Effect of Postharvest Treatments on the Nutritional Composition and Phytochemical Content of Fluted Pumpkin (Talfairia Occidentalis) Leaf

Jasper O.G. Elechi¹ , Sunday Bala² , Rimancwe A. Nzuta³ , Darius A. Lanki⁴ , Ejwafo Ezekiel⁵

Section:Research Paper, Product Type: Journal-Paper
Vol.9 , Issue.3 , pp.45-53, Jun-2022

Online published on Jun 30, 2022

Copyright © Jasper O.G. Elechi, Sunday Bala, Rimancwe A. Nzuta, Darius A. Lanki, Ejwafo Ezekiel . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

View this paper at   Google Scholar | DPI Digital Library

XML View     PDF Download

How to Cite this Paper

Abstract :
The effect of two different drying techniques (Sun drying at ambient temperature for 2 days, and oven drying at 65oC for 4 hours, on the proximate, mineral composition, vitamin content and ant-nutrients of fluted pumpkin leaf were studied. The results obtained showed that oven drying technique had higher protein (21.75%), moisture (82.25%) and Ash (6.50). High levels of vitamins A (17.25mg/100), B1 (2.35 mg/100g), and B2 (2.17mg/100g) content were observed in sun-drying of fluted pumpkin leaf. Low levels of P (156.25 mg/100g), Na (405.45 mg/100g) and K (178.40 mg/100g), were observed in the sun-drying. Oven-dried fluted pumpkin leaf showed significant lower level of anti-nutrients contents of Tanins (1.34 mg/100g), saponin (61.35 mg/100g), oxalate (70.20 mg/100g), phyates (1.12 mg/100g) and Trpsin (22.50 mg/100g) and microbial count of total plate count (2.4 x 102 Cfu/g) and Yeast/Mold (1.4 x 101 Cfu/g). This work showed that oven-drying of fluted pumpkin could be the best method of preserving it without compromising on its quality.

Key-Words / Index Term :
Postharvest, Vegetables, Bioactive compounds, Health-Promoting, Preservation, Food System

References :
[1]. FAO, IFAD, UNICEF, WFP & WHO. The State of Food Security and Nutrition in the World 2017: Building Resilience for Peace and Food Security. 2017. http://www.fao.org/3/a-i7695e.pdf
[2]. FAO. The State of Food Security and Nutrition in the World 2019: Safeguarding Against Economic Slowdowns and Downturns 2019. http://www.fao.org/3/ca5162en/ca5162en.pdf
[3]. Stathers Tanya, Deirdre Holcroft, Lisa Kitinoja, Brighton M. Mvumi?, Alicia English, Oluwatoba Omotilewa, Megan Kocher?, Jessica Ault, and Maximo Torero. A scoping review of interventions for crop postharvest loss reduction in sub-Saharan Africa and South Asia. Nature sustainability. Vol.3. 821–835. 2020 https://doi.org/10.1038/s41893-020-00622-1
[4]. Nzuta Rimamcwe Andemun, Jasper O.G. Elechi, Israel Sule Isa, Henry Jeremiah Kittika’a & Charity Tsinima Thomas Flour and Cassava (Manihot spp) Cultivars in Nigeria: Understanding their Chemical Functionalities and Acceptability in Food Systems. Int. J. Sci. Res. in Chemical Sciences Vol.9, Issue.2, 2022
[5]. Barrett D. M., Maximizing the nutritional value of fruits & vegetables. Food Technology, vol. 61, no. 4, pp. 40–45, 2007.
[6]. Ambuko Jane, F. Wanjiru, G. N. Chemining’wa, W. O. Owino, and Eliakim Mwachoni Preservation of Postharvest Quality of Leafy Amaranth (Amaranthus spp.) Vegetables Using Evaporative Cooling. Journal of Food Quality. 2017. https://doi.org/10.1155/2017/5303156
[7]. Kinyuru J. N., S. O. Konyole, G. M. Kenji et al., Identification of traditional foods with public health potential for complementary feeding in western Kenya,” Journal of Food Research (JFR), vol. 1, pp. 148–158, 2012.
[8]. World Bank, NRI & FAO Missing Food: The Case of Postharvest Grain Losses in Sub-Saharan Africa Report No., 60371-AFR 2011; http://siteresources.worldbank.org/INTARD/Resources/MissingFoods10_web.pdf
[9]. Aletor, O., Oshodi, A.A. and Ipinmoroti, K. Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates and seed quality of fluted pumpkin. Food Chemistry Experimental Agriculture 33 (4): 449-457. 2002.
[10]. Alada, A.R.A. The haematological effects of Telfairia occidentalis diet preparation. Afr. J. Biomed. Res., 3: 185-186. 2000.
[11]. Fashina, A.S., K.A. Olatunji and K.O. Alasiri. Effect of different plant populations and poultry manure on the yield of Ugu (Telfairia occidentalis) in Lagos State, Nigeria. Proceedings of the Annual Conference of Horticultural Society of Nigeria, NIHORT, Ibadan, Nigeria May 14-17, 2002.
[12]. Asiegbu Jerry E. Some biochemical evaluation of fluted pumpkin seed 1987. https://doi.org/10.1002/jsfa.2740400207
[13]. Garcia Elisabeth, D. Barrett Preservative Treatments for Fresh-cut Fruits and Vegetables. 2002. DOI:10.1201/9781420031874-11
[14]. De Belie Nele, Werner Herppich and Josse De Baerdemaeker A kinetic model for turgor loss in red cabbage cells during mild heat treatment. Plant Physiology 157(3):263–272. 2002. DOI: 10.1016/S0176-1617(00)80047-4
[15]. Rastogi, NK; Raghavarao, KS; Balasubramaniam, VM;Niranjan, K and Knorr, D. Opportunities andchallenges in high pressure processing of foods. Crit. Rev.Food Sci. Nutr., 47: 69-112. 2007.
[16]. Badifu, G.I.O. Food potentials of some unconventional oilseeds grown in Nigeria: a brief review. Plant Foods for Human Nutrition 43: (3): 211-224. 1993.
[17]. Sacilik K. Effect of drying methods on thin-layer drying characteristics of hull-less seed pumpkin (Cucurbita pepo L.). Journal of Food Engineering, 79, 23-30. 2007.
[18]. Krokida M. K., Karathanos V. T., Maroulis Z. B., Marinos- Kouris D. Drying kinetics of some vegetables. Journal of Food Engineering, 59, 391-403. 2003.
[19]. Harbourne E., Marete J. C., Jacquier D., O’Riordan. Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). LWT - Food Science and Technology, 42, 1468-1473. 2009.
[20]. Guine R. P. F. Pear drying: Perspectives for convective drying and nutritional evaluation. Acta Horticulturae, 800, 1047-N. 2008.
[21]. United Nations. United Nations Sustainable Development Goals. 2015. https://sustainabledevelopment.un.org/topics/sustainabledevelopmentgoals#
[22]. ReSAKSS and IFPRI. African Union Malabo Declaration on Accelerated Growth and Transformation for Shared Prosperity and Improved Livelihoods. 2014. https://go.nature.com/2SdnVO7
[23]. FAO. The State of Food and Agriculture 2019: Moving Forward on Food Loss and Waste Reduction. 2019. http://www.fao.org/3/ca6030en/ca6030en.pdf
[24]. Henriques, Francisca, Raque Guine, and Maria Joao Barroca. Chemical Properties of Pumpkin Dried by Different Methods Croatian Journal of Food Technology, Biotechnology and Nutrition 7 (1-2), 98-105. 2012
[25]. Sicari, V.; Loizzo, M.R.; Sanches Silva, A.; Romeo, R.; Spampinato, G.; Tundis, R.; Leporini, M.; Musarella, C.M. The Effect of Blanching on Phytochemical Content and Bioactivity of Hypochaeris and Hyoseris Species (Asteraceae), Vegetables Traditionally Used in Southern Italy. Foods 10, 32, 2021. https://dx.doi.org/10.3390/foods
[26]. Sushmita Khatoniar, Mridula Saikia Barooah and Mamoni Das. . Effect of Different Drying Methods on Micronutrient Content of Selected Green Leafy Vegetables. Int.J.Curr.Microbiol.App.Sci. 8(07): 1317-1325. 2019. https://doi.org/10.20546/ijcmas.2019.807.156
[27]. Seevaratnam Vasantharuba, P. Banumathi, M.R. Premalatha, S.P. Sundaram and T. Arumugam. Effect of Packaging Materials on Retention of Quality Characteristics of Selected Dehydrated Green Leafy Vegetables During Storage. World Journal of Dairy & Food Sciences 7 (2): 190-194, 2012. 10.5829/idosi.wjdfs.2012.7.2.1111
[28]. Oliveira-Alves, S.C.; Andrade, F.; Prazeres, I.; Silva, A.B.; Capelo, J.; Duarte, B.; Caçador, I.; Coelho, J.; Serra, A.T.; Bronze, M.R. Impact of Drying Processes on the Nutritional Composition, Volatile Pro?le, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods. Antioxidants 10, 1312. 2021. https://doi.org/10.3390/antiox10081312
[29]. Loizzo, M.R.; Tundis, R.Impact of Processing on Antioxidant Rich Foods. Antioxidants, 11, 797. 2022. https://doi.org/10.3390/antiox11050797
[30]. AOAC. Official Method of Analysis: Association of Analytical Chemists. 19th Edition, Washington DC, 121-130. 2012.
[31]. Nireesha, G.R.; Divya, L.; Sowmya, C.; Venkateshan, N.; Niranjan Babu, M.; Lavakumar, V. Lyophilization/Freeze Drying—An Review. Int. J. Novel Trends Pharm. Sci., 3, 87–98. 2013
[32]. Garcia-Amezquita, L.E.; Tejada-Ortigoza, V.; Campanella, O.H.; Welti-Chanes, J. In?uence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels. J. Food Qual. 2018, http://doi.org/10.1155/2018/9105237
[33]. Enwere NJ. Foods of plant origin. Afro-Orbis Publications Ltd. Pp. 194-199. 1998
[34]. Makanjuola, Olakunle Moses, Sanni, Hakeem Adesoji1 and Ajayi, Adebola. Effects of Blanching and Frozen Storage On The Proximate Composition of Four Leafy Vegetable Widely Consumed In Ilaro Community, Ogun State, Nigeria Journal of Global Biosciences Vol. 2(4). pp. 85-89. 2013.
[35]. Lintas, C., Nutritional aspects of fruits and vegetables consumption. Options Mediterraeennes, 19: 79 – 87. 1992.
[36]. Bour, S.L and Jasper, G.W. Composition and Nutritive Value of Vegetables for Processing. AVI Publishing Company Inc. pp 639. 1975.
[37]. Femenia A., Sastre-Serrano G., Simal S., Garau M. C., Eim V. S., Rossello C. Effects of air-drying temperature on the cell walls of kiwifruit processed at different stages of ripening. LWT - Food Science and Technology, 42, 106-112. 2009.
[38]. Borchani C., Besbes S., Masmoudi M., Blecker C., Paquot M., Attia H. Effect of drying methods on physico-chemical and antioxidant properties of date fi bre concentrates. Food Chemistry, 125, 1194-1201. 2011
[39]. Idris. Compositional Studies of Telfairia Occidentalis Leaves American Journal of Chemistry. 1(2) 2011
[40]. Hassan L.G. and K.J. Umar Nutritional Value of Balsam Apple (Momordica balsamina L.) Leaves. Pakistan Journal of Nutrition. Vol: 5(6) Pp: 522-529. 2006. DOI: 10.3923/pjn.2006.522.529
[41]. Akwaowo, E U., Bassey, Ndon, B.A. and Etuk, E. U. Minerals and anti-nutrients in fluted pumpkin (Telfairia occidentalis Hook) Food Chemistry 70:235- 240. 2000.
[42]. Kajihausa, O. E., Sobukola, O.P., Idowu, M.A. and Awonorin, S. O. Nutrient contents and thermal degradation of vitamins in organically grown fluted pumpkin (Telfairia occidentalis) leaves International Food Research Journal 17: 795-807. 2010
[43]. National Research Council, NRC Recommended dietary allowances, National Academy Press, Washington DC 1989.
[44]. Akoroda, M. O. Ethnobatany of Telfairia occidentalis among Igbos of Nigeria. Economic Botany 44 (1): 29-39. 1990.
[45]. Cruz R. M. S., Vieira M. C., Silva C. L. M. Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics. Innovative Food Science & Emerging Technologies, 9, 483- 488. 2008.
[46]. Omueti, O. and Adepoju, E. Preliminary assessment of the effect of processing on the quality of five local leafy vegetables. Nigerian Food Journal 6: 67 – 69. 1988.
[47]. Solanke, O.E. and Awonorin, S.O. Kinetics of Vitamin C Degradation in Some Tropical Green Leafy Vegetables During Blanching. Nigerian Food Journal 20: 24 – 32. 2002.
[48]. Hurrel, R.F., Juillerat, M.A., Reddy, M.B., Lynch, S.R., Dassenko, S.A. and Cook, J.D.. Soy protein, phytate and iron absorption in man. American Journal of Clinical Nutrition, 56(3), 573-578. 1992. https:// doi.org/10.1093/ajcn/56.3.573
[49]. Dunu, D.J., Eka, O.U., Ifon, E.T. and Essien, E.U. Chemical evaluation of the nutritive value of fruit of calabash plants (Lagenariu scieranra). Nigerian Journal Science 20: 47-50. 1986.
[50]. Awogbemi, Omojola and Ogunleye, I. Olusola. Effects of drying on the qualities of some selected Vegetables. IACSIT International Journal of Engineering and Technology Vol.1, No.5. 2009
[51]. Singleton, V.L. and Kratzer, F.H. (1969). Toxicity and related physiological activity of phenolic substances of plant origin. Journal of Agriculture and Food Chemistry 17: 497-501.