Fluted Pumpkin Seeds Research Articles

Recipes and Proximate Composition of Some Traditional African Nightshade Dishes Consumed in the North West Region of Cameroon

Purpose: The objective of this study was to describe the methods of preparation of African nightshade (Solanum scabrum) and to determine the proximate composition of the African nightshade dishes consumed by Cameroonians living in Boyo, Momo, Mezam and Menchum divisions of the North West Region.
 Methodology: The African nightshade used in the preparation of all the 25 recipes was purchased from the same farmer at kedjom ketingoh in Mezam division and the dishes were prepared at the laboratory of the College of Technonolgy – University of Bamenda (COLTECH-UBa).The 25 African nightshade dishes were then transferred to the Nutrition Centre for Research (CRAN) of the Ministry of Scientific Research and Innovation Cameroon for proximate composition determination. The contents in dry matter, ash, crude proteins, total lipids, crude fibres and total sugars were determined by standard AOAC methods.
 Findings: The African nightshade dishes consumed are prepared from leguminous seeds : (egusi seeds and groundnut seeds), fluted pumpkin seeds, tomatoes, Irish potatoes and palm oil. The results obtained are expressed in percentage DW for ash, dry matter, proteins, lipids, crude fibres and Total sugars. The dry matter content ranges from (90.130g/100gDW to 95.626g/100gDW); ash content (9.301g/100g to 18.548g/100g), crude protein (16.7g/100g DW to 22.8g/100g DW), total lipid (7.50g/100g DW to 54.49g/100g DW), crude fibre (6.70g/100g to 20.10g/100g), Total sugars (0.64g/100g to 9.14g/100g). This study also reveals that a higher consumption of dishes made from leguminous seeds: egusi seeds, and groundnuts seeds such as “Scrubbed nightshade leaves boiled in egusi”, “Seasoned Mbas a sekoyn”, “Seasoned Mbas a mtsong mbi” and “English style with groundnuts” and low consumption of their complements will lead to a good nutritional balance. The study further reveals that the African nightshade dishes are good sources of proteins, crude fibres and poor sources of Carbohydrates.
 Unique Contribution to Theory, Policy and Practice: This study provided information on: the nutrient composition of African nightshade dishes consumed in the North West Region of Cameroon; nutritional data of this species of vegetable that will be useful for nutrition education as a means to improve the nutritional status of the population and also made available documented food composition database for reference by consumers, dieticians and researchers.

Intake of Fluted Pumpkin Seeds Rebalances Oxidative Stress Parameters in the Aged Rat’s Testes

The effect of fluted pumpkin seeds (FPS) consumption on the antioxidant status of the testes of aged Wistar rats was evaluated in this study. Sixty (50 aged, 6 months old, and 10 young, 2 months old) rats were divided into six groups of 10 per each group. Testosterone (15 mg kg-1 body weight, once weekly for 40 days) was injected intraperitoneally and used as positive control. FPS intake (50, 100, and 200 mg kg-1 body weight) or vehicle control (corn oil) were administered orally, twice weekly for 40 days and compared with the untreated aged and young control rats. Changes in antioxidant status in the testis of the aged rats was reflected as increased superoxide dismutase and catalase activities and glutathione and decreased lipid peroxidation levels which were attenuated more efficiently by the lowest dose FPS (50 mg kg-1 body weight). Additionally, nitrite concentration that was found to be diminished in the aged rats was raised to the young control values after intake of the FPS (50 mg kg-1 body weight). As expected, testosterone injection increased endogenous testosterone concentration and also remained higher in the untreated aged animals than in young control and treated aged rats. In conclusion, compromised antioxidant defense system of the testes that is associated with ageing could be reversed to the status of the young control by the intake of FPS.

Fluted pumpkin seeds protect the spermatogenesis score index and testicular histology of caffeine treated rats.

The present study was designed to evaluate the protective effect of fluted pumpkin seeds (FPS) against caffeine (CAFF) induced testicular toxicity in rats. Thirty young healthy male Wistar rats (196 ± 12 g) were randomly organized into five sets of six animals per each group: control, caffeine (CAFF; 50 mg kg-1 bw) and FPS co-treatment groups (CAFF + 50 mg FPS, CAFF + 100 mg FPS and CAFF + 200 mg FPS kg-1 bw). CAFF and FPS were administered daily and twice per week respectively by oral gavage for 40 days. CAFF treatment decreased testicular lactate dehydrogenase enzyme activity level, which was attenuated on co-administration with FPS at 50 and 100 mg kg-1 bw. Furthermore, CAFF decreased seminiferous epithelia thickness and spermatogenesis score index and increased the number of tubules with abnormal histological features, which were attenuated on co-administration with FPS at 50 mg kg-1 bw much more than at the higher doses (p < 0.05). CAFF did not affect malondialdehyde and glutathione concentrations and glutathione peroxidase (GSH-Px) activity in the testes whereas FPS co-treatment at the higher doses elevated glutathione level and GSH-Px activity and did not affect spermatogenesis score index at the highest dose (200 mg kg-1 bw). Testicular malondialdehyde concentrations remained unaffected in all FPS co-treatment groups. Overall, FPS is able to minimize the CAFF-induced testicular injury at lower than at the higher tested doses.

Effects of Roasting Periods on the Nutritive Value of Telfaira occidentalis (Fluted Pumpkin) Seeds

Effect of roasting on the proximate composition, anti-nutrients, and selected mineral components of fluted pumpkin seeds were obtained by extracting the seeds from the pod, sun drying, and dividing them into three portions, one untreated and the other two roasted for 30 and 60 minutes, respectively. The samples were pulverized separately using a mechanical grinder and chemically analyzed. After employing different roasting time ranging from 0 minutes to 60 minutes; moisture content reduced from 0.86-0.27% with a coefficient of variation (CV) of 53%, crude protein reduced from 30.28-21.46% with a CV of 19%, crude fiber 2.06-2.49% with a CV of 10%, ash content 4.13-4.33% with a CV of 5%, fat content 38.13-37.75% with a CV of 1.2%, and carbohydrate 24.54-32.70% with a CV 16%. Copper changed from 0.303 to 0.114% with a CV of 100%, lead from 1.070 to 0.007% with a CV of 128%, potassium from 7.54 to 7.62% with a CV of 0.68%, and calcium from 0.513-0.20% with a CV of 20.62%. The anti-nutrient, on the other hand, exhibited a steady reduction. Oxalate concentrations changed from 148.5-104.5% with a CV of 17%, cyanide concentrations from 0.5 to 0.4% with a CV of 14%, and phytate concentrations from 425.1-175.0% with a CV of 45%. On the other hand, processing times increased the amount of ash, crude fiber, carbohydrate, lead, potassium, and calcium in the product. The anti-nutrient decreased as the processing time grew. As a result of processing fluted pumpkin seeds for 60 minutes, fluted pumpkin seeds of greater protein content are produced, which can be used as a food supplement.

Biochemical and haematological indices of rats fed with different processed fluted pumpkin (Telfairia occidentalis) seeds

Fluted pumpkin (Telfairia occidentalis) seed is a perennial plant that belongs to the family of Cucurbitaceae. Several nutritional values of the seeds have been reported. In this present study, thirty rats (average weight= 133 g ± 1.25 g) were randomly allocated to 5 groups of 6 rats each and placed on a conventional diet supplemented with groundnut meal (control), unprocessed fluted pumpkin seed flour (UF_Diet), boiled fluted pumpkin seed flour (BF_Diet), germinated fluted pumpkin seed flour (GF_Diet), and soaked fluted pumpkin feed flour (SF_Diet) for 28 days after which animals were sacrificed and blood samples collected for biochemical and haematological analysis. Results revealed that processing improved the protein content of the seed flours. The aspartate transaminase (AST), alanine transaminase (ALT) and alkaline phosphatase (ALP) range from 210.70±2.14 to 517.5±5.39 U/L, 60.6±0.30 to 386.3±3.53 U/L, and 221.7±1.21 to 328.4±3.31 U/L respectively. Processing significantly decreased (p&lt; 0.05) the creatinine content of rats fed supplemented fluted pumpkin seed flours when compare with the control and unprocessed groups. The hematological parameters were also significantly (p&lt;0.05) improved by the dietary treatments. The result of this study revealed that germination, soaking, and boiling were effective processing methods for improving the nutritive values of fluted pumpkin seed meals

Therapeutic effects of fluted pumpkin seeds on cadmium-induced testicular injury

This study examined the effects of cadmium (Cd) on the testes of rats and the efficacy of fluted pumpkin seeds (FPS) supplementation. Twenty-four adult male rats (150–190 g) were allocated into four groups. I: control; corn oil (2 ml/kg); II: Cd (24 mg/kg); III: Cd (24 mg/kg) + FPS (25 mg/kg); IV: Cd (24 mg/kg) + FPS (250 mg/kg). After 44 days, the rats were killed and testes and serum were isolated for experimental analysis. Cd treatment significantly increased the concentrations of malondialdehyde, nitric oxide, and abnormal histological features (Sertoli cells-only tubules, atrophy, spermatogenesis arrest, and a reduced Johnsen’s score). It also decreased the antioxidant defense of the testes and serum testosterone concentration. FPS extracts at both doses were able to recover spermatogenesis and steroidogenesis and inhibit oxidative stress caused by Cd.

Nutrient Composition and Physical Characteristics of Biscuits Produced from Composite Blends of wheat, Coconut and Defatted Fluted Pumpkin Seed Flour

The objective of this work was to evaluate the functional properties of flour blends from wheat, coconut and defatted fluted pumpkin seed, produce biscuits from these flour blends and evaluate the nutrient composition and physical characteristics of the composite biscuits. Wheat/coconut/defatted fluted pumpkin seed flours were blended in the ratio; 100/0/0, 80/10/10, 70/20/10, 60/30/10, 50/40/10, 40/50/10 and labelled as sample A, B, C, D, E and F respectively. Biscuits were baked with these composite flours using the creaming method. Swelling power, water absorption and oil absorption capacity of the composite flour ranged from 5.00 – 9.38, 0.14 – 2.50 and 0.39 – 1.58 ml/g respectively, with sample A flour given significantly higher swelling power of 9.38 ml/g followed by sample B flour (5.58 ml/g). Moisture content of samples A, E and F were not significantly different. The ash content of sample E was significantly higher (1.67%), followed by sample D (1.58%). Fat and crude fibre content of the biscuits increased significantly with increased inclusion of coconut flour. Sample B gave significantly higher protein content of 12.27% while sample A recorded higher carbohydrate content of 72.27%. Energy value increased with increased addition of coconut flour from 444.69 – 485.37kcal/100g. There was no significant difference in the Spread ratio of samples A, B and C. Break strength was shown to reduce significantly as the substitution ratio of coconut flour increased. Production of wheat-based composite biscuits with 10 to 40 % coconut and 10% defatted fluted pumpkin seed flour is highly recommended.

Nutrient Composition and Physical Characteristics of Biscuits Produced from Composite Blends of wheat, Coconut and Defatted Fluted Pumpkin Seed Flour

The objective of this work was to evaluate the functional properties of flour blends from wheat, coconut and defatted fluted pumpkin seed, produce biscuits from these flour blends and evaluate the nutrient composition and physical characteristics of the composite biscuits. Wheat/coconut/defatted fluted pumpkin seed flours were blended in the ratio; 100/0/0, 80/10/10, 70/20/10, 60/30/10, 50/40/10, 40/50/10 and labelled as sample A, B, C, D, E and F respectively. Biscuits were baked with these composite flours using the creaming method. Swelling power, water absorption and oil absorption capacity of the composite flour ranged from 5.00 – 9.38, 0.14 – 2.50 and 0.39 – 1.58 ml/g respectively, with sample A flour given significantly higher swelling power of 9.38 ml/g followed by sample B flour (5.58 ml/g). Moisture content of samples A, E and F were not significantly different. The ash content of sample E was significantly higher (1.67%), followed by sample D (1.58%). Fat and crude fibre content of the biscuits increased significantly with increased inclusion of coconut flour. Sample B gave significantly higher protein content of 12.27% while sample A recorded higher carbohydrate content of 72.27%. Energy value increased with increased addition of coconut flour from 444.69 – 485.37kcal/100g. There was no significant difference in the Spread ratio of samples A, B and C. Break strength was shown to reduce significantly as the substitution ratio of coconut flour increased. Production of wheat-based composite biscuits with 10 to 40 % coconut and 10% defatted fluted pumpkin seed flour is highly recommended.

Amino Acid Profile, Mineral Bioavailability, and Sensory Properties of Biscuits Produced from Composite Blends of Wheat, Coconut and Defatted Fluted Pumpkin Seed Flour

The objective of this work was to produce biscuits from composite flour of wheat, coconut, and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid profile and sensory properties of the composite biscuits. Wheat/coconut/defatted fluted pumpkin seed flours were blended in the ratio; 100/0/0, 80/10/10, 70/20/10, 60/30/10, 50/40/10, 40/50/10 and labelled as sample A, B, C, D, E and F respectively. Biscuits were baked with these composite flours using the creaming method. Lysine content ranged from 3.35-5.07g/100g, with sample F given significantly higher value followed by samples E (4.70g.100g) and D (4.33g/100g). All the essential amino acids increased significantly with increased substitution of coconut and fluted pumpkin seed flour, except phenyl-lanine and cysteine that decreased from 4.98 – 3.90 and 1.22 – 0.69g/100g respectively in sample A to E. Sample E gave higher total Ca, Fe, K and Zn of 26.89, 17.92, 86.02 and 2.82mg/100g respectively. Percentage bioavailability of Ca, Fe, Na, K and Zn were significantly higher in sample F with values of 59.67, 51.35, 58.22, 59.67 and 47.74% respectively. Sample E recorded the highest overall acceptability score of 6.38. This score was however not significantly different from scores obtained for samples A, B, C and D. Production of composite biscuits with 50/40/10% wheat/coconut/defatted fluted pumpkin seed flour is highly recommended.

Production and Quality Evaluation of Local “Madiga” Bread Enriched with Defatted Fluted Pumpkin Seed Flour

The objective of this work was to produce local (Madiga) bread from the blend of wheat and fluted pumpkin seed flour and to evaluate the nutrient composition and sensory properties of enriched Madiga produced from these flour blends. Defatted fluted pumpkin seed flour was used to substitute wheat flour at the following; (Wheat to Fluted pumpkin seed flour ratio); 100:0 (control), 90:10, 80:20, 70:30, 60:40%, 50:50, and labelled as samples A, B, C, D, E, and F, respectively. The ash content ranged from 1.20 – 2.55%, with sample A given significantly lower ash content (1.20%) than those of the enriched Madiga. Significantly higher ash values of 2.55%, 2.44% and 2.39% were recorded in samples E, F and D, respectively. There was no significance in the fat content of samples A and B. Percentage protein ranged from 6.79% – 9.36%. The crude protein content of all the enriched Madiga samples were significantly higher than that of the control, Crude fiber content ranged from 0.91% – 1.82%, with sample C given significantly higher value of 1.82% followed by samples D and F. Control local Madiga gave significantly higher carbohydrate content of 74.31%. The energy value per kcal/100g for samples B, C, D, E and F were 258.62, 284.16, 296.07, 296.96 and 278.81, respectively. Samples B and C received significantly higher value of 4.70 and 4.05, respectively, keeping these samples in the ‘sweet’ to ‘very sweet’ range. Samples B and C received significantly higher overall acceptability and were scored 3.85 and 3.70, respectively. These values were however, not significantly difference from 3.33 and 2.93 as scored in samples D and E, respectively. Substitution of wheat flour with 10, 20 and 30% defatted fluted pumpkin seed flour was effective in producing enriched Madiga bread, thus recommended.

Nutritional Composition and Antioxidative Potentials of Fermented Fluted Pumpkin Seed (Ogiri) Extract on H&lt;sub&gt;2&lt;/sub&gt;O&lt;sub&gt;2&lt;/sub&gt;-Induced Oxidative Stress in Rats

Nutritional composition and antioxidative potentials of fermented fluted pumpkin seed (Ogiri) extract on hydrogen peroxide induced oxidative stress in rats were investigated using standard analytical methods. Traditional methods were employed for processing fluted pumpkin seed (Ogiri). A total of 24 albino rats weighing 75-150 g were divided into 4 groups of 6 rats each and kept to acclimatize for 1 week with normal rats feed and water. Oxidative stress was induced with H2O2 intraperitoneally at 200 µM/KgBW of rat on the 27th day for 3 days. Group A received normal rats feed and water only, group B received H2O2, while groups C and D received H2O2 + 100 mg/KgBW and H2O2 + 200 mg/KgBW of seed extract respectively. The proximate analysis revealed substantial percentage of crude fibre (7.06 %), crude lipid (28.84 %), crude protein (10.49 %) and carbohydrate (39.04 %). The energy value was (457.68 kcal/100g). Vitamins B2, B1 and C were predominant while the concentrations of phosphorus, magnesium and calcium occurred most. Flavonoids, alkaloids, total phenol and total carotene antioxidants were detected in the sample. There was a significant decrease (P<0.05) in the enzymatic antioxidant activity (CAT, SOD and GST) and a significant increase (P<0.05) in MDA concentration of H2O2 treated rats when compared to the control. Administration of fermented fluted pumpkin seed extract reversed this effect at the respective doses. In conclusion, fermented fluted pumpkin seed extract has good nutritional qualities and positively modulates antioxidant enzymes against lipid peroxidation and oxidative stress damage.

The protective effect of fluted pumpkin seeds against atrazine-induced testicular injury

The present study evaluated the protective effect of fluted pumpkin seeds (FPS) on atrazine (ATZ)-induced testicular damage. Twenty adult male Wistar rats were divided into four groups of five animals each. The control animals (Group A) received corn oil (2 mL/kg body weight), Group B animals received 50 mg ATZ/kg body weight by gavage, while Groups C and D received 50 mg ATZ/kg body weight once a week in addition to the gavage of 25 mg FPS/kg body weight and 50 mg FPS/kg body weight respectively for 60 days. The results showed that testicular myeloperoxidase activity and nitrite concentration were decreased in all groups compared to the control value. The increase in malondialdehyde and decrease in glutathione concentrations in group B were abrogated in group C (p < 0.05) but not in group D animals. The increase in γ-glutamyl transpeptidase and decrease in lactate dehydrogenase enzyme activities in the group B animals were also normalized to control values in group C but not in group D animals. Interestingly, the testis of the group D animals showed massive depletion of germ cells and the diameter of the seminiferous tubules of these animals were decreased compared to all other groups. However, the number of motile sperms, abnormal sperms and sperm count in Group D animals were similar to the ATZ-treated animals and lower than control values. In conclusion, FPS protected against ATZ-induced testicular damage but can also harm the testis at a higher dose.

Effect of fluted pumpkin seeds flour on the proximate and sensory properties of cooking banana flour biscuits and queens cake for household consumption

Biscuits and queens cakes were produced from the blends of cooking banana/fluted pumpkin seeds flour at a substitution levels of 100% wheat flour (control), 90% cooking banana, 10% fluted pumpkin seeds flour, 80% cooking banana, 20% fluted pumpkin seeds flour and 70% cooking banana, 30% fluted pumpkin seeds for households consumption. Proximate and sensory properties of the food products (biscuits and queens cakes) was analyzed. Results for proximate composition showed that samples CPDB 70% cooking banana, 30% fluted pumpkin seeds flour and CPDQ 70% cooking banana, 30% fluted pumpkin seeds flour had the highest value for protein while sample WHAB 100% wheat flour biscuits and WHAQ 100% wheat flour queens cake (control) had the highest value for carbohydrate content. Result for Sensory properties: colour, texture, taste, flavour and general acceptability) revealed that 100% wheat flour products were most preferred compared to all the samples. However, sample CPBB and CPBQ 90% cooking banana with 10% fluted pumpkin seeds flour substitution were comparable to the control in all the attributes evaluated. Sample CPDB and CPDQ had the lowest value and were least preferred. Protein content of biscuits and queen cakes samples improved progressively with increased substitution levels of enrichment with fluted pumpkin seeds flour. This confirms that the developed biscuits and queens cake have a better nutritional value compared to the control sample and could be used to stem the tide of protein energy – malnutrition in the family.

Can Fluted Pumpkin (Telfairia occidentalis) Hook.f. Serve as Supplement for Production of Oyster Mushroom (Pleurotus floridanus) Singer?

Supplement in mushroom production boosts yield. Fluted pumpkin parts were assessed as an alternative to wheat bran as supplement in mushroom production. Sawdust, lime and wheat bran or fluted pumpkin (Pod, seed, stem) were mixed in ratio 180: 1: 30. There were 10 replicates for each treatment. The design was completely randomized blocked design. The results showed that supplemented sawdust with wheat bran had higher value for the dry weight with significant difference from treatments with pumpkin parts in some flushes and none in other flushes Supplemented sawdust with mixture of all supplements was highest in Ash (14.30%) and moisture (24.75%). Protein and lipids values were highest for supplemented sawdust with wheat bran and significantly different (p&lt;0.05) from other treatments. Sawdust supplemented with fluted pumpkin stem (28.06%) had highest value for carbohydrates while that supplemented with pod had (21.16%), the highest for fiber. For minerals, K (794.50 mg/kg), Ca (349.75 mg/kg), and Na (379.50 mg/kg) were highest for Fluted Pumpkin Seed Supplement, Fluted Pumpkin Pod Supplement and No Supplement respectively. In conclusion, Fluted pumpkin pod and stem compares very well with wheat bran supplement, and can serve as supplement in the production of oyster mushroom.

Physicochemical and Sensory Properties of Cookies Produced from Wheat, Unripe Plantain and Germinated Fluted Pumpkin Seed Composite Flour

The present study was conducted on preparation and quality evaluation of wheat, unripe plantain and fluted pumpkin seed composite flour cookies. The composite flour prepared from wheat, unripe plantain and germinated pumpkin seed were formulated in the ratio 90:5:5 (A), 85: 5:10 (B), 80:5:15 (C) and 75:5:20 (D) while the 100% wheat flour (sample E) prepared as control. Functional properties of the composite flour were determined and the quality of cookies produced were evaluated for physicochemical and sensory properties using standard methods. Bulk density, oil absorption capacity and gelatinization temperature of the flour samples decreased significantly (p&lt;0.05) as the level of fluted pumpkin seed flour addition increased. Increase in swelling, water absorption and emulsification capacities were observed and the values were higher than the control. Fortified cookies had similar physical properties with the control in term of thickness, diameter and spread ratio. Crude protein, crude fat, ash and crude fibre of fortified cookies also increased significantly when compared with the control while the carbohydrate content of the fortified cookies had the lowest values. Selected anti-nutrients (HCN, tannin, oxalate and phytate) had values higher than the control except saponin content of samples B, C and D which was lower than the control. The sensory result showed that sample E (100% wheat flour cookies) was most preferred followed by sample A based on aroma, appearance, taste and general acceptability. The addition of germinated pumpkin seed flour above 5% has significant negative effect on the acceptance of the cookies. Keywords : Cookies, enriched, nutrition, protein-rich, germinated, pumpkin seed, composite flour DOI: 10.7176/FSQM/96-05 Publication date: April 30 th 2020

Proximate and Sensory Evaluation of Fermented Seasonings from Soybean and Fluted Pumpkin Seeds

Specialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their pre-processed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional quality. Effects of fermentation on proximate values of the seeds were also analyzed. The two samples were further subjected to sensory analysis using commercial brand made from castor bean (Ricinus communis) seeds coded FCBM as a control. Results show that FFPM was significantly (p &lt; 0.05) higher in ash, crude fiber and protein, but significantly lower in moisture and fat than the FSBM. There was no significant (p &gt; 0.05) difference in carbohydrate content of the two samples. The FFPM recorded significant (p &lt; 0.05) increase in crude fiber, fat and protein, and significant (p &lt; 0.05) decrease in moisture, ash and carbohydrate compared to the values in the fluted pumpkin seeds. The FSBM recorded significant (p &lt; 0.05) rise in fat and protein, but significant drop in moisture, ash, crude fiber and carbohydrate compared to the values in soybean seeds. Sensory results show that FFPM was significantly (p &lt; 0.05) higher than FSBM in flavor and marginally (p &gt; 0.05) different in color, texture, taste and general acceptability. Baring the marginal (p &lt; 0.05) superiority in taste, the FCBM was significantly (p&lt;0.05) lower in every other attributes considered. It follows that good quality fermented condiments can be obtained from cheaper and underutilized oil seeds.

Quality Evaluation of Swallow Meal Produced from Blends of Acha, Fluted Pumpkin Seed and Soybean Flours

The proximate and functional properties of the composite flours of Acha, fluted pumpkin seed and soybean (AFS) were determined in order to evaluate the quality of the swallow meal. The dried seeds and grains were milled into fine flour particles and blended to produced composite flours in 3 different ratios (AFS); 70:10:20%, 60:20:20% and 40:20:40%. The proximate composition result showed protein enriched flours. The results of the functional properties were as follows: bulk density ranged from 0.40g/ml to 0.599/ml, water absorption capacity 1.04g/g- 1.19g/g, oil absorption capacity 0.53g/g-1.48g/g and swelling index 53.78g/g – 83.45g/g. The mean values for the functional properties further showed that the flours can be used extensively in various dietary preparations. The reconstituted Swallow meals were evaluated for their nutrient quality. The results were as follows; moisture content: 20.95-25.59%, protein: 14.69-18.76%, fibre: 1.85-1.92%, Ash: 2.15 -2.68%, fat: 2.03 – 2.50% and carbohydrate 49.00-57.03%. Keywords : Acha, Fluted pumpkin seeds, soybean, composite flours (AFS), proximate composition, functional properties. DOI : 10.7176/FSQM/92-08 Publication date: December 31 st 2019

Fluted pumpkin seeds protect against busulfan-induced oxidative stress and testicular injuries in adult mice

Fluted pumpkin is traditionally claimed to improve fertility health of male adult subjects. This study evaluated the adjuvant protective potential of fluted pumpkin seeds (FPS) extract on the deleterious effects of busulfan on the testes. Tubular germ cell depletion was induced in the testis of mice by i.p. administration of busulfan (15 mg/kg body wt. two injections, seven days apart) and the effect of ethanolic extract of FPS (200 mg/kg body wt.) was investigated after 40 days of oral administration. Busulfan caused extensive damage to the seminiferous epithelium, decreased Johnsen’s score index for spermatogenesis and number of Leydig cells (p < 0.05) in the interstitial areas. Co-treatment with FPS improves the testicular cyto‐architecture and re-population of the seminiferous tubules with spermatogonia, spermatocytes and spermatids (p < 0.05). Interestingly, administration of FPS increases Leydig cells count in the interstitial areas (p < 0.05) and plasma testosterone but not follicle stimulating hormone and luteinizing hormone concentrations. This study established that FPS prevented oxidative damage and increased the number of spermatogonia, spermatids, spermatocytes and Leydig cells thereby restoring spermatogenesis in busulfan-treated mice. Thus FPS is a potential complementary adjuvant during chemotherapy-induced tubular germ cell depletion.

Effect of Moisture Content on Physical Properties of Fluted Pumpkin Seeds

A number of physical properties of fluted pumpkin seeds were evaluated to obtain data for the mechanization of the crop’s production and the design of its postharvest equipment. The properties were investigated at five different moisture content levels, namely 51.50, 53.60, 58.03, 64.02, and 67.30% (wet basis). Standard methods, as reported in the literature for other agricultural products, were used to investigate the relationship between these physical properties and moisture content. Linear regression equations were used to express the relationships between moisture content and the physical properties of the seeds. The seed dimensions increased with an increase in moisture content. The geometric and arithmetic mean diameters increased from 2.43 to 2.65 cm and 2.65 to 2.82 cm, respectively, as moisture content increased. The true and bulk densities decreased from 1.08 to 0.97 g/cm3 and 0.98 to 0.69 g/cm3, respectively, with an increase in moisture content. The angle of repose of the seeds reduced from 40.79° to 36.05° as moisture content increased from 51.50 to 67.30%. The coefficient of friction increased with an increase in moisture content from 0.67 to 0.87, 0.59 to 0.75, and 0.58 to 0.63 for wood, steel, and glass surfaces, respectively. The results are of value for the development of equipment for operations, such as planting, harvesting, conveying, cleaning, separation, shelling, de-hulling, milling, packaging, storing, drying, and oil extraction.

Dietary fluted pumpkin seeds induce reversible oligospermia and androgen insufficiency in adult rats

ABSTRACTSome components of the human diets are believed to be promising male contraceptive agents. The present study examined the antispermatogenic efficacy, reversibility and toxicity of fluted pumpkin seed-supplemented diet (DFPS) in adult male Wistar rats. Adult rats were given DFPS at 2.5, 5 and 10% for 60 days followed by 60 days post-treatment period. The control animals received normal standard rat diet not supplemented with fluted pumpkin seeds. The sperm quality variables, testosterone and follicle-stimulating hormone (FSH), oxidative status of the testis, steroidogenic enzymes and gamma-glutamyl transferase (γ-GT) activities and the histology of the testis were determined to evaluate the anti-fertility activity of fluted pumpkin seeds. Treatment of animals with DFPS at 5% and 10% resulted in decreased serum and intra-testicular testosterone and FSH concentrations. This effect was associated with decreased activity of 17β-hydroxysteroid dehydrogenase (17β-HSD), increased testicular oxidative stress and poor sperm quality in the 10% diet group. After 60 days DFPS post-treatment, intra-testicular 17β-HSD and γ-GT activities, FSH and testosterone levels recovered to control values. Furthermore, poor sperm motility, count, morphology and viability as well as severe loss of spermatogonia and other matured epithelial germ cells and Sertoli cells observed especially in the 10% DFPS-treated animals reverted to nearly control values 60 days after withdrawal of treatment. Dietary fluted pumpkin seeds may selectively act on the epithelial germ cells, possibly mediated via Sertoli cells, leading to oligospermia, oxidative damage and androgen insufficiency. The reversibility of these effects to near normal levels after withdrawal of treatment justifies further consideration of DFPS as it may be an effective and readily reversible agent that meets the required criteria of a male contraceptive agent.Abbreviations: GC-MS: gas-chromatography mass spectrophotometry; MPO: myeloperoxidase; NO: nitric oxide; DFPS: dietary fluted pumpkin seeds; DFPS (REV): DFPS post-treatment; MDA: malondialdehyde; SOD: superoxide dismutase; CAT: catalase; GSH: glutathione; 3β-HSD: 3β-hydroxysteroid dehydrogenase; 17β-HSD: 17β-hydroxysteroid dehydrogenase; NAD: nicotinamide adenine dinucleotide (oxidized); NADH: nicotinamide adenine dinucleotide (reduced); ITT: intra-testicular testosterone; FSH: follicle-stimulating hormone; FPS: fluted pumpkin seeds; NIST: National Institute Standard and Technology; Av: absolute volume; Ac: cross-sectional area; ST: seminiferous tubules; γ-GT: gamma glutamyl transferase.