Subscribe Now Subscribe Today
Research Article
 

Functional Properties of Four Cucurbits Found in Nigeria



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

The functional properties of four cucurbits grown in Nigeria namely, snake tomato Trichosanthes cucumerina, cucumber Cucumis sativus, pumpkins Cucurbita pepo and Cucurbita moschata were investigated. The effects of pH and NaCl concentrations on some of these functional properties were also determined. The highest water absorption capacity was observed in Cucurbita pepo (4.80 g/g) and Trichosanthes cucumerina as lowest (1.80 g/g). Similarly, Cucrubita pepo had the highest oil absorption capacity (1.10 g/g) and Trichosanthes cucumerina had the least (0.17 g/g). The samples had good gelation capacity. Cucurbita pepo gave the highest gelation at (6.67%) and Trichosanthes cucumerina gave the least at (12.67%). Cucumis sativus showed the highest emulsification capacity (6.5 g/g) and Trichosanthes cucumerina, the lowest at (4.2 g/g). NaCl and pH influenced the emulsification capacity. The samples did not show any remarkable percentage volume increase in the foaming capacity and pH and NaCl did not influence the foaming capacity. The sample showed that they could be utilized in the formulation of new foods.

Services
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. Functional Properties of Four Cucurbits Found in Nigeria. Pakistan Journal of Nutrition, 11: 507-510.

DOI: 10.3923/pjn.2012.507.510

URL: https://scialert.net/abstract/?doi=pjn.2012.507.510

REFERENCES
1:  Abbey, B.W. and G.O. Ibeh, 1987. Functional-properties of raw and heat processed brown bean (Canavalia rosea DC) Flour. J. Food Sci., 52: 406-408.
CrossRef  |  Direct Link  |  

2:  Abbey, B.W. and G.O. Ibeh, 1988. Functional properties of raw and heat processed cowpea (Vigna unguiculata, Walp) flour. J. Food Sci., 53: 1775-1777.
CrossRef  |  Direct Link  |  

3:  Achu, B.M., E. Fokou, C. Tchiegang, M. Fotso and F.M. Tchouanguep, 2005. Nutritive value of some cucurbitaceae oil seeds from different regions in cameroon. Afr. J. Biotechnol., 4: 1329-1334.
Direct Link  |  

4:  Beuchat, L.R., 1977. Functional and electrophoretic characteristics of succinylated peanut flour protein. J. Agric. Food Chem., 25: 258-261.
CrossRef  |  

5:  Briskey, E.J., 1970. Functional Evaluation of Proteins in Food Systems. In: Evaluation of Novel Protein Products, Sweden. Styrelsen for Internationell Utveckling (Ed.). Pergamon Press, London, pp: 303-312.

6:  Sew, C.C., N.A.M. Zaini, F. Anwar, A.A. Hamid and N. Saari, 2010. Nutritional composition and oil fatty acids of kundur [Benincasa hispida (Thunb.) Cogn.] seed. Pak. J. Bot., 42: 3247-3255.
Direct Link  |  

7:  Coffmann, C.W. and V.V. Garcia, 1977. Functional properties and amino acid content of a protein isolate from mung bean flour. Int. J. Food Sci. Technol., 12: 473-484.
CrossRef  |  Direct Link  |  

8:  Dahlgren, R.M.T., 1980. A revised system of classification of the angiosperm. Bot. J. Linn. Soc., 80: 91-124.
CrossRef  |  

9:  Del Rosario, R.R. and D.M. Flores, 1981. Functional properties of four types of mung bean flour. J. Sci. Food Agric., 32: 175-180.
CrossRef  |  Direct Link  |  

10:  Gill, L.S., 1988. Taxonomy of Flowering Plants. African FEP Publishers, Onitsha, Nigeria, pp: 1-89.

11:  Lin, M.J.Y., E.S. Humbert and F.W. Sosulski, 1974. Certain functional properties of sunflower meal products. J. Food Sci., 39: 368-370.
CrossRef  |  

12:  Mariod, A.A., Y.M. Ahmed, B. Matthaus, G. Khaleel, A. Siddig, A.M. Gabra and S.I. Abdelwahab, 2009. A comparative study of the properties of six sudanese cucurbit seeds and seed oils. J. Am. Oil Chem. Soc., 86: 1181-1188.
CrossRef  |  Direct Link  |  

13:  Milani, E., M. Seyed, A. Razavi, A. Koocheki and V. Nikzadeh et al., 2007. Moisture dependent physical properties of cucurbit seeds. Int. Agrophys., 21: 157-168.
Direct Link  |  

14:  Ogunjimi, L.A.O., N.A. Aviara and O.A. Aregbesola, 2002. Some physical properties of locust bean seed. J. Food Eng., 55: 95-99.

15:  Okigbo, B.N., 1975. Neglected plants of horticultural and nutritional importance in traditional farming systems of tropical Africa. Acta Hortic., 53: 131-150.
Direct Link  |  

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

17:  Oyenuga, V.A., 1968. Nigerian's Foods and Feeding Stuffs: Their Chemistry and Nutritive Value. Ibadan University Press, Nigeria, pp: 9-49.

18:  Paksoy, M. and C. Aydin, 2004. Some physical properties of edible squash (Cucurbita pepo L.) seeds. J. Food Eng., 65: 225-231.
CrossRef  |  Direct Link  |  

19:  Sosulski, F.W., M.D. Garratt and A.E. Slinkard, 1976. Functional properties of ten legume flours. J. Can. Inst. Food Sci. Technol., 9: 66-69.

20:  Swift, C.E. and W.L. Sulzbacher, 1963. Factors affecting meat proteins as emulsion stabilizers. Food Technol., 17: 106-108.

21:  Vaughan, J.G., 1970. The Structure and Utilization of Oil Seeds. 1st Edn., Chapman and Hall Ltd, London, UK., pp: 9-86.

22:  Idouraine, A., E.A. Kohlhepp, C.W. Weber, A. Warid and J.J. Martinez-Tellez, 1996. Nutrient constituents from eight lines of naked seed squash (Cucurbita pepo L.). J. Agric. Food Chem., 44: 721-724.
CrossRef  |  Direct Link  |  

©  2020 Science Alert. All Rights Reserved