PROXIMATE COMPOSITION, BETA CAROTENE AND MINERAL CONTENT OF DIFFERENT PUMPKIN (Cucurbita spp.) VARIETIES

Abstract

Fruits and vegetables are important sources of nutrients for mankind. Proximate composition, Beta carotene and mineral content of three indigenous cultivar of Pumpkin. One factor variance (ANOVA) was conducted for all variable using SPSS software). The fruits of three indigenous cultivar S1, S2 and S3 were collected. Physicochemical characteristics including moisture, ash, total fat, total fiber, protein, total carbohydrates, pH, acidity, total sugars and ascorbic acid was analyzed. Also sensory attributes (color, flavor, taste, texture and overall acceptance), Beta-carotene, Ca, Zn and energy was determined .No significant difference was found in moisture, fiber and protein. Ash content (0.75667 ± 0.1301%), fat content (0.32±0.0300%), β-carotene content (0.455 ± 0.0271 mg/100g) were found higher in variety S2. Higher vitamin - C content (87.833 ± 4.3466 mg/100g), total sugar content (4.604 ± 0.3130%), zinc content (87.177 ± 2.6866 %) and energy content (24.269 ± 2.5294 Kcal) were found in variety S1. The variety S3 contain highest amount of calcium (310.433 ± 16.3102 mg/100g). pH ranges from 6.347 to 6.527 and moisture ranges from 93 – 95% found to be significantly varied among the varieties. As for sensory attributes no significant change in the flavor and drastical changes found in overall acceptability. Least texture score (5.85±0.671) was found in variety S1 and highest (7.10 ± 0.641) in S3.In taste and overall acceptance S1 gives higher score rather then the two others. It can be concluded from the results of this study that all the pumpkin varieties are high in nutrition and beneficial compounds for the human health. This study shows that the variety S1 gives more nutritional content and sensory scores than the respective varieties. Hence this study would help for the consumers, dietitian and industrial policymakers for further use.