Thaumatococcus daniellii is used in the treatment of several ailments in traditional settings. This study investigated the protective effects of T. daniellii leaf-fortified feed against potassium bromate (KBrO₃)-induced oxidative damage in Wistar rats. Thirty male Wistar rats were distributed to 5 groups (n = 6): positive control (Group A), negative control (Group B), and treatment groups fed diets fortified with 10%, 20%, and 30% T. daniellii leaf powder (Groups C–E). Potassium bromate (10 mg/kg bw) was orally administered to Groups A and C–E to induce oxidative stress. While the control groups received standard commercial feed, the treatment groups were fed diets compounded with T. daniellii leaves at the specified inclusion levels. Following a 14-day experimental period, the animals were euthanized 24 hours after the final treatment, and serum and tissue homogenates were collected for biochemical analyses. Biochemical assessments revealed a significant reduction (p < 0.05) in hepatic total protein concentration in the positive control group compared to both the negative control and the T. daniellii-treated groups. Additionally, the treatment groups exhibited a significant reduction (p < 0.05) in MDA levels relative to both control groups, indicating attenuated lipid peroxidation. The activities of ALT, AST, SOD, and bilirubin concentrations were also significantly lower (p < 0.05) in the positive control group compared to the negative control and fortified feed groups. Conversely, urea levels were significantly elevated (p < 0.05) in the positive control group relative to all other groups. The observed ameliorative effects are attributed to the antioxidant potential of phytochemicals present in T. daniellii leaves, which may confer protection against oxidative damage induced by KBrO₃.

Plant extract have an immense capacity to synthesize secondary metabolites or phytochemicals which have pharmacological properties. They are generally regarded as safe, efficient and good alternative to replace antibiotic growth promoters and reduce environmental waste.The GCMS analysis of Thaumatococcus daniellii extracts (Table 1) identified 29 compounds representing 93.38 %. The dominant constituents in Thaumatococcus daniellii extracts are: Hexadecanoic acid (20.82 %), 4-Methyl Octane (13.81 %), 1,8-Cineole (12.72 %), Squalene (9.66 %), 13-Tetradece-11-yn-1-ol (9.44 %), α-Terpinolene (9.02 %) and β-Gurjunene (8.40 %). However, 2-Pentylfuran (0.01 %). Isophytol (0.02 %), Methyl nonanoate (0.06 %), α-Cedrene (0.07 %), β-Linalol (0.09 %), α-Ionone (0.12 %), Cis-7-Hexadecenal (0.12 %) amongst others are the minor compounds. Analysis of the chemical constituents based on the class of compounds revealed the presence of non-terpenes (53.18 %) followed by diterpenes (14.55 %), triterpenes (12.62 %), sesquiterpenes (8.72 %), apocarotenes (3.40 %) and monoterpenes (0.91 %). However, all these compounds can perform multiple biological activities including, anti-inflammatory, antioxidant, anti-tumor, immuno-stimulatory, gastro-protective, anti-helminthic, anti-diabetic amongst others

Phytochemical, Anti-oxidant and In-vitro Anti-diabetic Evaluations of Aqueous and Boiled Leaf Extracts of Thaumatococcus daniellii (Benth)

The antioxidant potential of ethanol extract of Thaumatococcus danielli (T. danielli) leaves has been reported severally, however, there is a dearth of scientific information on its effect on scopolamine-induced changes in the rat prefrontal cortex. This study assessed the neuroprotective potential of ethanolic extract of Thaumatococcus danielli leaves on scopolamine induced neurotoxicity in rats. Eighty (80) adult Wistar rats weighing 180-200g were randomly divided into eight groups of 10 rats each. Group A was administered distilled water orally (10 ml/kg) and intraperitoneally (2ml /kg), groups B and C were administered T. danielli alone at 100 and 200 mg/respectively, while rats in group D received donepezil at 5mg/kg. Rats in group E received intraperitoneal (i.p) injection of scopolamine at 16 mg/kg, while groups F and G were administered scopolamine with T. danielli respectively. Rats in group H received scopolamine and donepezil. Scopolamine was administered daily for three days while T. danielli and donepezil was administered for 42 days At the end of treatment, rats were exposed to behavioural paradigms (Open field box and elevated plus maze). Twenty-four hours after the last behavioural test rats were euthanised and their brains removed a prefrontal cortex was sectioned and processed for general histology. Results showed that scopolamine was associated with decrease in weight, reduction in feed intake, anxiety-related behaviours and prefrontal cortex neurotoxicity. While the administration of ethanol extract of Thaumatococcus danielli leaves was associated with reversal of weight loss, increased feed intake anxiolysis and reversal of scopolamine induced neurotoxicity. In conclusion, this study shows that T. danielli has the ability to ameliorate scopolamine induced changes. However more studies are required to ascertain its suitability in humans.

Preliminary characterisation of the Thaumatococcus daniellii fruit as a potential biomass source for biorefinery

Solid pap is a common gel-like traditional fermented food made from maize (Zea mays) in Nigeria. Packaging plays a crucial role in preserving food quality by preventing fungal, chemical, or physical deterioration. This study evaluated the impact of different leaves on fungal growth and the proximate composition of pap. Samples were wrapped with Miracle Berry (Thaumatococcus daniellii), Megaphrynium macrostachyum, Teak (Tectona grandis) and Banana leaves (Musa paradisiaca). Proximate and fungal analyses were conducted on day 0 and day 4 of storage. Fresh pap had 81.87% moisture, 2.47% ash, 1.20% crude fiber, 0.83% crude fat, 9.68% protein and 18.20% dry matter. Moisture content decreased during storage, with T. grandis showing the highest reduction from 81.87% to 0.41%, 82.23% to 23% in M. macrostachyum leaf, 84.52% to 1.40% in M. paradiosiaca leaf and 82.27% to 0.43% in T. daniellii leaf. T. grandis wrapped pap also had the highest proximate composition. Fungal species such as Aspergillus, Penicillium notatum, Neurospora, Rhizopus stolonifera, and Fusarium increased significantly over time. However, pap wrapped in T. daniellii was least susceptible to microbial contamination and best preserved the nutrients. The study suggests discouraging the use of M. macrostachyum, M. paradisiaca and T. grandis leaves for wrapping solid pap due to higher susceptibility to fungal contamination which leads to deterioration of quality.

The rise of multidrug-resistant (MDR) bacteria has rendered the treatment of infectious diseases less effective, leading to significant economic burdens and highlighting the urgent need for new antimicrobial agents. This study aimed to evaluate the antibacterial activities of Spondias mombin and Thaumatococcus daniellii against the MDR clinical isolates such as Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae, and Proteus mirabilis. The plant materials were extracted using the maceration method with acetone, ethanol, and chloroform as solvents. The phytochemical screening, and antibacterial activity of the extracts against the clinical isolates, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) were determined with standard procedure. Phytochemicals (saponins, sugars, tannins, flavonoids, alkaloids, steroids, triterpenes, terpenoids, and cardiac glycosides) were present in both plants' acetone, chloroform and ethanol crude extract. However, anthraquinones were absent in both acetone and ethanol extracts, whereas tannins, flavonoids, and anthraquinones were absent in the chloroform extract. The results showed that ethanol extract from T. daniellii exhibited the greatest antibacterial activity of 32.00 mm against E. coli. The minimum MIC and MBC for S. mombin ethanol extract against P. mirabilis were 3.125 mg/ml and 6.25 mg/ml, respectively. These findings support the potential of plant extracts as alternative antimicrobial agents against multidrug-resistant bacteria.

Thaumatococcus daniellii plant has been reported to be used traditionally in the treatment of various diseases. The leaves of the plant are used for treatment of cutaneous wound and the present study aimed to authenticate this claim. Acute toxicity study was carried out to determine the oral median lethal dose (LD50) of T. daniellii leaf extract. Wistar rats were divided into 5 groups of 5 rats each. An excision wound area of 356 mm2 was then created on the dorsum of each rat in all groups. Rats in group I served as the negative control and were treated with distilled water (10 ml/kg p.o). Rats in groups II, III and IV were treated with graded doses of the extract (100, 200 and 400 mg/kg p.o). Rats in group V served as the positive control and were treated with Vitamin C (Ascorbic acid; 100 mg/kg p.o). The effects of the extract on wound contractility, period of epithelialization and median wound closure time (WD50) were evaluated. The result showed that the oral median lethal dose (LD50) of T. daniellii leaf extract is greater than 5,000 mg/kg. It also showed a dose-dependent but non-significant decrease in wound area (mm2) in the groups treated with T. daniellii leaf extract (100, 200 and 400 mg/kg p.o). The dose of 400 mg/kg of the extract was more effective on wound contractility, period of epithelialization and median wound closure time (WC50) compared to other treated groups. These results indicated that Thaumatococcus daniellii hydro-methanol leaf extract may possess wound healing properties. It, therefore, has the potential to be developed as medicine for treatment of wound. Further studies will be carried out using higher doses of the extract and also, to determine its effect on the tensile strength of healed wounds and to determine its mechanism of action.

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals that alter the nature and stripped the natural immunological adjuvants designed by nature to protect the body system. Several condiments have been developed from fermented foods in order to control this ugly situation but there is still controversial thought in the choice of microorganism to be used in order to produce a non-toxic condiment with an improved immunological function. The aim of this study was to evaluate the toxicity, nutritive value and immunological impact of fermented soybean condiments. Soybean (Glycine max) sample was fermented with indigenous microorganisms isolated from 7 days old fermented soybean sample; this was oven-dried, pulverized and packaged in a cleaned sterile screw capped container. The immunological impact, pro-inflammatory and anti-inflammatory activities were determined using in vivo and instrumentation techniques. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis strain 168 (B) and Saccharomyces cerevisiae strain YJM555 (Y) were the indigenous microbes used both singly and in consortium for the production of light to dark brown condiments with water activity ranging from 0.27 – 0.37 for the fermented soybean in the plate and 0.22 - 0.36 for the fermented soybean wrapped with Thaumatococcus danielli leaves (called Uma in Igbo and Ewe eran in Yoruba). There was pronounced delay type hypersensitivity (DTH) and significant (P<0.05) elevation of lymphocyte population, rosette counts, antibody titers, phagocytic indices, total lymphocytes and malondialdehyde (MDA) values, of which pronounced activities were mostly seen on those condiments prepared with consortium of the organisms (BLY). Therefore condiments produced from fermentation of soybean using indigenous B, L, Y, BL and BLY are recommended as this would enhance its immunological impact and also safe, and those fermented in plastic plates using BLY were most efficient, preferable and acceptable.

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals that alter the nature, and negatively affect organs and cells. Several condiments have been developed from fermented foods in order to control this ugly situation and to produce a non-toxic condiment with improve health qualities. The aim of this study was to evaluate the toxicity of the fermented soybean condiments produced using indigenous fermenters. Soybean (Glycine max) sample was fermented with indigenous microorganisms isolated from 7 days old fermented soybean sample; this was oven-dried, pulverized and packaged in a cleaned sterile screw capped container. The toxicity was evaluated using in vivo technique. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis strain 168 (B) and Saccharomyces cerevisiae strain YJM555 (Y) were the indigenous microbes used singly and in consortium for the production of light to dark brown condiments with water activity ranging from 0.27 – 0.37 for the fermented soybean in the plate and 0.22 - 0.36 for the fermented soybean wrapped with Thaumatococcus danielli leaves (called Uma in Igbo and Ewe eran in Yoruba). No death was recorded from the experimental rats.The experimented rats showed significant (P<0.05) increased in body weight, no evidence of severe deformities in the organs and cells, slight or no increased in organ weights and these were statistically non-significant (P>0.05). Therefore condiments produced from fermentation of soybean using indigenous B, L, Y, BL and BLY are recommended safe and non-toxic and those fermented in plastic plates using BLY were most efficient, preferable and acceptable.

Leaves from the plants of Thaumatococcus daniellii and Musa paradisiaca are used for wrapping foods in Ghana. In this study, the types of phytochemicals present in the two leaves were qualitatively determined. Standard qualitative phytochemical tests by Trease and Evans, Sofowora and Harborne were employed in screening for ten selected phytochemicals. The following phytochemicals were present in T. daniellii leaf extracts; saponins, polyuronides, phenolic compounds, reducing sugars, alkaloids, flavonoids, cyanogenic glycosides, phytosterols and anthracenosides. However, triterpenes were absent. M. paradisiaca also showed the presence of saponins, phenolic compounds, cyanogenic glycosides, polyuronides, reducing sugar, flavonoids and phytosterols. However, alkaloids, triterpenes and anthracenosides were absent. From the results obtained, T. daniellii contained more classes of healthful phytochemicals than that of M. paradisiaca. Since, the leaves of both T. daniellii and M. paradisiaca contribute more than just a means of packaging to these local delicacies, their continued use should be highly encouraged and widely promoted.

Cellulose is a vital raw material used in various industrial applications. Microcrystalline celluloses were extracted from de-waxed Thaumatococcus danielli and Ficus exasperata leaves through acid hydrolysis (1.5ml nitric acid), bleaching (12g sodium chlorite) and mercerization treatments (17.5% w/v sodium hydroxide). The properties of the extracted microcrystalline celluloses were examined with Fourier Transform Infrared Spectroscopy (FT-IR), Scanning Electron Microscopy-Energy/Dispersive X-ray Spectroscopy (SEM-EDX), Thermogravimetry/Differential Thermogravimetry (TGA/DTA) and X-ray Diffraction (XRD). The leaves were found to have appreciable amount of cellulose of 30 and 37.26 % for Thaumatococcus danielli and Ficus exasperata leaves respectively. The FT-IR results showed absorption peaks at 1017-1010 cm-1 which confirmed stretching vibration of C-O-C in Thaumatococcus danielli and Ficus exasperata celluloses. This corresponds to the SEM micrograph results that proved the removal of non-cellulosic components from the surface of the celluloses. EDX results revealed predominant intrinsic elements of the celluloses as carbon, oxygen with traces of silicon and iodine. Thermal analysis showed apparent weight loss of 78.37 and 81.31% at 380oC for Thaumatococcus danielli and Ficus exasperata celluloses correspondingly. XRD results revealed high crystallinity index of 91.5 and 84.8 % with an average crystallite size of 1.015 and 1.454 nm respectively. The properties of microcrystalline celluloses obtained suggest their applications as a potential stabilizer in cosmetic, pharmaceutical and biocomposite reinforcement.

Replacing added sugar with non-nutritive sweeteners and sweetness enhancers is of increasing interest due to the negative health effects of excess sugar consumption. Much has been done to understand health and safety of such sweetening additives, but little on their sustainability. This study, part of the Horizon 2020 SWEET project, presents results from the first life cycle assessment of the sweetness enhancer thaumatin, produced from Thaumatococcus daniellii fruit, from forests in West Africa and extracted in the United Kingdom. Thaumatin is used in formulations to increase perceived sweetness of added sugar, allowing some to be removed. Environmental impact is reported for multiple impact categories from the ReCiPe 2016 (H) method, focusing on global warming potential, land use, water consumption, and freshwater eutrophication. Impacts are expressed in terms of product mass and sweetness equivalence. Global warming potential for production of thaumatin is found to be 719.2 kgCO2-eq/kg. When thaumatin replaces 20% of added sugar, environmental impact for a given sweetness is found to reduce by an average of 19.4% across all impact categories. International transport is a major contributor to global warming potential, as is aril removal from the fruit to freshwater eutrophication and water use, and fruit foraging to land use. However, land use is identified as a key area of future research to improve uncertainty in the data. Results show that thaumatin can be used to reduce the environmental impact of providing sweet taste in food and beverage products.

The use of leaf for wrapping food is an ancient practice. Wrapping of cooked rice with Thaumatococcus daniellii have been reported to increase consumers’ appeal and functionality. There is dearth of information on exploring the use of T. daniellii leaf extract as an additive during rice cooking. This study evaluated the antioxidant and sensory properties of rice cooked with the inclusion of Thaumatococcus danielli leaf extract. Cold extraction of leaf was done using hexane, ethyl acetate, methanol, and water. The rice samples cooked with different Thaumatococcus danielli leaf extracts were analyzed for antioxidant and colour properties using standard methods. Sensory evaluation of cooked rice samples using 9-point hedonic scale was carried out by thirty-member panelists. The antioxidant properties determined were total phenolic content (0.37- 0.44 mg/g), Total flavonoid content (6.6-7.9 mg/100g), 1,1-diphenyl-2-picrylhydrazyl (29.96 -39.82%), total antioxidant capacity (3.57-4.71 mg/g), ferric reducing antioxidant power (3.93-4.37 mg/100g). The instrumental lightness (L*) measurement of cooked rice ranged from 44.13 to 53.95, redness and greenness (a*) ranged from -4.91 to -3.02, yellowness – blue (b*) ranged from 13.22 to 15.94. Sensorial assessment showed that rice cooked with water extract of T. daniellii leaf was the most acceptable. There was significant difference (p<0.05) in antioxidant, colour and sensory properties of cooked rice samples. Thaumatococcus daniellii leaf extracts increased the antioxidant properties of cooked rice and imparted a higher sensorial acceptability.

Pectinases accelerate the breakdown of the glycosidic bonds in pectin into simpler forms. Pectinases in the study were produced using three extraction solvents, three fungi, and six substrates. Citrate buffer, distilled water and 0.1 M NaCl were utilized as extraction solvents. Penicillium sp, Pichia kudriavzevii F2-T429-5 and Aspergillus niger were selectively isolated from the environment and identified. The substrates include; wheat bran, banana peels, orange peels, corn cobs, Thaumatococcus daniellii (sweet prayer plant) fruit peels, and leaves in solid-state fermentation. The dinitro salicylic acid (DNS) technique was used to determine pectinase activity. In comparison to distilled water, the study found that extracting the enzyme from the fermentation medium with 0.1 M NaCl solvent resulted in considerable (p<0.05) activity. The best substrate and fungus were orange peels and Aspergillus niger, respectively. In general, when compared to the yeast Pichia kudriavzevii F2-T429-5, the molds (Penicillium sp. and Aspergillus niger) produced pectinases with higher activity. Orange peel resulted in pectinase production with significant (p<0.05) activity compared to wheat bran, banana peels, corn cobs, Thaumatococcus daniellii (sweet prayer plant) fruit peels, and leaves. Additionally, Pichia kudriavzevii F2-T429-5 in Thaumatococcus daniellii fruit peel fermentation produced pectinase with the lowest activity. The inference drawn from the study shows the potential of T. daniellii fruit peels, its leaves, and Pichia kudriavzevii F2-T429-5 for pectinase production.

Thaumatococcus daniellii (Benn.) Benth, known as “katempe” or “katemfe”. It grows in humid tropical forests and the coastal areas of West Africa, especially in Nigeria, Ghana, Central African Republic, Uganda, and Cote d'Ivoire. T. daniellii contains chemical compounds that have several uses in many fields and contain thaumatin protein, which plays an essential role in the food industry, used as a natural sweetener, and pharmaceutical industry. T. daniellii can play a significant role in economic growth in many countries in which it grows. This study summarises some crucial aspects of T. daniellii. As the study highlight, some of the chemical components are contained in the plant. In addition to the other medicinal benefits and applications used from T. daniellii. the study presented the importance of the plant in the production of thaumatin and highlighted the two types of this protein and the difference between them in the arrangement of amino acids.

Several studies have shown that most condiments consumed in Nigeria today are produced from allochtonous microorganisms, and these organisms are usually associated with diseases or create negative impacts into the condiments. Several attempts have been made in order to control this ugly situation but there is still controversial thought in the choice of microorganism to be used in order to produce a non-toxic and palatable condiment. The aim of this study was to isolate and characterize the indigenous fermenters for the production of fermented condiments from soybean seeds. Soybean (Glycine max) sample were gotten from the market and were transferred aseptically to the laboratory for further analysis, the samples were prepared and fermented in a wrapped Thaumatococcus danielli leaves (called Uma in Igbo and Ewe eran in Yoruba). The specific microbial genera were enumerated on appropriate selected media and identified using standard identification parameters with the aid of identification and taxonomic manuals. Soybean sample was fermented with indigenous microorganisms isolated from 7 days old fermented soybean sample. This was oven-dried, pulverized and packaged in a cleaned sterile screw capped container. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis strain 168 (B) and Saccharomyces cerevisiae strain YJM555 (Y) were the indigenous microbes isolated from the 7 days locally fermented soybean and these were used for the production of light to dark brown condiments with water activity ranging from 0.27 – 0.37 for the fermented soybean in the plate and 0.22 - 0.36 for the fermented soybean wrapped with Thaumatococcus danielli leaves (called “uma” in Igbo and “ewe eran” in Yoruba). It was observed that the condiments produced using indigenous consortium of BLY was significantly (p&lt;0.05) more preferable to the ones produced from single strain. Therefore this study has shown indigenous B, L, Y, BL and BLY produced good and palatable condiments from fermented soybean.

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals that alter the nature and affects the blood indices and the sensory parameters. Therefore the need to produced natural condiments from indigenous microbes in order to maintain the blood indices and the sensory attributes will be the ultimate success to be attained. The aim of this study was to evaluate the hematological indices and sensory quality of fermented soybean condiments produced from indigenous microbes. Soybean (Glycine max) sample was fermented with indigenous microorganisms isolated from 7 days old fermented soybean sample. This was oven-dried, pulverized and packaged in a cleaned sterile screw capped container. The hematological effects were determined using in vivo and instrumentation techniques. The sensory evaluation and acceptability of the condiments were carried out among validated participants and analyzed using 9-point hedonic scale. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis strain 168 (B) and Saccharomyces cerevisiae strain YJM555 (Y) were the indigenous microbes used singly and in consortium for the production of light to dark brown condiments with water activity ranging from 0.27 – 0.37 for the fermented soybean in the plate and 0.22 - 0.36 for the fermented soybean wrapped with Thaumatococcus danielli leaves (called Uma in Igbo and Ewe eran in Yoruba). The in vivo study showed that the condiment showed significant (p&lt;0.05) increased in lymphocytes, slight increase in Red Blood Cells (RBCs) and little or no effect on other parameters, of the effects of BLY was most pronounced. The condiments fermented in sterile plastic plates had higher rating in odour, colour, taste and acceptability. Therefore condiments produced from fermented indigenous B, L, Y, BL and BLY positively affects the blood indices and had good sensory qualities and those fermented in plastic plates using BLY were most preferable and acceptable.

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals that alter the nature and stripped the nutrients and natural immunological adjuvants designed by nature to protect the body system. Several condiments have been developed from fermented foods in order to control this ugly situation but there is still controversial thought on the nutritive and antinutrient effects of the condiment. The aim of this study was to evaluate the nutritive and antinutrient values of the soybean condiments produced using indigenous fermenters. Soybean (Glycine max) sample was fermented with indigenous microorganisms isolated from 7 days old fermented soybean sample. This was oven-dried, pulverized and packaged in a cleaned sterile screw capped container. Gravimetric, spectrometric and titrimetric methods were employed for the nutritive and antinutrient parameters. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis strain 168 (B) and Saccharomyces cerevisiae strain YJM555 (Y) were the indigenous microbes used singly and in consortium for the production of light to dark brown condiments with water activity ranging from 0.27 – 0.37 for the fermented soybean in the plate and 0.22 - 0.36 for the fermented soybean wrapped with Thaumatococcus danielli leaves (called Uma in Igbo and Ewe eran in Yoruba). The moisture, ash, fat, protein, crude fiber, carbohydrate and B-carotene contents ranges from 2.70 – 14.75 %, 0.03 – 4.10 %, 11.11 – 14.69 %, 48.22 – 53.77 %, 10.22 – 12.04%, 8.16 – 21.61 % and 6.92 – 8.14 % respectively. The isoflavone contents (0.096 -0.132 % w/w) were significantly (P &lt; 0.05) higher than that of normal soybean (0.068 %). The phytates, lectin, oxalates and tannins contents were significantly (0.01&gt;P&lt;0.05) reduced to minimum values of 0.01 mg/g, 0.02 mg/g, 0.02 g/100g and 0.08 mg/g respectively. Therefore condiments produced from fermentation of soybean using indigenous B, L, Y, BL and BLY are recommended as this would enhance its safety and nutritional quality, and those fermented in plastic plates using BLY were the most efficient, preferable and acceptable.

Anti-inflammatory drugs such as Non-steroidal anti-inflammatory drugs (NSAIDs) are used to reduce swellings and pains caused by inflammation but, long term use of these anti-inflammatory drugs results in the damage of human biological system such as the liver, gastrointestinal tract, etc. Hence, there is need for safer, potent, anti-inflammatory drugs. Hence, the anti-inflammatory activity of ethanol leaf extract of Thaumatococcus danielli on iodoacetamide treated rats was investigated. Forty-two (42) rats were divided into seven groups of six rats each. Group 1 (positive control) received 1ml of 1% CMC; Group 2 (negative control) received 1ml of 1% CMC and 1ml of 0.1% iodoacetamide; Group 3 received 50mg/kg of extract (low dose) and 1ml of 0.1% iodoacetamide; Group 4 received 100mg/kg of extract (high dose) and 1ml of 0.1% iodoacetamide; Group 5 received 50mg/kg of extract (high dose) and 1ml of 1% CMC; Group 6 received 100mg/kg of extract (high dose) and 1ml of 1% CMC; Group 7 received 1ml 1% iodoacetamide and 2.14mg/kg diclofenac. Treatment with T. danielli extract showed no significant difference (p&gt;0.05) in all groups in lymphocyte, RBC, granulocyte, platelet, hemoglobin concentration, hematocrit, mean corpuscular volume and mean corpuscular hemoglobin count but, a significant reduction in all groups was observed in ESR. Moreso, a significant decrease was observed in WBC in the high dose group, and a significant increase in group administered diclofenac. Ethanolic leaves extract of Thaumaococcus danielli possess an anti-inflammatory potential, possibly due to its embedded phytoconstituents. Keywords: Thaumatococcus danielli , Anti-inflammatory activity, Hematological studies, Erythrocyte sedimentation rate, Nitric oxide concentration DOI: 10.7176/JNSR/13-10-03 Publication date: May 31 st 2022