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Direct Research Journals
Vol.3 (6), pp. 138-142, June, 2015
ISSN: 2354-4147

Effects of processed fluted pumpkin vegetables leaves (ugu) on certain meals in Kontagora, Nigeria
Article Number: DRJA17086428
DOI:

Original Research Article


1*OGORI A. F., 2JOEGULUBA O., 3ALEX  ONYOCHA O. U., 4TANKO .S., 5APEH M. E. and  6ABIGAIL Y.


1,2,4,6Federal College of Education School of Vocational Education P.M.B 39 Niger State, Nigeria.

3Dorben Polytechnic, Department of Hospitality Management Bwari Abuja, Nigeria.

5Federal College of Education, Department of Chemistry F.C.E Zuba –Abuja, Nigeria.


date Received: May 8, 2015     date Accepted: May 30, 2015     date Published: June 30, 2015

Abstract

Telfairia occidentalis is a tropical vine grown in West Africa as a leaf vegetable and for its edible seeds. Common names for the plant include fluted gourd, fluted pumpkin, and ugu. T. occidentalis is a member of the Curcurbitaceae family and is indigenous to southern 
Nigeria. The instrument used in carrying out this research, gathering of information from 
the respondents was questionnaire. The result revealed that 79% of the respondent generally accepted the taste, appearance and aroma of fresh T. occidentalis ugu vegetable in term of cooking, heating of its foods. Soup and sauce foods from fresh ugu vegetable were most 
acceptable while the remaining 21% of the respondent extremely liked dried ugu for it 
vegetable taste, appearance, and aroma .Based on the finding of this research, the researcher recommends T. occidentalis fresh ugu vegetable in cooking and in preparing soup and 
sauce, hence the families should not deprive themselves from eating fresh ugu vegetable 
because of it nutrient availability and Phyto-nutrient addition.

Key words: Processed ugu, dried, fresh, soup, sauce, jellof rice.