EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR

Department: FOOD SCIENCE AND TECHNOLOGY

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ABSTRACT


 A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours.  The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively.
The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4respectively.  The control was neither soaked; F4, F6, F5, F7, and F8 respectively.  All the samples were dried milled and sieved to obtain their respectively flours.  The flour samples were defatted using n-hexane. Proximate composition, Protein solubility and foaming capacity of the samples were determined result showed that the flours contain  moisture (1 040-14.67%)
Ash (5.72 – 10.72%) crude fat (6.22-11.17%) crude fibre (4.89 –6.78%) crude protein (59.20 –69.83%).  Protein solubility and from capacity of the samples were affected by treatment employed.
Protein solubility ranged between (35 .  57 – 47. 27) while foam  capacity varied at different  pH values.

CHAPTER 1


CHAPTER ONE
1.0              INTRODUCTION
Pumpkin is a common name of the genus cucurbitae of the Gourd Family.  It includes the pumpkins and squashes.  Although the names are often used interchangeably, pumpkins in the United Kingdom usually refer to cucurbita maximum and it’s varieties, in the U.S. it means curcurbita pepo.  The most popular of this is a vine bearing orange fruits or pumpkin used as a piefilling.
Pumpkin is any several prickly vine with large lobed leaves and yellow flowers, in the genus cucurbita of the order violates.
Pumpkin is commonly applied to the large orange coloured fruit, the curcurbita species is used when ripe as a table vegetable in pies.  The flesh is some what coarse and strongly flavoured, hence generally not served as a baked vegetable.
Fluted pumpkin (Telfaria accidentalis) belongs to the family cucurbitaceae.  It is known as “Ugu” in Igbo, “Umee” in urchobo “Ubon” in Efik and “Iroko” in Yoruba language.  It is widely eaten in the first zone of the southern Nigeria and Equatorial Guinea.  Both mature and immature leaves and the young shoots are frequently eaten as a pot herb.
The seeds are cooked whole or ground up and used as soup thickener.  They have agreeable almond like flavour very nutritious and highly rich in oil of potential industrial value.   The seed also contains relatively high amount of minerals and vitamins required in human nutrition.
The amino acid of the protein are deficient in the sulphur containing amino acid.  (Asiegbu 1987).
The wide shortage of animal protein in developing countries had continued to attract research interest in plant protein of high abundance.
However the ultimate success of utilizing plant protein in food formulation depend largely upon it’s functional properties some of these functional some of these functional properties include water and oil absorption capacity, gelation property, Emulsification, protein solubility, bulk density (Fagbemi and Oshodi 1991).
Considerable work had been done on it’s cultivation and diseases (Maduewsi 1977).  Seed biological chemical ecology cultural practices and fatty acid composition of the oil in the seed.  Both the essential and non essential amino acid of fluted pumpkin is higher than that of colocyn this citrullus.

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