Nutritional Evaluation of Calabash Gourd (Lagenaria Siceraria) Seeds and Oil

Akinsola, A. F. and Osasona, Ilesanmi and Akintayo, E. T. and Siyanbola, T. O. and Omosebi, Samuel Olatunde (2023) Nutritional Evaluation of Calabash Gourd (Lagenaria Siceraria) Seeds and Oil. Journal of Culinary Science & Technology, 21 (5). pp. 737-758.

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Abstract

The nutritional, anti-nutritional contents of calabash gourd (Lagenaria siceraria) seed flour and some nutritional values of its oil were evaluated using standard analytical methods. The proximate analysis ranged from 3.9 (ash) – 46.2% (fat). Phosphorous (554 mg/100 g) was found to be the most abundant mineral in the seed flour. Antinutrients recorded for the seed flour were 10.2% (saponin), 0.794 (cyanide), 1.31 (tannin), 10.3 (oxalate) and 19.3 mg/100 g (Phytate). The amino acids composition of the seed flour ranged from 0.746 (methionine) – 18.6 g/100 g cp (glutamic acid). The total PUFA and the total SFA contents of the seed oil were 63.6% and 20.6% respectively. The total phospholipid content of the seed oil was 987 mg/100 g while the total sterol value was 257 mg/100 g. The seeds of calabash gourd could be utilized as an alternative source of stable vegetable oil, mineral elements and protein for culinary and industrial applications.

Item Type:	Article
Uncontrolled Keywords:	Phospholipids  calabash gourd  amino acids  proximate  anti-nutrients
Subjects:	Q Science > QD Chemistry
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	ORIGHOEYEGHA
Date Deposited:	26 Jul 2024 13:17
Last Modified:	26 Jul 2024 13:17
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/18307

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