Nutrition composition, Functional and Sensory properties of Oysternut grown in Uganda

Abstract

The Oysternut scientifically known as Telfairia Pedata is one of the plants grown in the different regions of Uganda with a potential of serving as a food and a medicine. But however, this plant and its seeds are underutilised due to ignorance and limited information about it. This study was to investigate the differences in proximate composition, functional properties and sensory attributes of the male and female Oysternut. The different seed samples were crushed into a paste and their properties were examined. Proximate analysis was done following the AOAC methods 1990. Sensory evaluation was done by 30 well trained panelists. The male and female Oysternut pastes had crude fibre, ash and carbohydrate contents significantly different while their moisture, crude protein and crude fat contents were not significantly different at (p ≤ 0.05). The male Oysternut paste had a higher pH (7.03±0.01), a higher WRC (89.03±0.05) and a lower BD (0.68±0.01). The foaming capacity and water absorption capacities were not significantly different for both the male and female Oysternut samples. The groundnut sauce had the most preferred sensory attributes, followed by the male Oysternut sauce and then lastly was the female Oysternut sauce. The male oysternut was seen to score slightly better than the female oysternut in nutritional and sensory properties. More studies should be done to acquire information on the digestibility of the oysternut.