Effect of fermentation on the seed proteins, nitrogenous constituents, antinutrients and nutritional quality of fluted pumpkin (Telfairia occidentalis Hook)

The effect of fermentation, for 7 days, on levels of nitrogenous constituents, protein fractions, antinutrients and protein quality of fluted pumpkin (Telfairia occidentalis Hook) seed was investigated. Protein quality was evaluated using weanling albino rats fed diets which were formulated to supply 10% protein using fermented and unfermented fluted pumpkin seed samples, with casein as a control. The non-protein nitrogen gradually increased and...