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.

Abstract:The effect of fermentation, cooking and dehulling on the chemical properties (proximate, mineral and antinutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and microbial quality (the occurrence of micro-organism) in Mucuna sloanei seeds (Ukpo) were assessed. Official methods of Analysis was employed to analyze the samples. The result showed that fermentation increased the protein content from 24.0% (Dehulled) to 35.2% (72 hours fermentation). It also increased the mineral availability, created favourable condition for the growth of yeast, reduced the level of antinutrients and also reduced the water and oil absorption capacity. Cooking increase the carbohydrate content, improve the functional properties, decrease the anti-nutritional content but molds (Aspergillus sp and Rhizopus sp) were isolated from it. Dehulling (raw) did not completely support gelation but can be regarded as a safe method of processing because it contains no microorganism. The study has assessed the different processing methods on the chemical, functional and microbial qualities of Mucuna sloanei. Fermentation was discovered to be the method that encouraged improved nutritional qualities however, other methods like dehulling are also very necessary to access the full nutritional potentials of Mucuna slonei.

Introduction: The study evaluated the proximate composition of pumpkin (Cucurbita pepo) based on leaves pulps and seeds and organoleptic attributes of dishes prepared using pumpkin pulps seeds and leaves were also determined. Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for proximate analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks for sensory evaluation involving 25 panelists using nine point heldonic scale, the result of sensory evaluation was subjected to analysis using ANOVA and DUNCAN test to compare the means. The proximate analysis were determined following standard methods and means and standard deviation of triplicate samples were determine. Result: The results of proximate analysis showed that protein composition ranged from 2.23% in cooked pulp to 29.65% in raw seeds, the carbohydrate from 4.86% in uncooked pulp to 14.08% in roasted seeds, the fat from 0.92% in uncooked pulp to 43.28% in roasted seeds and the ash from 1.18% in cooked pulp to 14.86% in roasted seeds. The result of sensory evaluation revealed that samples pumpkin pulp pottage (PPP), pumpkin leaves soup (PLS) and roasted pumpkin seeds (RPS) are significantly different (P<0.05) for colour, PPP were preferred more and RPS were the least preferred. PPP were preferred more and RPS were the least preferred in flavor. Samples PPP and PLS were statistically similar but significantly different (P<0.05) from RPS. Samples PLS are significantly different (P<0.05) from PPP and RPS for texture, PLS were preferred more and RPS were the least preferred in texture. Samples PPP and PLS are statistically similar but significantly different (P<0.05) from RPS in generally acceptability. Conclusion: The result of this study showed that pumpkin has high nutrient profile concentrated in the different edible parts; the seed, pulp and leaves and it is also generally acceptable. Therefore we recommend that the vegetable be incorporated into our daily meals and all the different edible parts be consumed for variety and for its nutrient content. We also recommend that more research be done to consider the other nutritional value like minerals, vitamins and phytochemical composition of the vegetables.