ABSTRACT

The effects of processing on nutrient and antinutrient components of fluted pumpkin leafy (FP) vegetable were investigated. The processing methods used were; fresh, hot water blanching, blanching with table salt (5%), blanching with potash (5%) and sun —drying (12 hours for 2 days) at 38 — 40% and RH 80 —85%. Sun dried sample had a higher protein content (34.20%) than the fresh and the processed (blanching, blanched with sait and blanched with potash), which had protein contents of 4.29%, 3.77%, 3.17% ai 2.95%. Sun dried sample had a mean moisture content of 11.34% (70.57% reduction) with significant (p> 0.05) increase in fiber (12.74%), ash (18.97%), fat (3.13%) and carbohydrate (19.67%). The freesia, blanched, blanched with salt and blanched + potash have moisture contents of 81.91%, 83.18%, 84.24% and 83.23% respectively. The result indicated a reduction in some mineral contents (K, Zn and Fe), e.g. for blanched (.52%, 19.46%, 21. 24%) and blanched with salt, (.52% 16.76%, 18.99%) respectively. The iron content of fresh sample was 32.24mg. Sun dried sample had 42.71mg about 31% increases. The vitamin C content of the fresh fluted pumpkin was 311.03mg while the processed sample (blanched, blanched with salt, and blanched with potash) had 138.33mg, 124.32mg and 128.77mg, respectively, sun dried sample had 146.75mg vitamin C. There were reductions in the values of vitamin A content generally. The vitamin A content for the fresh, blanched, blanched with salt, blanched with potash and sun dried were valued at; 2.95mg, 1.34mg, 1.37mg, 1.26mg and 1.80mg, respectively the content of phytate, saponin, tannin, and oxalate of the fresh fluted pumpkin were 2.49mg, 0.82mg, 0,37mg and 1.61mg. However, sun-drying sample recorded significant reduction (p<O.05) in the levels of phytate, saponin, tannin and oxalate content than all other treatment. They were valued at 1.03mg, 0.375mg, 0.14mg and 0.54mg.