Abstract

Fluted pumpkin (Telfairia occidentalis Hook, F., Family Cucurbitaceae) seed is widely cultivated in the west and central Africa. It is called "ugu" by the' Igbos, iroko by the Yorubas and ekobun by the Cameroonians. Fresh seeds were divided into 2 unequal parts  (3 :2), based on heat treatment; the bigger portion, processed ·seeds (boiled for 1 hour), the  gsmaller portion, under-processed seeds (blanched at 100c (od?5 minutes). Seeids: from a each groups were dehulled, washed, oven dried and milled. Portions from each group was. subjected to minerals composition, vitamins and anti-nutritional factors determination. . . \ .. : ... Results for the mineral composition decreased more on the boiled'sample than it was observed on the blanched sample. The mean values ranged fr - om 4.21 ·to 8 : ~ 5 :$-3: mgifb~Og (Potassium), 285.00 to 292.73 mg/1 00g (Sodium), 6.14 to 8.27 mg/l00g (Phosph~rus}, 90.27 to 96.07 mg/IO0g (Calcium), 1.15 to 1.32 mg/ 1 00g (Magnesium). There were also significant differences (P<0.05) in the anti-nutritional factors of the food samples with the boiled sample showing greater decrease. The mean values ranged from 137.33 to 150.93 mg/1 00g (Tannin), 0.01 to 0.02 mg/ I 00g (Oxalate), 0.0 I tu 0 04mg.' 1 00g (Phytate) and 0.12 to 0.14 mg/100g (HCN). The boiled samples also decn.:ased the vitamin content of the samples to a greater exteill. The mean values ranges from 2.30 to 42.10 mg/l00g .. (Vitamin C) and 62.63 to 92.20 mg/I 00g (Vitamin A). It can be concluded that blanching of products retains more nutrients than boiling.