Plant Foods for Human Nutrition

, Volume 58, Issue 3, pp 1–8 | Cite as

Evaluation of the nutritional quality of breads prepared from wheat-fluted pumpkin (Telfairia occidentalis Hook) seed flour blends

  • S.Y. Giami
  • H.D. Mepba
  • D.B. Kiin-Kabari
  • S.C. Achinewhu


The effect of blending wheat flour with fluted pumpkin (Telfairia occidentalis Hook) seed flour at levels of 0 to 10% on selected chemical and nutritional properties of composite breads was investigated. Bread loaves were prepared using the straight-dough procedure. Protein quality was evaluated using weanling male albino rats fed composite bread diets which were formulated to supply 10% protein, with casein diet as a control. When wheat flour was replaced with 10% defatted fluted pumpkin seed flour, there was an increase of 80.8% in crude protein, 43.9% in calcium, 71.9% in potassium and 63.0% in phosphorus contents of composite breads. Diets formulated with 5% or 10% fluted pumpkin–substituted breads showed significantly (p < 0.05) higher values for weight gain, protein efficiency ratio, apparent and true digestibilities than diets formulated with 100% wheat flour bread, suggesting an improvement of the nutritional quality of fluted pumpkin–substituted composite breads.

Bread Fluted pumpkin Nutritional quality 


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Copyright information

© Kluwer Academic Publishers 2003

Authors and Affiliations

  • S.Y. Giami
    • 1
  • H.D. Mepba
    • 1
  • D.B. Kiin-Kabari
    • 1
  • S.C. Achinewhu
    • 1
  1. 1.Department of Food Science and Technology Rivers State University of Science and TechnologyPort HarcourtNigeria

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