Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour-Reference-Cited by-同舟云学术

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

Published:2019-12-01 Issue:2 Volume:23 Page:179-186
ISSN:2344-150X
Container-title:Acta Universitatis Cibiniensis. Series E: Food Technology
language:en
Short-container-title:

Author:

Akintade Adeyanmola Oluwaseyi¹,Awolu Olugbenga Olufemi²,Ifesan Beatrice Olawumi²

Affiliation:

1. Food Science and Technology Department , Ondo State University of Science and Technology , Okitipupa , Nigeria ;

2. Food Science and Technology Department, School of Agriculture and Agricultural Technology , Federal University of Technology , Akure , Nigeria

Abstract

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.

Publisher

Walter de Gruyter GmbH

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.sciendo.com/pdf/10.2478/aucft-2019-0021

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