Steamed-dried squashes (Cucurbita sp.) can contribute to alleviate vitamin A deficiency.

摘要

beta-carotene content of raw, steamed and steamed-dried peeled flesh of 3 squash spp., Cucurbita moshata cv. Dickinson, C. maxima cv. Hungarian Blue and C. pepo cv. Sacred Indian Rattle was determined by HPLC. Vitamin C, total lipids and moisture contents were also analysed. beta-carotene contents of dried steamed squashes were 2834.75 +or- 11.22, 3043.91 +or- 1.65 and 5917.83 +or- 720.49 mug/100 g serving of C. pepo, C. moshata and C. maxima, respectively. Vitamin C contents ranged from 5.70 +or- 0.32 (C. moshata) to 11.81 +or- 0.19 mug/100 g serving (C. maxima). Total lipids ranged from 6.22 +or- 0.00 (C. pepo) to 7.09 +or- 0.11 g/100 g serving (C. moshata) and the water remaining ranged from 6.39 +or- 1.18 (C. maxima) to 8.19 +or- 0.70 g/100 g serving (C. pepo). Drying of steamed squashes seemed to result in a significant concentration of beta-carotene content (71 and 89 times higher than those of steamed squashes). The same effect was observed for vitamin C content (about 1.7 times) and total lipid content (6-12 times). These results suggest that as a ready to eat product, steamed-dried squashes could contribute to the fight against vitamin A deficiency if they are well preserved.