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

Akintade, Adeyanmola Oluwaseyi; Awolu, Olugbenga Olufemi; Ifesan, Beatrice Olawumi

doi:10.2478/aucft-2019-0021

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.

References

1. Abdulrahaman, A.A., Olayinka, B.U., Andrauwus, Z.D., Aluko, T.A., Adebola, M.O. &Oladele, F.A.(2014). Traditional preparations and uses of groundnut in Nigeria. Annals. Food Science and Technology, 15(1): 29-34.
Search in Google Scholar Back to article
2. Agbagwa, I.O. &Ndukwu, B.C.(2004).Cucurbita L. Species in Nigeria: Under-’exploited food and vegetable crops. Niger Delta Biologia, 4(2): 11-15.
Search in Google Scholar Back to article
3. Alfawaz, M.A.(2004). Chemical composition and oil characteristics of pumpkin Cucurbita maxima seed kernels. Food Science and Agriculture Research Center, King Saudi University, Saudi Arabia,129:5-18
Search in Google Scholar Back to article
4. AOAC.(2005). Official Method of Analysis of AOAC Intl. 15^th ed. Association of Official Analytical Chemists, WilsonBoalevard, Arlinton Virginia, USA, 2: 910-928.
Search in Google Scholar Back to article
5. Badau, M. H., Nkama, I. &Jideani, I. A.(2005). Phytic acid content and hydrochloric acid extractability of minerals in pearl milletas affected by germination time and cultivar. Journal of Food Chemistry, 92: 425-435.10.1016/j.foodchem.2004.08.006
Search in Google Scholar Back to article
6. Badifu, G.I.O. &Ogunsua, A.O.(1991).Chemical composition of kernels from some species of cucurbitaceae grown in Nigeria. Plant Foods for Human Nutrition, 41(1):35–44.10.1007/BF02196380
Search in Google Scholar Back to article
7. Benitez, L.V. (1989). Amino acid and fatty acid profiles in aquaculture nutrition studies. Pp 166 In: De Silva, S.S. (Ed). Fish Nutrition Research in Asia. Proceeding of Third Asia Fish Nutrition Network Meeting, Manila, Philipppines: Asian Fisheries Society, Manila.
Search in Google Scholar Back to article
8. Bozan, B. &Temelli, F.(2002). Supercritical CO₂ extraction of flaxseed. Journal of American Oil Chemists, 79: 231-235.Call, F., Huan, S., and Quanhong, L.(2006). A review on pharmacological activities and utilization technologies of pumpkin. Plant Foods for Human Nutrition, 61:73–80.
Search in Google Scholar Back to article
9. El-Adawy, T.A. &Taha, K.M.(2001). Characteristics and composition of different seeds oils and flours. Food Chemistry, 74: 47-54.10.1016/S0308-8146(00)00337-X
Search in Google Scholar Back to article
10. El Sohaimy S.A.(2012).Functional Foods and Nutraceuticals-Modern Approach to Food Science. World Applied Sciences Journal, 20: 691-708.
Search in Google Scholar Back to article
11. Enujiugha, V.N., Badejo, A.A., Iyiola, S.O. &Oluwamukomi, M.O.(2003). Effect of germination on the nutritional and functional properties of African oil bean(PentaclethramacrophyllaBenth) seed flour. Journal of Food Agriculture and Environment, 1:72-75.
Search in Google Scholar Back to article
12. Fagbemi, T. N., Oshodi, A. A. & Ipinmoroti, K. O.(2005). Effect of processing on the functional properties of full fat and defatted fluted pumpkin (Telfairaoccidentalis) seed flours. Journal of Food Technology, 3(3): 370-377.
Search in Google Scholar Back to article
13. Fagbemi, T.N.(2006). Effects on processing on the functional properties of full and deffatted fluted pumpkin seed flours (Telfairiaoccidentalis). Journal of Food Technology,4(1): 70-79.
Search in Google Scholar Back to article
14. Fagbemi, T.N., Adeoya, A.S. &Badejo, A.A.(2012). Effect of sulphiting on the physical and functional properties of acetylated cassava (Manihotesculenta) starch. Food 6(1): 38–43.
Search in Google Scholar Back to article
15. FAO/WHO.(1991). Protein quality evaluation. In Food and Agricultural Organization of the United Nations, Rome, Italy.
Search in Google Scholar Back to article
16. Fasasi, O.S.(2009). Proximate, anti-nutritional factors and functional properties of pearl millet (Pennisetumglaucum). Journal of Food Technology, 7(3): 92-97.
Search in Google Scholar Back to article
17. FNB:IOM.(2002). Food and Nutrition Board:Institute of Medicine. Dietary reference intake for energy, carbohydrate, fibre, fat, fatty acids, cholesterol, protein and amino acid. National Academy of Sciences. The National Academies Press Washington D.C.: 107-967.
Search in Google Scholar Back to article
18. Hassan, H.A., Mustafa, A.I. & Ahmed, A.R.(2013). Effect of incorporation of decorticated pigeon pea (Cajanuscajan) protein isolate on functional, baking and sensory characteristics of Wheat (Triticum aestivum) biscuit. Advance Journal of Food Science and Technology, 5:976–981.10.19026/ajfst.5.3335
Search in Google Scholar Back to article
19. Ifesan,B.O.T., Akintade, A.O. & Gabriel-Ajobiewe, R.A.O.(2017). Physicochemical and nutritional properties of Mucunapruriensand Parkiabiglobosasubjected to controlled fermentation. International Food Research Journal, 24: 2177-2184.
Search in Google Scholar Back to article
20. Ijarotimi, O.S.(2012). Influence of germination and fermentation on chemical composition, protein quality and physical properties of wheat flour (Triticumaestivum). Journal of Cereals and Oil seeds,3(3): 35-47.
Search in Google Scholar Back to article
21. Jerkins R.(2000). X-ray techniques. In Meyers, R.A. (Ed) Overview in encyclopedia of analytical chemistry. Chichester: Willey Sons, J. Ltd.10.1002/9780470027318.a6801
Search in Google Scholar Back to article
22. McGovern, P. E., Zhang, J., Tang, J., Zhang, Z., Hall, G. R., Moreau, R. A.,Nunez, A., Butrym, E.D.,Richards, M.P.,Wang, C.S., Cheng, G., Zhao, Z. & Wang, C.(2004). Fermented beverages of
Search in Google Scholar Back to article
23. Pre and proto-histonic China. Proceedings of National Academy of Sciences, 101(51):17593-17598.
Search in Google Scholar Back to article
24. Ohtsubo, K., Suzuki, K., Yasui, Y. & Kasumi, T.(2005). Bio-functional components in the processed pregerminated brown rice by a twinscrew extruder. Journal of Food Composition and Analysis,18 (4):303-316.10.1016/j.jfca.2004.10.003
Search in Google Scholar Back to article
25. Olaofe, O., Adeyemi, F.O.& Adediran, G.O.(1994). Amino acid, mineral compositions and functional properties of some oilseeds. Journal of Agricultural and Food Chemistry,42(4):879-881.10.1021/jf00040a007
Search in Google Scholar Back to article
26. Oshodi, A.A. &Fagbemi, T.N.(1992). Functional properties of defatted flour and protein isolate of fluted pumpkin seed flour. Ghana Journal of Chemistry, 1: 216-226.
Search in Google Scholar Back to article
27. Osundahunsi, O. F. &Aworh, O.C.(2002). A preliminary study on the use of tempeh based formula as a weaning diets in Nigeria. Plant Foods for Human Nutrition, 57: 365-376.10.1023/A:1021805117084
Search in Google Scholar Back to article
28. Shemi,G. (2013). Effective utilization of processing techniques on nutritional and pharmacological activities of pumpkin seeds. National conference on implication and intervention of phytomedicine in disease management. Dept. of Biochemistry, Periyar University, Salem.
Search in Google Scholar Back to article
29. Ukpabi, U. J. and Ndimele, C. (1990). Evaluation of the quality of gari produced in Imo state. Nigerian Food Journal, 8: 105-110.
Search in Google Scholar Back to article
30. Urbano, G.M., Lopez, J.C., Aranda, A., Vilchez, L., Cabrera, J.M., Porres& Aranda, P.(2006). Evaluation of zinc and magnesium bioavailability from pea (Pisumsativum L. sprouts. Errect of illumination and different germination periods, International Journal of Food Science and Technology, 41:618-626.10.1111/j.1365-2621.2005.01107.x
Search in Google Scholar Back to article
31. Wang, H. & Ng, T.B. (2003). Isolation of cucurmoschin: A novel antifungal peptideabundant in arginine, glutamate and glycine residue from black pumpkin seed peptides, 24:969-972.10.1016/S0196-9781(03)00191-8
Search in Google Scholar Back to article
32. Yadegari, M., Golparvar, A.R. & Barzegar, R.(2012). Multivariate analysis of quantitative traits in Iranian pumpkin lines (Curcubitaspp). African Journal of Agricultural Resources, 7:764-774.10.5897/AJAR11.1780
Search in Google Scholar Back to article

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

Abstract

Paradigm

My account