Research Article | OPEN ACCESS
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
Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon, Accra, Ghana
Advance Journal of Food Science and Technology 2014 7:843-851
Received: 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 of Curcubitaceae 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 Cucurbitaceae 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.
Keywords:
Curcubitaceae seeds, mineral, net protein utilization, protein efficiency ratio, protein quality,
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The authors have no competing interests.
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