Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 4 Issue 3

Effect of Processing on the Nutritive Value of Fluted Pumpkin Vegetable Leaves (ugu) and Seed Nutrients (Telfairia Occidentalis) on the Health of Wister Rats

Samson Ishola Ibironke1* and Isaac Owotomo2

1Department of Food Science and Technology, Obafemi Awolowo University, Nigeria
2Department of Haematology and Immunology, Obafemi Awolowo University, Nigeria

*Corresponding Author: Samson Ishola Ibironke, Department of Food Science and Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria.

Received: February 20, 2020; Published: February 28, 2020

×

Abstract

  The effects of processing on the nutritive value of fluted pumpkin vegetable leaves (ugu) and seed Nutrients (Telfairia occidentalis) on the health of Wister Rats were investigated. Sixty white Wister strain albino rats were purchased from animal breeding center Obafemi Awolowo University Faculty of Health Science Ile-Ife, Nigeria. Experimental Diets were formulated from Basal, Animal feed (Control), Uncooked ugu leave, Cooked ugu seed, Uncooked ugu seed and Dry ugu leave. The following parameters were carried out on growth response of experimental animal for 21 days, weight of the internal organs of experimental animals were taken after 21 days, The livers were ranged from 2.78g to 3.63g, Kidney were ranged from 0.50g to 0.90g and Heart were ranged between 0.21g to 0. 31g. Nitrogen retention of experimental animals and bioassay of the experimental animals fed on processed fluted pumpkin vegetable leaves and seeds for 21days were favourably comparable.

  The results suggests that the experimental rats with cooked ugu sustained better in comparison to the rats with uncooked ugu leave and seed while mortality was reported for diets produced from uncooked ugu leave and uncooked ugu seed on 7th and 10th day of the experiment respectively.

  In conclusion unprocessed diets had adverse effect on nutritive value of fluted pumpkin vegetable leaves (ugu) and seed nutrients (Telfairia occidentalis) on the health of Wister Rats. Growth Response of rats were improved, weight of the internal organs were increased, the nitrogen retention of and bioassay of the experimental animals for the processed fluted pumpkin vegetable leaves (ugu) and seed nutrients had higher biological values.

Keywords: Health of Wister Rat; Cooked ugu Seeds; Uncooked ugu Seeds

×

References

  1. Oloyede FM., et al. “Antioxidant Activities and Food value of Five Underutilized Green Leave Vegetables in South Western Nigeria”. Nutrition Society of Nigeria 32 (2011): 13-18. 
  2. Ibironke SI., et al. “Nutritional Evaluation of Complementary Food Developed from Plant and Animal Protein Sources”. Emerald, Nutrition and Food Science 42 (2012): 111-120.
  3. Kuku A Alabi., et al. “Effect of processing on the lectin and trypsin inhibitor content of Plukenetia conophora seeds as it affects growth performance and nutrient metabolism in rat”. African Journal of Food Science 7.9 (2013): 306-316.
  4. Ibironke SI., et al. “Nutritional Composition of Cereal filtrates based Beverages”. Emerald, Nutrition and Food Science. UK: 44.2 (2014): 111-118.
  5. Ibironke SI. “Formulation of Infant Weaning Foods from Vegetable Proteins and Cereal”. American Journal of Food Technology 9.2 (2014): 104-110.
  6. Ibironke SI. “Physico-chemical Parameters and Water Quality of Opa Water Irrigation, Ile-Ife, South-west, Nigeria”. American Journal of Food Technology 9.2 (2014): 111-116.
  7. Ibironke SI., et al. “Nutritional Quality of Animal Polypeptide (Crayfish) Formulated Into Complementary Foods”. American Journal of Food and Nutrition 2.3 (2014): 39-42. 
  8. Adeniyi MA., et al. “Determination of Mineral Contents, Proximate Composition and Functional Properties of Complementary Diets Prepared from Maize, Soybean and Pigeon Pea”. American Journal of Nutrition and Food Science 1.3 (2014): 53-56.
  9. Ibironke SI., et al. “Nutritional evaluation of complementary food formulated from fermented maize, pigeon pea and soybeans”. Nutrition and Food Science 44 (2014): 464-470.
  10. Ibironke SI., et al. “Formulation of Complementary Foods Developed from Plants Polypeptide (Parkia Biglobosa), Soy Bean and Maize”. American Journal of Nutrition and Food Science 1.4 (2014): 72-77.
  11. Ibironke SI and Ige MM. “Growth Pattern and Nutritional Status of School Children Aged 6-14 Years of Selected Schools in Osun State, Southwest-Nigeria”. Annals. Food Science and Technology 15 (2014): 387-391.
  12. Kuku A., et al. “Processing of Fluted Pumpkin Seeds, Telfairia Occidentalis (Hook F) As It Affects Growth Performance and Nutrient Metabolism in Rats”. African Journal of Food and Agriculture Nutrition And Development (ajfand): 14.5 (2014): 1992-2014.
  13. Oladeji BS., et al. “Physico-Chemical And Nutritional Evaluation of Co-Processed Fermented Yellow Maize Ogi (An Infant Diet) And Carrot Blends”. Annals. Food Science and Technology 15.1 (2014): 82-91.
  14. Ibironke SI and Ige MM. “Nutritional Evaluation and Chemical Analysis of Two Commercial Infant Foods in South-Western, Nigeria”. International Journal of Nutrition and Food Sciences 4.5 (2015): 590-593. 
  15. Ibironke SI and Fawale O. “Chemical Analysis and Animal Bioassay of Hildegardia Barteri (Kariya Seed) Soy Bean and Maize”. Annals. Food Science and Technology 16.1 (2015): 245-250.
  16. Ewuola GO., et al. “Formulation and Nutritional Evaluation of Maize, Bambara Groundnut and Cowpea Seeds Blends Complementary Food”. American Journal of Food and Nutrition 3.4 (2015): 101-105.
  17. Ibironke SI and Adepeju AB. “Nutritional Assessment of Breakfast Foods Developed from Animal Polypeptide, Crayfish (Euastacus Spp) and Maize (Zea Mays)”. American Journal of Food and Nutrition 4.5 (2016): 131-134.
  18. Ibironke SI., et al. “Histopathological and In-Vivo Study of Moringa Oleifera Seed”. Annals. Food Science and Technology 17.1 (2016): 102-108.
  19. Oladeji BS., et al. “Comparative analysis of physico-chemical properties and amino acids profile of three tropical maize hybrid cultivars in Nigeria”. Emerald, Nutrition and Food Science 46.5 (2016)695-705.
  20. Ibironke SI., et al. “Comparative Study of Condiment Vegetable Basil Leaf (Ocimum gratissimum) and Bitter Leaf (Vernonia Amygdalina)”. American Journal of Food and Nutrition 5.3 (2017) 95-98.
  21. Ibironke SI., et al. “Haematological and In-Vivo Study of Moringa Oleifera Seed”. MOJ Food Processing and Technology 4.6 (2017): 00109.
  22. Ibironke SI and Alakija O. “Production of Soy Cheese from Vegetable Protein Using Different Coagulants”. Journal of Nutrition and Health Sciences 5.1 (2018): 107.
  23. Ibironke SI., et al. “Nutritional Evaluation and Comparison Study of Seafoods, Fish and Crayfish Dietary”. MOJ Food Processing and Technology 6 (2018): 00109.
  24. Ibironke SI., et al. “In vivo and haematological study of some selected vegetable condiments”. MOJ Food Processing and Technology 6.3 (2018): 318-323.
  25. Adefisola Bola Adepeju and Samson Ishola Ibironke. “Dietary Formulation and Nutritional Composition of Cereal Based Complementary Food”. EC Agriculture 5.8 (2019): 435-441.
  26. Samson Ishola Ibironke and Isaac Owotomo. “Haematology and Comparative Study of Fluted Pumpkin Leave Vegetable and Seed Nutrients (Telfairia occidentalis)”. Archives of Nutrition and Public Health 1.2 (2019).
×

Citation

Citation: Samson Ishola Ibironke and Isaac Owotomo. “Effect of Processing on the Nutritive Value of Fluted Pumpkin Vegetable Leaves (ugu) and Seed Nutrients (Telfairia Occidentalis) on the Health of Wister Rats". Acta Scientific Nutritional Health 4.3 (2020): 127-131.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor0.819

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is June 25, 2021.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of “Best Article of the Issue”.
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.
  • Contact US