%0 Journal Article
%T Physical Characteristics and the Effect of Boiling and Fermentation on the Nutritional Value of <i>Telfairia occidentalis</i> Seeds
%A Mercy Bih Loh Achu
%A Ruth Viviane Djuikwo
%A St¨¦phane Ghomsi Tamo
%A Christiane Laure Maptouom Fotso
%A Michelle Carole Djouhou Fowe
%A Elie Fokou
%J Journal of Agricultural Chemistry and Environment
%P 389-401
%@ 2325-744X
%D 2021
%I Scientific Research Publishing
%R 10.4236/jacen.2021.104025
%X This work evaluates some physical parameters (the weight, length, diameter of fruits and seeds, number of seeds per fruit) and the effect of boiling and fermentation on the nutritional value of <em>Telfairia occidentalis </em>(fluted pumpkin) seeds. Firstly, a survey was done in the city of Yaounde on the different treatments applied to the seeds before cooking. From the results of the survey, the seeds were divided into three groups: raw, boiled and fermented. The moisture, lipid, protein, fibre, carbohydrate and ash contents were analysed using AOAC methods and minerals by atomic absorption spectrophotometry. The results showed that <em>T. occidentalis</em> fruit averagely weighed 6.35 kg and contained about 90 seeds. The decorticated seeds had an ovoid shape, 3.70 cm long and weighed 8.91 g. Boiling led to an increase in lipid (16.29% - 31.44%) and carbohydrate (19.20% - 21.8%) but a decrease in protein (54.06% - 34.17%) contents. Fermentation increased the crude fibre (0.70% - 1.1%) but decreased the ash content (4.07% - 3.14% DM). Boiled seeds had higher calcium, magnesium, potassium and sodium, while fermented seeds had higher zinc levels. Boiling proved better in preserving most of the seed nutrients. These seeds could be used to prevent some mineral deficiencies and their high proteins suggest their potential for the formulation of infant foods.
%K Physical Parameters
%K Nutritional Composition
%K Boiling
%K Fermentation
%K &lt
%K i&gt
%K Telfairia occidentalis&lt
%K /i&gt
%K Seeds
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=112017