Nutritional and Phytochemical Profiling of the Fruit Pulp and Seeds of Cucumber (Cucumis sativus L.): Implication for Dietary Health in Sokoto-Nigeria

Biochemical characterization of fruit pulp and seeds of Cucumis sativus was carried out using standard biochemical procedures. Proximate composition revealed that the samples were relatively rich in crude protein with 6.66% to 21.81% in fruit pulp and seeds respectively. Lipid analysis showed that the seeds had a value of 5.81% while 7.51% was obtained in the fruit pulp. Crude carbohydrate content revealed 21.39% and 34.64% in the fruit pulp and seeds respectively. Percentage of crude fiber showed 8.11% and 7.20% were obtained in the fruit pulp and seeds respectively. Vitamin C analysis showed that seeds had a higher content of 122.14 mg/100 g while the fruit pulp had 91.62 mg/100 g respectively. Available energy kj/100 g also showed that 162.82 kj/100 g and 532.71 kj/100 g were recorded for the fruit pulp and seeds respectively. Significant difference (P≤0.05) was observed in crude protein, total carbohydrate, crude fiber, vitamin C and available energy between the samples. Mineral content analyses revealed that the samples were rich in the vital minerals required for healthy growth and development. Potassium ranged from 47.72 mg/100 g in the fruit pulp to 68.96 mg/100 g obtained in the seeds. Sodium content recorded was highest in the fruit pulp with 9.23 mg/100 g while the seeds had 7.72 mg/100 g respectively. Analysis for magnesium revealed that 31.64 mg/100 g in the fruit pulp and 43.12 mg/100 g in the seeds respectively. Analysis for phosphorus revealed that 36.74 mg/100 g was recorded in the fruit pulp while the seeds had 56.64 mg/100 g. Other valuable minerals recorded in both the fruit pulp and the seeds were manganese, calcium and iron with appreciable contents. There was significant difference (P≤0.05) was observed between the fruit pulp and the seeds in contents of potassium, sodium, magnesium and the phosphorus between the samples. Antinutritional composition indicated that there was significant difference (P≤0.05) in the contents of alkaloids, flavonoids, glycosides, and nitrates between the fruit pulp and the seeds. These findings further confirm that cucumber could be regarded as highly nutritious and its incorporation into daily cuisine could be considered necessary for a healthy living.