Determination of Proximate, Phytochemical and Nutritive Composition of Bitter Gourd (Memordica charantia) Seed Flour

Abstract

This study investigated the proximate, phytochemical and nutritive composition of Bitter gourd (Memordica charantia) seed flour using appropriate standard techniques. The proximate composition in (%) were; moisture 8.50 + 0.15, ash 2.90 + 0.01, crude protein 14.30 + 0.50, crude fibre 2.44 + 0.01, crude fat 20.57 + 0.10 and carbohydrate 51.29 + 0.10. The mineral composition (mg/100g) of seed flour revealed that Iron (371.50 + 0.00) was the most abundant miner, followed by magnesium (205.10 + 0.50), phosphorous (17.10 + 0.05), sodium (11.42 + 0.50), calcium (8.90 + 0.15), while potassium (5.27 + 0.05) was the least. The phytochemical contents of the seed flour were; Alkaloids (14.41 + 0.05 mg/100g), Flavonoid (12.09 + 0.10 mg/100g), Tannin (6.20 + 0.50 mg/100g), saponin (3.42 + 0.01 mg/100g) and Cyanide 2.10 + 0.01 mg/100g). However, the low cyanide content indicated that the seed flour would be save for consumption. The results of functional properties in (%) were; Bulk Density 0.0451, Swelling capacity 103.87, least gelatinous capacity 1.75, Water absorption capacity 241.40, Oil absorption capacity 297.40 and Solubility was in the range of 2.93 to 10.75. The high swelling, water absorption, oil absorption capacity, least gelation and Solubility reported in this study suggested that the seed flour contained high amount of carbohydrate, protein, and oil which made it suitable for domestic consumption and weaning food formation. The results obtained in this study showed that the bitter gourd seed flour contained an appreciable amount of essential nutrients and phytochemicals and could be incorporated into existing foods, to solve the problems of malnutrition and micronutrients deficiency.