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Nig. J. Anim. Prod. 2020, 47(2):280 - 288 Nigerian Journal of Animal Production © Nigerian Society for Animal Production

Amino acids profile of loofah cylindrica (M J Roem) seeds subjected to different heat processing methods 1, *Onigemo, M. A., 2Dairo, F. A. S. and Oso, Y. A. A.3 1Department of Animal Production Technology, Lagos State Polytechnic, Ikorodu, Nigeria 2Department of Animal Science, Ekiti State University, Ado-Ekiti, Nigeria 3Department of Agricultural Technology, Lagos State Polytechnic, Ikorodu, Nigeria Abstract Corresponding author: [email protected];+2348022770999 The major limiting factor to the utilisation of loofah gourd seeds (LGS) as food is its high content of anti-nutrient. Heat processing is one of the process of reducing the concentration of anti-nutrients in food resources which may adversely influence the amino acids contents of such resources. Raw seeds of loofah (RLGS) were toasted (TLGS), boiled (BLGS) and cooked (CGLS) and analysed for the amino acids content. The amino acids score, the essential amino acids score and the predicted (P-PER) of the raw and heat treated RLGS were calculated using standard equations. Results revealed that heat treatment significantly reduced (P<0.05) the essential amino acids, total sulphur containing amino acids and total basic amino acids while significantly (P<0.05) increasing the total amino acids, and total non-essential amino acids. cysteine is the most reduced amino acids and toasting had the highest reduction effect on the amino acids. P-PER of LGS were significantly enhanced by heat processing. Glutamic acid and aspartic acid were the most abundant amino acids while cysteine and methionine were the major limiting amino acids in the raw and processed LGS. In conclusion, heat processing enhances the nutritional potentials of LGS and wet heat processing boiling and cooking are the most preferred processing methods for loofah gourd seed. Keywords: loofah gourd seeds, toasting, boiling, cooking, amino acids.

Introduction due to their high oil content and contains a Loofah (Luffa cylindrica L.) is a that wide range of secondary metabolites with originated from which produces berry distinct biological activities that could be like fruit whose colour at tender stage is useful in the treatment of asthma, sinusitis green with cucumber-like interior when and fever (Nagao et al., 1991). It is reported immature, and yellow at puberty with a to possess antiviral, anti-tumor, network of fibre surrounding at least 30 or antioxidant, anti-inflammatory and more flat black seeds (Sofowora, 1982; immunomodulatory activities (Tannin- Newton, 2006; Oyetayo and Ojo, 2012; Spitz et al., 2007). Silva et al., 2012). The fruit is harvested In Nigeria, the plant grows in the wild, before puberty and eaten as vegetables in abandoned building structures, fences and some part of Asia and Africa and serves as walls in towns and villages, while in some the source of the (Newton, 2006). It parts of the country, loofah are grown is an excellent fruit in nature containing all for its sponge which is used to wash dish, the essential constituents required for good human bathing sponge and in traditional health of humans (Rahman, 2003). Its medical practice (Dairo et al., 2007; kernel contains between 45 – 51% oil which Onigemo et al., 2015). The seeds which are composed of mainly oleic and linoleic often discarded as waste are leguminous in acids; the seeds have laxative properties nature, potentially rich in energy and 280 Amino acids profile of loofah gourd Luffa cylindrica (M J Roem) and could be used as a source of cooked seedswere poured into a sieve and vegetable protein and energy in human and allowed to drain properly. The cooked animal diets (Lee and Yoo, 2006; Dairo et drained seed was then sun dried for three al., 2007; Abitogun and Ashogon, 2010). days and labelled cooked loofah gourd seed One main criterion in the use of any (CLGS). The second part of the clean dried material as feed ingredients is its nutrient seed was poured in a jute bag and immersed composition and there is dearth of in hot boiling water and heated for five information on the amino acids content of minutes when the water begins to boil loofah seeds. Also, the types of processing again. The boiled seed was then sun dried procedure feedstuff are subjected to also for three days and labelled boiled loofah influence their nutrient profile and gourd seed (BLGS). The third part of the availability (Ajala, 2009). This study was clean dried seed was roasted for 30 minutes therefore designed to determine the amino at 100 - 110oC in a gari fryer along with acids composition of loofah gourd seed clean fine sand to prevent the seed from subjected to three heat processing methods getting burnt and to ensure uniform so as to confirm its potentials as a source of distribution of heat. The seeds and sand vegetable protein in livestock diets. mixture were continuously stirred throughout the toasting process using a wooden spatula. The toasted seeds were Materials and methods sieved out of the fine sand and allowed to Luffa cylindrica (M J Roem) was harvested cool. This was labelled toasted loofah gourd during the dry season in the south west, and seed (TLGS). The forth part was not north central geographical regions of exposed to any form of heat treatment and Nigeria. The gourds were harvested when was labelled raw loofah gourd seed the gourds coat had dried and turned (RLGS). The three differently processed leathery brown. Seeds were removed from seeds as well as the raw seeds were grinded the cucumber shaped fruits by breaking the using plate mill and packed in polythene leather colour coating on the gourd to sachets. The amino acids content of loofah expose the sponge in it. The black hard gourd seeds were analyzed using Ingos® coated seeds were removed by vigorously Automatic Amino Acids Analyzer AAA, agitating. The seeds obtained from the 400 PIKRON sro®. The amino acid score sponge were soaked in fairly hot water at was determined based on the whole hen's 60oC for 12 hours and thereafter dehulled egg as described by Paul et al., (1976). It by removing the black seed coat that had was calculated by using the ratio of amino been softened by the soaking process. The acid in the test protein to those in the dehulled seed was then sundried. Foreign reference protein for each amino acid. The materials were removed from the sundried essential amino acid score was based on the dehulled seeds by winnowing and the provisional amino acid scoring pattern thoroughly cleaned seeds were divided into using the FAO/WHO, (1973) formula: four parts for dry and wet heat processing Amino acid score = Amount of amino acid namely cooking, boiling and toasting. The per test protein [mg/g]/ Amount of amino first part of the clean dried seeds was acid per protein in reference protein poured into already boiling water and left [mg/g]. Predicted protein efficiency ratio for 30 minutes to cook. The water was (P-PER) was determined using the allowed to cover the seeds and the ratio of equations developed by Alsmeyer et al., water to seeds was 5:1 by volume. The (1974): P-PER= -0.468+0.454 (Leu) – 281 Onigemo, Dairo and Oso

0.105 (Tyr). Data were analyzed using Cysteine and methionine were the most analysis of variance. The means were limiting amino acid. Cysteine ranged separated using Duncan Multiple Range between 5.67 - 10.14 mg/g. RLGSM Test. All statistical analysis was done using recorded the highest value of 10.14 mg/g the Assistat-Statistical Assistance 7.7 beta while TLGSM had the lowest (5.67 mg/g) software developed by Silva and Azevedo and similar to those obtained for BLGSM (2016). and CLGSM. The values for methionine ranged from 12.25 – 12.50mg/g. Glutamic Results and discussion acid and aspartic acid were the most The amino acids value of the heat processed abundant amino acids in the LGSM. Heat LGSM were significantly (P< 0.05) processing significantly reduced cysteine, affected by heat treatment except aspartic lysine, glycine and arginine content of acid, isoleucine, methionine, alanine, LGSM with cysteine, arginine and lysine glutamic acid and proline (Table 1). having the trend of RLGSM > BLGSM > CLGSM > TLGSM. Table 1: Amino acids profile of loofah gourd seeds subjected to different heat processing methods Methods of processing Amino acids Raw Toasting Boiling C ooking SE M Lysine 41.18a 39.12b 39.53b 39.14b 0.49

Histidine 28.38 28.66 28.52 28.63 0.06 Arginine 62.88a 59.78c 61.64b 60.77b 0 .66 Aspartic ac id 95.76 94.99 95.35 95.67 0 .17 Threonine 32.13ab 31.95b 32.45a 32.06b 0 .11 Serine 33.34b 33.94a 33.66ab 33.34b 0 .14 Glutam ic acid 97.31 97.31 97.31 97.31 0 .00 Proline 30.98 30.98 30.98 30.98 0 .00 Glycine 27.98a 27.54c 27.78bc 27.93ab 0.10 Alanine 27.45 27.41 27.69 27.41 0 .30 Cysteine 10.14a 5.67b 6.59b 6.29b 1 .01 Valine 36.88b 37.62a 37.09b 37.24ab 0 .16 Methionin e 12.25 12.5 12.35 12.43 0.05 Isoleuci ne 32.55 32.15 31.59 32.45 0 .22 Leucine 70.88c 73.06a 72.23b 72.65ab 0 .47 Tyrosine 34.66a 34.89a 34.60a 33.69b 0 .26 Phenylalanine 43.87b 43.44b 44.31a 44.52a 0.24

PER b a a a 28.07 29.04 28.69 28.98 0 .17 abc → Means on the s ame row with different superscript differ signi ficantly (P< 0.05) Heat processing significantly (P< 0.05) with heat application. Histidine ranged increased the valine and leucine value of between 28.38 mg/g (RLGSM) to 28.66 treated LGSM above that of RLGSM. The mg/g (TLGSM). Glutamic acid and proline valine content of TLGSM and CLGSM appeared not to be affected by the heat were similar (P> 0.05) but higher than the treatment as their values remain unchanged value for RLGSM. Histidine and post processing and are the same for the methionine content of LGSM increased treated LGSM and RLGSM. Alanine values 282 Amino acids profile of loofah gourd Luffa cylindrica (M J Roem) were also not influenced by heat treatment have depleted it in the seed as reported by and ranges from 27.69 mg/g for BLGSM to previous workers (Mubarak, 2005; Dairo et 27.41 mg/g for TLGSM and CLGSM. al., 2013). The lower cysteine value of the Phenylalanine was highest in CLGSM processed seeds might be attributed to the (44.52 mg/g) and lowest in TLGSM (43.44 action of heat on the amino acids. Van mg/g). Serine had the highest value of 33.94 Barneveld et al., (1994 a and b) reported mg/g in TLGSM followed by BLGSM that heating results in the formation of a (33.66 mg/g) then CLGSM and RLGSM hydroalanyl residue from cysteine, which is with the same value of 33.34 mg/g. capable of binding the e-amino group of Tyrosine value was highest in TLGSM lysine to form lysinoalanine, hence the (34.89 mg/g) and lowest (33.69 mg/g) in significant reduction in the lysine value of CLGSM and while the highest value of the treated seed when compared to Threonine was recorded in BLGSM (32.45 RLGSM. The limiting methionine and mg/g) and the lowest in TLGSM (31.95 cysteine content of raw and treated loofah mg/g). The result of this study showed that gourd seed would require the use of other loofah gourd seed was rich in amino acids. quality vegetable protein sources such as Also, different heat processing methods soybean or groundnut supplementation in significantly affected the amino acid profile order to correct for this deficiency when of the loofah gourd seed except histidine, used in livestock feed. Dairo et al. (2008) aspartic acid, glutamic acid, proline, has reported a 5% tolerable inclusion level alanine, methionine and isoleucine. The or raw loofah gourd seed meal in rabbit diet values of the amino acids observed in this supplemented with other protein source so study are comparable to those reported in as to reduce the high cost of protein source. literature (Aremu et al., 2006; Olaofe et al., Histidine, serine and valine content 2008; Aremu et al., 2010; Aremu et al., increased by the heat treatment with 2011). The most concentrated amino acids TLGSM having the highest value. This were glutamic acid, aspartic acid, leucine observation agrees with the report of and arginine which support the findings of Mubarak (2005) but at variance with that of Ogunji et al. (2003); Mubarak (2005); Dairo et al. (2013) who reported a Olaofe et al. (2008) and Dairo et al. (2013) decreased value due to boiling and cooking. Methionine and cysteine were slightly Lysine, glycine, isoleucine and deficient in LGSM as indicated in the result phenylalanine were significantly reduced of the study which conform with the report by heat treatment as compared with of other workers (FAO/WHO, 1991; Olaofe RLGSM which agreed with the report of et al., 2008). Methionine and cysteine previous workers on mung and loofah appeared to be generally deficient in seeds (Mubarak, 2005; Dairo et al., 2013). and most of the oil-bearing seeds Table 2 shows the amino acid score of as documented for (Mubarak, loofah gourd seeds (LGSM) subjected to 2005); Mucuna pruriens (Kala and Mohan, different heat processing methods. The 2010) and Mosquito bean (Kathrivel and treatment significantly (P< 0.05) affected Kumudha, 2011). Cysteine was the amino acid score of loofah gourd seeds significantly decreased by treatment effect. (LGSM) except serine and glutamic acid. The RLGSM had higher cysteine value than The amino acid score of cysteine, lysine, any of the treated LGSM which were arginine and aspartic acid were similar in values. This might be due to the significantly (P< 0.05) reduced below that effect of heat on the amino acids that may of RLGSM. The TLGSM value for cysteine 283 Onigemo, Dairo and Oso

(25.77) was significantly (P< 0.05) lowered RLGSM and CLGSM were similar (P> than those of RLGSM, BLGSM and 0.05) and higher than others. In addition, CLGSM with values of 46.09, 29.95 and aspartic acid value of CLGSM did not differ 28.59 respectively. Arginine value was significantly (P>0.05) from BLGSM. significantly (P< 0.05) different among Glycine value of RLGSM (75.62), CLGSM LGSM exposed to different heat processing (75.49) and BLGSM (75.08) were similar methods. Arginine value was significantly (P> 0.05) but significantly (P< 0.05) higher (P< 0.05) lowest in TLGSM (89.22) and than TLGSM (74.43). Isoleucine values of followed by CLGSM (90.70), BLGSM RLGSM (46.50), CLGSM (46.36) and (92.00) and RLGSM (93.85) in ascending TLGSM (45.93) were similar but different order. Aspartic value of the LGSM varied significantly (P< 0.05) from what was significantly (P< 0.05), the values of obtained in BLGSM (45.13). Table 2: Amino acid score of loofah gourd seeds subjected to different heat processing methods Methods of processing Amino acids SEM Raw Toasting Boiling C ooking Lysine 60.56a 57.53b 58.13b 57.56b 0.72

Histidine 105.11b 106.15a 105.63ab 106.04a 0.24 Arginine 93.85a 89.22d 92.00b 90.70c 0. 98 Aspartic A cid 165.10a 163.78c 164.40bc 164.95ab 0 .30 Threonine 58.42b 58.09b 59.00a 58.29b 0.2 0 Serine 43.30 44.08 43.71 43.30 0 .19 Glutam ic Acid 79.11 79.11 79.11 79.11 0 .00 a b a a Glycine 75.62 74.43 75.08 75.49 0 .27 Cysteine 46.09a 25.77c 29.95b 28.59b 4.58

Valine 44.98b 45.88a 45.23b 45.41ab 0.19 Methionin e 37.12b 37.88a 37.42ab 37.67a 0 .16 Isoleuci ne 46.50a 45.93a 45.13b 46.36a 0. 31 Leucine 83.39c 85.95a 84.98b 85.47ab 0 .56 Tyrosine 75.35a 75.85a 75.22a 73.24b 0 .57 Phenylala nine 81.24b 80.44c 82.06a 82.44a 0. 45 abc → Means on the same row with different superscript differ significant ly (P< 0.05). Histidine score values in RLGSM (105.11) showed that TLGSM significantly (P< and BLGSM (105.63) were similar (P> 0.05) rec orded t he highest value for 0.05) but significantly (P< 0.05) lower than methionine (37.88), leucine (85.95) and those of TLGSM (106.15) and CLGSM Tyrosine (75.85) and the lowest values were (106.04) which were also similar (P> 0.05). recorded in RLGSM for both methionine The highest valine was recorded in TLGSM (37.12) and leucine (83.39) while CLGSM (45.88) which was similar to that CLGSM had the lowest tyrosine value. BLGSM had (45.41), but differ significantly (P< 0.05) significantly (P< 0.05) higher threonine from those of BLGSM (45.23) and score those others which were similar in RLGSM (44.98) which were also similar their score. Phenylalanine scores were (P> 0.05). The score of methionine was similar in CLGSM (82.44) and BLGSM significantly (P< 0.05) highest in TLGSM (82.06) but are significantly (P< 0.05) (37.88) and lowest in RLGSM. The result different from others while TLGSM (80.44) 284 Amino acids profile of loofah gourd Luffa cylindrica (M J Roem) had the lowest score. The amino acid score al. (2013) reported reduction in valine and of raw and heat-treated loofah gourd seeds leucine score as a result of boiling and significantly differ (P< 0.05) from one cooking. Aspartic acid scored the highest another except with respect to serine and among the amino acid found in loofah glutamic acid. Methionine scores were gourd seed followed by histidine. Heat similar in treated LGSM and lowest in treatment significantly reduced the aspartic RLGSM. However, cysteine score was acid score whereas, histidine scores of the found to be greatly reduced by heat loofah gourds seed was significantly treatment hence, could be regarded as one increased. Dairo et al. (2013) also reported limiting amino acid in treated LGSM. This increased histidine score as a result of result is in line with the findings of earlier boiling. Heat treatment significantly workers that cysteine and methionine are reduced arginine and glycine score of the limiting amino acids in seeds of tropical treated loofah gourd seed with toasting plants (Kala and Mohan, 2010; Kathirvel having the lowest values. Table 3 shows the and Kumudha, 2011; Dairo, et al., 2013; essential amino acid pattern of loofah gourd Galili and Amir, 2013). However, Olaofe et seeds (LGSM) subjected to different heat al. (2008) reported lysine as the limiting application methods. Heat application amino acid in a LGSM kernel. Lysine score significantly (P< 0.05) influenced the was reduced by the heat treatment and this amino acids pattern in LGSM. The RLGSM agrees with the findings of Dairo et al. recorded the highest values for the sulphur (2013) who reported a similar result in containing amino acids, essential amino dehulled LGSM exposed to cooking and acids (EEA) with or without histidine, total boiling. Therefore, the use of heat-treated acidic amino acids (TAA), total basic amino loofah gourd seed will require other quality acids (TBA), and percentage EEA with or protein sources to supplement the without histidine. The EEA values with or deficiencies. However, valine and leucine without histidine were similar (P> 0.05) in scored higher for heat treated loofah gourd the treated LGSM. However, the predicted seed when compared to RLGSM. Dairo et PER was lower in RLGSM (28.07) than the treated LGSM.

Table 3: Essential amino acid pattern of loofah gourd seeds subjected to different heat processing methods Methods of processing Variables Raw Toasting Boiling Cooking SEM

Total aromatic amino acids 78.53ab 78.33b 78.91a 78.21b 0.15 Total sulphur containing 22.39a 18 .17b 18.9 4b 18.72 b 0.96 Total essential amino acids w ith histidine 342.92a 339 .06b 339.2 6b 339.10 b 0.95 Total essential amino acids 3 14.54a 310 .40b 310.7 4b 310.47 b 1.00 Total non-essential amino acids 404.08b 464 .22a 465.6 3a 464.66 a 15.19 Total amino acid 718.62b 774 .62b 776.3 7a 775.13 a 14.19 b a b a Total aliphatic amin o acids 226.72 228 .76 227.3 6 228.66 0.50 Total acidic amino acids 193.07a 192.3b 192.66ab 192.98ab 0.17

Total basic amino acids 132.44a 127.56c 129.69b 128.54bc 1.05

%Total essential amino acid 43.77a 40.07b 40.02b 40.05b 0.93 %Total essential amino acid with histidine 47.72a 43.7 7b 43.7 0b 43.75b 1.00 abc → Means on the same row with d ifferent superscript differ signif icantly (P< 0.0 5) 285

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Heat processing significantly reduced the 225-35. essential amino acid in loofah gourd seed Aisegbu, J. E. 1987. Some biochemical when compared with the RLGSM. evaluation of fluted pumpkin seed. Deshpande et al. (1982) stated that nutritive J. Sci. Food Agric., 40: 151–155. value of a protein depends primarily on the Ajala, L. 2009. The Effect of Boiling on the capacity to satisfy the needs for nitrogen Nutrients and Anti-Nutrients in and essential amino acids. Though the T w o n o n - C o n v e n t i o n a l values obtained are lower than what has Vegetables. Pakistan Journal of been reported for other legumes like Nutrition 8 (9): 1430-1433, 2009. soybean (Kuri et al., 1991), pigeon pea Alsmeyer, R. H., Cunningham, A. E. and (Nwokolo, 1987) and Cajanus cajan Happich, M. L. 1974. Equations to (Olaofe et al., 1993) it however compared predict PER from amino acid well with what was reported for pumpkin analysis. Food Technology. 28: 34- seed, Leganaria sciceraria, and Luffa 38. cylindrica. (Aisegbu, 1987; Olaofe et al., Aremu, M. O, Olaofe, O, Akintayo, E. T. 2009; Dairo et al., 2013). Therefore, the 2006. A comparative study on the nutritive value of the processed seeds is still chemical and amino acid capable of providing the needed essential composition of some Nigerian amino acids as the values obtained in this under-utilized flours. Pak. study are above the recommended values J. Nutr., 5(1): 34 - 38. for leucine (19-44), valine (13-25), Aremu, M. O. Olaofe, O. Okiribiti B. Y. threonine (9-28), phenylalanine and 2008. Chemical Evaluation of the tyrosine (19-22) for adult and children (10- Nutritive Value of Smooth luffa 12 years), respectively (FAO/WHO, 1991). (Luffa cylindrica) Seed's Kernell. E l e c t r o n i c J o u r n a l o f Conclusion Environmental and Agricultural Heat processing enhanced the predicted Food Chemistry, 7(10), 3444- protein efficiency ratio but reduced the 3452. value and score of essential amino acids. Aremu, M. O., Nweze, C. C. and Alade, P. Toasting had the highest reduction effect on 2011. Evaluation of Protein and total sulphur containing amino acids, total Amino Acid Composition of essential amino acids with histidine, total Selected Spices Grown in the essential amino acids, total aromatic amino Middle Belt Region of Nigeria. acid and total basic amino acids and the Pakistan Journal of Nutrition 10 lowest reduction effect on total aliphatic (10): 991-995 amino acids. Consequently, boiling and Aremu, M. O., Olaofe, O., Basu, S. K., cooking may be preferred for processing Abdulazeez, G. and Acharya, S. loofah gourd seed for a better nutrient N. 2010. Processed cranberry bean content. ( coccineus L.) seed flour for the African diet. Can. J. References Plant Sci., 90: 719-728. Abitogun, A. S. and Ashogbon, A. O. Dairo, F. A. S., Aye, P. A. and Oluwasola, 2010. Nutritional Assessment and T. A. 2007. Some functional Chemical Composition of Raw and properties of loofah gourd (Luffa Defatted Luffa cylindrica Seed cylindrica L., M. J. Roem) seed. Flour. Ethnobotanical Leaflets 14: Journal: Food, and 286 Amino acids profile of loofah gourd Luffa cylindrica (M J Roem)

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