Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo)

Obiakor-Okeke Philomena Ngozi; Ogbonna Ikenna Chukwuemeka; Amadi Joy

doi:doi:10.11648/j.ab.20140205.12

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Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo)

Obiakor-Okeke Philomena Ngozi, Ogbonna Ikenna Chukwuemeka, Amadi Joy

Published in Advances in Biochemistry (Volume 2, Issue 5)

Received: 4 September 2014 Accepted: 22 September 2014 Published: 30 September 2014

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Abstract

Introduction: The study evaluated the proximate composition of pumpkin (Cucurbita pepo) based on leaves pulps and seeds and organoleptic attributes of dishes prepared using pumpkin pulps seeds and leaves were also determined. Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for proximate analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks for sensory evaluation involving 25 panelists using nine point heldonic scale, the result of sensory evaluation was subjected to analysis using ANOVA and DUNCAN test to compare the means. The proximate analysis were determined following standard methods and means and standard deviation of triplicate samples were determine. Result: The results of proximate analysis showed that protein composition ranged from 2.23% in cooked pulp to 29.65% in raw seeds, the carbohydrate from 4.86% in uncooked pulp to 14.08% in roasted seeds, the fat from 0.92% in uncooked pulp to 43.28% in roasted seeds and the ash from 1.18% in cooked pulp to 14.86% in roasted seeds. The result of sensory evaluation revealed that samples pumpkin pulp pottage (PPP), pumpkin leaves soup (PLS) and roasted pumpkin seeds (RPS) are significantly different (P<0.05) for colour, PPP were preferred more and RPS were the least preferred. PPP were preferred more and RPS were the least preferred in flavor. Samples PPP and PLS were statistically similar but significantly different (P<0.05) from RPS. Samples PLS are significantly different (P<0.05) from PPP and RPS for texture, PLS were preferred more and RPS were the least preferred in texture. Samples PPP and PLS are statistically similar but significantly different (P<0.05) from RPS in generally acceptability. Conclusion: The result of this study showed that pumpkin has high nutrient profile concentrated in the different edible parts; the seed, pulp and leaves and it is also generally acceptable. Therefore we recommend that the vegetable be incorporated into our daily meals and all the different edible parts be consumed for variety and for its nutrient content. We also recommend that more research be done to consider the other nutritional value like minerals, vitamins and phytochemical composition of the vegetables.

Published in	Advances in Biochemistry (Volume 2, Issue 5)
DOI	10.11648/j.ab.20140205.12
Page(s)	65-70
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

Proximate, Organoleptic Assessment, Indigenous Dishes, Pumpkin (Cucurbita pepo)

References

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[2]	George R.A.T (1999): Vegetable seed production. Longman, London.
[3]	Bates D.M, Robinson R.W (1998): Plant resources of tropical African. Backhuy’s Publishers, Netherland.
[4]	Andrew Chevalier (2000): The Encyclopedia of Medicinal Plants.
[5]	Michael, Orsolek D, George L (2000): “Pumpkin Production”. Agricultural Alternatives.
[6]	Ngwemme Chiegumira (2000): Plant resources of tropical Africa. Backhuy’s Publishers, Netherland.
[7]	Pratt S (2004): Super foods RX fourteen foods that will change your life. New York Harper Colling.
[8]	Pumpkin (2007): In Encyclopedia Britanica. Retrieved November 28, 2007 from Encyclopedia Britanica Online.
[9]	Ensminger A.H, Esminger M.K.J (1998): Food for Health: A Nutrition Encyclopedia. Olouis, California, Pegus Press.
[10]	Oke O.L (2000): Chemical studies on some Nigerian vegetables. Trop. Science, Vill. Pp. 20 – 25.
[11]	Tyler Herbsa, Sharon (2001): The New food lover’s companion, 3rd ed. Barron Pumpkin seed oil. 14 Feb., 2008.
[12]	Zubair H, Abdel-Fattah A.A, Abdel Caitiff (1997): Efficacy of Simvastation and pumpkin seed oil in the management of dietary-induced hypercholest erolenmia.
[13]	James C.S. (1995). Analytical Chemistry of Foods 1 edn, Chapman and Hall New York.
[14]	Pearson D (1991): Pearson’s composition and analysis of foods. Co. Published in the United States with John Wiley and Sons Inc., New York.
[15]	A.O.A.C (1990): Official method of analysis, 5th edition, Sidney Williams (ed.), Association of Official Analytical Chemists Inc, Arlington.
[16]	Ihekoronye, A.I. & Ngoddy, P.O. (1985). Integrated Food Science and Technology, for the Tropics. Macmillan Publishing Ltd. London p.386.
[17]	Amaral J.S, Casal S, Seabara R.M (2006): Effects of roasting on nut/seeds lipids. J. Agric. Food Chem. 2006 Feb. 22:54(4) 12:15 – 21.
[18]	The Pumpkin Patich (2007): Halloween Online, 19 Feb. 2008 (hpp:www.pumpkinpatch.com)

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Obiakor-Okeke Philomena Ngozi, Ogbonna Ikenna Chukwuemeka, Amadi Joy. (2014). Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo). Advances in Biochemistry, 2(5), 65-70. https://doi.org/10.11648/j.ab.20140205.12

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ACS Style

Obiakor-Okeke Philomena Ngozi; Ogbonna Ikenna Chukwuemeka; Amadi Joy. Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo). Adv. Biochem. 2014, 2(5), 65-70. doi: 10.11648/j.ab.20140205.12

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AMA Style

Obiakor-Okeke Philomena Ngozi, Ogbonna Ikenna Chukwuemeka, Amadi Joy. Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo). Adv Biochem. 2014;2(5):65-70. doi: 10.11648/j.ab.20140205.12

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@article{10.11648/j.ab.20140205.12,
  author = {Obiakor-Okeke Philomena Ngozi and Ogbonna Ikenna Chukwuemeka and Amadi Joy},
  title = {Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo)},
  journal = {Advances in Biochemistry},
  volume = {2},
  number = {5},
  pages = {65-70},
  doi = {10.11648/j.ab.20140205.12},
  url = {https://doi.org/10.11648/j.ab.20140205.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20140205.12},
  abstract = {Introduction: The study evaluated the proximate composition of pumpkin (Cucurbita pepo) based on leaves pulps and seeds and organoleptic attributes of dishes prepared using pumpkin pulps seeds and leaves were also determined. Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for proximate analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks for sensory evaluation involving 25 panelists using nine point heldonic scale, the result of sensory evaluation was subjected to analysis using ANOVA and DUNCAN test to compare the means. The proximate analysis were determined following standard methods and means and standard deviation of triplicate samples were determine. Result: The results of proximate analysis showed that protein composition ranged from 2.23% in cooked pulp to 29.65% in raw seeds, the carbohydrate from 4.86% in uncooked pulp to 14.08% in roasted seeds, the fat from 0.92% in uncooked pulp to 43.28% in roasted seeds and the ash from 1.18% in cooked pulp to 14.86% in roasted seeds. The result of sensory evaluation revealed that samples pumpkin pulp pottage (PPP), pumpkin leaves soup (PLS) and roasted pumpkin seeds (RPS) are significantly different (P<0.05) for colour, PPP were preferred more and RPS were the least preferred. PPP were preferred more and RPS were the least preferred in flavor. Samples PPP and PLS were statistically similar but significantly different (P<0.05) from RPS. Samples PLS are significantly different (P<0.05) from PPP and RPS for texture, PLS were preferred more and RPS were the least preferred in texture. Samples PPP and PLS are statistically similar but significantly different (P<0.05) from RPS in generally acceptability. Conclusion: The result of this study showed that pumpkin has high nutrient profile concentrated in the different edible parts; the seed, pulp and leaves and it is also generally acceptable. Therefore we recommend that the vegetable be incorporated into our daily meals and all the different edible parts be consumed for variety and for its nutrient content. We also recommend that more research be done to consider the other nutritional value like minerals, vitamins and phytochemical composition of the vegetables.},
 year = {2014}
}

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TY  - JOUR
T1  - Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo)
AU  - Obiakor-Okeke Philomena Ngozi
AU  - Ogbonna Ikenna Chukwuemeka
AU  - Amadi Joy
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.ab.20140205.12
DO  - 10.11648/j.ab.20140205.12
T2  - Advances in Biochemistry
JF  - Advances in Biochemistry
JO  - Advances in Biochemistry
SP  - 65
EP  - 70
PB  - Science Publishing Group
SN  - 2329-0862
UR  - https://doi.org/10.11648/j.ab.20140205.12
AB  - Introduction: The study evaluated the proximate composition of pumpkin (Cucurbita pepo) based on leaves pulps and seeds and organoleptic attributes of dishes prepared using pumpkin pulps seeds and leaves were also determined. Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for proximate analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks for sensory evaluation involving 25 panelists using nine point heldonic scale, the result of sensory evaluation was subjected to analysis using ANOVA and DUNCAN test to compare the means. The proximate analysis were determined following standard methods and means and standard deviation of triplicate samples were determine. Result: The results of proximate analysis showed that protein composition ranged from 2.23% in cooked pulp to 29.65% in raw seeds, the carbohydrate from 4.86% in uncooked pulp to 14.08% in roasted seeds, the fat from 0.92% in uncooked pulp to 43.28% in roasted seeds and the ash from 1.18% in cooked pulp to 14.86% in roasted seeds. The result of sensory evaluation revealed that samples pumpkin pulp pottage (PPP), pumpkin leaves soup (PLS) and roasted pumpkin seeds (RPS) are significantly different (P<0.05) for colour, PPP were preferred more and RPS were the least preferred. PPP were preferred more and RPS were the least preferred in flavor. Samples PPP and PLS were statistically similar but significantly different (P<0.05) from RPS. Samples PLS are significantly different (P<0.05) from PPP and RPS for texture, PLS were preferred more and RPS were the least preferred in texture. Samples PPP and PLS are statistically similar but significantly different (P<0.05) from RPS in generally acceptability. Conclusion: The result of this study showed that pumpkin has high nutrient profile concentrated in the different edible parts; the seed, pulp and leaves and it is also generally acceptable. Therefore we recommend that the vegetable be incorporated into our daily meals and all the different edible parts be consumed for variety and for its nutrient content. We also recommend that more research be done to consider the other nutritional value like minerals, vitamins and phytochemical composition of the vegetables.
VL  - 2
IS  - 5
ER  -

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Author Information

Obiakor-Okeke Philomena Ngozi

Department of Nutrition and Dietetics, Faculty of Health Science Imo State University, Owerri, Imo State, Nigeria
Ogbonna Ikenna Chukwuemeka

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

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

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Obiakor-Okeke Philomena Ngozi, Ogbonna Ikenna Chukwuemeka, Amadi Joy. (2014). Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo). Advances in Biochemistry, 2(5), 65-70. https://doi.org/10.11648/j.ab.20140205.12

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ACS Style

Obiakor-Okeke Philomena Ngozi; Ogbonna Ikenna Chukwuemeka; Amadi Joy. Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo). Adv. Biochem. 2014, 2(5), 65-70. doi: 10.11648/j.ab.20140205.12

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AMA Style

Obiakor-Okeke Philomena Ngozi, Ogbonna Ikenna Chukwuemeka, Amadi Joy. Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo). Adv Biochem. 2014;2(5):65-70. doi: 10.11648/j.ab.20140205.12

Copy | Download

@article{10.11648/j.ab.20140205.12,
  author = {Obiakor-Okeke Philomena Ngozi and Ogbonna Ikenna Chukwuemeka and Amadi Joy},
  title = {Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo)},
  journal = {Advances in Biochemistry},
  volume = {2},
  number = {5},
  pages = {65-70},
  doi = {10.11648/j.ab.20140205.12},
  url = {https://doi.org/10.11648/j.ab.20140205.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20140205.12},
  abstract = {Introduction: The study evaluated the proximate composition of pumpkin (Cucurbita pepo) based on leaves pulps and seeds and organoleptic attributes of dishes prepared using pumpkin pulps seeds and leaves were also determined. Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for proximate analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks for sensory evaluation involving 25 panelists using nine point heldonic scale, the result of sensory evaluation was subjected to analysis using ANOVA and DUNCAN test to compare the means. The proximate analysis were determined following standard methods and means and standard deviation of triplicate samples were determine. Result: The results of proximate analysis showed that protein composition ranged from 2.23% in cooked pulp to 29.65% in raw seeds, the carbohydrate from 4.86% in uncooked pulp to 14.08% in roasted seeds, the fat from 0.92% in uncooked pulp to 43.28% in roasted seeds and the ash from 1.18% in cooked pulp to 14.86% in roasted seeds. The result of sensory evaluation revealed that samples pumpkin pulp pottage (PPP), pumpkin leaves soup (PLS) and roasted pumpkin seeds (RPS) are significantly different (P<0.05) for colour, PPP were preferred more and RPS were the least preferred. PPP were preferred more and RPS were the least preferred in flavor. Samples PPP and PLS were statistically similar but significantly different (P<0.05) from RPS. Samples PLS are significantly different (P<0.05) from PPP and RPS for texture, PLS were preferred more and RPS were the least preferred in texture. Samples PPP and PLS are statistically similar but significantly different (P<0.05) from RPS in generally acceptability. Conclusion: The result of this study showed that pumpkin has high nutrient profile concentrated in the different edible parts; the seed, pulp and leaves and it is also generally acceptable. Therefore we recommend that the vegetable be incorporated into our daily meals and all the different edible parts be consumed for variety and for its nutrient content. We also recommend that more research be done to consider the other nutritional value like minerals, vitamins and phytochemical composition of the vegetables.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Proximate and Organoleptic Assessment of Indigenous Dishes Based on Pumpkin Leaves, Pulp and Seeds (Cucurbita pepo)
AU  - Obiakor-Okeke Philomena Ngozi
AU  - Ogbonna Ikenna Chukwuemeka
AU  - Amadi Joy
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.ab.20140205.12
DO  - 10.11648/j.ab.20140205.12
T2  - Advances in Biochemistry
JF  - Advances in Biochemistry
JO  - Advances in Biochemistry
SP  - 65
EP  - 70
PB  - Science Publishing Group
SN  - 2329-0862
UR  - https://doi.org/10.11648/j.ab.20140205.12
AB  - Introduction: The study evaluated the proximate composition of pumpkin (Cucurbita pepo) based on leaves pulps and seeds and organoleptic attributes of dishes prepared using pumpkin pulps seeds and leaves were also determined. Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for proximate analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks for sensory evaluation involving 25 panelists using nine point heldonic scale, the result of sensory evaluation was subjected to analysis using ANOVA and DUNCAN test to compare the means. The proximate analysis were determined following standard methods and means and standard deviation of triplicate samples were determine. Result: The results of proximate analysis showed that protein composition ranged from 2.23% in cooked pulp to 29.65% in raw seeds, the carbohydrate from 4.86% in uncooked pulp to 14.08% in roasted seeds, the fat from 0.92% in uncooked pulp to 43.28% in roasted seeds and the ash from 1.18% in cooked pulp to 14.86% in roasted seeds. The result of sensory evaluation revealed that samples pumpkin pulp pottage (PPP), pumpkin leaves soup (PLS) and roasted pumpkin seeds (RPS) are significantly different (P<0.05) for colour, PPP were preferred more and RPS were the least preferred. PPP were preferred more and RPS were the least preferred in flavor. Samples PPP and PLS were statistically similar but significantly different (P<0.05) from RPS. Samples PLS are significantly different (P<0.05) from PPP and RPS for texture, PLS were preferred more and RPS were the least preferred in texture. Samples PPP and PLS are statistically similar but significantly different (P<0.05) from RPS in generally acceptability. Conclusion: The result of this study showed that pumpkin has high nutrient profile concentrated in the different edible parts; the seed, pulp and leaves and it is also generally acceptable. Therefore we recommend that the vegetable be incorporated into our daily meals and all the different edible parts be consumed for variety and for its nutrient content. We also recommend that more research be done to consider the other nutritional value like minerals, vitamins and phytochemical composition of the vegetables.
VL  - 2
IS  - 5
ER  -

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