Proximate, Anti-Nutrient and Vitamin Composition of Full-Fat and Defatted Seed Flour of Telfairia occidentalis

Alozie, Y.; Udo, Akaninyene; Orisa, C. A.

doi:10.24925/turjaf.v5i11.1256-1260.992

Cited by 4 publications

(6 citation statements)

References 22 publications

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“…The decrease in the fat content of the flour is attributed to the reduction of the fat content of the seed due to defatting. The fat content of defatted seed flour is high when compared to defatted Telfariria occidentalis (0.85%) reported by Alozie et al [31]. Dietary fat increases the palatability of food by absorbing and retaining the flavours.…”

Section: Proximate Composition Of Defatted and Undefatted Avocado Pear Seed Floursmentioning

confidence: 81%

Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours

Emelike

Ujong

Achinewhu

2020

AFSJ

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The aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexane. The proximate composition, total and extractable minerals and functional properties of the seed flours were determined using standard methods. Proximate analysis revealed that the defatted seed flour contained significantly (p<0.05) higher protein (11.90%) and ash (2.60%) than the undefatted sample (7.24% and 2.12%, respectively). The undefatted seed flour recorded higher values of moisture (4.84%), fat (3.28%), crude fibre (7.99%), carbohydrate (74.71%) and energy (406.08 kcal) than the defatted sample. Mineral composition of the seed flours also showed that undefatted sample contained significantly (p<0.05) higher contents of sodium (24.56 mg/100 g) and iron (9.05 mg/100 g) than the defatted while defatted sample was significantly (p<0.05) higher in potassium (103.15 mg/100 g), phosphorus (7.80 mg/100 g) and calcium (56.50 mg/100 g). Defatted seed flour gave the highest bioavailable sodium (53.88%), potassium (51.69%), iron (26.07%), phosphorus (47.12%) and calcium (43.47%) while undefatted seed flour had the lowest bioavailable sodium (51.41%), potassium (50.49%), iron (17.45%), phosphorus (45.35%) and calcium (36.35%). There were significant differences (p<0.05) among these values. Results of the functional properties of the seed flours showed that the defatted seed flours were high in water and oil absorption capacities (1.87 g/g and 1.87 g/g, respectively), bulk density (0.85 g/ml) and swelling power (6.75 g/g). However, these values were significantly (p<0.05) similar except for bulk density. Least gelation concentration was 4% for both flours while solubilities were 14.57% and 14.63% for defatted and undefatted seed flour, respectively. The result from this study indicates that avocado pear seed flours may be useful in some food formulations. Defatted avocado pear seed is a good source of protein and can be incorporated into existing food products to provide a protein rich diet.

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Section: Proximate Composition Of Defatted and Undefatted Avocado Pear Seed Floursmentioning

confidence: 81%

Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours

Emelike

Ujong

Achinewhu

2020

AFSJ

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“…It is pertinent to note that diets providing 1-2 % of its caloric energy as fat is said to be sufficient to human beings as excess fat can cause cardiovascular disorders such as atherosclerosis as well as cancer and aging [13]. Other than the energy that can be derived from the carbohydrate of the seeds, the carbohydrate also prevents protein usage as energy, hence, conserving proteins for other metabolic uses in the system [14]. Furthermore, fibre-enriching foods extend the inner walls of the human colon, thereby enabling easier waste passage and preventing constipation.…”

Section: Discussionmentioning

confidence: 99%

Nutritional and antinutritional composition of Synsepalum dulcificum seeds

Nkwocha¹,

Ekeanyanwu²,

Okagu³

2022

Trop. J. Pharm Res

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Purpose: This study was designed to explore the nutritional (proximate, mineral, vitamin) and antinutritional compositions of Synsepalumdulcificum seeds.Method: proximate, mineral, vitamin and antinutritional compositions were evaluated inSynsepalum dulcificum seeds using standard procedures.Results: Proximate composition of the seeds showed moisture content (44.30 ± 0.26%), ash (1.44 ± 0.14%), crude fat (1.33 ± 0.58%), crude fibre (1.30 ± 0.26%), protein (12.32 ± 0.10%) and carbohydrates (39.31 ± 0.57%). Mineral analysis of the seeds showed the presence of some elements such as potassium, sodium, manganese, calcium, phosphorus, and iron. Result of the vitamin analysis showed that the seeds contain vitamin C (4.84 ± 0.95mg/g), vitamin A (3.02 ± 0.47 mg/g) and vitamin E (0.47± 0.01mg/g). The antinutritional parameters analyzed were oxalate (8.42 ± 1.63%), phytate (4.57 ± 0.48%) and hemagglutinin (3.74 ± 0.01%).Conclusion: The results of this study indicated that S. dulcificum seeds have appreciable nutritional contents (such as protein, minerals and vitamins) that are of immense health benefits and low antinutrient content. Further studies aimed at the utilization of this seed in human and livestock nutrition is warranted.

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“…The values reported for protein (34.75-48.00%) reflects the high protein content of soybeans and fluted pumpkin which makes it useful in combating protein-energy malnutrition, especially in the rural communities of developing countries. This is expected as fluted pumpkin is notable to contain significant amount of protein that is of high biological value [3]. Protein serves as the major structural components of all cells in the body, and functions as enzymes, transport carriers, and some hormones.…”

Section: A Proximate Composition Of Textured Vegetable Protein Produced From Fluted Pumpkin Seed Milkmentioning

confidence: 99%

“…It is called Ugu by the Igbo's, Ugwu by the Yoruba's, and Nkong by the Ibibio's/Efik's. According to Alozie et al [3], the full-fat fluted pumpkin seed contains 3.00% moisture, 35.58% fat, 5.25% ash, 10.20% protein, 3.50% crude fibre and 42.27% carbohydrate. The seeds of fluted pumpkin can be eaten raw, boiled or roasted and can also be used to produce a baked product [4].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Fluted Pumpkin (Telfairia occidentalis) Seed Milk for the Production of Textured Vegetable Protein

China

Precious

Friday

2021

EJFOOD

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textured vegetable proteins (tofu) using two coagulants namely: lime and calcium sulphide. The textured vegetable proteins were analyzed for their proximate composition and sensory properties. Proximate composition of the texture vegetable proteins revealed a range of 13.67-15.04% moisture, 1.39-3.51% ash, 16.56-21.32% fat, 34.75-48.00% crude protein, 6.64-14.21% crude fibre and 4.34-16.22% carbohydrate. Soymilk curd coagulated with calcium sulphide had higher ash and protein contents while fluted pumpkin seed milk curd coagulated with calcium sulphide had significantly (p<0.05) higher fat and crude fibre contents. There was no significant (p<0.05) difference in the crude protein, moisture, and carbohydrate content of the textured vegetable proteins. Mean sensory scores of the curds showed a range of 4.40-6.70 for colour, 5.05-6.50 for aroma, 3.20-5.20 for taste, 3.95-6.15 for texture, 3.55-6.25 for flavour and 4.18-6.65 for overall acceptability. The sensory result showed that soybean milk coagulated with calcium sulphide was the most preferred sample for all sensory attributes. Fluted pumpkin milk coagulated with calcium sulphide also had sensory attributed comparable with the of soybean milk coagulated with calcium sulphide. Mean sensory scores of fluted pumpkin seed milk and soybean milk curds coagulated with calcium sulphide were more preferred than the samples coagulated with lime juice. The study therefore recommends the use of fluted pumpkin seed milk coagulated with calcium sulphide for the production of tofu with sensory attributes and nutrient content comparable with soybean tofu.

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Proximate, Anti-Nutrient and Vitamin Composition of Full-Fat and Defatted Seed Flour of Telfairia occidentalis

Cited by 4 publications

References 22 publications

Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours

Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours

Nutritional and antinutritional composition of Synsepalum dulcificum seeds

Utilization of Fluted Pumpkin (Telfairia occidentalis) Seed Milk for the Production of Textured Vegetable Protein

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