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

Authors

  • Yetunde Alozie Department of Home Economics, Nutrition and Dietetics, Faculty of Agriculture, University of Uyo, PMB 1017, Uyo
  • Akaninyene Udo Department of Home Economics, Nutrition and Dietetics, Faculty of Agriculture, University of Uyo, PMB 1017, Uyo
  • Catherine Orisa Department of Home Science, Nutrition and Dietetics, Rivers State University. PMB 5080, Port Harcourt

DOI:

https://doi.org/10.24925/turjaf.v5i11.1256-1260.992

Keywords:

Anti-nutrients, proximate composition, Telfairia occidentalis, vitamins, nutrients.

Abstract

Studies were conducted to determine the proximate and anti-nutrient composition of full-fat and defatted seed flour of Telfairia occidentalis (fluted pumpkin) using standard procedures. The defatted seed flour (DSF) indicated higher protein content (46.55%) while the full-fat seed flour (FSF) presented a value of 10.20%. The lipid (35.78%), carbohydrate (42.27%), and caloric values (531.90 Kcal/100 g) obtained for FSF were respectively higher than values of similar determinations for DSF. The anti-nutritional analyses of the FSF showed slightly higher oxalate content (44.00 mg/100 g) while cyanide, phytate and tannin levels were higher in DSF. The vitamin A composition of FSF (9.18 mg/100 g) was higher than that of DSF (0.84 mg/100 g) while DSF indicated higher vitamin C (74.44 mg/100g) content. These results revealed that the seed flour of Telfairia occidentalis contains an appreciable amount of nutrients and vitamins. The levels of toxicants in both FSF and DSF samples were low and below toxic levels. The seed flour of Telfairia occidentalis can be exploited as a cheap and valuable source of vegetable protein in fortified food products formulation.

Author Biographies

Yetunde Alozie, Department of Home Economics, Nutrition and Dietetics, Faculty of Agriculture, University of Uyo, PMB 1017, Uyo

Dr. Yetunde Alozie is a Senior Lecturer in the Department of Home Economics, Nutrition & Dietetics, Faculty of Agriculture, University of Uyo, Nigeria.

Akaninyene Udo, Department of Home Economics, Nutrition and Dietetics, Faculty of Agriculture, University of Uyo, PMB 1017, Uyo

Akaninyene Udo is an Assistant Lecturer in the Department of Home Economics, Nutrition & Dietetics, Faculty of Agriculture, University of Uyo, Nigeria.

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Published

30.10.2017

How to Cite

Alozie, Y., Udo, A., & Orisa, C. (2017). Proximate, Anti-Nutrient and Vitamin Composition of Full-Fat and Defatted Seed Flour of Telfairia occidentalis. Turkish Journal of Agriculture - Food Science and Technology, 5(11), 1256–1260. https://doi.org/10.24925/turjaf.v5i11.1256-1260.992

Issue

Section

Food Technologies