<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods. Protein was higher in the fermented flour (35.85%) while the roasted flour (46.31%) possessed the highest fat content. Results obtained from processed pumpkin seed flour further revealed that glutamic acid (10.45-13.02 g/100g) and linoleic acid (134.72-419.70 µg/ml) were the most abundant amino acid and fatty acid, respectively. Processed pumpkin seed flour contained appreciable amount of minerals and demonstrated very good functional properties. It can be concluded that subjecting pumpkin seed to various processing methods enhanced its nutritional properties and may find application in food industry.</p></abstract>

Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods. Protein was higher in the fermented flour (35.85%) while the roasted flour (46.31%) possessed the highest fat content. Results obtained from processed pumpkin seed flour further revealed that glutamic acid (10.45-13.02 g/100g) and linoleic acid (134.72-419.70 µg/ml) were the most abundant amino acid and fatty acid, respectively. Processed pumpkin seed flour contained appreciable amount of minerals and demonstrated very good functional properties. It can be concluded that subjecting pumpkin seed to various processing methods enhanced its nutritional properties and may find application in food industry.

Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (<italic>Cucurbita maxima</italic>) Seed Flour

Ondo State University of Science and Technology

Food Science and Technology Department, School of Agriculture and Agricultural Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin () Seed Flour

Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour...

Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour

Data publikacji: 30 gru 2019

Zakres stron: 179 - 186

Otrzymano: 01 wrz 2019

Przyjęty: 09 gru 2019

DOI: https://doi.org/10.2478/aucft-2019-0021

Słowa kluczowe
Pumpkin seed, fermentation, germination, roasting, nutritional evaluation

© 2019 Adeyanmola Oluwaseyi Akintade et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour

Data publikacji: 30 gru 2019

Zakres stron: 179 - 186

Otrzymano: 01 wrz 2019

Przyjęty: 09 gru 2019

DOI: https://doi.org/10.2478/aucft-2019-0021

Słowa kluczowePumpkin seed, fermentation, germination, roasting, nutritional evaluation

© 2019 Adeyanmola Oluwaseyi Akintade et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Słowa kluczowe
Pumpkin seed, fermentation, germination, roasting, nutritional evaluation