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Vol.3 , No. 3, Publication Date: May 16, 2018, Page: 62-66
| [1] | Issoufou Amadou, Department of Basic Sciences and Biological Engineering, Dan Dicko Dankoulodo University of Maradi, Maradi, Niger. |
| [2] | Assamaou Tari Bako, Bouzou Dan Zambadi Public Health Institute ULM, Maradi, Niger. |
L. siceraria or commonly called calabash, or gourd, is an annual herbaceous plant of the family Cucurbitaceae, cultivated as a vegetable for its fruit, calabash, sometimes eaten fresh as a vegetable or more often used in the dry state to make various tools. This work was done in order to know the nutritional and therapeutic values of the calabash in the in three urban communes of Niger, then on the sensory evaluation and chemical analysis of reducing sugar. These analyzes were performed on four different calabash varieties, which revealed significant values ranging from 9.18% to 12.77% reducing sugar. The local varieties known as of Kwarya, Louday, Tsanaa, Gaindama, were evaluated by their organoleptic properties where the Gaindama recorded the highest value followed by Louday on the general acceptability. According to this study, more than 90% of the population surveyed know calabash because of their nutritional and therapeutic values, and is also used in the art or as a kitchen utensils. However, this plant rich in water, calorie and protein, contributes as well in several treatments of diseases: diabetes, jaundice, chicken pox etc. Thus, the calabash is often recommended by dieticians.
Keywords
Nutrition, Calabash, Reducing Sugar, Therapeutic, Sensory Evaluation
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