Determination of minerals, vitamins, antinutrient and amino acid profile of pumpkin pie produced pumpkin (cucurbeta spp) puree and wheat (tritium aestivum) flour supplemented with spices and butter

  • Falmata A Sanda Department of Biochemistry, Faculty of Science. University of Maiduguri Nigeria.
  • Bintu BP Department of Biochemistry, Faculty of Science. University of Maiduguri Nigeria.
  • Maryam BK Department of Biochemistry, Faculty of Science. University of Maiduguri Nigeria.
  • Zainab B Department of Biological Science, Faculty of Science, University of Maiduguri Nigeria.
  • Goni C Department of Biochemistry, Faculty of Science. University of Maiduguri Nigeria.
  • Modu Sheriff Department of Biochemistry, Faculty of Science. University of Maiduguri Nigeria.
Keywords: Butter, Cinnamon, Ginger, Pumpkin

Abstract

Pumpkin (Cucurbita spp.), is one of the most popular vegetables consumed in the world, has been recently recognized as a functional food. Traditional crops including the pumpkins, which are rich in micronutrients, are not consumed widely by smallholder farmers in Africa. However, the cultivation of high yielding, nutrient-rich, multipurpose crops-like pumpkin is important in solving the problems of malnutrition and contributing to food security in Africa including Nigeria. Objectives: Therefore, this work aimed at producing Pumpkin pie from
Pumpkin puree and wheat supplemented with some indigenous spices alongside butter. Methodology: Formulations into various formed were made using Pearson's method. The formulations were assayed for mineral, vitamin, antinutrient and amino acid composition using standard laboratory methods. A significant (P<0.05) difference was observed in Zn and Ca content of all the samples, with sample D recording the highest value for Zn (1.30±0.01) mg/g and Ca (0.47±0.01) mg/g. However, samples A and D had the least values for Na and Fe. An increasing and decreasing pattern was observed in all the vitamin contents(B 1, B 2 , B 6 , B12 and C), moving from samples A through to D. Vitamin contents of samples B1 and B6 and higher than he RDA, while B2 , B12 and C were below RDA. The overall antinutrient contents observed were generally low, with sample A having the lowest values for Phytate, Oxalate and tannins. The B, C and D are more enhanced in terms of essential amino acids compared to the control group (sample A). Conclusion: Pumpkin pie can be produced from pumpkin and its supplementation of the spices can boost the pie with essential amino acids, minerals, and vitamin composition. This shows the potential of using pumpkin pie as snacks in-between meals for the prevention of Protein Energy Malnutrition (PEM). 

Published
2021-12-28
Section
Articles

Journal Identifiers


eISSN: 2714-2426
print ISSN: 2006-4772