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Some functional properties of loofah

gourd (Luffa cylindrica L., M. J.
Roem) seed
Festus Ayodeji Sunday Dairo

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Some functional properties of loofah gourd (Luffa cylindrica L., M. J. Roem) seed
F. A. S. Dairo *, P. A. Aye and T. A. Oluwasola
Division of Nutritional Biochemistry, Department of Animal Production and Health Sciences, University of Ado-Ekiti, Nigeria.
*e-mail: fasdairo@yahoo.com

Received 22 September 2006, accepted 10 January 2007.

Abstract
Dried loofah gourd (Luffa cylindrica L., M.J. Roem, syn. Luffa aegyptiaca Muell) seed were harvested and divided in two samples, viz., hull and
dehulled. The samples were analyzed for proximate composition and mineral contents (Mg, Ca, Na, K, Fe, Cu, Zn and Mn). Tannin, oxalate, phytin
phosphorus and phytic acid were the antinutritional factors evaluated. Some functional properties, such as oil absorption capacity (OAC), water
absorption capacity (WAC), foaming capacity (FC), foaming stability (FS), emulsion stability (ES), least gelation concentration (LGC) and bulk
density, were also investigated. The dry matter, crude protein and ether extract values were significantly higher (P<0.05) in the dehulled loofah gourd
seed meal (DSLGM) than in the hull sample (HLGSM), while the crude fibre, carbohydrate and ash contents were lower (P>0.05). DLGSM was
significantly lower in phytin phosphorus and oxalate but higher in tannin content (0.41%) than HLGSM with coefficient of variation (CV) of 20.79,
40.49 and 12.35% respectively. The phytic acid content in samples did not differ significantly (P>0.05). Contentrations of Mg, Ca, Na, Fe, Cu and
Mn were significantly higher but Cu and Zn were lower in DLGSM. The highest coefficient of variation (59.65%) was recorded by Zn, followed by
Mn (43.30%), Na (30.50%) and Ca (20.66%). There was no significant difference in the K values for DLGSM and HLGSM (P>0.05). The functional
properties measured, such as OAC, EC, FS, ES and LGC, were not affected significantly. However, WAC and FC increased significantly (P<0.05)
with CV of 30.01 and 33.22% while the bulk density was not affected (P<0.05). These values obtained for the DLGSM indicate the potential in its
use as a source of vegetable protein in animal and human nutrition.

Key words: Luffa cylindrica, proximate composition, antinutritional factors, mineral contents, functional properties.

Introduction
Protein is one of the important nutrients required for growth and
production in man and livestock. One of the cheap sources of
protein for both man and livestock is the grain legumes, many of
which had been evaluated to be of good nutritional values when
used in formulating diets 1, 2. The competition for most of the
legumes that are good quality sources of protein continually makes
the search for other veritable sources inevitable such as African
yam bean 3, Manihot glaziomy 4, Cannavalia ensiformis 5 and
Caesalpina pulcherima 6.
Luffa cylindrica (L., M. J. Roem, syn. Luffa aegyptiaca Muel) is
a crawling plant that grows in the wild and on abandoned building
structures and fence walls in towns and villages in Nigeria. The
sponge in the whole fruit holds the seeds, as many as 25-30
together. The sponge is used in the rural areas of the Southwestern
Nigeria for washing and scrubbing of household utensils while
the seeds are discarded. There is scarce information on the
functional and physico-chemical properties of most of the
vegetable proteins that are of less importance in animal nutrition
and which are potentially good for use in livestock feeds. These
properties, such as texture, solubility, water absorption capacity,
oil absorption capacity, foaming capacity, gel formation, etc. are
indices that may be used to a large extent to predict the behaviour
of the plant protein in food formulations 7-9. In separate studies,
Kinsella et al. 10 and Oshodi et al. 11 reported some functional and
physicochemical properties for soy protein and benth (Adenopus
breviflorus) seed protein concentrate respectively. This study
was carried out to evaluate the chemical composition of loofah
gourd seed and to provide necessary information on the
physicochemical characteristics with a view to its use in animal
and human foods.
Materials and Methods
Seed collection: Dried loofah gourds were harvested during the
months of January to March in Ikorodu, Ado-Ekiti, and Ikere-Ekiti
towns all located in the South Western Nigeria. The gourds were
broken opened and the sponge removed. They were shaken to
remove the seeds from the fibre mesh of the sponge manually.
The seeds were further sun dried and kept in jute bags from which
samples were taken for analysis.
Proximate composition and mineral analysis: Raw samples of
loofah gourd seed were taken and divided into two. One sample
was dehulled while the other half was not. The two samples were
ground in the Laboratory Hammer mill (DIETZ, 7311 Dettingen-
Teck, West Germany) and stored in dried sample bottles. The
samples were then analyzed in triplicate for proximate composition
according to AOAC 12.
The crude protein was obtained by multiplying the nitrogen value
by a factor of 6.25 while the nitrogen-free extract (NFE) was
determined by difference.
Mineral analysis was carried out both on the dehulled and hull
samples. The Ca, Mg, Fe, Zn, Mn and Cu were determined using
the wet digestion procedure. The samples were digested with a
mixture of nitric, sulphuric and hydrochloric acids. The atomic
absorption spectrophotometer (Buck Scientific, East Norwalk,
CT06855, USA) was used to determine the values for each of the

Journal of Food, Agriculture & Environment, Vol.5 (1), January 2007 97

minerals. Na and K were determined by flame photometry (Jenway
Ltd, Dunmow, Essex, UK) while P was obtained by the
vanadomolybdate method 11.
Water absorption capacity determination: The procedure of
Beuchart 13 was used for water absorption capacity (WAC)
determination. 1 g of the flour of the sample was mixed with 10 cm3
distilled water using a mixer for about 30 minutes at room
temperature of 28oC. The mixture was centrifuged for 30 minutes
using a table Gallenkamp centrifuge at 3,500 rpm and the
supernatant decanted into a 10 cm3 graduated measuring cylinder
to obtain the amount of water remaining. The excess water
absorbed by the sample was expressed as the percentage water
bound by 100 g sample. Water density was assumed to be
1g/cm3.
Oil absorption capacity determination: The oil absorption
capacity (OAC) was determined according to the procedure of
Sosulsik 14. 0.5 g of the sample flour was added to 3.0 cm3 of Avop
vegetable oil in a 10 cm3 measuring cylinder. The mixture was
periodically stirred using glass rod for 30 minutes. The mixture
was centrifuged for 30 minutes and the supernatant decanted and
the volume noted. The excess oil was expressed as the percent oil
bound by the 100 g sample. The density of the oil was determined
using the specific gravity bottle.
Emulsion capacity (EC) determination: The emulsion capacity
was determined following the procedure of Inkalar 15. 20 cm3 of
distilled water was used to make slurry of 1g of the sample flour in
an Erlenmeyer flask. It was stirred at 100 rpm for 15 minutes. 5 cm3
of Avop vegetable oil was added over a period of 5 minutes while
stirring at 1000 rpm for a minute. The whole system was then
transferred into a centrifuge tube. It was heated for 15 minutes in
a water bath maintained at 85oC with occasional stirring. It was
later cooled in a water bath maintained at 25oC for 15 minutes and
then centrifuged at 3000 rpm until the volume of the oil separated
from the emulsion was constant. Results were expressed as the
percentage of the emulsified oil after separating the upper layers
from the emulsion. The determination was carried out in triplicate.
Emulsion stability determination: Emulsion stability (ES) was
determined using the procedure of Beuchart 13. 1 g of sample flour
was blended in a Kenwood blender with 50 cm3 distilled water at
high speed for 30 seconds. 5 cm3 of Avop oil was added
intermittently while blending continued. Oil addition was stopped
when a drop in consistency of mixture was observed as a result of
resistance to blending. The emulsion was allowed to stand in a
graduating cylinder and the volume of water separated at intervals
between 1 hour and 24 hours was noted for the triplicate samples
prepared.
Foaming capacity and foaming stability determination: The
foaming capacity (FC) and foaming stability (FS) were determined
according to Coffman and Garcia 16. 1 g of sample flour was
whipped with 50 cm3 of distilled water for 5 minutes in a blender at
maximum speed and poured into 100 cm3 measuring cylinder. The
total volume obtained after 25-1500 minutes were noted to obtain
the foaming stability. The volume increase in percentage was
obtained by calculating the difference between the volumes after
98
and before whipping expressed as a percentage of the latter:
Vol. increase (%) = Vol. after whipping - Vol. before whipping x 100
Vol. before whipping
Least gelation concentration: The least gelation concentration
(LGC) was obtained using the procedure of Coffman and Garcia 16.
The sample flour suspension of 2, 4, 6, 8, 10, 14 and 16% (w/v)
were prepared in 5 cm3 distilled water. The suspension in the test
tubes was heated for a period of 1 hour in boiling water. The tubes
and contents were rapidly cooled under running water and
thereafter for 2 hours at 4oC. The LGC was determined as the
concentration in which the test tube content did not fall or slip
when inverted.
Protein solubility determination: The protein solubility was
determined according to the method of Oshodi and Ekperigin 8.
Deionised water (10 cm3) was added to 0.2 g of the test sample
flour and thoroughly mixed at the room temperature of about 27oC.
To the slurries of the samples were added either 0.1 M HCl or 0.1
M NaOH to adjust the pH between the value of pH 1 and 12. The
suspension was removed by centrifuging the solution for 30
minutes at 3,500 rpm. The supernatant was filtered, digested and
the protein content determined using the standard Kjeldahl
method 12.
Analysis of anti-nutrients (tannin and phytin): Milled samples
of 200 g in 10 ml 70% aqueous acetone were extracted for 2 hours
at 30oC in a water bath. A Gallenkamp orbital shaker at 120 rpm was
used. Diethyl ether containing 1% acetic acid was used to extract
the fats and the pigments in the sample. Tannin was then
determined as total phenols in 0.05 ml aliquot in test-tubes by the
addition of distilled water to 1 ml mark and the addition of 0.5 ml
Folin-Ciocalteau reagent (Sigma) and 2.5 ml sodium carbonate.
The absorbent of the solution was measured at 725 nm after 40
minutes using the method of Makkar and Goodchild 17. The tannin
equivalent in form of phenol was calculated from the standard
curve.
The phytin content was quantified by adding 8 g of the milled
sample soaked in 200 ml of 2% HCl and was allowed to stand for 3
hours. The extract was filtered through a double layer filter paper.
50 ml of the duplicate samples of the filtrate was pipetted into 400
ml beaker. 10 ml of 0.3% ammonium thiocyanate was used as an
indicator and 107 ml of distilled water added to obtain acidity of
pH 4.5. Ferrous chloride solution containing Fe 0.00195 g /ml was
then titrated against the solution of the test samples until a
brownish yellow colouration persisted for 5 minutes. Phytin-
phosphorus was determined and the phytin content calculated
by multiplying by a factor of 3.55 18. Each milligram of iron is
equivalent to 1.19 mg of phytin phosphorus.
Results and Discussion
Table 1 shows the proximate composition of the hull and the
dehulled samples of the loofah gourd seed flour. Expectedly, the
crude protein (CP), crude fibre (CF), ether extract (EE) carbohydrate
and the ash contents were all significantly different (P<0.05) in
the hull and dehulled samples. The CP values for the hull loofah
gourd seed meal (HLGSM) was 31.89% lower than that of the
dehulled loofah gourd seed meal (DLGSM) with a coefficient of
variation (CV) of 20.79%. This was expected, as the cotyledon
Journal of Food, Agriculture & Environment, Vol.5 (1), January 2007
contained the raw undecorticated seed (HLGSM). The ether extract
content of the HLGSM (39.44%) was lower than that of DLGSM
with a CV of 26.91%. As oil bearing seed, the cotyledon contain
more of the oil than the raw sample. The carbohydrate content
was higher in HLGSM (30.62%) than in DLGSM (10.59%) . The
pod of the seed contained more of cell wall components or
polysaccharides than the cotyledon, hence this justifies the values
obtained.
The HLGSM contained less tannin than the DLGSM with values
of 0.36 and 0.41% respectively (Table 2). The phytin phosphorus
and oxalate contents were also significantly lower (P<0.05) in
HLGSM. The values obtained for the two types of food substances
are permissible and tolerable when consumed 19.
The cotyledon, i.e. DLGSM, was significantly higher (P<0.05) in
Mg, Ca, Na, Fe, Cu and Mn but lower (P<0.05) in Cu and Zn as
shown in Table 3. The coefficient of variation was highest in Zn
followed by Mn, Na and Cu ,while K had the lowest one. The K
content of the HLGSM was not significantly different from that of
the cotyledon (DLGSM).
The water absorbing capacity (WAC) was significantly (P<0.05)
higher in DLGSM than in HLGSM (415 and 236.67% respectively)
but the latter had a higher oil absorption capacity (CV 30.01 and
32.39% respectively) (Table 4). The higher value of WAC found in
the cotyledon (DLGSM) is not connected with the hydrophobic
nature of the flour protein against its combination with the cell
wall component structure of the shell which contains largely
polysaccharides. This suggests the presence of more hydrophilic
compounds in the flour protein and its potential use in the making
of viscous foods and baked products especially in human diets.
The value recorded for DLGSM in this study is higher than those
reported for soy flour and sunflower, 130.0% and 107.1%
respectively 20, but comparable with the values recorded for three
varieties of melon 21. The value is also higher than 0.7 ml/g
documented 22 for Colocynthis citrullis L. seed protein. The oil
absorption capacity was significantly (P<0.05) higher in HLGSM
(223.58%) than in DLGSM (121.62 %). The values recorded in
this investigation for HLGSM and DLGSM were higher than
reported for pigeon pea flour (89.07%) 8, wheat flour (84.2%) and
soy flour (84.4%) 20 but lower than 2.6 ml/g reported for Colocynthis
citrullis L. 22. The OAC, however, compared favourably with the
range of 118.93-143.09% for hulled and 100.46-155.05% for the
dehulled samples of African yam beans 9. The emulsion capacity
(EC) for HLGSM and DLGSM did not differ significantly (P>0.05)
and this wass further indicated by the low CV of 4.84%. However,
the values obtained are higher than those reported for wheat flour
(7-11.0%), soy flour (18.0%), hulled benth Adenopus breviflorus
seed protein flour (20.46%) and 35.81% for the dehulled samples11.
It is also lower than the recorded values for Colocynthis citrullis
L., sunflower and winged bean flour 20, 22, 23 but comparable with
documented values 9 for some African bean varieties. The EC
values obtained in this study on HLGSM and DLGSM indicate
potential as an emulsifying agent in foods or as an additive to
cakes, sausages and soups if the suitability for use in human food

Table 1. Proximate composition of hull and dehulled loofah gourd seed (%).
Parameter Hull CV (Hull Dehulled CV (Dehulled CV (Hull/ T-test |t| values
sample) sample) Dehulled) (P<0.05)
Dry matter 95.65+0.02 3.51 97.75+0.01 4.44 34.81 0.01*
Crude protein 25.59+0.02 5.90 37.57+0.06 15.97 20.79 0.01*
Crude fat 25.64+0.02 7.80 42.34+0.03 5.94 26.91 0.01*
Crude fibre 6.50+ 0.02 23.51 2.99+0.02 6.68 40.49 0.01*
Carbohydrate 30.62+0.12 37.57 10.59+0.12 1.13 53.24 0.01*
Ash 7.32+0.11 1.50 4.27+0.06 1.29 28.90 0.01*
*The two values differ significantly (P<0.05).

Table 2. Tannin, phytin phosphorus, phytic acid and oxalate content of loofah gourd seed.

Parameter Hull CV (Hull Dehulled CV (Dehulled CV (Hull/ T-test |t| values

sample) sample) Dehulled) (P<0.05)
Tannin (%) 0.36+0.01 6.93 0.41+0.03 1.35 12.35 0.01*
Phytin P (mg/g) 0.09+0.02 3.90 0.06+0.04 7.15 20.79 0.01*
Phytic acid (mg/g) 0.33+0.08 5.80 0.23+0.03 5.44 28.91 6.03NS
Oxalate (mg/g) 2.93+ 0.01 3.51 1.35+0.02 4.68 40.49 0.01*
*The two values differ significantly (P<0.05). NS = Not significant (P<0.05).

Table 3. Mineral composition of hull and dehulled loofah gourd seed (%).
Parameter Hull CV (Hull Dehulled CV (Dehulled CV (Hull/ T-test |t| values
sample) sample) Dehulled) (P<0.05)
Mg 5.96+0.05 7.56 6.44+0.05 0.79 4.30 0.03*
Ca 0.46+0.06 13.22 0.65+0.05 7.05 20.66 1.24*
Na 1.59+0.09 5.41 2.81+0.08 2.71 30.50 0.01*
K 2.81+ 0.08 3.10 2.94+0.05 1.71 3.37 8.35 NS
Fe 0.54+0.02 3.83 0.81+0.02 2.47 21.75 0.01*
Cu 0.10+0.01 14.78 0.07+0.01 14.29 24.92 3.41*
Zn 0.78+0.03 3.90 0.23+0.05 19.33 59.65 0.01*
Mn 0.06+0.02 26.96 0.12+0.02 12.39 43.31 0.59*
*The two values differ significantly (P<0.05). NS = Not significant.

Journal of Food, Agriculture & Environment, Vol.5 (1), January 2007 99

as regards organoleptic test is investigated.
Hull
The foaming capacity (FC) and foaming stability (FS) for the 25
Dehulled
hull (HLGSM) and dehulled (DLGSM) samples were significantly
different (P<0.05) with a CV of 33.22%. These values are much
lower than 600% reported for sunflower 20 but comparable with 20

FC values for Adenopus breviflorus and Colocynthis citrullis L.

11, 22
. Since foaming capacity of a food material is one of the

% protein solubility
fundamental properties that depicts its use in whipped topping 15

and frozen deserts, it implies therefore that LGSM flour protein

has strong potential to be used in the production of cakes and
other procedure where foaming action is desirable 23. 10

The emulsion stability (ES) of samples differed significantly

(P<0.05) with CV of 3.29%. The rate of change is about 0.96 ml/
hour for HLGSM and 0.90 ml/hr for DLGSM. The ES for both 5

HLGSM and DLGSM increased with time which portends its use
as emulsifier and stabilizing agent on foods, such as milk,
mayonnaise and cakes. The foaming stability for HLGSM was 0
1 2 3 4 5 6 7 8 9 10 11 12
3.0% and 2.0% for DLGSM. This means that the HLGSM will
exhibit better potential as a foaming and stabilizing agent. The pH
least gelating concentration differed significantly (P<0.05) with
Figure 1. Protein solubility curve of hull and dehulled loofah gourd
15.97% CV and compared with those obtained for Adenopus
seed (%DM) as a function of pH.
breviflorus seed protein. Therefore, the ability of DLGSM protein
to form gel, that provides a structural formation for retaining water,
flavours, sugars and other additives, could be of immense use in mineral composition and some of the functional properties indicate
new product development. The bulk density (weight of sample the potential of Luffa cylindrica as a vegetable protein source
per unit volume) was significantly higher in DLGSM (0.56%) than that is less competed for by man, and hence could be of
in HLGSM (0.46%) with 13.07% as the coefficient of variation. tremendous alternative feed raw material for use in livestock feeds.
These values indicate the usefulness of these samples in the
packaging for food procedural use or development of new
products. References
The pH effect on the solubility is presented in Fig 1. The raw 1
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sample (HLGSM) exhibited decreased solubility in the pH range cowpea and field pea flours in baking powder biscuits. Cereal Chem.
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3
Apata, D. F. and Ologhobo, A. O. 1990. Some aspect of the biochemistry
the same trend but was less soluble. The HLGSM showed two and nutritive value of African yam bean seed (Sphenositylis stenocarpa).
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6
Agbede, J. O. 2004. Compositional studies of differently processed

Table 4. Some functional properties of loofah gourd seed (%).

Parameter Hull CV (Hull Dehulled CV (Dehulled CV (Hull/ T-test |t| values
sample) sample) Dehulled) (P<0.05)
WAC 236.67+5.77 2.44 415.00+5.00 1.20 30.01 0.01*
OAC 223.58+4.07 1.81 121.62+0.58 0.47 32.39 0.01*
EC 49.60+0.93 1.88 45.68+ 0.99 2.12 4.84 0.73*
FC 10.94+ 0.10 0.92 20.40+ 0.72 3.50 33.22 0.001*
FS 3.01+ 0.04 5.56 2.00+ 0.08 1.47 29.34 0.03*
ES 53.00+0.01 0.01 50.08+ 0.89 1.78 3.29 0.48*
LGC 8.00+2.00 2.50 6.05+ 0.51 8.35 15.97 0.34*
BD 0.46+0.02 3.34 0.56+0.05 9.45 13.07 3.14 NS
*The two values differ significantly (P<0.05). NS = Not significant.

100 Journal of Food, Agriculture & Environment, Vol.5 (1), January 2007
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Journal of Food, Agriculture & Environment, Vol.5 (1), January 2007 101

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