Effect of Processing on Phytochemicals content of Hulled Lagenaria breviflora (Benth) Roberty Seeds

Abstract

The effect of processing on the phytochemicals present in raw hulled Lagenaria breviflora (Benth) Roberty seeds was conducted in this study. Standard phytochemical methods were used to quantitatively test the presence or absence of saponins, alkaloids, oxalate and saponins. The raw seeds had the highest concentration of phytates, alkaloids, oxalate and saponins. The raw had the highest concentration of phytates, alkaloids, oxalates and saponins with the values of 81.20±0.07, 98.55±0.07, 16.13±0.10, and 19.90±0.14 mg/g, respectively. Among the processing methods employed, hot water soaked the highest reduction in the levels of phytates, alkaloids, oxalates and saponins in raw hulled Lagenaria breviflora seeds.