Nutritional Evaluation of Calabash Gourd (Lagenaria Siceraria) Seeds and Oil

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2022-05-10 DOI:10.1080/15428052.2021.2016527

A. F. Akinsola, I. Osasona, E. Akintayo, Tolulope Oluwasegun Siyanbola, Samuel Olatunde Omosebi

引用次数: 1

Abstract

ABSTRACT The nutritional, anti-nutritional contents of calabash gourd (Lagenaria siceraria) seed flour and some nutritional values of its oil were evaluated using standard analytical methods. The proximate analysis ranged from 3.9 (ash) – 46.2% (fat). Phosphorous (554 mg/100 g) was found to be the most abundant mineral in the seed flour. Anti-nutrients recorded for the seed flour were 10.2% (saponin), 0.794 (cyanide), 1.31 (tannin), 10.3 (oxalate) and 19.3 mg/100 g (Phytate). The amino acids composition of the seed flour ranged from 0.746 (methionine) – 18.6 g/100 g cp (glutamic acid). The total PUFA and the total SFA contents of the seed oil were 63.6% and 20.6% respectively. The total phospholipid content of the seed oil was 987 mg/100 g while the total sterol value was 257 mg/100 g. The seeds of calabash gourd could be utilized as an alternative source of stable vegetable oil, mineral elements and protein for culinary and industrial applications.

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葫芦(Lagenaria Siceraria)种子和油的营养价值评价

摘要采用标准分析方法对葫芦籽粉的营养、抗营养成分及葫芦籽油的部分营养价值进行了评价。近似分析范围为3.9(灰分)- 46.2%(脂肪)。磷(554毫克/100克)是种子粉中含量最高的矿物质。种子粉的抗营养成分分别为10.2%(皂苷)、0.794(氰化物)、1.31(单宁)、10.3(草酸盐)和19.3 mg/100 g(植酸盐)。种子粉的氨基酸组成范围为0.746(蛋氨酸)~ 18.6 g/100 g cp(谷氨酸)。籽油中总PUFA和总SFA含量分别为63.6%和20.6%。种子油总磷脂含量为987 mg/100 g，总甾醇含量为257 mg/100 g。葫芦籽可作为稳定植物油、矿物元素和蛋白质的替代来源，用于烹饪和工业应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations

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