Effect of Cooking Methods on Proximate and Mineral Composition of Fluted Pumpkin  (Telfairia occidentalis) Leaves

F. G. Okibe; B. Jubril; E. D. Paul; G. A. Shallangwa; Y. A. Dallatu

doi:10.9734/IJBCRR/2016/21483

Research Article Open access CC BY 4.0

Effect of Cooking Methods on Proximate and Mineral Composition of Fluted Pumpkin (Telfairia occidentalis) Leaves

F. G. Okibe, B. Jubril, E. D. Paul, G. A. Shallangwa, Y. A. Dallatu

International Journal of Biochemistry Research & Review · pp. 1–7 · Published 19 Nov 2015

10.9734/IJBCRR/2016/21483

Abstract

The effect of boiling, steaming and microwaving on proximate and mineral compositions of fluted pumpkin (Telfairia occidentalis) leaves were investigated. Standard methods of analyses were applied for the determinations of selected parameters. Results obtained indicated that at P<0.05 confidence level no significant losses in the values of proximate composition occurred, except for protein and carbohydrate. Decrease in protein contents were 18.36, 13.54 and 20.36% for steaming, boiling and microwaving respectively. Carbohydrate content decrease as follows: steaming (15.44%), boiling (18.35%), and microwaving (2.53%). The percentage reduction in nitrogen content on applying the three cooking methods were 1.10, 0.72 and 0.38% for steaming, boiling and microwaving respectively. Results showed that percentage decrease in P, K, Na, Ca, Mg, and Fe was highest for boiling relative to other methods of processing. The study recommended microwaving as the most appropriate method for processing T. occidental leaves for optimum nutritional benefit.

T. occidentalis proximate composition mineral composition

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F. G. Okibe, B. Jubril, E. D. Paul, G. A. Shallangwa, Y. A. Dallatu (2015). Effect of Cooking Methods on Proximate and Mineral Composition of Fluted Pumpkin (Telfairia occidentalis) Leaves. International Journal of Biochemistry Research & Review , 1–7. https://doi.org/10.9734/IJBCRR/2016/21483

Affiliations

F. G. Okibe — Department of Chemistry, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.
B. Jubril — Department of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, Niger State, Nigeria.
E. D. Paul — Department of Chemistry, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.
G. A. Shallangwa — Department of Chemistry, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.
Y. A. Dallatu — Department of Chemistry, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.

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