Nutritional value of the fluted pumpkin (Telfaria occidentalis)

Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein

“…The content of these amino acids in PSC was higher than in soybean meal. In relation to the results Longe et al [12] and Mansour et al [13], pumpkin protein contained considerably less lysine but more sulphur amino acids and tyrosine.…”

“…Pumpkin seeds (Cucurbita pepo) containing about 40% oil and 32% crude protein are a potential source of high value oils rich in polyunsaturated fatty acids [12]. After oil extraction the content of protein increases reaching over 70% of dry matter in cake [23].…”

Lipids Characterization and Industrial Potentials of Pumpkin Seeds (Telfairia occidentalis) and Cashew Nuts (Anacardium occidentale)

“…Longe et. al 6 10,11 . The high protein and lipid contents of these seeds have confirmed earlier reports that these seeds are potentially good sources of protein and lipids 7,12 .…”

Phytochemical, proximate and anti-nutrient compositions of four leafy vegetables used in South Eastern Nigeria

“…In Nigeria the fresh leaves are ground and the juice used as tonic by women that have just given birth; its high iron content assists in the replenishment of lost blood, used for treatment of anaemia, chronic fatigue and diabetes (Aderibigbe et al, 1999;Dina et al, 2006;Alada, 2010). Longe et al (1983) reported that minerals such as calcium, potassium, magnesium, iron, sodium and phosphorus, antioxidants and vitamins such as thiamine, riboflavin, nicotinamide and ascorbic acid were present in fluted pumpkin. Phytochemicals such as phenols were concentrated in the testa, pulp and husk and amino acids such as alanine, aspartate, glycine, leucine and many others (Fasuyi and Nonyerem, 2007).…”