Utilization of fluted pumpkin fruit (Telfairia occidentalis) in marmalade manufacturing

Plant Foods for Human Nutrition

Volumn 52, Issue 2, 1998, Pages 171-176

  Egbekun, M K ^a   Nda Suleiman, E O ^a   Akinyeye, O ^a  

^a Federal Polytechnic Idah   (Nigeria)

Author keywords

Acid; Fluted pumpkin fruit; Gel; Marmalade; Pectin; Sugar; Utilization

Indexed keywords

ASCORBIC ACID; CARBOHYDRATE; MINERAL; PECTIN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; CUCUMBER; DIETARY FIBER; FAT INTAKE; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HEAT; NUTRITIONAL VALUE; PH; SENSATION; TASTE;

ASCORBIC ACID; CARBOHYDRATES; CUCURBITACEAE; DIETARY FATS; DIETARY FIBER; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HEAT; HYDROGEN-ION CONCENTRATION; MINERALS; NUTRITIVE VALUE; PECTINS; PLANT PROTEINS; SENSATION; TASTE;

EID: 0031741640     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008065220452     Document Type: Article

References (22)

1. Esiaba RO (1982) Cultivating the fluted pumpkin in Nigeria. World Crops: 70-72.
2. Oyolu C (1978) Relatively unknown vegetable: fluted pumpkin (Telfairia occidentalis). Paper presented at Annual Conference of the Horticultural Society of Nigeria. Ibadan: NIHORT.
3. Okoli BE, Mbeogu CM (1983) Fluted pumpkin (Telfairia occientalis): West African vegetable crop. Econ Bot 37: 145-149.
4. Fagbemi TN, Oshodi AA (1991) Chemical composition and functional properties of fullfat fluted pumpkin seed flour (Telfairia occidentalis). Nigerian Food Journal 9: 26-32.
5. Tindal DH (1983) Vegetables in the tropics. London: Macmillan.
6. Asiegbu JE (1987) Some biochemical evaluation of fluted pumpkin seed. J Sci Food Agric 40: 151-155.
7. Giami SY, Bekebain DA (1992) Proximate composition and functional properties of raw and processed fullfat fluted pumpkin (Telfairia occidentalis) seed flour. J Sci Food Agric 59: 321-325.
8. Achinewu SC (1987) Thiamih, riboflavin and niacin content of fermented fluted pumpkin (Telfairia occientalis) and castor seeds (Ricinus communis). Nigerian J Nutri Sci 8: 51-61.
9. AOAC (1980) Official methods of analysis, 13th edn. Washington, DC: Association of Official Analytical Chemists.
10. Pearson D (1976) The chemical analysis of foods, 7th edn. London: Churchill Living-stone.
11. Ihekoronye AI, Ngoddy PO (1985) Integrated Food Science and Technology for the Tropics. London: Macmillan.
12. Nagy S, Shaw PE (1980) Tropical and subtropical fruits: composition, properties and uses. Westport, CT: AVI Publishing Co.
13. Oyenuga VA (1978). Nigeria's Foods and feeding-stuffs, reprinted ed. Ibadan: Ibadan University Press.
14. Oyenuga VA (1969). Food composition table of the UN, Rome: FAO.
15. Chan HT, Kwok SCM (1975) Identification and determination of sugars in some tropical fruit products. J Food Sci 40: 419-420.
16. Girdhari Lal GS, Tandon GL (1986) Preservation of fruits and vegetables, 2nd ed. New Delhi: Indian Council of Agricultural Research.
17. Akubo PI (1996) The suitability of African bush mango juice for wine production. Plant Foods Hum Nutr 49: 213-219.
18. Woollen AH (1969). Food Industries Manual, 20th edn. London: Leonard Hill.
19. Joslyn MA (1970) Methods in food analysis, 2nd edn. New York: Academic Press.
20. Whitney EN, Cataldo CB (1983) Understanding normal and clinical nutrition. St Paul, MN: West Publishing Co.
21. Desrosier NW, Desrosier JN (1982). The technology of food preservation, 4th edn. Westport, CT: AVI Publishing Co.
22. Pancoast HM, Junk WR (1980) Handbook of sugars, 2nd edn. Westport, CT: AVI Publishing Co.