absorption capacity). Results: The survey identified four spice blend recipes, with the most accepted having a sensory acceptability index of 0.7. Optimization produced a blend of 18% Afrostyrax lepi-dophyllus, 8% Piper guineense, 38% Tetrapleura tetraptera, 31% Dichrostachys glometara, and 5% Xylopia aethiopica (Dunal) A. riche. This blend exhibited fairly pleasant acceptabil-ity (index = 0.80) and a phenolic compound content of 1398.69 Eq mg AG/100g of DM. The developed formulation showed higher levels of zinc (19 ppm) and iron (234 ppm), as well as superior Total Antioxidant Capacity (310.04 Eq mg AG/100g DM) and °OH inhibition (75.32 μg/ml) compared to the survey-derived formulation. Conclusion: The modeling of the spice blends improved some sensory, antioxidant, and mineral properties, ensuring consistent quality in the yellow sauce condiments.

Piper guineense Schum Thonn (Piperaceae) is a common medicinal plant employed for its numerous values which has drawn a lot of attention and a lot of research is still ongoing about the usefulness of the plant. The phytochemical screening of the leaf extract revealed the presence of tannins. saponins, alkaloids, flavonoids, cardiac glycosides, steroids and phenols, determination of some the phytochemicals indicated that the extract contains tannins 12.50 mg/100 g, saponins, 30.60 mg/100 g ,alkaloids, 0.30 mg/100 g and flavonoids, 36.90 mg/100 g. Mineral determination revealed the presence of important minerals such as Phosphorus 0. 35%, Calcium 1.07%, Magnesium 0. 46%, Potassium, 2.60%, Sodium 82.52 ppm, Manganese 300.74 ppm, Iron 315. 99 ppm , Zinc 25. 20 ppm, and Copper 7. 72 ppm. GC/MS analysis gave 34 compounds with their molecular formulas, weights and structures. The antioxidant activities were measured by the ferric reducing antioxidant power (FRAP) and 2, 2-diphenyl-1-picrylhydrazl hydrate (DPPH) assay methods. The extract had 84.303% scavenging activity at concentrations of 100 mg/ml as against that of butylated hydroxytoulene 84.303% at concentration of 80 mg/ml. Similarly, it showed a 91. 495% inhibition of free radical at concentrations of 80 mg/ml as against 99.640% by gallic acid at same concentration. Quantification of antioxidant activity of the extracts showed a dose dependent antioxidant activity comparing favorably with those of standard antioxidant. The extract is a strong antioxidant and free radical scavenger and could be used as a natural antioxidant in processes requiring natural antioxidant.

Background: Foodborne pathogens, including Escherichia coli, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus, pose significant global public health challenges, exacerbated by the increasing prevalence of antimicrobial resistance. Other critical pathogens, such as Bacillus cereus, Clostridium perfringens, Campylobacter jejuni, Shigella spp., Clostridium botulinum, Vibrio cholerae, Yersinia enterocolitica, and Aeromonas species, have similarly developed resistance to conventional antibiotics, complicating infection management and intensifying the search for alternative therapeutic strategies. Methods: This review examines plant-based antimicrobial agents as effective alternatives for combating foodborne infections. A selection of plants known for their antimicrobial activity were evaluated, including Neem (Azadirachta indica), Bitter kola (Garcinia kola), Moringa (Moringa oleifera), African pepper (Piper guineense), Ginger (Zingiber officinale), Garlic (Allium sativum), Eucalyptus (Eucalyptus globulus), Scent leaf (Ocimum gratissimum), Turmeric (Curcuma longa), Aloe vera (Aloe barbadensis miller), Guava leaves (Psidium guajava), Tea tree (Melaleuca alternifolia), and Bitter leaf (Vernonia amygdalina). Results: These plants contain bioactive compounds such as alkaloids, phenolics, terpenoids, and flavonoids that disrupt microbial growth and virulence through various mechanisms, including cell wall degradation and enzyme inhibition. Additionally, the review explores emerging alternatives like probiotics and bacteriophages, which provide pathogen-specific control while preserving beneficial microbiota. Conclusion: By integrating plant-based antimicrobials and biological therapies into food safety practices, this study highlights their potential to mitigate antimicrobial resistance and enhance foodborne infection management. The findings advocate for further research to optimize the application of these natural agents and support sustainable food safety strategies worldwide.

The rising threat of antibiotic-resistant bacterial pathogens in smoked fish and chicken necessitates exploring alternative natural approaches to control these pathogens. Combining medicinal plant extracts with probiotics may offer a synergistic solution. This study investigates the synergistic effect of medicinal plant extracts and lactobacillus species against bacterial pathogens isolated from smoked fish and chicken providing insights for improving food safety and reducing antibiotic resistance. A total of 280 samples that comprises 40 samples each of native chicken meat, layers chicken meat, broiler chicken meat, Chupea havengus (Herring/sawa), Truchurus trachurus (Horse Mackerel/Kote), Scomber Scombrus (Atlantic Mackerel/Titus) and Sphyraema barracuda (panla). The synergistic effect of some selected medicinal plants and Lactobacillus species was carried out using the agar-welled diffusion method after combining the biological agents at different concentrations. The data obtained were analyzed using a one-way analysis of variance (ANOVA) and turkey’s test as post hoc analysis. The plant extracts; piper guineense (PU), Ocimum gratissimum (OR) and Gongronema latifolium (GA) which contained alkaloids, tannins, phenolics, saponins, flavonoid, glycosides and steroids, and Lactobacillus species; L. acidophilus strain NC56 (LAN56) and L. plantarum stain 2359 (LP2359) significantly (p≤0.05) inhibited Escherichia coli 0157:H7 strain ECP19-598 (ECEC1), staphylococcus aureus strain JP18269 (SAJP1), Listeria monocytogenes strain LM16 (LMLM1) and Salmonella enterica serovar Enteritidis EC20110358 (SEEC2) isolated from the studied samples. The diameter zones of inhibition significantly (p≤0.05) increased when the biological agents were combined in different doses, and OR+PU+GU and LAN56 + LP2359 combined in 2:1:1 and 2:1 respectively recorded the highest diameter zones of inhibition. Therefore, the medicinal plant extracts and Lactobacillus species combined in their optimal doses showed the highest inhibition against ECEC1, SAJP1, LMLM1 and SEEC2 isolated from smoked fish and chicken meat.

The growing demand for cleaner fuel alternatives has driven significant interest in water-in-diesel emulsions to reduce nitrogen oxides and particulate matter emissions, particularly in diesel-dependent regions. However, corrosion of fuel system components remains a critical barrier to water-in-diesel emulsions adoption. This study presents the novel application of ethanol extract of Piper guineense leaves as a green corrosion inhibitor for mild steel in water-in-diesel emulsion environments while also addressing the stability of water-in-diesel emulsion with varying water content, hydrophilic-lipophilic balance, surfactant dosage and mixing time. The anti-corrosion performance was evaluated by immersing mild steel specimens in a water-in-diesel emulsion containing Piper guineense extract at concentrations of 0.5, 1.0, and 1.5 g/L, with weight loss measurements conducted over 672 h. The Piper guineense extract demonstrated a maximum inhibition efficiency of 91.47% at 1.0 g/L, significantly reducing the corrosion rate from 0.0140 to 0.0008 mm/year. Stability evaluation revealed that the maximum emulsion performance was achieved with water-in-diesel emulsion formulated with 20% water content and a 5% surfactant dosage at a hydrophilic-lipophilic balance value of 9, maintaining stability for 8 h without visible phase separation. Surface characterization using Atomic Force Microscopy revealed a 23% reduction in apparent surface roughness and a 28% decrease in overall surface roughness for treated specimens. Fourier-Transform Infrared Spectroscopy analysis identified the adsorption of Piper guineense extract bioactive compounds on the steel surface, forming a protective barrier. These findings highlight the potential of Piper guineense extract as a sustainable additive that enhances material protection while supporting the operational viability of water-in-diesel emulsion fuels.

The legumes are the world major substitute for meat protein. In storage, these grains are heavily infested by the cowpea seed bruchid, Callosobruchus maculatus (F.) thus reducing quality and quantity. The control of this pest relies mostly on the use of synthetic insecticides that are not human and environmental friendly. This study evaluates the use of insecticidal efficacy of three slow release pelletized edible essential oils (SRPEEOs) extracted from clove, Syzygium aromaticum (L.), West African Black pepper (WABP) (Piper guineense Schumm et Thonn.) and Ginger (Zingiber officinale (Rosecoe) on the bean bruchid, Callosobruchus maculatus infesting some legumes infesting some legumes (cowpea, Lima bean, soya bean, Bambara nut and pigeon pea). The research was carried out under ambient laboratory conditions (27oC±2 and RH70%) in the Agronomy Laboratory of Faculty of Agriculture (Shabu-Lafia Campus), Nasarawa State University, Keffi. Evaluation of the SRPEEOs on legume varieties on biological determination of treatments applied as before infestation (TBI) tests. All the treatments were replicated three times and the experiments were laid out in complete randomized block design. Data analyses were carried out using Statistix 10 analytical package in a two-way factorial analysis. All data were transformed before analyses. The use of the three SRPEEPs at the rates of I.0 g/5 g seed significantly (P≤0.05) inhibit oviposition and prevents emergence of bruchids in all the legume varieties tested at TB1. The three SRPEEOs were very effective to confer protection on the legume varieties against infestation by the bruchid and can also serve as an alternative to synthetic pesticides when used at the rate of 1 g/5 g (100 g/50 kg bag) to repel colonization of legumes by the cowpea seed bruchid.

Bacterial infections from smoked fish and chicken pose significant risks to consumer health and also increase the spread of resistance strains. Therefore, the need for effective prophylactic strategies, and identifying and evaluating the prophylactic potential of potent synergistic biological agents could offer a promising solution. This study was undertaken to investigate the prophylactic potential of the most potent synergistic biological agent against bacterial infections from smoked fish and chicken, exploring its efficacy in preventing infections and promoting public health. A total of 280 samples that comprises 40 samples each of native chicken meat, layers chicken meat, broiler chicken meat, Chupea havengus (Herring/sawa), Truchurus trachurus (Horse Mackerel/Kote), Scomber Scombrus (Atlantic Mackerel/Titus) and Sphyraema barracuda (panla). The synergistic effect of the medicinal plants and Lactobacillus species was carried out using in vitro method. The prophylactic activity of the most potent synergistic agent was carried out using in vivo method. The data obtained were analyzed using one-way analysis of variance (ANOVA) and Turkey’s test as a post hoc analysis. The study showed that the mixture of Piper guineense (PU), Ocimum gratissimum (OR) and Gongronema latifolium (GA) in 2:1:1 doses augmented with the mixture of L. acidophilus strain NC56 (LAN56) and L. plantarum stain 2359 (LP2359) in 2:1 doses significantly (p≤0.05) reduced the pathogenic features of Escherichia coli 0157:H7 strain ECP19-598 (ECEC1), staphylococcus aureus strain JP18269 (SAJP1), Listeria monocytogenes strain LM16 (LMLM1) and Salmonella enterica serovar Enteritidis EC20110358 (SEEC2) isolated from smoked fish and chicken meat. Therefore, this study has shown the occurrences of ECEC1, SAJP1, LMLM1 and SEEC2 in the studied samples. The isolates showed significant pathological features that were reduced/prevented by the studied biological agents, of which OR+PU+GU augmented with LAN56 + LP2359 was the most effective.

The growing demand for spices, driven by their health benefits and global interest in natural products, emphasizes the significance of plants used as spices. This research investigated the nutritional composition and phytochemical constituents of four spices commonly used in local dishes by the population in Delta State, Nigeria. Plant samples were screened in powdered form using standard procedures to determine their proximate composition, mineral and phytochemical constituents. Crude protein ranged from 15.31% in Aframomum sceptrum to 11.35% in Piper guineense. Crude fat varied from 12.82% in Piper guineense to 5.20% in Aframomum sceptrum. Crude fiber was highest in Parinari excelsa at 19.44% and lowest in Aframomum sceptrum at 7.29%. Chrysobalanus icaco had the highest ash content at 3.80%, while Piper guineense had the lowest at 2.44%. Chrysobalanus icaco contained the highest levels of potassium (627.80 mg/100 g), and Piper guineense had the lowest amounts of potassium (290.20 mg/100 g). Chrysobalanus icaco was high in calcium (240.00 mg/100 g), and Piper guineense had the lowest amount (115.00 mg/100 g). Phytochemical analysis of the spices revealed the presence of resins, phytosterols, phenolic compounds, saponins, steroids, quinones, cardiac glycosides, flavonoids, alkaloids and coumarins. This study shows that the studied spices are rich in nutritional composition and can be used as food supplements, while their phytochemical constituents indicate their importance in medicinal preparations.

Seed-powders of 3 indigenous plants (Piper guineense, Aframomum melegueta and Dennettia tripetala) on the German cockroach nymphs after 24 hours exposure, and using different dosages of 0.0, 10.0, 20.0, 30.0, and 40.0% w/v (powders: distilled water), have revealed significantly higher mean nymph mortalities (P <0.05) when treatment effects were compared to the normal controls (water). The toxicity trials showed P. guineense as recording highest mean nymph mortalities (16.5±2.8), after 24hrs exposure, followed by A. melegueta (15.0±2.7), and D. tripetala (5.5±1.7) compared to (0.00 ± 0.0) of the normal control. Also, P. guineense recorded higher percent effectiveness (66.88%) in control of pest population, followed by A. melegueta (50.63% and D. tripetala (6.88%) respectively; but it was hundred percent (100%) effectiveness when compared against snipper (the positive control). Similarly, the mean lethal dose that killed 50% (LD50), as well as the mean lethal time for killing 50% of the pest/cockroach population (LT50) were found to be: 28.0% w/v, at 21min, and 40.0% w/v at 31min for P. guineense, A. melegueta respectively; but nil (zero) for D. tripetala, showing the latter as a relatively weak and less effective plant seed-powder. Additionally, the mean number of nymph-to-adult emergence records after 48 hrs were found to be 6.0 or 0.36% (range of 0.06-0.15%) for P. guineense, in other words highly suppressed emergence;11.0 or 1.10% (range 0.10-0.36%), or moderately suppressed for A. melegueta; but it was 34.0 or 11.56% (range 2.04-3.06%) for D. tripetala (still the less effective, and also with relatively high adult emergence). These findings have shown the relative capacities, of these plant seed-powders for control of this household pest. Most importantly, being indigenous, and hence readily available, they may serve as better, cheaper, safer and preferred control alternatives (especially P. guineense, and A. melegueta), to the use of conventional insecticides.

This experiment was designed to investigate the effect of blended African Black pepper (ABP) seed on growth response, carcass characteristics and haematological performance of finishing broilers. Sixty day-old chicks of Cobb 500 strain were used for this study which lasted for four weeks. The day old chicks were procured from Ibadan Nigeria. The chicks on arrival were brooded for four weeks using normal starter feed. At four weeks the chicks were randomly assigned to three treatment diets with four replicates in a completely randomized design (CRD). African black pepper seed were purchased from Ogige market in Nsukka town. The finisher diets were supplemented with African black pepper at 0g/kg, 1g/kg and 2g/kg for T1, T2 and T3 respectively. Water and feed were given ad libitum to the birds. The result obtained showed that there were significant differences (p< 0.05) across the treatment means. In growth response, there were significant weight gain, improved feed conversion ratio and reduced feed cost per/kg weight gain in treatment groups as against the control group. In Organ and Carcass characteristics, there were significant (p<0.05) differences on the heart weight, shank weight and wing weight of the treatment groups while in haematological indices, all the parameters were not significant except in Packed Cell Volume (PCV). The value of 37.0 ± 0.58% obtained from T3 was significantly higher the value of 32.0 ±0.58 % recorded for T1. In conclusion, the results have revealed that blended ABP seed can be incorporate into the diets of broiler chickens at 1g/kg for improve growth response, feed conversion efficiency and lower feed cost per kg weight gain.

This study investigated the effects of soaking and air-resting on the proximate, antioxidant vitamin and total phenol content, and antioxidant activities of Piper guineense seeds. The seed extracts were prepared by soaking the seeds in water for four hours, air-resting for 30, 60, 90, and 120 minutes, and re-soaking for another four hours before being milled and extracted. Proximate composition showed that protein ranged from 4.29-7.30%, moisture content (21.90-62.35%), fat (6.93-8.05%), ash (1.75-7.61%), crude fiber (13.77-38.34%), and carbohydrate (3.39-6.83%). Vitamin A, vitamin C, and vitamin E results ranged from 329.05-908.14 IU, 64.92-95.38 mg/100 g, and 3.7-7.5 mg/100 g. The ferric reducing power of the seed extracts ranged from 66.54 mg/100 g-116 mg/100 g, TAC ranged from 2.50-38.08 mg/ml, antioxidant activity with DPPH ranged from 55.76-66.12% at 50 mg/ml, 68.18-80.44% at 75 mg/ml, 74.79-88.43 % at 100 mg/ml. The results showed a loss of carbohydrates, fats, vitamin C, and total phenols. The results for the 30-minute treatment showed minimal nutrient losses and highest antioxidant activities compared to 60, 90, and 120 minutes, respectively. Therefore, the antioxidants of soaked and air-rested Piper guineense seed extracts can help reduce free radicals that cause oxidative stress, leading to degenerative diseases.

Assessment of insulin-releasing and glucose-lowering effects of Piper guineense extracts in cellular and animal models of type 2 diabetes

In the current study, total concentrations of essential and potentially toxic elements (Ba, Ca, K, P, Na, Mg, Cr, Ni, Cu, Fe, Mn, Zn, As, Cd, and Pb) in the most common nine spices (Nigella sativa, Capsicum annum, Piper guineense, Capsicum carvi, Elettaria cardamomum, Zingiber officinale, Piper nigrum, Cinnamomum verum, and Curcuma longa) of fields and markets of Bogra district (Bangladesh) were determined using inductively coupled plasma mass spectrometry following acid digestion. The findings of the study indicate a good source of essential elements like Ca, K, Na, P, Mg Fe, Zn, and Mn in spices. The average concentrations of K, P, Ca, Mg, Na, Fe, Ba, Cu, Mn, Zn, Ni, Cr, As, Pb, and Cd in spices were 697, 190, 168, 112, 97.2, 7.35, 6.29, 4.36, 4.21, 3.91, 2.99, 0.81, 0.17, 0.08, and 0.03mg/kg, respectively. The concentrations of Cr, Cu, and Pb were higher than the recommended level (0.5, 4.5, and 0.1 for Cr, Cu and Pb), which indicates that people would experience potential risks from spices. The daily intake values of all the metals were lower than the maximum tolerable daily intake (MTDI). Considering child exposure group, total target hazard quotient (THQ) values for all studied elements from a single spice or all examined spices exceeded the threshold value (THQ > 1.0), indicating that the children posed a potential non-cancer risk to the potentially toxic elements. Consumption of Piper guineense, Nigella sativa, Cinnamomum verum, and Curcuma longa may pose carcinogenic health risk due to an incremental lifetime cancer risk (ƩTR) value higher than 10-4.

Exploring essential oils from Piper guineense and Aframomum melegueta as natural biocontrol agents against cocoa fungal isolates towards the safety of cocoa beans

Phytochemicals, derived from plants such as turmeric and West African black pepper (WABP), have drawn attention as natural feed additives in animal nutrition. These bioactive compounds possess anti-oxidant, anti-inflammatory and antimicrobial properties. However, their concentration in these plants vary across geographical locations, hence the need for location-specific characterization which would produce more accurate applications in livestock feeding. This study was therefore aimed at determining the proximate and phytochemical compositions of turmeric rhizomes and WABP seeds cultivated in Southwestern Nigeria. These rhizomes and seeds were separately cleaned of debris, solar dried and pulverized, after which each sample was subjected to laboratory analysis for proximate and phytochemical compositions using the AOAC (2005) and phytochemical screening methods respectively. Results showed that turmeric rhizomes contained 14.63±0.27% moisture, 9.35±0.35% ash, 5.16±0.00% crude fat, 13.70±0.35% crude fibre, 5.95±0.25% crude protein and 51.22±0.02% carbohydrate. It also contained 30.48±0.08mg/g flavonoids, 68.76±0.49mg/g alkaloids, 57.70±0.42mg/g phenols, 12.12±0.18mg/g tannins, 16.12±0.04 mg/g saponins and 4.08±0.03mg/g curcumin. West African black pepper seeds also contained 11.82±0.25% moisture, 5.21±1.32% ash, 9.19±2.69% crude fat, 9.88±0.20% crude fibre, 9.88±0.62% crude protein and 54.03±1.54% carbohydrate. Its phytochemical contents were 57.70±0.42mg/g flavonoids, 12.12±0.18mg/g alkaloids, 6.53±0.42 mg/g phenols, 68.76±0.49mg/g tannins, 30.48±0.08mg/g saponins and 9.58±0.21mg/g piperine. The results of this study give background information on the constituents of Nigerian-grown turmeric and WABP, thus supporting quality control studies for the establishment of effective and safe doses of Curcuma longa and Piper guineense for inclusion in livestock diet.