Nutrient and Phytochemical Composition of Telfairia Occidentalis Seed Processed by Boiling, Roasting and Fermentation Methods

Abstract

This study assessed the nutrient and phytochemical composition of Telfairia occidentalis seed processed by fermentation, roasting, and boiling. The seeds were obtained from three local markets in Enugu State. A total of three samples were prepared using the three selected processing methods. The nutrient and phytochemical composition of the processed samples were analysed using standard procedures. Data were analysed as mean and standard deviation using Statistical Product for Service Solution (SPSS) Version 23.0. Analysis of variance (ANOVA) was used to compare means while Duncan's Multiple range test was used to separate significant means at P < 0.05 level of significance. Samples were brought to the same moisture level before analysis. The proximate composition of the samples showed that seeds subjected to roasting had higher carbohydrate (54.88%) levels, while boiled seeds had the highest protein contents (23.12%). Mineral compositions of the seeds showed that magnesium was 58.8% in fermented seeds, 43.20% in boiled seeds, and 52.20% in roasted seeds. Calcium content was 20.0% in fermented seeds, 68.00% in boiled seeds, and 32.00% in roasted seeds. The fermented seeds were higher in vitamin A (21.42ug) and vitamin B9 (58.53mg) but lower in vitamin B2 (0.09mg) and B3 (0.72mg). Phytochemical levels of the seeds showed that the fermented seeds were lower (2.20%) in saponin and flavonoid (1.00%) but higher in alkaloids (9.00%) than the other samples. The fermentation method had the least effect on the nutrient and phytochemical composition of the Telfairia occidentalis seed.