Effect of fermentation on the seed proteins, nitrogenous constituents, antinutrients and nutritional quality of fluted pumpkin (Telfairia occidentalis Hook)

The effect of fermentation, for 7 days, on levels of nitrogenous constituents, protein fractions, antinutrients and protein quality of fluted pumpkin (Telfairia occidentalis Hook) seed was investigated. Protein quality was evaluated using weanling albino rats fed diets which were formulated to supply 10% protein using fermented and unfermented fluted pumpkin seed samples, with casein as a control. The non-protein nitrogen gradually increased and the protein nitrogen decreased during fermentation. Albumin and globulin fractions were found to be the major seed proteins of fluted pumpkin seeds, constituting about 59% of the total protein of the unfermented seeds. These protein fractions (albumin and globulin) increased during fermentation, reaching their maximum levels (34.9% and 30.6% of total extractable protein, respectively), on the 5th day, but declined thereafter. Fermentation significantly (p<0.05) increased crude protein and in vitro protein digestibility but decreased polyphenol and phytic acid contents of the seeds. The values obtained for protein efficiency ratios, net protein ratios and true digestibilities of diets formulated with pumpkin seeds fermented for 5 days were similar to those of casein.