scholarly journals Biochemical and haematological indices of rats fed with different processed fluted pumpkin (Telfairia occidentalis) seeds

2021 ◽  
Vol 1 (2) ◽  
pp. 31-38
Author(s):  
Olajumoke Josephine Matthew ◽  
Abubakar Ndaman Saidu ◽  
Ali Audu Jigam ◽  
Ocheme Boniface Ocheme
Keyword(s):  
Hematological Parameters ◽  
Average Weight ◽  
Pumpkin Seed ◽  
Fluted Pumpkin ◽  
Perennial Plant ◽  
Seed Flour ◽  
Telfairia Occidentalis ◽  
Conventional Diet ◽  
Haematological Analysis ◽  
Seed Flours

Fluted pumpkin (Telfairia occidentalis) seed is a perennial plant that belongs to the family of Cucurbitaceae. Several nutritional values of the seeds have been reported. In this present study, thirty rats (average weight= 133 g ± 1.25 g) were randomly allocated to 5 groups of 6 rats each and placed on a conventional diet supplemented with groundnut meal (control), unprocessed fluted pumpkin seed flour (UF_Diet), boiled fluted pumpkin seed flour (BF_Diet), germinated fluted pumpkin seed flour (GF_Diet), and soaked fluted pumpkin feed flour (SF_Diet) for 28 days after which animals were sacrificed and blood samples collected for biochemical and haematological analysis. Results revealed that processing improved the protein content of the seed flours. The aspartate transaminase (AST), alanine transaminase (ALT) and alkaline phosphatase (ALP) range from 210.70±2.14 to 517.5±5.39 U/L, 60.6±0.30 to 386.3±3.53 U/L, and 221.7±1.21 to 328.4±3.31 U/L respectively. Processing significantly decreased (p< 0.05) the creatinine content of rats fed supplemented fluted pumpkin seed flours when compare with the control and unprocessed groups. The hematological parameters were also significantly (p<0.05) improved by the dietary treatments. The result of this study revealed that germination, soaking, and boiling were effective processing methods for improving the nutritive values of fluted pumpkin seed meals

scholarly journals Can Fluted Pumpkin (Telfairia occidentalis) Hook.f. Serve as Supplement for Production of Oyster Mushroom (Pleurotus floridanus) Singer?

2020 ◽  
pp. 47-54
Author(s):  
F. Ofomana ◽  
O. M. Adedokun
Keyword(s):  
Wheat Bran ◽  
Dry Weight ◽  
Oyster Mushroom ◽  
Pumpkin Seed ◽  
Mushroom Production ◽  
Fluted Pumpkin ◽  
Telfairia Occidentalis ◽  
Significant Difference ◽  
Pleurotus Floridanus ◽  
Blocked Design

Supplement in mushroom production boosts yield. Fluted pumpkin parts were assessed as an alternative to wheat bran as supplement in mushroom production. Sawdust, lime and wheat bran or fluted pumpkin (Pod, seed, stem) were mixed in ratio 180: 1: 30. There were 10 replicates for each treatment. The design was completely randomized blocked design. The results showed that supplemented sawdust with wheat bran had higher value for the dry weight with significant difference from treatments with pumpkin parts in some flushes and none in other flushes Supplemented sawdust with mixture of all supplements was highest in Ash (14.30%) and moisture (24.75%). Protein and lipids values were highest for supplemented sawdust with wheat bran and significantly different (p<0.05) from other treatments. Sawdust supplemented with fluted pumpkin stem (28.06%) had highest value for carbohydrates while that supplemented with pod had (21.16%), the highest for fiber. For minerals, K (794.50 mg/kg), Ca (349.75 mg/kg), and Na (379.50 mg/kg) were highest for Fluted Pumpkin Seed Supplement, Fluted Pumpkin Pod Supplement and No Supplement respectively. In conclusion, Fluted pumpkin pod and stem compares very well with wheat bran supplement, and can serve as supplement in the production of oyster mushroom.

scholarly journals Batch and Column Adsorption of BOD and COD in Vegetable Oil Industry Effluents Using Activated Carbon from Fluted Pumpkin (Telfairia, Occidentalis. Hook. F) Seed Shell

2014 ◽  
Vol 39 ◽  
pp. 64-77
Author(s):  
Verla Andrew Wirnkor ◽  
Briggs Olulu Amonia ◽  
Verla Evelyn Ngozi
Keyword(s):  
Vegetable Oil ◽  
Activated Carbons ◽  
Oxygen Demand ◽  
Oil Industry ◽  
Cod Removal ◽  
Batch Adsorption ◽  
Pumpkin Seed ◽  
Fluted Pumpkin ◽  
Telfairia Occidentalis ◽  
Column Adsorption

The use of waste to reduce pollution has been advocated by many researchers. In this study five samples of physically prepared fluted pumpkin seed shell activated carbons (PFACs) prepared elsewhere were successfully used in reducing Biochemical oxygen demand (BOD) and chemical oxygen demand (COD) of vegetable oil industry effluents (VOIE). BOD readings of effluent were measured using the Lovibon BOD IR Sensomat while COD was determined by use of PCcheckit COD Vario (Lovibond) consisting of PCcheckit COD Vario photometer and COD reactor ET 108 model. Batch adsorption had better performance (BOD and COD removal of 52 % to 83 %) over column adsorption (BOD5 and COD removal of 35 % to 86 %). Batch adsorption gave better BOD and COD reduction. Though BOD and COD removal varied widely with carbon dose, pH, temperature and contact time the effects of theses factors investigated in the reduction of BOD and COD were complex and difficult to streamlined.

scholarly journals Amino Acid Profile, Mineral Bioavailability, and Sensory Properties of Biscuits Produced from Composite Blends of Wheat, Coconut and Defatted Fluted Pumpkin Seed Flour

2020 ◽  
Vol 2 (6) ◽  
Author(s):  
G. I. Oyet ◽  
B. S. Chibor
Keyword(s):  
Amino Acid ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Sensory Properties ◽  
Composite Flour ◽  
Pumpkin Seed ◽  
Fluted Pumpkin ◽  
Overall Acceptability ◽  
Mineral Bioavailability ◽  
Seed Flour

The objective of this work was to produce biscuits from composite flour of wheat, coconut, and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid profile and sensory properties of the composite biscuits. Wheat/coconut/defatted fluted pumpkin seed flours were blended in the ratio; 100/0/0, 80/10/10, 70/20/10, 60/30/10, 50/40/10, 40/50/10 and labelled as sample A, B, C, D, E and F respectively. Biscuits were baked with these composite flours using the creaming method. Lysine content ranged from 3.35-5.07g/100g, with sample F given significantly higher value followed by samples E (4.70g.100g) and D (4.33g/100g). All the essential amino acids increased significantly with increased substitution of coconut and fluted pumpkin seed flour, except phenyl-lanine and cysteine that decreased from 4.98 – 3.90 and 1.22 – 0.69g/100g respectively in sample A to E. Sample E gave higher total Ca, Fe, K and Zn of 26.89, 17.92, 86.02 and 2.82mg/100g respectively. Percentage bioavailability of Ca, Fe, Na, K and Zn were significantly higher in sample F with values of 59.67, 51.35, 58.22, 59.67 and 47.74% respectively. Sample E recorded the highest overall acceptability score of 6.38. This score was however not significantly different from scores obtained for samples A, B, C and D. Production of composite biscuits with 50/40/10% wheat/coconut/defatted fluted pumpkin seed flour is highly recommended.

scholarly journals Production and Quality Evaluation of Local “Madiga” Bread Enriched with Defatted Fluted Pumpkin Seed Flour

2020 ◽  
pp. 29-38
Author(s):  
D. B. Kiin- Kabari ◽  
B. S. Chibor ◽  
S. D. Akpoebi
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Quality Evaluation ◽  
Ash Content ◽  
Pumpkin Seed ◽  
Fluted Pumpkin ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Crude Fiber Content ◽  
Flour Blends

The objective of this work was to produce local (Madiga) bread from the blend of wheat and fluted pumpkin seed flour and to evaluate the nutrient composition and sensory properties of enriched Madiga produced from these flour blends. Defatted fluted pumpkin seed flour was used to substitute wheat flour at the following; (Wheat to Fluted pumpkin seed flour ratio); 100:0 (control), 90:10, 80:20, 70:30, 60:40%, 50:50, and labelled as samples A, B, C, D, E, and F, respectively. The ash content ranged from 1.20 – 2.55%, with sample A given significantly lower ash content (1.20%) than those of the enriched Madiga. Significantly higher ash values of 2.55%, 2.44% and 2.39% were recorded in samples E, F and D, respectively. There was no significance in the fat content of samples A and B. Percentage protein ranged from 6.79% – 9.36%. The crude protein content of all the enriched Madiga samples were significantly higher than that of the control, Crude fiber content ranged from 0.91% – 1.82%, with sample C given significantly higher value of 1.82% followed by samples D and F. Control local Madiga gave significantly higher carbohydrate content of 74.31%. The energy value per kcal/100g for samples B, C, D, E and F were 258.62, 284.16, 296.07, 296.96 and 278.81, respectively. Samples B and C received significantly higher value of 4.70 and 4.05, respectively, keeping these samples in the ‘sweet’ to ‘very sweet’ range. Samples B and C received significantly higher overall acceptability and were scored 3.85 and 3.70, respectively. These values were however, not significantly difference from 3.33 and 2.93 as scored in samples D and E, respectively. Substitution of wheat flour with 10, 20 and 30% defatted fluted pumpkin seed flour was effective in producing enriched Madiga bread, thus recommended.

EFFECT OF TIME INTERVAL BETWEEN POD SET AND HARVESTING ON THE MATURITY AND SEED QUALITY OF FLUTED PUMPKIN

1997 ◽  
Vol 33 (4) ◽  
pp. 449-457 ◽  
Author(s):  
I. A. ADETUNJI
Keyword(s):  
Dry Matter ◽  
Seed Quality ◽  
Time Interval ◽  
Quality Factors ◽  
Pumpkin Seed ◽  
Fluted Pumpkin ◽  
Telfairia Occidentalis ◽  
Harvesting Intervals ◽  
The Relationship

A two-year study considered the effect of pod harvesting intervals of 3, 5, 7, 9, 11 or 20 weeks after pod set (WAPS) on the relationship between the physical condition of the pods, seed maturation and quality in fluted pumpkin (Telfairia occidentalis). Pod characteristics, such as the intensity of bloom wax on the pod and stiffness of the pod ridges, showed perfect linearity and correlation with the age of the pod, whereas changes in seed quality factors – germination, dry matter, oil and protein concentrations were curvilinearly associated with the time of pod harvest. Thus, seed quality factors increased steadily up to nine WAPS then declined. The point at nine WAPS defined as physiological maturity for fluted pumpkin seed and approximate visible indications of this point in the field were fairly stiff pod ridge condition and fading of bloom wax.

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