Subscribe Now Subscribe Today
Research Article

Antinutritional Evaluation and In vitro Protein Digestibility of Some Nigerian Cucurbits

Okoye Ngozi Franca
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

The antinutritional factors of three Nigerian cucurbits namely, ‘snake tomato’ Trichosanthes cucumerina, ‘pumpkins’ Cucurbita pepo and Cucurbita moschata were analyzed. The antinutritional factors evaluated were tannin ranging from 0.23 to 0.49%; oxalate, 0.01 to 0.23%; cyanogenic glycosides, 0.43 to 0.44% and trypsin inhibitor, 6.32 to 11.58 TI unit/g. There were significant differences (p<0.05) in some of the antinutritional components of the cucurbits evaluated. The samples exhibited high protein digestibility but low levels of antinutrients which showed that the cucurbits studied cannot be toxic for human consumption postulating that the samples are of high nutritional quality so large scale production should be encouraged.

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

Okoye Ngozi Franca , 2012. Antinutritional Evaluation and In vitro Protein Digestibility of Some Nigerian Cucurbits. Pakistan Journal of Nutrition, 11: 208-210.

DOI: 10.3923/pjn.2012.208.210


1:  Arntifield, S.A., M.A. Ismond and E.D. Murray, 1985. The fate of antinutritional factors during preparation of feba bean protein isolate using micellization technique. J. Food Sci. Technol., 18: 132-143.

2:  AOAC, 1990. Official Method of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC., USA..

3:  Bisognin, D.A., 2002. Origin and evolution of cultivated cucurbits. Ciencia Rural, 32: 715-723.
CrossRef  |  Direct Link  |  

4:  Bressani, R., L.G. Elisa, A. Wokzak, A.E. Hagerman and L.G. Butler, 1983. Tannin in common beans. J. Food Sci., 48: 1000-1001.

5:  Chweya, J.A. and P.B. Eyzaguirre, 1999. The Biodiversity of Traditional Leafy Vegetables. International Plant Genetic Resources Institute, Rome, ISBN-13: 978-9290434047, Pages: 182.

6:  Jeffery, C., 1964. Key to the cucurbitaceae of West tropical Africa, with a guide to localities and little known species. J. W. Afr. Sci. Assoc., 9: 79-97.

7:  Loukou, A.L., D. Gnakri, Y. Dje, A.V. Kippre, M. Malice, J.P. Baudoin and I.A. Zoro Bi, 2007. Macronutrient composition of three cucurbit species cultivated for seed consumption in Cote d'lvoire. Afr. J. Biotechnol., 6: 529-533.
Direct Link  |  

8:  Munro, A. and O. Bassir, 1969. Oxalates in Nigeria vegetables. W. Afr. J. Appl. Chem., 12: 14-18.

9:  Oke, O.L. and I.B Umoh, 1974. Nutritive value of leaf protein. In vitro and in vivo methods. Nutr. Rep. Int., 10: 397-403.

10:  Okoli, B.E., 1984. Wild and cultivated cucurbits in Nigeria. J. Econ. Bot., 38: 350-357.
CrossRef  |  Direct Link  |  

11:  Paris, H.S., 2001. Characterization of the Cucurbita pepo collection at the newe Yaar research center, Isreal. Plant Genet. Res. Newslett., 162: 41-45.
Direct Link  |  

12:  Pearson, D., 1976. The Chemical Analysis of Foods. 7th Edn., Churchill Livingstone, London, UK.

13:  Pitrat, M., M. Chauvet and C. Foury, 1999. Diversity, history and production of cultivated cucurbits. Acta Hortic. (ISHS), 492: 21-28.
CrossRef  |  Direct Link  |  

14:  Purseglove, J.W., 1984. Cucurbitaceae. Tropical crops. Dicotyledons, 1: 100-138.

15:  Singh, U. and R. Jambunatham, 1981. Protease inhibitors and in vitro protein digestibility of pigeon pea Cajanus cajan and its wild relatives. J. Food Sci. Technol., 18: 246-247.

16:  Sanjur, O.I., D.R. Pipero, T.C. Andres and L. Wessel-Beaver, 2002. Phylogenetics relationships among domesticated and wild species of Cucurbita (Cucurbitaceae) inferred from a mitochondrial gene: Implications for crop plant evolution and areas of origin. Natl. Acad. Sci., 99: 535-540.
CrossRef  |  Direct Link  |  

17:  Turner, N.A., 1980. Micro determination of oxalate in crude extracts of plant tissues. J. Sci. Food Agric., 31: 171-176.
CrossRef  |  Direct Link  |  

18:  Ziniye, A., 1991. The implication of toxicants in food. J. Food Digest., 1: 30-34.

©  2020 Science Alert. All Rights Reserved