COMPARATIVE STUDY ON THE NUTRITIONAL VALUE OF THE PUMPKIN, CUCURBITA MAXIMA VARIETIES FROM DIFFERENT REGIONS IN KENYA

Abstract

The proximate analysis, evaluation of the nutritionally valuable minerals, β- carotene content, and the fatty acid profile of the pumpkin C. maxima were studied. The treatments comprised fresh fruits (fruit pulp) and whole seed (flours). The results showed that proximate composition of the pumpkin pulp ranged between 75.8 – 91.33 % moisture (fresh weight), 0.34 – 2 % crude ether extract, 0.2 – 2.7 % crude protein, 0.47 – 2.1 % crude fibre, 0.38 – 2.1 % crude ash and 3.1 – 13 % carbohydrate content (by difference). While those of the seeds were, 4.4 – 15.2 %, 31.28 – 43.35 %, 14 – 42 %, 11.21 – 24.98, 2.0 – 4.2 % and 6.7 – 30.5 % for the respectively, for the parameters above. The results indicate that the pumpkin seeds are rich sources of lipids, fibre and proteins. Physicochemical analysis of the extracted oil showed a high content of unsaturated fatty acids and the three dominant fatty acids were palmitic 0.3 – 20.81 %, oleic 15.61 – 40.51 %, and linoleic acids 25.38 – 79.61 %, the highest oil was linoleic acid i.e. it was the principal fatty acid. Fruits and seeds contained varying amounts of potassium, magnesium, zinc, manganese, iron, calcium, copper and sodium. The highest elemental mineral was potassium while the lowest were copper and zinc, in overall the seed had a higher concentration of minerals compared to the pulp. The fresh fruits had a β carotene content of the range between 9.15 to 41.28 μg/g on fresh weight basis. The established superior nutritional composition of these pumpkins highlighted their usefulness in terms of addressing nutritional deficiency particularly in Kenya and should therefore be promoted due to their high nutritional value.