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

Adeyanmola Oluwaseyi Akintade; Olugbenga Olufemi Awolu; Beatrice Olawumi Ifesan

doi:10.2478/aucft-2019-0021

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

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 23 (2019): Issue 2 (December 2019)

By: Adeyanmola Oluwaseyi Akintade, Olugbenga Olufemi Awolu and Beatrice Olawumi Ifesan

Open Access

|Dec 2019

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.

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Articles in this issue

DOI: https://doi.org/10.2478/aucft-2019-0021 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

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Language: English

Page range: 179 - 186

Submitted on: Sep 1, 2019

Accepted on: Dec 9, 2019

Published on: Dec 30, 2019

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

nutritional evaluation

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2019 Adeyanmola Oluwaseyi Akintade, Olugbenga Olufemi Awolu, Beatrice Olawumi Ifesan, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 23 (2019): Issue 2 (December 2019)