Abstract
The raw and defatted Luffa cylindrical seed flours were characterized with respect to their proximate, mineral and energy using standard analytical technique. The range values of the proximate analysis for raw and defatted samples were; crude protein (42.17-70.65%), moisture (5.69-6.42%), fat content (1.53- 33.64%), ash content (3.87-3.92%), crude fibre (1.95-2.80%), carbohydrate (12.68-14.68%) and the available energy range was (1507.53-2177.13KJ). The minerals determined and their range values in mg/100g for raw and defatted samples were; K (910-960), Na (28-31), Zn (0.86-1.50), Mg (16-18), Fe (4.67- 6.23), P (680-660), Ca (40.24-43.44), Mn (4.20-4.47) and Cu (1.10-1.24). The results revealed that crude protein was higher in defatted sample. Therefore, the seed could play valuable roles as supplemental nutrient sources to some farm products used in food formulation for animal and human most especially in developing country where hunger is endemic.
Recommended Citation
Abitogun, A. S. and Ashogbon, A. O.
(2010)
"Nutritional Assessment and Chemical Composition of Raw and Defatted Luffa cylindrica Seed Flour,"
Ethnobotanical Leaflets: Vol. 2010:
Iss.
3, Article 1.
Available at:
https://opensiuc.lib.siu.edu/ebl/vol2010/iss3/1