Effects of processing on the nutritional composition of fluted pumpkin ( Telfairia occidentalis ) seed flour

Published on Nov 18, 2007in Nigerian Food Journal
· DOI :10.4314/NIFOJ.V25I1.33650
Tayo N. Fagbemi13
Estimated H-index: 13
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Abstract
Fluted pumpkin seeds were processed into the raw, boiled, fermented, germinated and roasted seeds, dried at 500C, milled and sieved. The seed flours were analyzed for nutritional composition, energy, amino acids and fatty acids of the oils. Processing affected the levels of nutrients in the seed. The energy values ranged between 26.55 ±0.7 – 30.06 ± 0.8 KJ/g and the seed is a good source of some essential minerals. Deleterious elements are very low and significantly reduced by processing. The fatty acids consist of oleic acid, 34.52 ± 0.03 – 46.39 ± 0.06%; linoleic acid, 11.0 ± 0.06 – 30.94 ± 0.2%; palmitic acid, 13.61 ± 0.1 – 19.56 ± 0.04% and stearic acid, 11.84 ± 0.06 – 18.91± 0.3%. Predominant amino acids in the seed are glutamic acid, 132.04 ± 0.02-152.30±0.7mg/g cp.; and aspartic acid, 124.61±0.03-130.78±0.07mg/g cp. The limiting amino acids are methionine, 6.02 – 8.11mg/g cp. and tryptophan, 0.08 – 13.78mg/g cp. Fermentation and germination improved the protein quality while boiling and roasting reduced them. Processing reduced deleterious metals and improved some of its nutrients. Keywords : Processing, nutrition, fluted pumpkin seed flours Nigerian Food Journal Vol. 25 (1) 2007: pp. 1-22
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