Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe

Raphael Kwiri; Clive Winini; Amos Musengi; Misheck Mudyiwa; Clarice Nyambi; Perkins Muredzi; Abigail Malunga

doi:doi:10.11648/j.ijnfs.20140304.17

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Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe

Raphael Kwiri, Clive Winini, Amos Musengi, Misheck Mudyiwa, Clarice Nyambi, Perkins Muredzi, Abigail Malunga

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)

Received: 11 June 2014 Accepted: 24 June 2014 Published: 30 June 2014

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Abstract

Curcubita pepo seeds have been widely consumed in Zimbabwe way back in the 1970s, but still locally, there is no data on the nutritional quality of Curcubita pepo seeds, hence the study attempted to avail this information. Curcubita pepo seeds from selected places in Zimbabwe were analysed. The proximate analysis including major nutrients and minerals were determined. The C. pepo seed had a moisture content of 5.662±0.016gkg-1. Significantly, Curcubita pepo had high amounts of crude oil and proteins as compared to other edible oil rich seeds. The crude oil content and protein were 43.460±0.098gkg-1 and 32.860±0.103gkg-1 respectively. Other components such as carbohydrates, crude fibre and energy were 12.160±0.142gkg-1, 2.578±0.007gkg-1 and 562.82±0.132gkg-1 correspondingly. Ash content was 3.324±0.010gkg-1 which was further analysed into various major minerals giving analysed means as Na (67.956±0.037gkg-1), Zn (1.244±0.010gkg-1), P (1040.8±0.663gkg-1), Fe (11.980±0.086gkg-1), Ca (141±0.316gkg-1) and Mg (344.6±0.245gkg-1). The findings indicated that C. pepo seeds are a good alternative source of highly nutritious food for instance proteins and lipids as well as minerals (Mg, Ca, Zn, P and Fe) that could greatly contribute to human nutritional requirements. However, it still remains important to further profile the quality of the lipids and proteins from C. pepo seed so as to verify their essentiality and availability to the human body as well as evaluating the presence of other bioactive and antinutritional factors that might be present in these seeds.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)
DOI	10.11648/j.ijnfs.20140304.17
Page(s)	279-283
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, Cucurbita Pepo, Nutrition, Seed

References

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APA Style

Raphael Kwiri, Clive Winini, Amos Musengi, Misheck Mudyiwa, Clarice Nyambi, et al. (2014). Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe. International Journal of Nutrition and Food Sciences, 3(4), 279-283. https://doi.org/10.11648/j.ijnfs.20140304.17

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ACS Style

Raphael Kwiri; Clive Winini; Amos Musengi; Misheck Mudyiwa; Clarice Nyambi, et al. Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe. Int. J. Nutr. Food Sci. 2014, 3(4), 279-283. doi: 10.11648/j.ijnfs.20140304.17

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AMA Style

Raphael Kwiri, Clive Winini, Amos Musengi, Misheck Mudyiwa, Clarice Nyambi, et al. Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe. Int J Nutr Food Sci. 2014;3(4):279-283. doi: 10.11648/j.ijnfs.20140304.17

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@article{10.11648/j.ijnfs.20140304.17,
  author = {Raphael Kwiri and Clive Winini and Amos Musengi and Misheck Mudyiwa and Clarice Nyambi and Perkins Muredzi and Abigail Malunga},
  title = {Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {4},
  pages = {279-283},
  doi = {10.11648/j.ijnfs.20140304.17},
  url = {https://doi.org/10.11648/j.ijnfs.20140304.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.17},
  abstract = {Curcubita pepo seeds have been widely consumed in Zimbabwe way back in the 1970s, but still locally, there is no data on the nutritional quality of Curcubita pepo seeds, hence the study attempted to avail this information. Curcubita pepo seeds from selected places in Zimbabwe were analysed. The proximate analysis including major nutrients and minerals were determined. The C. pepo seed had a moisture content of 5.662±0.016gkg-1. Significantly, Curcubita pepo had high amounts of crude oil and proteins as compared to other edible oil rich seeds. The crude oil content and protein were 43.460±0.098gkg-1 and 32.860±0.103gkg-1 respectively. Other components such as carbohydrates, crude fibre and energy were 12.160±0.142gkg-1, 2.578±0.007gkg-1 and 562.82±0.132gkg-1 correspondingly. Ash content was 3.324±0.010gkg-1 which was further analysed into various major minerals giving analysed means as Na (67.956±0.037gkg-1), Zn (1.244±0.010gkg-1), P (1040.8±0.663gkg-1), Fe (11.980±0.086gkg-1), Ca (141±0.316gkg-1) and Mg (344.6±0.245gkg-1). The findings indicated that C. pepo seeds are a good alternative source of highly nutritious food for instance proteins and lipids as well as minerals (Mg, Ca, Zn, P and Fe) that could greatly contribute to human nutritional requirements. However, it still remains important to further profile the quality of the lipids and proteins from C. pepo seed so as to verify their essentiality and availability to the human body as well as evaluating the presence of other bioactive and antinutritional factors that might be present in these seeds.},
 year = {2014}
}

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TY - JOUR
T1 - Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe
AU - Raphael Kwiri
AU - Clive Winini
AU - Amos Musengi
AU - Misheck Mudyiwa
AU - Clarice Nyambi
AU - Perkins Muredzi
AU - Abigail Malunga
Y1 - 2014/06/30
PY - 2014
N1 - https://doi.org/10.11648/j.ijnfs.20140304.17
DO - 10.11648/j.ijnfs.20140304.17
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 279
EP - 283
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20140304.17
AB - Curcubita pepo seeds have been widely consumed in Zimbabwe way back in the 1970s, but still locally, there is no data on the nutritional quality of Curcubita pepo seeds, hence the study attempted to avail this information. Curcubita pepo seeds from selected places in Zimbabwe were analysed. The proximate analysis including major nutrients and minerals were determined. The C. pepo seed had a moisture content of 5.662±0.016gkg-1. Significantly, Curcubita pepo had high amounts of crude oil and proteins as compared to other edible oil rich seeds. The crude oil content and protein were 43.460±0.098gkg-1 and 32.860±0.103gkg-1 respectively. Other components such as carbohydrates, crude fibre and energy were 12.160±0.142gkg-1, 2.578±0.007gkg-1 and 562.82±0.132gkg-1 correspondingly. Ash content was 3.324±0.010gkg-1 which was further analysed into various major minerals giving analysed means as Na (67.956±0.037gkg-1), Zn (1.244±0.010gkg-1), P (1040.8±0.663gkg-1), Fe (11.980±0.086gkg-1), Ca (141±0.316gkg-1) and Mg (344.6±0.245gkg-1). The findings indicated that C. pepo seeds are a good alternative source of highly nutritious food for instance proteins and lipids as well as minerals (Mg, Ca, Zn, P and Fe) that could greatly contribute to human nutritional requirements. However, it still remains important to further profile the quality of the lipids and proteins from C. pepo seed so as to verify their essentiality and availability to the human body as well as evaluating the presence of other bioactive and antinutritional factors that might be present in these seeds.
VL - 3
IS - 4
ER -

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Author Information

Raphael Kwiri

Department of Food Processing Technology, School of Industrial Science & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe
Clive Winini

Department of Food Processing Technology, School of Industrial Science & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe
Amos Musengi

Department of Food Processing Technology, School of Industrial Science & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe
Misheck Mudyiwa

Department of Food Processing Technology, School of Industrial Science & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe
Clarice Nyambi

Department of Food Processing Technology, School of Industrial Science & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe
Perkins Muredzi

Department of Food Processing Technology, School of Industrial Science & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe
Abigail Malunga

Department of Food Processing Technology, School of Industrial Science & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe

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APA Style

Raphael Kwiri, Clive Winini, Amos Musengi, Misheck Mudyiwa, Clarice Nyambi, et al. (2014). Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe. International Journal of Nutrition and Food Sciences, 3(4), 279-283. https://doi.org/10.11648/j.ijnfs.20140304.17

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ACS Style

Raphael Kwiri; Clive Winini; Amos Musengi; Misheck Mudyiwa; Clarice Nyambi, et al. Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe. Int. J. Nutr. Food Sci. 2014, 3(4), 279-283. doi: 10.11648/j.ijnfs.20140304.17

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AMA Style

Raphael Kwiri, Clive Winini, Amos Musengi, Misheck Mudyiwa, Clarice Nyambi, et al. Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe. Int J Nutr Food Sci. 2014;3(4):279-283. doi: 10.11648/j.ijnfs.20140304.17

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@article{10.11648/j.ijnfs.20140304.17,
  author = {Raphael Kwiri and Clive Winini and Amos Musengi and Misheck Mudyiwa and Clarice Nyambi and Perkins Muredzi and Abigail Malunga},
  title = {Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {4},
  pages = {279-283},
  doi = {10.11648/j.ijnfs.20140304.17},
  url = {https://doi.org/10.11648/j.ijnfs.20140304.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.17},
  abstract = {Curcubita pepo seeds have been widely consumed in Zimbabwe way back in the 1970s, but still locally, there is no data on the nutritional quality of Curcubita pepo seeds, hence the study attempted to avail this information. Curcubita pepo seeds from selected places in Zimbabwe were analysed. The proximate analysis including major nutrients and minerals were determined. The C. pepo seed had a moisture content of 5.662±0.016gkg-1. Significantly, Curcubita pepo had high amounts of crude oil and proteins as compared to other edible oil rich seeds. The crude oil content and protein were 43.460±0.098gkg-1 and 32.860±0.103gkg-1 respectively. Other components such as carbohydrates, crude fibre and energy were 12.160±0.142gkg-1, 2.578±0.007gkg-1 and 562.82±0.132gkg-1 correspondingly. Ash content was 3.324±0.010gkg-1 which was further analysed into various major minerals giving analysed means as Na (67.956±0.037gkg-1), Zn (1.244±0.010gkg-1), P (1040.8±0.663gkg-1), Fe (11.980±0.086gkg-1), Ca (141±0.316gkg-1) and Mg (344.6±0.245gkg-1). The findings indicated that C. pepo seeds are a good alternative source of highly nutritious food for instance proteins and lipids as well as minerals (Mg, Ca, Zn, P and Fe) that could greatly contribute to human nutritional requirements. However, it still remains important to further profile the quality of the lipids and proteins from C. pepo seed so as to verify their essentiality and availability to the human body as well as evaluating the presence of other bioactive and antinutritional factors that might be present in these seeds.},
 year = {2014}
}

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