Nutritional evaluation of fermented, germinated and roasted pumpkin (cucurbita maxima) seed Flour

被引：8
|
作者：
Akintade, Adeyanmola Oluwaseyi [1 ]
Awolu, Olugbenga Olufemi [2 ]
Ifesan, Beatrice Olawumi [2 ]
机构：
[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
来源：
Acta Universitatis Cibiniensis - Series E: Food Technology | 2019年 / 23卷 / 02期
关键词：
Amino acids - Linoleic acid - Nutrition;
D O I：
10.2478/aucft-2019-0021
中图分类号：
学科分类号：
摘要：
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. © 2019 Adeyanmola Oluwaseyi Akintade et al.
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页码：179 / 186
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