Determination of Nutritional Contents and Sensory...

Determination of Nutritional Contents and Sensory Attributes of Two Cucumber Varieties Grown with Cow and Pig Dungs in Nsukka Soil

Abstract

The study determined the nutritional contents and sensory attributes of two cucumber varieties grown with cow and pig dungs in Nsukka soil. Specifically, the study examined the effect of pig and cow dungs on the nutritional contents of cucumber varieties cultivated in Nsukka soil, as well as their sensory attributes. The study adopted an experimental research design and was carried out at the University of Nigeria, Nsukka, Enugu State, Nigeria. The population for the study consisted of 40 cucumber fruits and 7 panel members for conducting the organoleptic evaluation. The 40 fruits were randomly assigned to four treatment groups—T1, T2, T3, and T4—and each treatment group was further replicated three times. Nutritional contents were determined at the Food Science Laboratory, Department of Food Science Technology, University of Nigeria, Nsukka. Data analysis was conducted using mean. The results revealed that T3 (Poinsett 76 cucumber variety grown with pig dung) recorded the best mean organoleptic attributes when compared to other treatment groups. T3 achieved the highest mean cucumber taste of 7.45, highest mean appearance of 8.19, and highest mean acceptability of 8.32, indicating “like very much.” The results further showed that T3 performed best in nutritional content, with the highest mean vitamin A content of 33.90 mg, vitamin C content of 3.50 mg, and vitamin K content of 18.11 mg, among others. Based on the findings, the study concluded that pig dung may offer superior benefits in enhancing both the sensory appeal and nutritional contents of cucumbers compared to cow dung.

Introduction

Cucumbers (Cucumis sativus L.) are among the most widely cultivated vegetables globally, prized for their refreshing taste and high water content. In Nigeria, cucumbers play a significant role in both local diets and agricultural economies. The nutritional properties of cucumbers are enhanced by the growing medium and fertilization practices employed during cultivation. Organic fertilizers, such as cow and pig dung, are valuable for promoting sustainable agricultural practices due to their potential to improve soil fertility and crop yield (Ogunlade et al., 2020). Recent studies have demonstrated that the application of organic fertilizers can significantly affect the sensory attributes and nutritional quality of crops. For instance, organic amendments have been shown to enhance the flavor, texture, and overall acceptability of vegetables (Ibrahim et al., 2021). Furthermore, the use of cow and pig dung, which are rich in essential nutrients, can lead to superior growth performance compared to synthetic fertilizers (Akinola et al., 2022). In the context of Nsukka, a region characterized by its unique soil types and climatic conditions, there is a pressing need to explore the impact of different organic fertilizers on cucumber production. The integration of local waste materials such as cow and pig dung into agricultural practices not only supports sustainable farming but also addresses the challenges of soil degradation and nutrient depletion (Oguike et al., 2020). Hence, this research study aimed to determine the nutritional contents and sensory attributes of cucumber varieties cultivated with cow and pig dungs in Nsukka soil.