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Journal: International Journal of Advanced Research (Vol.7, No. 11)

Publication Date:

Authors : ; ;

Page : 902-914

Keywords : Dietary Fibre Tocopherols Cucurbit Seeds;

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Dietary fibre and vitamin E levels were evaluated in five species of Cucurbit oilseeds (Cucumeropsis mannii, Cucurbita maxima, Cucurbita moschata, Lagenaria siceraria and Cucumis sativus) from different agro-ecological zones in Cameroon, to supplement the available food composition data on these seeds. The results showed that the 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 ? 1.61 (C. sativus) to 19.21 ? 1.29 g/100 Edible Portion (EP) (C. mannii), making up 74 - 81 % of the total dietary fibre. Soluble dietary fibre ranged from 4.35 ? 1.18 (C. maxima) to 6.60 ? 0.86 g /100g EP (L. siceraria) and total dietary fibre was from 20.19 ? 1.81 (C. sativus) to 25.13 ? 1.68 g /100 g EP (L. siceraria). Alpha (α), gamma (γ) and delta (δ) -tocopherols were present in all the samples. The  - tocopherol level was from 0.23 ? 0.32 (C. moschata) to 8.52 ? 1.64 (C. sativus), α-tocopherol from 3.87 ? 3.14 (C. maxima) to 9.84 ? 6.00 (L. siceraria) and gamma (γ) tocopherol from 87.12 ? 39.42 (C. moschata) to 644.86 ? 130.50 μg/g of lipid (L. siceraria), making up 94-99% of total tocopherols in these seed oils. Total tocopherols were from 92.72 ? 42.19 (C. moschata) to 662.03 ? 134.33 μg /g of lipid (L. siceraria). Consumption of 100 g of these seeds (especially L. siceraria), can cover the dietary fibre needs per day for children of 1 - 8 years old, women and 70% in men and the vitamin E needs per day for all age groups. The dietary fibre and vitamin E (antioxidants) levels in these seeds suggest their potential to fight against overweight, obesity and oxidative stress, preventing cancer. L. siceraria oil could also be added to palm oil during hot treatment, as antioxidant, to increase its stability by preventing free fatty acids from heat oxidation.

Last modified: 2020-01-01 15:13:24