Articles on Google by:
OGORI A. F." target="_blank"> 1*OGORI A. F.JOEGULUBA O." target="_blank">2JOEGULUBA O.
ALEX ONYOCHA O. U." target="_blank">3ALEX ONYOCHA O. U.
4TANKO .S." target="_blank">4TANKO .S.
5APEH M. E." target="_blank">5APEH M. E.
6ABIGAIL Y." target="_blank">6ABIGAIL Y.
Original Research Article
Effects of processed fluted pumpkin vegetables leaves (ugu) on certain meals in Kontagora, Nigeria
1*OGORI A. F. |
2JOEGULUBA O. |
3ALEX ONYOCHA O. U. |
4TANKO .S. |
5APEH M. E. |
6ABIGAIL Y. |
Article Number: DRJA17086428
DOI:
ISSN: 2354-4147
Vol.3 (6), pp. 138-142, June, 2015
Copyright © 2015
Author(s) retain the copyright of this article
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.
Received: May 8, 2015 Accepted: May 30, 2015 Published: June 30, 2015