Evaluation of Nutritional and Functional Properties of Squash Pulp Powder from Cameroon and Squash Base Biscuit
Demasse Mawamba Adelaïde *
Department of Biochemistry, Faculty of Science, University of Douala, P.O. Box 24157, Douala-Cameroon.
Assonfack Vanissa
Department of Biochemistry, Faculty of Science, University of Douala, P.O. Box 24157, Douala-Cameroon.
Boudjeka Guenkam Vanessa
Laboratory of Food Chemistry and Pharmaceutical Sciences, University Institute of Technology, University of Douala, P.O. Box 8698 Douala-Cameroon.
Djeukeu Asongni William
Department of Home Economic, Advanced Teacher’s Training College for Technical Education, P.O. Box 1872 Douala-Cameroon.
Dongho Dongmo Fabrice Fabien
Department of Biochemistry, Faculty of Science, University of Douala, P.O. Box 24157, Douala-Cameroon.
Gouado Inocent
Department of Biochemistry, Faculty of Science, University of Douala, P.O. Box 24157, Douala-Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Aims: The aim of this study was to evaluate the nutritional and functional properties of powder from 2 Cameroonians squash pulp species (Cucurbita moschata Yellow and Orange pulp, and Cucurbita pepo orange pulp) and squash pulp-base biscuit to promote the integration of squash in the diet to help fight against micronutrient deficiencies and non-communicable diseases
Methodology: The squash were cleaned and the pulp was blanched in boiling water for 3 minutes and dried at 60 °C for 24 h. The dried pulp was then finely crushed and sieved to obtain the powder. The proximal composition, the levels of macronutrients, vitamin C, carotenoids and minerals were determined as well as the functional properties. The powder sample with the highest carotenoid content was substituted by wheat flour in the proportions 0%, 5%, 10%, 15% and 20% for the biscuit formulation. Sensory properties (color, taste and overall acceptability) and total carotenoids content of the biscuit were then evaluated.
Results: The nutrient contents per 100g of powder were 1.65g, 6.38-23.36 mg, 15.70-20.54 mg, 102.56-119.65 mg respectively for crude fibers, total carotenoids, vitamin C and potassium. Water absorption capacity (WAC), Water holding capacity (WHC) and oil holding capacity (OHC) varied from 7.50-8.25, 3.35-6.05 and 1.02-2.04 respectively. Values of swelling capacity (SC) and water solubility index (WSI) varied from 119-140 and 15-17.63, 314-348 and 22.33-24.9, 388-459 and 35.08-38.75 at room temperature, 65°C and 95°C respectively. Sensory analysis of the biscuits showed that the biscuit made with 10% of squash powder was the most appreciated and contained 2.29 mg/100g of total carotenoids.
Conclusion: Regular consumption of these Cameroonians squash pulp powder or foods formulated with them could help to combat nutritional disease.
Keywords: Cameroon squash, pulp powder, biscuit formulation, sensory properties