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     Advance Journal of Food Science and Technology

    Abstract
2014(Vol.6, Issue:7)
Article Information:

Nutrient Composition and Protein Quality of Four Species of the Curcubitaceae Family

Matilda Steiner-Asiedu, Peter Nuro-Ameyaw, Isaac Agbemafle, Sarah H. Hammond and Kweku Tano-Debrah
Corresponding Author:  Matilda Steiner-Asiedu 
Submitted: January 10, 2014
Accepted: March ‎24, ‎2014
Published: July 10, 2014
Abstract:
The kernels of most Curcubitaceae species have tremendous food value in Africa where protein-energy malnutrition is high but they are not widely used in food preparations. This study assessed the nutritional composition and protein quality of four species ofCurcubitaceae seeds using laboratory rats. Moisture, ash, fibre, minerals and protein of the Curcubitaceae seeds were determined. Rats were randomly assigned to seven groups of five and were fed for four weeks on the following diets: the four species of the Curcubitaceae seed meal and control diets of Soya Bean Meal (SBM), protein free diet and normal rat chow respectively. Their urine and faeces were collected for analysis and feed intakes determined. After four weeks feeding, the rats were weighed, lyophilized and protein utilization determined. The moisture, crude protein, fat and ash content of the seeds were 5.44-6.66, 30-36, 44-58 and 3.18-4.90%, respectively. Crude fibre was less than 2.5%. The Curcubitaceae seeds contained high amounts of: Zn (5.0-7.1 mg/100 g), Cu (1.4-7.9 mg/100 g) and Fe (5.6-8.5 mg/100 g). All the seeds had good protein quality as judged by the PER (0.75-1.36) and (NPU) (46.10-69.10). The four Curcubitaceae seeds have good protein quality, fat and minerals which may help reduce under nutrition. These are important food resources and thus their consumption should be promoted.

Key words:  Curcubitaceae seeds, mineral, net protein utilization, protein efficiency ratio, protein quality, ,
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Cite this Reference:
Matilda Steiner-Asiedu, Peter Nuro-Ameyaw, Isaac Agbemafle, Sarah H. Hammond and Kweku Tano-Debrah, . Nutrient Composition and Protein Quality of Four Species of the Curcubitaceae Family. Advance Journal of Food Science and Technology, (7): 843-851.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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