Proximate Composition Analysis of Ethanol Extracts of Thaumatococcus danielli Leaf and Root: An Educational Perspective

Abstract

Plants and their parts have long been utilized for nutritional, medicinal, and cultural purposes, particularly within indigenous communities. This study comparatively examined the proximate composition of ethanol extracts of the dried leaf and root of Thaumatococcus danielli using standard biochemical methods. The findings indicated that the leaf exhibited higher carbohydrate, protein, and ash contents than the root, whereas the root showed higher moisture, fibre, and lipid contents. The relatively low fat and moisture levels observed in the leaf support its traditional use as a natural food packaging material. Beyond nutritional and medicinal relevance, these results provide a scientific foundation for integrating indigenous plant knowledge into science, food technology, and biotechnology education. The study demonstrates how locally sourced biological materials can be utilized as contextual learning resources in laboratory-based instruction and community-oriented science education, thereby strengthening the connection between scientific analysis, traditional practices, and sustainable education.