Document Type : Research paper
Authors
1
Biological Sciences, College of Science and Technology, Covenant University, Ota, Nigeria Plant Science Research Cluster, Covenant University, Ota, Ogun State, Nigeria UNESCO Chair on Plant Biotechnology, Covenant University, Ota, Ogun State Nigeria
2
Biological Sciences, College of Science and Technology, Covenant University, Ota, Nigeria. Plant Science Research Cluster, Covenant University, Ota, Ogun State, Nigeria UNESCO Chair on Plant Biotechnology, Covenant University, Ota,
3
Biological Sciences, College of Science and Technology, Covenant University, Ota, Nigeria
10.22059/ijhst.2025.386082.970
Abstract
Telfairia occidentalis and Cucurbita pepo are members of the Cucurbitaceae family, known for their significant dietary relevance. These plants were comparatively analyzed for their nutritional compositions, phytochemical contents, and mineral profiles to assess their potential as functional foods. Aqueous extracts of the leaves were subjected to qualitative phytochemical analysis, with quantification of total alkaloids, saponins, tannins, flavonoids, and phenols. Mineral and proximate analyses were also conducted using standard methods. Phytochemical screening revealed that both T. occidentalis and C. pepo leaf extracts contained alkaloids, flavonoids, and tannins. However, only T. occidentalis demonstrated the presence of phenols. Statistical analyses were performed at a confidence level of α = 0.05. For proximate composition, T. occidentalis exhibited significantly higher values for protein, fiber, and ash content, whereas C. pepo showed significantly higher moisture and fat content. Both plants displayed high carbohydrate levels, with no significant differences between them. Mineral analysis revealed that C. pepo contained significantly higher concentrations (mg/kg) of calcium, potassium, copper, iron, and nitrate, highlighting its cost-effective nutritional benefits. The findings suggest that T. occidentalis offers stronger pharmaceutical properties due to its phytochemical richness, while C. pepo demonstrates superior nutritional properties. This distinction underscores their complementary roles in functional food development. Further research is recommended to explore the physiological activities of C. pepo and the synergistic potential of combining these vegetables for enhanced functional food applications.
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