Proximate and functional properties of raw and fermented bottle gourd seed (Lagenaria siceraria)

 

Ibeabuchi, J. C.

 

Research Article | Published May 2014

International Journal of Biotechnology and Food Science, Vol. 2(4), pp. 82-87

 

 

Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria. Email: macmosesforall@yahoo.com. 

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The proximate and functional characteristics of fermented bottle gourd seed used as food condiment were studied. The seeds were fermented at an ambient temperature of 28 ± 2°C for 96 h. The result of the proximate composition shows that moisture, protein and fat content increased from 9.07 to 10.50 g, 6.43 to 7.11 g and 50.56 to 60.64 g for raw and fermented bottle gourd seeds respectively. Significant difference (P < 0.05) existed in their proximate composition, except for ash which had no significant difference. The result of the functional properties for the fermented sample showed an increase in the foam capacity, emulsion capacity and foam stability, but opposite effect was observed in the case of wettability, swelling index, gelation and pH. There was a significant difference (P < 0.05) in the functional properties of the samples, but shows no significant difference pH of the fermented sample. The result from this study is an indication that a good manipulation can improve the fermented seeds so that they can be more desirable for use as an alternative food condiment in the futur.

 

Keywords: Bottle gourd, seeds, fermentation, proximate.

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Citation: Ibeabuch JC (2014). Proximate and functional properties of raw and fermented bottle gourd seed (Lagenaria siceraria). Int. J. Biotechnol. Food Sci. 2(4): 82-87.

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