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

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

Authors

Adeyanmola Oluwaseyi Akintade

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

Olugbenga Olufemi Awolu

obifesan@futa.edu.ng

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

Beatrice Olawumi Ifesan

bodewunmi2001@yahoo.co.uk

Food Science and Technology Department, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria
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:
Pumpkin seed,
fermentation,
germination,
roasting,
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.

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