Utilization of Fluted Pumpkin (Telfairia occidentalis) Seed Milk for the Production of Textured Vegetable Protein

##plugins.themes.bootstrap3.article.main##

  •   M. Ameka Hamilton China

  •   Olumati N. Precious

  •   Friday Owuno

Abstract

textured vegetable proteins (tofu) using two coagulants namely: lime and calcium sulphide. The textured vegetable proteins were analyzed for their proximate composition and sensory properties. Proximate composition of the texture vegetable proteins revealed a range of 13.67-15.04% moisture, 1.39-3.51% ash, 16.56-21.32% fat, 34.75-48.00% crude protein, 6.64-14.21% crude fibre and 4.34-16.22% carbohydrate. Soymilk curd coagulated with calcium sulphide had higher ash and protein contents while fluted pumpkin seed milk curd coagulated with calcium sulphide had significantly (p<0.05) higher fat and crude fibre contents. There was no significant (p<0.05) difference in the crude protein, moisture, and carbohydrate content of the textured vegetable proteins. Mean sensory scores of the curds showed a range of 4.40-6.70 for colour, 5.05-6.50 for aroma, 3.20-5.20 for taste, 3.95-6.15 for texture, 3.55-6.25 for flavour and 4.18-6.65 for overall acceptability. The sensory result showed that soybean milk coagulated with calcium sulphide was the most preferred sample for all sensory attributes. Fluted pumpkin milk coagulated with calcium sulphide also had sensory attributed comparable with the of soybean milk coagulated with calcium sulphide. Mean sensory scores of fluted pumpkin seed milk and soybean milk curds coagulated with calcium sulphide were more preferred than the samples coagulated with lime juice. The study therefore recommends the use of fluted pumpkin seed milk coagulated with calcium sulphide for the production of tofu with sensory attributes and nutrient content comparable with soybean tofu.


Keywords: Fluted Pumpkin, Soybean, Coagulants, Textured vegetable proteins

References

Kuku, A. I, Etti U.I and Ibironke, I.S (2014). Processing of Fluted Pumpkin seeds, Telfairia occidentalis (Hook F) as it affects growth performance and nutrient metabolism in rats. African Journal of Food, Agriculture, Nutrition and Development, 14(5): 39-45.

Usunobun, U. and Egharebva, E. (2015). Phytochemical analysis, proximate and mineral composition and in vitro antioxidant activities in Telfairia occidentalis aqueous leaf extract. Journal of Basic and Applied Sciences, 1(1): 74 – 87.

Alozie, Y., Udo, A. and Orisa, C. (2017). Proximate, anti-nutrient and vitamin composition of full-fat and defatted Seed Flour of Telfairia occidentalis. Turkish Journal of Agriculture- Food Science and Technology, 5(11): 1256-1260.

Giami S.Y and Barber L.I (2004). Utilization of protein concentrates from Ungerminated and germinated fluted pumpkin (Telfaria occidentalis Hook) seeds in cookie formulations Journal of the Science of Food and Agriculture 84:1901-1907.

China, M.A.H., Deedam, N.J. and Olumati, P.N. (2020). Effect of fluted pumpkin seeds flour on the proximate and sensory properties of cooking banana flour biscuits and queens cake for household consumption. Research Journal of Food Science and Nutrition, 5(2): 30-34.

China, M.A.H. and Ezema, P.N. (2016). Chemical analysis and organoleptic evaluation of snacks from composite flour of Dioscorea alata and Telfairia occidentalis seeds flour. International Journal of Agriculture Innovation and Research, 4(4): 655-660.

Kayode, A.A.A. and Kayode, O.T. (2011). Some Medicinal Values of Telfairia occidentalis: A Review. American Journal of Biochemistry and Molecular Biology, 1: 30-38.

Udoh, I. E. (2017). Nutritional and chemical properties of fluted pumpkin (Telfairia occidentalis) seed flours, protein concentrates and isolates. Nigerian Journal of Agriculture, Food and Environment, 13(1):206-213.

Omohimi C.I., Sobukola P.O.,Sarafadeen K.O., and Sanni L.O.(2013).Effect of Process Parameters on the Proximate Composition, Functional and Sensory Properties of Extruded Meat Analogue from Mucuna Bean Seed Flour. World Academy of Science, Engineering and Technology, 76: 1-10.

Adedokun, I. I., Onyeneke, E. N., Nwokeke, B. C., Obiloma, A. and Ogbonna, P. C (2017). Proximate composition and sensory properties of meat analogue from blends of plant protein sources of ҅bambara nut and African breadfruit seeds. Nigerian Journal of Agriculture, Food and Environment, 13(4):98-102.

Banigo, E.B., Kiin-Kabari, D.B. and Owuno, F. (2015). Physicochemical and sensory evaluation of soy/carrot drinks flavoured with beetroot. African Journal of Food Science and Technology, 6(5): 136-140.

Anozie, G., O., China, M., A. and Belaya, E, A. (2014). Sensory Evaluation and Proximate Composition of Snacks Produced from Campsite Flour of Dioscorea alata and Telfairia occidentalis Seeds Flours, Journal of Home Economic Research, 20: 100-108.

Arueya, G.I., Owoseni, B.S and Olatoye, K.K (2017). Development of texturized vegetable protein from lima bean (Phaseolus lunatus) and African oil bean seed [pentaclethrama crophylla (benth)]: optimization approach. Journal of food technology 21(1): 61-68.

AOAC. (2012). Official Methods of Analysis of the Association of Official Analytical Chemists, 20th ed.

Iwe MO (2010). Handbook of Sensory Methods and Analysis. Rojoint Communication Services Ltd. Enugu. pp. 75-78.

Obiegbuna, J.E., Morah, G.N. and Ishiwu, C.N. (2014). Comparison of yields and physicochemical properties of lime juice with acetic acid and calcium chloride coagulated soybean curds. Journal of Food and Nutrition Sciences, 2(3): 58-62.

Shokunbi, O.S., Babajide, O.O., Otaigbe, D.O. and Tayo, G.O. (2011). Effect of coagulants on the yield, nutrient and anti-nutrient composition of Tofu. Archives of Applied Science Research, 3 (3):522-527.

Agunbiade, S.O., Ojezele, M.O., and Alao, O.O. (2015). Evaluation of the nutritional, phytochemical compositions and likely medicinal benefits of Vernomia amygdalina, Talinum triangulare and Ocimum basilicum leafy-vegetables. Advances in Biological Research, 9(3): 447-42.

Agoreyo, B.O., Akpiroroh, O., Orukpe, O.A., Osaweren, O.R. and Owabor, C.N. (2011). The effects of various drying methods on the nutritional composition of Musa paradisiaca, Dioscorea rotundata and Colocasia esculenta. Asian Journal of Biochemistry, 6(6): 458-464.

Rizkaprilisa, W. and Setiadi, S. (2018). Comparative study of CaSO4 and papain enzyme as coagulants in the tofu production. Indonesian Food and Nutrition Progress, 15(2): 79-84.

FAO (2010). Fats and fatty acids in human nutrition: report of an expert consultation. FAO Food and Nutrition Paper, 91, 10-14 Nov. 2008. Geneva.

Ndatsu, Y. and Olekan, A.A. (2012). Effects of different types of coagulants on the nutritional quality of tofu produced in the Northern parts of Nigeria. World Journal of Dairy and Food Sciences, 7(2): 135-141.

Odibo, F.J.C., Ezeaku, E.O. and Ogbo, F.C. (2008). Biochemical change during fermentation of Prosopis Africana seeds for ogiri-okpei production. Journal of Industrial Microbiology and Biotechnology, 35: 947-952.

Onyeike, E.N., Anyalogbu, E.A. and Monanu, M.O. (2015). Effect of Heat Processing on the proximate composition and energy values of African Walnut (Plukenetia conophora) and African Elemi (Canariumschweinfurthii) consumed as Masticatories in Nigeria. International Journal of Scientific and Technology, 4(8): 295-301.

Akinyele B.J. and Oloruntoba, O.S. (2013) Comparative studies on Citrullus vulgaris, Citrullus colocynthis and Cucumeropsis mannii for Ogiri‘ production. British Journal of Microbiology Research, 3 (1): 1-18.

Ganong W.F. (2003) Review of Medical Physiology. (21st ed.), McGraw Hill. Companies Inc., New York, pp. 316-318.

Lesschaeve, I. and Noble, A.C. (2005). Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. American Journal of Clinical Nutrition, 81(1): 330-335.

Akwaowo, E.U., Ndon, B.A. and Etuk, E.U. (2000). Minerals and anti-nutrients in fluted pumpkin (Telfairia occidentalis Hook). Food Chemistry, 70(2): 235-240.

##plugins.themes.bootstrap3.article.details##

How to Cite
China, M. A. H., Precious, O. N., & Owuno, F. (2021). Utilization of Fluted Pumpkin (Telfairia occidentalis) Seed Milk for the Production of Textured Vegetable Protein. European Journal of Agriculture and Food Sciences, 3(4), 4-9. https://doi.org/10.24018/ejfood.2021.3.4.81