Introduction: The study evaluated the tannin, phytate and composition of different indigenous dishes based on pumpkin (Cucurbita pepo). Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks. The tannin, phytate and mineral analysis were determined following standard methods. The mean and standard deviation of triplicate samples were determined. Result: The results of the analysis showed that the raw seed sample have about 0.26% tannin and 0.17% in roasted seeds. The leaves have (0.06%) of tannin which is lower compared to (0.75% and 0.12%) in uncooked pulp and cooked pulp respectively. Phytate is found (0.37%) in raw seeds, it is higher compared to (0.07%) in leaves. Roasted seeds have (0.08%) and (0.16%) in uncooked pulp. No phytate was dictated in cooked pulp. The mineral analysis revealed that phosphorus is more found in the leaves with (0.36%) compared with the amount in uncooked and cooked pulp (0.21% and 0.18%). Zinc is found more in leaves also with (5.81%) and raw seeds (4.55%), while the amount of zinc in uncooked pulp (3.73%) and roasted seed (3.16%) are in close range. The cooked pulp has the lowest value (2.60%). The leaves have higher copper content (3.67%). The raw seeds (2.41%) and uncooked seeds have close related values (0.76% and 1.41%) respectively. Conclusion: The result of this study showed that pumpkin contained antinutrients and it is also a good source of minerals. However, different processing methods reduced antinutrient content in the different edible parts and increased the different mineral composition. We therefore, recommend proper processing before consumption of any of the parts so that the absorption and utilization of the minerals will be maximized.
| DOI | 10.11648/j.ijnfs.20140306.11 |
| Published in | International Journal of Nutrition and Food Sciences (Volume 3, Issue 6, November 2014) |
| Page(s) | 493-496 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Tannin, Phytate, Minerals Indigenous Dishes, Pumpkin (Cucurbita pepo)
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APA Style
Obiakor-Okeke Philomena Ngozi, Oly-Alawuba Nkiru. (2014). Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo). International Journal of Nutrition and Food Sciences, 3(6), 493-496. https://doi.org/10.11648/j.ijnfs.20140306.11
ACS Style
Obiakor-Okeke Philomena Ngozi; Oly-Alawuba Nkiru. Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo). Int. J. Nutr. Food Sci. 2014, 3(6), 493-496. doi: 10.11648/j.ijnfs.20140306.11
AMA Style
Obiakor-Okeke Philomena Ngozi, Oly-Alawuba Nkiru. Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo). Int J Nutr Food Sci. 2014;3(6):493-496. doi: 10.11648/j.ijnfs.20140306.11
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author = {Obiakor-Okeke Philomena Ngozi and Oly-Alawuba Nkiru},
title = {Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo)},
journal = {International Journal of Nutrition and Food Sciences},
volume = {3},
number = {6},
pages = {493-496},
doi = {10.11648/j.ijnfs.20140306.11},
url = {https://doi.org/10.11648/j.ijnfs.20140306.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140306.11},
abstract = {Introduction: The study evaluated the tannin, phytate and composition of different indigenous dishes based on pumpkin (Cucurbita pepo). Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks. The tannin, phytate and mineral analysis were determined following standard methods. The mean and standard deviation of triplicate samples were determined. Result: The results of the analysis showed that the raw seed sample have about 0.26% tannin and 0.17% in roasted seeds. The leaves have (0.06%) of tannin which is lower compared to (0.75% and 0.12%) in uncooked pulp and cooked pulp respectively. Phytate is found (0.37%) in raw seeds, it is higher compared to (0.07%) in leaves. Roasted seeds have (0.08%) and (0.16%) in uncooked pulp. No phytate was dictated in cooked pulp. The mineral analysis revealed that phosphorus is more found in the leaves with (0.36%) compared with the amount in uncooked and cooked pulp (0.21% and 0.18%). Zinc is found more in leaves also with (5.81%) and raw seeds (4.55%), while the amount of zinc in uncooked pulp (3.73%) and roasted seed (3.16%) are in close range. The cooked pulp has the lowest value (2.60%). The leaves have higher copper content (3.67%). The raw seeds (2.41%) and uncooked seeds have close related values (0.76% and 1.41%) respectively. Conclusion: The result of this study showed that pumpkin contained antinutrients and it is also a good source of minerals. However, different processing methods reduced antinutrient content in the different edible parts and increased the different mineral composition. We therefore, recommend proper processing before consumption of any of the parts so that the absorption and utilization of the minerals will be maximized.},
year = {2014}
}
TY - JOUR T1 - Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo) AU - Obiakor-Okeke Philomena Ngozi AU - Oly-Alawuba Nkiru Y1 - 2014/10/30 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.20140306.11 DO - 10.11648/j.ijnfs.20140306.11 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 493 EP - 496 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20140306.11 AB - Introduction: The study evaluated the tannin, phytate and composition of different indigenous dishes based on pumpkin (Cucurbita pepo). Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks. The tannin, phytate and mineral analysis were determined following standard methods. The mean and standard deviation of triplicate samples were determined. Result: The results of the analysis showed that the raw seed sample have about 0.26% tannin and 0.17% in roasted seeds. The leaves have (0.06%) of tannin which is lower compared to (0.75% and 0.12%) in uncooked pulp and cooked pulp respectively. Phytate is found (0.37%) in raw seeds, it is higher compared to (0.07%) in leaves. Roasted seeds have (0.08%) and (0.16%) in uncooked pulp. No phytate was dictated in cooked pulp. The mineral analysis revealed that phosphorus is more found in the leaves with (0.36%) compared with the amount in uncooked and cooked pulp (0.21% and 0.18%). Zinc is found more in leaves also with (5.81%) and raw seeds (4.55%), while the amount of zinc in uncooked pulp (3.73%) and roasted seed (3.16%) are in close range. The cooked pulp has the lowest value (2.60%). The leaves have higher copper content (3.67%). The raw seeds (2.41%) and uncooked seeds have close related values (0.76% and 1.41%) respectively. Conclusion: The result of this study showed that pumpkin contained antinutrients and it is also a good source of minerals. However, different processing methods reduced antinutrient content in the different edible parts and increased the different mineral composition. We therefore, recommend proper processing before consumption of any of the parts so that the absorption and utilization of the minerals will be maximized. VL - 3 IS - 6 ER -
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