Potential of Pumpkin (Curcubita maxima) Fruit Used as Functional Food for the Management of Diabetes and Dyslipidemia
Aduloju, T. A.
Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Nigeria.
Ezekwesili-Ofili, J. O.
Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Nigeria.
Ajayi, O. O.
Department of Chemistry, University of Georgia, Athens, United State of America.
Oladejo, A. A. *
Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Type 2 diabetes mellitus (T2DM) and dyslipidemia remain major global health concerns, driving interest in functional foods that offer safe, low-cost metabolic benefits. Cucurbita maxima (pumpkin) has gained attention due to its rich phytochemical and nutrient profile, yet comprehensive evaluations of its anatomical parts (seed, pulp, peel) remain limited. This study assessed the proximate composition, mineral content, and vitamin profile of C. maxima fruit parts to determine their potential as functional foods for managing diabetes and dyslipidemia. Fresh C. maxima fruit obtained from Awka, Nigeria, was authenticated and separated into seed, pulp, and peel. Each part was oven-dried, milled, and analyzed. Standard AOAC methods were used to determine moisture, crude fat, ash, crude fiber, protein, and carbohydrate contents. Mineral elements (Na, Fe, Zn, K, Ca, Mg, Se) were quantified using Atomic Absorption Spectrophotometry. Water-soluble (B-complex, vitamin C) and fat-soluble (A, D, E) vitamins were measured using established spectrophotometric methods. Marked nutritional variability was observed across plant parts. The pulp exhibited the highest moisture content (73.98%) and was richest in potassium (11.09 ppm), calcium (12.02 ppm), magnesium (10.92 ppm), and vitamin C (7.34 mg/100 g). Seeds contained the highest fat (26.79%), protein (14.43%), ash (9.74%), and vitamin E (6.25 mg/100 g), along with appreciable vitamin A. The bark contained the highest carbohydrate (48.41%) and crude fiber (12.35%), indicating strong potential as a dietary fiber source. All parts contained measurable B-complex vitamins and trace selenium. C. maxima fruit possesses diverse and complementary nutritional attributes that support its use as a functional food for diabetes and dyslipidemia. The pulp provides antioxidant and mineral support, the seed delivers protein, unsaturated fats, and lipid-protective vitamins, while the fiber-rich bark may help modulate glycemic response. These findings justify further biochemical and clinical studies aimed at standardizing C. maxima-based nutraceuticals for metabolic health.
Keywords: Diabetes mellitus, Curcubita maxima, functional food, wellbeing