Some biochemical evaluation of fluted pumpkin seed

Asiegbu, J. E.

doi:10.1002/jsfa.2740400207

Cited by 77 publications

(51 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The raw seed water-soluble ash of 4.6% is comparable with some reported studies on legumes (Mtanga and Sugiyama 1974;Kay 1979;Poulter 1981;Aletor and Aladetimi 1989). The crude fat value (7.9%) of raw seed did not qualify P. coccineus as an oil-rich legume when compared with soybean (22.8Á23.5%) (Elias et al 1976;Salunke et al 1985), or other seeds such as pumpkin seed (47.0Á49.2%) (Asiegbu 1989;Fagbemi and Oshodi 1991) and Citrullus vulgaris Schrad. (47.9Á51.1%) (Ige et al 1984;Olaofe et al 1994;Ogungbenle et al 2005) grown in Nigeria.…”

Section: Estimation Of Isoelectric Point (Pi) Quality Of Dietary Prosupporting

confidence: 78%

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Aremu¹,

Olaofe²,

Basu³

et al. 2010

Can. J. Plant Sci.

View full text Add to dashboard Cite

bean (Phaseolus coccineus L.) seed flour for African diet. Can. J. Plant Sci. 90: 719Á728. With a view to supplementing protein-calorie in a developing country such as Nigeria, a study was conducted to determine the suitability of a little known crop, cranberry bean (Phaseolus coccineus L.). For this purpose, proximate analyses were done on mineral and amino acid composition of raw and processed seeds (roasted, sprouted, boiled and cooked) using standard analytical techniques. The processing methods showed deviations in nutrients from the raw seeds. Crude fat was found to be reduced by different processing methods, while crude protein was enhanced by roasting and sprouting. Processing significantly (P50.05) affected the content of some minerals in P. coccineus seed flour. Roasting and sprouting reduced potassium content by 67.4 and 47.2%, respectively, while boiling and cooking increased the same mineral by 35.0 and 24.9%, respectively. All the processing methods reduced calcium content. Generally, processed cranberry bean seed flour was found to be a good source of essential minerals, and harmful heavy metals such as lead and cadmium were not detected. The amino acid profile revealed that roasting and sprouting enhanced total amino acid (TAA), total essential amino acid (TEAA) and total sulphurcontaining amino acid (TSAA), while boiling and cooking reduced TAA, TEAA and TSAA. The limiting amino acid for raw and cooked seeds was Val, whereas TSAA were limiting in roasted, sprouted and boiled seeds. Sufficient proportions of the essential amino acids were retained after processing of the cranberry bean seed to meet FAO dietary requirement, so this crop is considered to be a valuable protein source for the African diet. l'apport de prote´ines et de calories dans les pays en de´veloppement comme le Nigeria, les auteurs ont entrepris une e´tude visant a`de´terminer la valeur du haricot canneberge (Phaseolus coccineus L.), une culture me´connue. À cette fin, ils ont proce´de´a`une analyse imme´diate de la composition en mine´raux et en acides amine´s des fe`ves brutes et transforme´es (grille´es, germe´es, bouillies et cuites) au moyen de me´thodes standard. La transformation modifie la composition nutritive des graines. Les proce´de´s de transformation employe´s re´duisent la concentration de matie`re grasse brute, tandis que le grillage et la germination augmentent la teneur en prote´ines brutes. La transformation affecte sensiblement (P50,05) la concentration de certains mine´raux dans la farine de Phaseolus coccineus. Le grillage et la germination diminuent la teneur en potassium de 67,4 % et de 47,2 %, respectivement, alors que bouillir et cuire les fe`ves l'augmentent respectivement de 35,0 % et de 24,9 %. Tous les proce´de´s de transformation re´duisent la teneur en calcium. Dans l'ensemble, la farine de haricot canneberge transforme´e est une bonne source de mine´raux essentiels et ne renferme pas de me´taux lourds dangereux tels le plomb et le cadmium. La composition en acides amine´s re´ve`le que le grillag...

show abstract

Section: Estimation Of Isoelectric Point (Pi) Quality Of Dietary Prosupporting

confidence: 78%

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Aremu¹,

Olaofe²,

Basu³

et al. 2010

Can. J. Plant Sci.

View full text Add to dashboard Cite

show abstract

“…Thermal treatment of nuts in roasting process leads to changes in active substances in relation to the degree of heat treatment during preparation, which explains the signifi cant increase in fat content of roasted sesame compared to that of raw sesame. Crude fat www.food.actapol.net/ content of raw and processed sesame were over twice the content of soybean (22.8-23.5%) but comparable with pumpkin (47.0-49.2%) and groundnut (48-49%) grown in Nigeria [Salunkhe et al 1985, Asiegbu 1989, Adeyeye 2010. The signifi cant increase in ash content observed in fermented sesame resulted from metabolic activities of microorganisms during fermentation.…”

Section: Discussionmentioning

confidence: 98%

Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria

Makinde

Akinoso

2014

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Background. The most common form of utilization of sesame seed is its roasting, which supplies nutrients to the diet. Therefore, in view of the nutritional values of sesame seeds, the present study aimed at investigating the effect of roasting and fermentation on the nutritional quality of sesame fl our. Material and methods. Nigeria grown white sesame seeds (NCRI-98-60) were collected from National Cereal Research Institute (NCRI), Badegi, Nigeria. The seeds were divided into three portions, and treated as raw, roasted and fermented sesame seeds respectively. Each of the samples was milled, sieved and analysed for chemical composition using standard methods. Animal studies were used to evaluate the raw and processed sesame in terms of nutritional and histopathological qualities. Results. The ranges of proximate contents from sesame were: protein 15.4-26.5 g/100 g, fat 52.4-62.8 g/100 g, crude fi bre 3.34-3.89 g/100 g, ash 3.93-6.78 g/100 g, carbohydrate 11.7-13.4 g/100 g and energy value 550.7--593.7 kcal/g. Among the minerals, calcium was highest (464-567 mg/100 g) followed by phosphorus (442--508 mg/100 g), magnesium (399-455 mg/100 g) and potassium (336-489 mg/100 g). Total essential amino acid was within the range of 26.66-32.73 mg/100 g and these values were higher than FAO/WHO dietary requirement for infant and adult. Fatty acid profi les of raw, roasted and fermented sesame showed a predominance of oleic acid (46.43%, 44.20%, and 43.16%, respectively) followed by linoleic acid (36.76%, 39.02%, and 39.67%); while the least was behenic acid. The unsaturated/saturated fatty acid ratio ranges between 5.01-5.13. Phytate and oxalate concentrations of fermented sesame were signifi cantly reduced than other food samples. In general, fermented sesame was found to have to have better nutritional quality as indicated by rat growth response. Correspondingly, the Food Effi ciency Ratio (FER) value of 0.16 was higher than raw and roasted sesame respectively. Signifi cantly higher Protein Effi ciency Ratio (PER) value was also obtained for fermented sesame. The organ to body ratios of the test animals were infl uenced by treatments as recorded on heart, kidney, spleen, liver and pancreas. Conclusion. The present study investigated the effect of roasting and fermentation on the nutritional quality of sesame fl our. The fi ndings showed that roasting and fermentation could enhance the nutritional quality of sesame seeds without detrimental effect on human.

show abstract

“…The oil contents were less than 18-20% reported for some selected seeds and nuts such as Soy bean, Sunflower and Peanut [25,26]. However, the oil contents were higher than 1.40-4.00% reported for processed Vigna unguiculata and 2.60% reported for Cajanus cajan [27,28].…”

Section: Discussionmentioning

confidence: 94%

Assesment of Processing Methods on the Chemical Composition of Sword Bean (Canavaliagladiata)

S¹,

K²

2014

IOSRJAC

View full text Add to dashboard Cite

Some biochemical evaluation of fluted pumpkin seed

Cited by 77 publications

References 13 publications

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria

Assesment of Processing Methods on the Chemical Composition of Sword Bean (Canavaliagladiata)

Contact Info

Product

Resources

About