Background: Pumpkin (Cucurbita spp.), is one of the most popular vegetables consumed in the world, has been recently recognized as a functional food. Traditional crops including the pumpkins, which are rich in micronutrients, are not consumed widely by smallholder farmers in Africa. However, the cultivation of high yielding, nutrient-rich, multipurpose crops-like pumpkin is important in solving the problems of malnutrition and contributing to food security in Africa including Nigeria. Objectives: Therefore, this work aimed at producing Pumpkin pie from Pumpkin puree and wheat supplemented with some indigenous spices alongside butter. Methodology: Formulations into various formed were made using Pearson's method. The formulations were assayed for mineral, vitamin, antinutrient and amino acid composition using standard laboratory methods. A significant (P<0.05) difference was observed in Zn and Ca content of all the samples, with sample D recording the highest value for Zn (1.30±0.01) mg/g and Ca (0.47±0.01) mg/g. However, samples A and D had the least values for Na and Fe. An increasing and decreasing pattern was observed in all the vitamin contents(B1, B2, B6, B12 and C), moving from samples A through to D. Vitamin contents of samples B1 and B6 and higher than the RDA, while B2, B12 and C were below RDA. The overall antinutrient contents observed were generally low, with sample A having the lowest values for Phytate, Oxalate and tannins. The B, C and D are more enhanced in terms of essential amino acids compared to the control group (sample A). Conclusion: Pumpkin pie can be produced from pumpkin and its supplementation of the spices can boost the pie with essential amino acids, minerals, and vitamin composition. This shows the potential of using pumpkin pie as snacks in-between meals for the prevention of Protein Energy Malnutrition (PEM).

No abstract

The study was carried to process, produce, and evaluate nutritional contents of traditional couscous from sprouted wheat (Triticum aestivum), fortified with Soya bean (Glycine max) and Pumpkin (Cucurbita pepo) seeds. The composite couscous blends were traditionally produced and compared with commercial couscous. The sprouted wheat couscous blends were blended in different ratios, they include; unprocessed (Raw wheat, 100), blend 1 (sprouted wheat mixed with soya bean and pumpkin seeds, 70:20:10), blend 2 (sprouted wheat mixed with soya bean, 60:40) and blend 3 (sprouted wheat mixed with pumpkin seeds, 60:40). Traditional wheat couscous blends were fed to experimental albino rats of wister strain weighing between (35 g and 45 g) for a period of 28 days. The nutritional and physiochemical analysis were determined using standard laboratory methods. The Statistical Package for Social Sciences (SPSS), version 20.0 was used to analyze the data collected which were expressed as means ± SE. One way analysis of variance (ANOVA) and Duncan’s multiple range tests were used to compare the means obtained after each experiment. Differences were considered significant at p < 0.05. Processing (Sprouting) decreases the levels of anti-nutrients, mineral elements and vitamins. Supplementation with soya bean and pumpkin seeds increased the nutritional composition of the sprouted wheat couscous blends. Results of chemical composition showed that blend 2, recorded high protein (29.95%), fat (8.95%) and low carbohydrate content (49.56%), followed by blend 1 and then blend 3, while commercial couscous crude protein, fat and carbohydrate were 12.53%, 1.42% and 75.10% respectively. There was improved level of in vitro protein digestibility at 1 hour (76.64% to 98.59%) and at 6 hours (96.80% to 99.33%). Results of in vivo studies showed that raw wheat couscous recorded protein quality when compared with spouted wheat couscous blends produced. The biological values of the composite couscous blends range from 95.04% to 95.73% and blend 2, recorded high net protein utilization (98.57%). In terms of sensory evaluation using hedonic method, blend 2 was most acceptable and differ significantly (p < 0.05) with other sprouted wheat couscous blends and commercial couscous. The cost of producing sprouted wheat couscous blends is cheaper than the commercial couscous. The study has therefore, revealed that with proper selection of locally available cereal, it is possible to produce nutritious complementary couscous blends that would be acceptable and nutritionally adequate to meet up the nutritional requirement for both children and adults. It also compares favourably with the commercial couscous in terms of nutrient contents.

Cereal grain (Sorghum, millet, and maize) and legumes (beans, soya beans, and groundnut) are the agricultural raw materials used both commercially and traditionally in the production of weaning foods, particularly in developing countries. A variety of cereals (sorghum) are used singly or in combination to produce several fermented and sprouted weaning foods using simple processing methods. The study investigated the effect of sprouting and fermentation on some functional properties and microbiological quality of the food formulations prepared from sorghum (S. bicolor), cowpea (Vigna unguiculata), and groundnut (Arachis hypogea) in a ratio of (70:20:10). Viscosity, functional properties, and microbiological assessment of the food formulations were evaluated using standard laboratory methods of analysis. Sprouting, fermentation singly and in combination significantly (P<0.05) decreased gruel viscosities (197825.1cps – 225.019.4cps) for red sorghum and (1952022.9cps – 230018.6cps) for white sorghum variety. The results of ranged bulk density from (0.700.01g/ml – 0.600.02g/ml) for red sorghum and (0.710.02g/ml – 0.600.02g/ml), while increasing water absorption capacity in sprouted and fermented sorghum samples for (FCR 6.470.00g/ml, FCW 5.430.01) and SCR 6.030.00g/ml, SCW 4.410.02g/ml) compared to raw and the composite blends. Total bacterial counts reduced significantly with sprouting and fermentation. The dominant microorganisms isolated in this study were all fermenters non-pathogenic microorganisms which are safe for consumption Staphylococcus species dominant only in the non-fermented products