Chemical evaluation of the pod and pulp of the fluted pumpkin (Telfairia occidentalis) fruit

Essien, A; Ebana, R. U. B.; Udo, H.B.

doi:10.1016/0308-8146(92)90110-n

Cited by 23 publications

(18 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Proximate composition of raw and processed yam products (g/100 g). (Essien et al, 1992) and their absorption compared with absorption of standards of these minerals. Chi square test and analysis of variance (ANOVA) were employed to interprete the results and level of significance was set at p<0.05.…”

Section: Proximate Nutrient Compositionmentioning

confidence: 99%

Effects of processing methods on nutrient retention and contribution of white yam (Dioscorea rotundata) products to nutritional intake of Nigerians

Adepoju¹,

Thomas²

2012

Afr. J. Food Sci.

View full text Add to dashboard Cite

Consumption of indigenous foods is being encouraged globally as a means of meeting dietary needs of people. Yam products constitute staple source of energy to many Nigerians but little is documented on their nutrient composition. This study was carried out to determine the effects of processing methods on nutrient retention and possible contribution of some diets prepared from yam to nutrient intake of consumers. Fresh yam tubers were purchased from Sango market in Ibadan, peeled and cut into small pieces, then divided to eight portions. One portion was treated as raw sample while others were processed into roasted, fried, boiled, pounded yam (two samples), amala and porridge. All samples were analysed for proximate, energy and mineral composition using standard methods of AOAC and atomic absorption spectrophotometric methods. Raw yam was very low in crude protein (2.3 g), lipid (0.8 g), and fibre (1.4 g) moderate in ash (3.4 g), iron (4.1 mg) and zinc (5.6 mg), high in carbohydrates (33.3 g), energy (369.6 kcal), sodium (580 mg) and potassium (470 mg) /100 g edible portion. Roasting and frying brought significant improvement on crude protein, lipid and energy content of the products (p<0.05). Boiling yam caused significant reduction in all nutrient content except fibre, while boiling and pounding yam significantly improved its crude lipid, ash and energy content (p<0.05). Frying and using water for boiling yam in pounded yam preparation brought significant retention of nutrients in yam. Processing yam to amala and porridge resulted in significant improvement in nutrient content of the diets. Diets from yam can serve as good source of energy and minerals, and their 100 g portion can contribute between 12.4 to 20.9% gross energy, 11.0 to 46.0% iron and 17.3 to 48.7% zinc to recommended dietary allowances (RDAs) of consumers.

show abstract

Section: Proximate Nutrient Compositionmentioning

confidence: 99%

Effects of processing methods on nutrient retention and contribution of white yam (Dioscorea rotundata) products to nutritional intake of Nigerians

Adepoju¹,

Thomas²

2012

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Calcium, iron, and zinc content of the samples were determined spectrophotometrically by using Buck 200 atomic absorption spectrophotometer (Buck Scientific, Norwalk United Kingdom (UK), Essien et al, 1992) and comparing their absorption with absorption of standards of these minerals. Phosphorus was determined by vanado-molybdate colorimetric method (Ologhobo and Fetuga, 1983).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of micronutrient potentials of seven commonly consumed indigenous spices from Nigeria

Omotayo¹,

Adepoju²

2013

AJFN

View full text Add to dashboard Cite

Micronutrient deficiencies remain a public health challenge globally, especially among developing countries of the world. Spices constitute an important part of daily diets of many populations but their nutritional roles are yet to be fully investigated. Micronutrient potentials of seven indigenous spices in Nigeria (Allium Ascalonicum, Piper guneensis, Aframomum melegueta, Zingiber officinale, Ocimum basilicum, Allium sativum, and Eugenia caryophyllata) were evaluated using standard methods of AOAC and atomic absorption spectrophotometry. The results revealed that 100g edible portion of the spices contained between 15.5 -91.1g moisture, 0.29 -1.77g ash, 7.00 -750.00mg calcium, 74.00 -261.00mg phosphorus, 98.1 -356.5µg β-carotene and 7.30 -38.30mg ascorbic acid. O basilicum, P. guineensis and A. ascalonicum were very high in calcium content while Z. officinale, O. basilicum and A. melegueta were high in phosphorus and can be good sources of these minerals. All the spices were poor in iron and zinc, and might not make significant contribution to intake of these minerals. The spices can be good sources of β-carotene and ascorbic acids which are antioxidants. 100g edible portion of the spices can contribute between 0.7 -75% calcium, 9.8 -35.7% β-carotene, and 12.1 -63.8% ascorbic acid to % RDAs of consumers, hence their consumption should be encouraged.

show abstract

“…The absorbance of the samples was also read and the amount of oxalate estimated. Phytate was determined by titrating the aqueous solution of the sample with a ferric chloride solution [17]; the trypsin inhibitory activity was determined on casein and the sample absorbance compared with the absorbance of trypsin standard solutions read at 280 nm [18]. The tannin content was determined by extracting the sample with a mixture of acetone and acetic acid for 5 h, measuring their absorbance, and comparing the absorbance of the extracts with the absorbance of standard solutions of tannic acid at 500 nm on a Spectronic 20 [19].…”

Section: Methodsmentioning

confidence: 99%

Nutrient Composition of <b><i>Cirina forda</i></b> (Westwood)-Enriched Complementary Foods

Adepoju

Daboh²

2013

Ann Nutr Metab

View full text Add to dashboard Cite

Background/Aims: Dried Cirina forda (Westwood) larva is widely marketed, cheap, and commonly consumed in Southwestern Nigeria. Its powder was used in enriching two commonly used complementary food staples (maize and sorghum) as a source of protein and essential micronutrients in complementary foods for infants and young children. Methods: Samples of soaked and dried sorghum and maize flours and C. forda powder were prepared, and C. forda powder was added to the dried soaked maize and sorghum flours at 5, 10, and 15% (w/w) inclusion levels and analyzed for proximate, mineral, and antinutrient compositions using standard methods of AOAC. Results: One hundred grams of C. forda larva contained 52.6 g of protein, 16.8 g of lipids, 2.6 g of ash, 268.67 mg of calcium, 5.64 mg of iron, and 15.00 mg of zinc, and yielded 458.40 kcal energy with 4.40 mg of trypsin inhibitor. Sorghum and maize flours contained 9.2 and 8.3 g of protein, respectively. Addition of C. forda at 5, 10, and 15% levels to fermented sorghum and maize flours significantly increased both micro- and macronutrients of the complementary foods (p < 0.05), and the nutrient density and trypsin inhibitor increased with the inclusion level (p < 0.05). Conclusion: The trypsin inhibitor level was very low and cannot cause protein malabsorption. C. forda can serve as a good source of nutrients such as protein, fat, calcium, phosphorus, iron, and zinc in formulating nutrient-dense complementary foods.

show abstract

Chemical evaluation of the pod and pulp of the fluted pumpkin (Telfairia occidentalis) fruit

Cited by 23 publications

References 10 publications

Effects of processing methods on nutrient retention and contribution of white yam (Dioscorea rotundata) products to nutritional intake of Nigerians

Effects of processing methods on nutrient retention and contribution of white yam (Dioscorea rotundata) products to nutritional intake of Nigerians

Evaluation of micronutrient potentials of seven commonly consumed indigenous spices from Nigeria

Nutrient Composition of <b><i>Cirina forda</i></b> (Westwood)-Enriched Complementary Foods

Contact Info

Product

Resources

About