Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo)
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6, November 2014, Pages: 493-496
Received: Sep. 4, 2014;
Accepted: Oct. 11, 2014;
Published: Oct. 30, 2014
Views 3016 Downloads 314
Obiakor-Okeke Philomena Ngozi, Department of Nutrition and Dietetics, Faculty of Health Science Imo State University, Owerri, Imo State, Nigeria
Oly-Alawuba Nkiru, Department of Nutrition and Dietetics, Faculty of Health Science Imo State University, Owerri, Imo State, Nigeria
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.
Obiakor-Okeke Philomena Ngozi,
Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo), International Journal of Nutrition and Food Sciences.
Vol. 3, No. 6,
2014, pp. 493-496.
Paris, H. S.; Yonash, N.; Portnoy, V.; Mozes-Daube, N.; Tzuri, G.; Katzir, N. (2003). "Assessment of Genetic Relationships in Cucurbitapepo (Cucurbitaceae) Using DNA Markers". Theor. Appl. Genet.106 (6): 971–978. doi:10.1007/s00122-002-1157-0. PMID12671744.
Paris, Harry S. (1986). "A Proposed Subspecific Classification for Cucurbita pepo". Phytologia (Bronx Park) 61 (3): 133–138.
Jeffrey, C. (1978). Further notes on Cucurbitaceae. IV. Some New World taxa. Kew Bull., 33: 347-380.
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.
Forbes, RM; Parker, HM; Erdman JW, Jr (1984). "Effects of dietary phytate, calcium and magnesium levels on zinc bioavailability to rats.".The Journal of nutrition 114 (8): 1421–5.
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.
Katie E. Ferrell; Thorington, Richard W. (2006). Squirrels: the animal answer guide. Baltimore: Johns Hopkins University Press. p. 91. ISBN 0-8018-8402-0.
McGee, Harold (2004). On food and cooking: the science and lore of the kitchen. New York: Scribner. p. 714. ISBN 0-684-80001-2
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.
Cheryan, Munir; Rackis, Joseph (1980). "Phytic acid interactions in food systems". Crit Rev Food SciNutr13 (4): 297–335. doi:10.1080/10408398009527293. PMID 7002470
Beecher GR (2003). "Overview of dietary flavonoids: nomenclature, occurrence and intake". J. Nutr.133 (10): 3248S–54S. PMID 14519822.
Messina M. & Messina V. (1999) :A contributingpaper to cancer resource foundation bulletin,U.S.A 1999 Feb 1;59(3):602-6. (URL//httpwww.google.com)
Hata K, Tanahashi S, Wakida Y, Tatsuzaki M, Koide A. (2005) Effect of Pumpkin seed extract on urinary bladder function inanesthetized rats. Jpn J Med Pharm Sci. 2005;54(3):339-45.
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.
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.
A.O.A.C (1990): Official method of analysis, 5th edition, Sidney Williams (ed.), Association of Official Analytical Chemists Inc, Arlington.
Pearson D (1991): Pearson’s composition and analysis of foods. Co. Published in the United States with John Wiley and Sons Inc., New York.
Hajos G and Osagie A.U (2004): The impact of dehydration process on anti-nutrients and protein digestibility of some vegetables.
Onimawo, I.A. and Akubor, P.I. (2005). Functional properties of food. In: Food Chemistry.Integrated Approach with Biochemical Background. Ambik Press Limited, Benin City, Nigeria.Pp 208-221
Ene-Obong (2001): Eating right: A Nutrition Guide. The University of Calabar Press, Calabar
George R.A.T (1999): Vegetable seed production. Longman, London.
Elinge C. M., Muhammad A., Atiku F. A., Itodo A. U., Peni I. J., Sanni O. M., Mbongo A. N. (2012) Proximate, Mineral and Anti-nutrient Composition of Pumpkin (Cucurbitapepo L) Seeds Extract International Journal of Plant Research p-ISSN: 2163-2596 e-ISSN: 2163-260X 2012; 2(5): 146-150 doi:10.5923/j.plant.20120205.02
Guthrie, H. A. (1989). Introductory Nutrition (7th ed.). Time mirror Mosby college publishers, Boston.
McDonald, A., Edwards, R. A., Greenhulgh, F. D. and Morgan, C. A.(1995). Animal Nutriton.Prentices Hall, London Pp101-122.
Payne, W. J. A. (1990). An Introduction to Animal Husbandry in the Trophics. Longman Publishers Singapore Pp 92-110.
Michael, Orsolek D, George L (2000): “Pumpkin Production”. Agricultural Alternatives.
NgwemmeChiegumira (2000): Plant resources of tropical Africa. Backhuy’s Publishers, Netherland.
Oke O.L (2000): Chemical studies on some Nigerian vegetables. Trop. Science, Vill. Pp. 20 – 25.