Proximate composition and functional properties of raw and processed full‐fat fluted pumpkin (Telfairia occidentalis) seed flour

The proximate composition and functional properties of raw, germinated and fermented full‐fat fluted pumpkin ( Telfairia occidentalis Hook) flour were studied. Functional properties evaluated by laboratory studies were nitrogen solubility, water and fat absorption, bulk density, foam capacity and stability. Germination increased the crude protein, ash, crude fibre, iron and total phosphorus but decreased the carbohydrate and fat contents....