Nutrient Constituents from Eight Lines of Naked Seed Squash (Cucurbita pepo L.)

Seeds from eight lines of naked seed squash (Cucurbita pepo L.) were evaluated for their proximate analysis, amino acid and fatty acid compositions, and mineral content. Moisture content was not significantly different (P < 0.05) among seed types. Protein values were significantly different among seed types and ranged from 37.1 ± 0.45% to 44.4 ± 0.45%. Oil content was high in all seeds and varied from 34.5 ± 0.42% to 43.6 ± 0.06%. Carbohydrates, calculated by difference, varied significantly among seeds. Ash values ranged between 5.1 ± 0.04% and 6.3 ± 0.10%. Energy levels were from 549 ± 3 to 598 ± 1 kcal/100 g. Amino acid patterns were similar among the seed lines. Cysteine and methionine contents were low. Fatty acid composition varied significantly (P < 0.05) among the seeds of selected lines. Oleic acid was significantly the most concentrated (46.6 ± 0.15% to 60.4 ± 0.19%) followed by linoleic (9.6 ± 0.16% to 27.9 ± 0.15%) and palmitic acid (12.8 ± 0.17% to 15.8 ± 0.56%). With the exception of magnesium and manganese, all other endogenous mineral contents varied significantly among seed samples. Potassium, magnesium, and calcium were the most prevalent minerals, respectively. Keywords: Naked seed squash; chemical composition; Cucurbita pepo L.