Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts

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