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Journal of Food and Drug Research

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Dietary Fibre and Vitamin E Contents of fie Cucurbitaceae Oilseeds from different regions in Cameroon

Author(s): Mercy Bih Achu Loh

There is insufficient food composition data on all local foods and foodstuffs from the different agro-ecological zones in Cameroon, for use by consumers, Nutrition and Health workers. Methodology: As part of this, insoluble, soluble, total dietary fibre and vitamin E levels were evaluated in five species of Cucurbit oilseeds (egusi or pistachio) from different agro-ecological zones in Cameroon. These were Cucumeropsis mannii, Cucurbita maxima, Cucurbita moschata, Lagenaria siceraria and Cucumis sativus. The dietary fibres were analyzed by enzymatic methods and vitamin E by High Performance Liquid Chromatography. Results: Dietary fibre and vitamin E levels did not depend on the region of origin but on the species. The seeds were rich in dietary fibre especially insoluble dietary fibre, which varied from 15.70 (C. sativus) to 19.21 g/100 EP (C. mannii). Soluble dietary fibre was from 4.35 (C. maxima) to 6.60 g /100g EP (L. siceraria) and total dietary fibre from 20.19 (C. sativus) to 25.13 g /100 EP (L. siceraria). Vitamin E analysis (in µg/g EP of seed) revealed the absence of gamma-tocotrienols and β-tocopherols in all the samples, and β-tocopherol in C. mannii oils. Alpha, gamma and β-tocopherols were present in the rest of the samples.


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