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Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo)

Received: 4 September 2014     Accepted: 11 October 2014     Published: 30 October 2014
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Abstract

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.

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 6)
DOI 10.11648/j.ijnfs.20140306.11
Page(s) 493-496
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Tannin, Phytate, Minerals Indigenous Dishes, Pumpkin (Cucurbita pepo)

References
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[2] Paris, Harry S. (1986). "A Proposed Subspecific Classification for Cucurbita pepo". Phytologia (Bronx Park) 61 (3): 133–138.
[3] Jeffrey, C. (1978). Further notes on Cucurbitaceae. IV. Some New World taxa. Kew Bull., 33: 347-380.
[4] Mullaney, Edward J.; Ullah, Abul H.J. (2012) "Phytases: attributes, catalytic mechanisms, and applications". United States Department of Agriculture–Agricultural Research Service. Retrieved May 18, 2012.
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[6] Klopfenstein, Terry J.; Angel, Rosalina; Cromwell, Gary; Erickson, Galen E.; Fox, Danny G.; Parsons, Carl; Satter, Larry D.; Sutton, Alan L.; Baker, David H. (2002). "Animal Diet Modification to Decrease the Potential for Nitrogen and Phosphorus Pollution".Council for Agricultural Science and Technology 21.
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[9] Ekholm, Päivi; PäiviEkholm; LiisaVirkki; MaijaYlinen; Liisa Johansson (2003). "The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran". Food Chemistry80 (2): 165–70. doi:10.1016/S0308-8146(02)00249-2.
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[14] Sogabe H, Terado T. (2001) Open clinical study of effects of pumpkin seed extract/soybean germ extract mixture containingprocessed foods on nocturia. Jpn J Med Pharm Sci. 2001;46(5):727-37.
[15] Terado, T et al. (2004) Clinical study of mixed processed food containing pumpkin seed extract and soybean germ extract onpollakiuria in night in elderly men. Jpn J Med Pharm Sci. 2004;52(4):551-61.
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    Obiakor-Okeke Philomena Ngozi, Oly-Alawuba Nkiru. (2014). Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo). International Journal of Nutrition and Food Sciences, 3(6), 493-496. https://doi.org/10.11648/j.ijnfs.20140306.11

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    ACS Style

    Obiakor-Okeke Philomena Ngozi; Oly-Alawuba Nkiru. Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo). Int. J. Nutr. Food Sci. 2014, 3(6), 493-496. doi: 10.11648/j.ijnfs.20140306.11

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    AMA Style

    Obiakor-Okeke Philomena Ngozi, Oly-Alawuba Nkiru. Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo). Int J Nutr Food Sci. 2014;3(6):493-496. doi: 10.11648/j.ijnfs.20140306.11

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  • @article{10.11648/j.ijnfs.20140306.11,
      author = {Obiakor-Okeke Philomena Ngozi and Oly-Alawuba Nkiru},
      title = {Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo)},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {6},
      pages = {493-496},
      doi = {10.11648/j.ijnfs.20140306.11},
      url = {https://doi.org/10.11648/j.ijnfs.20140306.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140306.11},
      abstract = {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.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo)
    AU  - Obiakor-Okeke Philomena Ngozi
    AU  - Oly-Alawuba Nkiru
    Y1  - 2014/10/30
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20140306.11
    DO  - 10.11648/j.ijnfs.20140306.11
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 493
    EP  - 496
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140306.11
    AB  - 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.
    VL  - 3
    IS  - 6
    ER  - 

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Author Information
  • Department of Nutrition and Dietetics, Faculty of Health Science Imo State University, Owerri, Imo State, Nigeria

  • Department of Nutrition and Dietetics, Faculty of Health Science Imo State University, Owerri, Imo State, Nigeria

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