Comparative evaluation of bioactive compounds, nutritional and physicochemical properties of five Cucurbita species flours of South Cameroon

There are several species of seeds in the cucurbit family. This study was carried out to determine the effects of species seeds on bioactive compounds and the physicochemical and functional properties of five cucurbit flours. In this vein, dry samples of cucurbit species seeds were dehulled and ground into flour. Their proximate composition, bioactive compounds, antioxidants, and physical properties were evaluated by using standard methods. The results revealed that the proximate composition changed significantly (p<0.05) with cucurbit species. Cucumeropsis manni (31.05%) and Cucumis sativus (30.12%) flours have the highest protein content, while Cucurbita maxima (58.68%) and Lagenaria siceraria (55.05%) flours are higher in fat content. Cucumis sativus has the lowest total phenolic (260.18 mg) and tannin content (182.61 mg), while Cucurbita moschata has the highest values. Cucurbita maxima and C. moschata flours have the highest total reducing power and DPPH radical scavenging due to their high phenolic content. C. mannii and C. sativus flours have generally higher oil absorption capacity, emulsion activity, stability, water solubility index, and small concentration gelling as compared to C. moschata, L. siceraria, and C. maxima. Water and oil absorption capacities, on the other hand, ranged from 169 to 253% and 91 to 115%, respectively. Swelling power ranged from 132 to 248%, emulsion activity ranged from 45.23 to 61.87%, and foam capacity ranged from 04.25 to 11.23%. In conclusion, the results indicate that the five species of cucurbit flour have interesting nutritional properties. However, C. maxima and C. moschata have strong antioxidant potential, while C. mannii and C. sativus have more interesting potential as functional agents in the food industry for food formulation.