Browsing by Author "Ayankoya, Peace Ifeoluwa"

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    Comparative Analyses for Functional Food in Cucurbita pepo L. (Pumpkin) and Telfairia occidentalis HOOK F. (Fluted Pumpkin).
    (International Journal of Horticultural Science & Technology, 2026, Vol 13, Issue 3, p425, 2025) Obembe, Olawole O.; OBADIRE, Tobi Tejumade;; Ayankoya, Peace Ifeoluwa
    Telfairia occidentalis and Cucurbita pepo, both members of the Cucurbitaceae family, are recognized for their considerable dietary importance. In this study, the two species were comparatively analyzed for their nutritional composition, phytochemical content, and mineral profiles to evaluate their potential as functional foods. Aqueous leaf extracts were subjected to qualitative phytochemical screening, with quantification of total alkaloids, saponins, tannins, flavonoids, and phenols. Standard analytical methods were employed for both mineral and proximate composition analyses. Phytochemical screening indicated the presence of alkaloids, flavonoids, and tannins in the leaf extracts of both T. occidentalis and C. pepo, whereas phenols were detected only in T. occidentalis. All statistical analyses were conducted at a confidence level of a = 0.05. In terms of proximate composition, T. occidentalis exhibited significantly higher protein, fiber, and ash contents, while C. pepo had significantly greater moisture and fat contents. Both species presented high carbohydrate levels, with no significant differences observed. Mineral analysis revealed that C. pepo contained significantly higher concentrations (mg kg-1) of calcium, potassium, copper, iron, and nitrate, emphasizing its value as a cost-effective nutritional resource. These findings suggest that T. occidentalis possesses greater pharmaceutical potential due to its richer phytochemical profile, whereas C. pepo exhibits superior nutritional qualities. This distinction highlights their complementary roles in the development of functional foods. Further studies are recommended to investigate the physiological effects of C. pepo and the potential synergistic benefits of combining both species in functional food applications.