ABSTRACT
A survey was conducted to find the knowledge gap pertaining
to butternut squash. The result obtained revealed consumers are not abreast
with the nutritive value of butternut squash. Butternut squash cakes with
either reduced sugar, margarine or flour was compared with rich cake without
butternut squash.
Proximate and sensory analyses showed that there were
significant differences (p < 0.05) in the values of moisture, ash, fat,
carbohydrate, crude fibre, energy, calcium, magnesium and potassium of the
butternut squash cakes and the rich cakes.
However, no significant differences (p > 0.05) were
recorded in the values of protein and sodium.
The reduced flour butternut squash cake had the best sensory
qualities and was the most preferred in terms of sweetness, aroma, firmness,
colour, moistness and texture. The next to it was the reduced sugar butternut
squash cake. From the results obtained, reducing the quantity of either flour
or sugar in rich cake making and replacing them with butternut squash can be an
innovative method of producing quality and more nutritious cakes with low
calories.
CHAPTER ONE
1.0. GENERAL INTRODUCTION
1.1. Background
Nutrients are substances used by
organism to survive, grow, and reproduce. In humans the main nutrients used for
life processes are carbohydrates, protein, fats, vitamins, minerals and water.
These are obtained from animal and plant sources. Vegetables are part of a
category of plant food sources which provide a variety of nutrients like
vitamins, minerals, carbohydrates, fibre, protein, fat as well as water of
which are essential for human development, maintenance, repair and protection.
Consumption of vegetables and fruits play a positive role in the prevention of
obesity, heart diseases, stroke, cancer and other chronic diseases (Boffeta et
al, 2010). In Ghana, there are several traditional vegetables and as well
imported vegetables, they include garden eggs, okro, tomatoes, carrots,
cucumber, spring onions, lettuce, cabbage, etc.
Butternut squash (Cucurbita
moschata) also known as ‘butternut pumpkin’ is a fruit vegetable from the
family cucurbitaceae and genus cucurbita. It is a fast growing vine that creeps
along the surface in a similar fashion as that of other cucurbitaceae family of
vegetables and fruits like pumpkin, cucumber, cantaloupes and others. This
widely grown vegetable is very rich in vitamin A, C, B6 and good source of
minerals like potassium, magnesium, sodium and calcium which are very necessary
for normal life processes. Aside these nutrients, this vegetable produces a
considerable amount of carbohydrate, dietary fibre, iron and protein (Stewart,
2008).
Butternut squash is a multi-faceted
vegetable which can also serve as an ornamental or decorative cucurbits aside
it’s nutritional and health benefits. According to Wikipedia (2018), farm
entertainment sector or business has created a niche for the patronage of decorative
or ornamental cucurbits: the sizes, shapes, patterns, radiating colours of
cucurbits fulfil its ornamental purposes. Winter squash or butternut squash
present a lot of opportunities in current dispensation to farmers or growers.
Preferred varieties are cultivated for the purpose of commercial canning and
serving of other purposes. In advanced countries like the United State, there
is buoyant market for ornamentals in entertainment farming. In the class of
cucurbits, butternut squash and pumpkins are very strong and resistant to
diseases and insects. Pumpkin and butternut squash are good sources of
β-carotene for human consumption.
Ghana in recent times has embarked
on the production and exports of cucurbits because of the global trend in this
sector. The astronomical demand for cucurbits both locally and internationally
has boosted the investment in butternut squash in Ghana (Gyamena, 2013). The
investment and production of cucurbits has gained popularity in Ghana. The
production and cultivation of cucurbits can be done throughout all seasons in
Ghana. Other varieties of cucurbits can even survive during dry seasons or in
seasons with limited moisture content in the soil (Gyamena, 2013). In
exercising their mandatory roles, the Export Development and Agricultural
Investment Fund (EDAIF) and Ghana’s Export Promotion Council have collaborated
to introduce butternut squash as a new export commodity from Ghana ( Gyamena,
2013). EDAIF has invested an amount of GH₵ 37,000 which is equivalent USD
18,439.7 in the production and export of cucurbit specifically butternut to the
United Kingdom (GNA, 2012). For the purpose of poverty alleviation and
betterment of livelihood, international organizations such as International
Fund for Agriculture Development (IFAD), the African Development Bank (AfDB)
and other farmers’ associations such as the Northern Rural Growth Programme
have financed the
production and growing of cucurbits, particularly butternut squash. This was to
encourage farmers in the northern part of Ghana to help improve their standard
of living (GNA, 2012; IFAD, 2012). Through social intervention programmes, the
Government of Ghana through the Savannah Accelerated Development Authority
(SADA) has invested an amount of GH₵ 50 Million in the production of butternut
squash in the three Northern regions (Ghana Gov, 2012; GNA, 2012; GBN, 2011;
GNA, 2011).
1.2. Statement of Problem
Butternut squash is a versatile
fruit vegetable which is grown both locally and internationally. Though it has
been used for centuries in Europe and Asia, this cannot be said of it in Ghana.
In spite of it being a rich source of vitamins and minerals, it is mostly
neglected to be used as food. More to its nutritional benefits, its bulky
nature enhances satiety and it is very cheap to buy which can be a source of
food security. There is therefore a need to create awareness of the food
potentials of Butternut squash. To enhance its use as food, butternut squash
could be incorporated into common foods that are readily consumed to ensure food
quality.
1.3. Main Goal
To ascertain the potentials of
Butternut squash as food.
1.4. Specific Objectives
Specifically;
To document the knowledge gap
pertaining to butternut squash.
To incorporate Butternut squash
into different types of cakes
To assess the sensory and basic
nutritional profile of the cake 3
Butternut squash is rarely used in
most Ghanaian homes. The very few people who consume it also use it as an
alternate vegetable when some preferred vegetables are unavailable. Butternut
squash is an excellent source of vitamin A and carotenoids which when utilized
could contribute to enhancing ocular health of its consumers. Though many
vegetables and fruits have vitamin C, exposure to atmospheric oxygen and heat
have been noted degrade it. However, the vitamin C retention in butternut
squash after cooking is unusually high as compared to other vegetables which
makes it unique.
These qualities together with
others call for the need to make known the usefulness of this important
vegetable. In making its consumption more enhanced, a food to consider for its
incorporation should be very popular and highly preferred by consumers; cakes
satisfy this description. The incorporation of Butternut squash into cakes will
not only enhance its use, it will as well increase the nutritional
characteristics of cakes.
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