Nutritional analysis and wine production potentials of Telfairia occidentalis (fluted pumpkin) leaves and Cucumis sativus L. (cucumber) using Baker’s and palm wine yeast strains

• Authors: R. U. B. Ebana , U. O. Edet , K. I. Anosike , C. A. Etok , T. O. Kanu
• Languages of publication: EN

Abstracts

EN

Telfairia occidentalis leaves and Cucumis sativus (cucumber) are vegetables that grow best in Tropical countries like Nigeria and have good nutritional properties but are highly perishable. Both vegetables were evaluated for wine production singly and in composite forms using palm wine and Baker’s yeast strains. In addition to wine production, the vegetables were screened for phytochemicals, anti-nutrients and nutrients (proximate composition, elements and vitamins) using standard methodologies. Proximate composition (g/100g dry matter) revealed that T. occidentalis leaves had moisture content, ash, protein, fat, fibre and carbohydrate contents of 86.60±0.10, 5.72±0.02, 4.30±0.10, 0.97±0.02, 6.30±0.10 and 82.45±0.02, respectively. In contrast, Cucumis sativus had a moisture content, ash, protein, fat, fibre and carbohydrate contents of 96.75±0.01, 5.40±0.02, 13.50±0.02, 10.30±0.10, and 66.12±0.01, respectively. Both plants contained various phytochemicals, including alkaloids, glycosides, saponins, tannins, flavonoids, reducing compounds and polyphenol, but not anthraquinones and phlabotanins. However, on quantification, reducing compounds and polyphenol recorded the highest concentrations. Vitamins A and C were detected in both samples. C. sativus had high amounts of K, P, and Mg and moderate amounts of Ca, Na, Cu, Fe and Mg. T. occidentalis leaves had moderate amounts of Ca, Zn, Fe, Mg, Ca and Na. Anti-nutrients levels were all below allowable regulatory limits for vegetables. Density, pH and alcohol values ranged from 0.20 - 0.99, 0.30- 4.6 and 1.95 - 9.94%, respectively. Sensory evaluation of the wine samples showed that wine produced from 70% fluted pumpkin and 30% cucumber had the best scores in terms of acceptability, taste, aroma and appearance. Given the findings in the study, wine production using tropical vegetables could double as a viable alternative to tropical fruits and also help to curb post-harvest losses commonly experienced in the tropics.

Keywords

EN

Alcohol; Cucumis sativus; Nutrients; Palm wine yeast; Telfairia occidentalis; Tropical; Vegetables; Wine

Discipline

• BIOTECHNOLOGY: BIOTECHNOLOGY

• Publisher: Scientific Publishing House „DARWIN”
• Journal: World News of Natural Sciences
• Year: 2019
• Volume: 22
• Pages: 12-30

Contributors

author

R. U. B. Ebana

• Department of Microbiology, Faculty of Natural and Applied Sciences, Obong University, Etim Ekpo, Akwa Ibom State, Nigeria

author

U. O. Edet

• Department of Microbiology, Faculty of Natural and Applied Sciences, Obong University, Etim Ekpo, Akwa Ibom State, Nigeria

author

K. I. Anosike

• Department of Microbiology, Faculty of Natural and Applied Sciences, Obong University, Etim Ekpo, Akwa Ibom State, Nigeria

author

C. A. Etok

• Department of Microbiology, Faculty of Sciences, University of Uyo, Uyo, Akwa Ibom State, Nigeria

author

T. O. Kanu

• Department of Microbiology, Faculty of Natural and Applied Sciences, Obong University, Etim Ekpo, Akwa Ibom State, Nigeria

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• Document Type: article