Human Nutrition and Dietetics
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Item Effect of blanching on nutrient and anti-nutrient content of pumpkin(Cucurbitapepo)leaves(2014) Fadupin, G. T.; Osuoji, U.; Ariyo, O.Background: Efforts to increase utilization of fruits and vegetables in human nutrition necessitate increased knowledge of their nutritive value. Pumpkin (Cucurbita pepo) grows wildly and is also widely cultivated for its leaf, fruit and seed. The effect of blanching on the nutrient and anti-nutrient content of pumpkin (Cucurbita pepo) was determined. Methods: Analysis was done on air-dried and blanched pumpkin leaves. Proximate, mineral and antinutritional composition were analysed using standard procedure. Data were analysed using descriptive statistics and analysis of Variance (ANOVA) at 5% level of significance. Results: There was significant reduction (p<0.05) in the protein, crude fiber, ash, sodium, potassium, -carotene and ascorbic acid content of pumpkin leaves while reduction in fat and iron content was not significant. Blanching increased the carbohydrate and calcium content though not significantly (p>0.05). The identified anti-nutrients content were saponin (35.0±0.00mg/100g), tannin (24.5±0.71mg/100g), oxalate (12.0±0.00mg/100g) and phytates (15.0±0.00mg/100g). Blanching was effective in reducing the level of identified anti-nutrients in pumpkin leaves significantly (p<0.05), thereby promoting the level of nutrient bioavailability. However, there is significant loss in the leaves micronutrients (p<0.05) hence, other methods of preparation that will reduce the loss of nutrients and effectively reduce the level of antinutrients need to be explored for better utilization of Cucurbita pepo by humans.