Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo)

Abstract

Introduction: The study evaluated the tannin, phytate and composition of different indigenous dishes based on pumpkin (Cucurbita pepo). Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks. The tannin, phytate and mineral analysis were determined following standard methods. The mean and standard deviation of triplicate samples were determined. Result: The results of the analysis showed that the raw seed sample have about 0.26% tannin and 0.17% in roasted seeds. The leaves have (0.06%) of tannin which is lower compared to (0.75% and 0.12%) in uncooked pulp and cooked pulp respectively. Phytate is found (0.37%) in raw seeds, it is higher compared to (0.07%) in leaves. Roasted seeds have (0.08%) and (0.16%) in uncooked pulp. No phytate was dictated in cooked pulp. The mineral analysis revealed that phosphorus is more found in the leaves with (0.36%) compared with the amount in uncooked and cooked pulp (0.21% and 0.18%). Zinc is found more in leaves also with (5.81%) and raw seeds (4.55%), while the amount of zinc in uncooked pulp (3.73%) and roasted seed (3.16%) are in close range. The cooked pulp has the lowest value (2.60%). The leaves have higher copper content (3.67%). The raw seeds (2.41%) and uncooked seeds have close related values (0.76% and 1.41%) respectively. Conclusion: The result of this study showed that pumpkin contained antinutrients and it is also a good source of minerals. However, different processing methods reduced antinutrient content in the different edible parts and increased the different mineral composition. We therefore, recommend proper processing before consumption of any of the parts so that the absorption and utilization of the minerals will be maximized.