Production And Quality Evaluation Of Fluted Pumpkin(Telfairia Occidentalis) Seed Flour And Wheat(Triticum Spp)/Fluted Pumpkin Seed Flour(Teifairia Occidentalis) Cakes

ABSTRACT

Fluted pumpkin seeds(Telfairia occidentalis) were cleaned, sorted, dehulled , washed, boiled for l5minutes, sliced, drained, oven-dried (55°C), milled and sieved.Fluted pumpkin seed flour was analyzed for proximate composition, functional properties, anti-nutrients, vitamins and minerals. The Fluted pumpkin flour was used in the baking of cake samples with wheat flour. The composite flour was in the cake baking and were evaluated (sensory) for taste, appearance, texture, flavour and general acceptability. The results of the proximate composition of fluted pumpkin flour ranged from moisture 10.27-11.27%, dry matter 88.73- 89.21%, ash content 3.87-5.16%,crude fiber 2.97-11.37%, fat content 19.27-19.72%, protein content 20.37-21.51%, and carbohydrate content 30.96-42.73%.The functional properties of the fluted pumpkin flour samples result of Bulk density ranged from, 0.52-5.lg/mi. Water absorption capacity ranged from, 2.82-3.56g/g/g. Swelling index capacity ranged froml.94- 2.46m1/g andOil absorption capacity ranged from,1.85-2.20g/g. The anti-nutrients of phytic acid ranged from 0.65-0.83mg/g. Trypsin inhibitor capacity ranged from 4.l9mg/ml5.78mg/mi and the flavonoid content ranged from 0.73-0.53mg/g.The vitamin content ranged from 7.72-5.84mg/i 00g. Vitamin A content ranged frorn5 .84-7.72mg/i 00gand Vitamin C content ranged from2.90-3.l7mg/100g. The results of mineral content ranged from254. 82-279.52mg/i 00g. Calcium content ranged from 254.82-279.52mg/lOOgand potassium content ranged from 154.86-15i.36mg/lO0g.The sensory evaluation conducted on cake samples showed that the control sample 100(100% whole wheat flour) was the most accepted by the panelist. However sample 106(fluted pumpkin flour:wheat flour(10:90)), followed strictly in terms of general acceptability and could compete favorably with 100% whole wheat in terms of consumers acceptability. The results of mean score ranged from 4.34-8.64 taste, 5.80-7.88 flavour, 5.88-7.36 texture, 5.96-7.60 appearance and 5.52-7.76 for general acceptability.