Physical Characteristics and the Effect of Boiling and Fermentation on the Nutritional Value of <i>Telfairia occidentalis</i> Seeds

This work evaluates some physical parameters (the weight, length, diameter of fruits and seeds, number seeds per fruit) the effect boiling fermentation on nutritional value Telfairia occidentalis (fluted pumpkin) seeds. Firstly, a survey was done in city Yaounde different treatments applied to before cooking. From results survey, were divided into three groups: raw, boiled fermented. The moisture, lipid, protein, fibre, carbohydrate ash contents analysed using AOAC methods minerals by atomic absorption spectrophotometry. showed that T. fruit averagely weighed 6.35 kg contained about 90 decorticated had an ovoid shape, 3.70 cm long 8.91 g. Boiling led increase lipid (16.29% - 31.44%) (19.20% 21.8%) but decrease protein (54.06% 34.17%) contents. Fermentation increased crude fibre (0.70% 1.1%) decreased content (4.07% 3.14% DM). Boiled higher calcium, magnesium, potassium sodium, while fermented zinc levels. proved better preserving most seed nutrients. These could be used prevent mineral deficiencies their high proteins suggest potential for formulation infant foods.