Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin (Telfairia occidentalis Hook) Seed Flour

Authors

  • Elfadil E. Babiker Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, 13314 Shambat, Sudan
  • Sara Y. Hamed Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, 13314 Shambat, Sudan
  • Nafisa M. El Hassan Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, 13314 Shambat, Sudan
  • Amro B. Hassan National Center for Research, Environment and Natural Resource Research Institute, P.O. Box 6096, Khartoum, Sudan
  • Mohamed M. Eltayeb Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, 13314 Shambat, Sudan

DOI:

https://doi.org/10.3923/pjn.2008.330.334

Keywords:

Antinutritional factors, mineral extractability, physicochemical properties, protein digestibility, pumpkin seeds, roasting

Abstract

The effect of roasting on proximate composition and the levels of antinutritional factors, protein digestibility, minerals extractability and physiochemical properties of pumpkin seeds consumed in Sudan were determined. Results showed that processing significantly (p < 0.05) reduced protein content. Roasting of pumpkin seeds significantly (p < 0.05) reduced tannin and phytic acid content to 125.01 and 56.1 mg 100-1 g with a concomitant improvement in protein digestibility. Roasting of pumpkin seeds significantly (p < 0.05) improve total and extractable minerals as well as physicochemical properties of the seeds flour with few exceptions.

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Published

15.02.2008

Issue

Vol. 7 No. 2 (2008)

Section

Research Article

License

Copyright (c) 2008 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Babiker, E. E., Hamed, S. Y., El Hassan, N. M., Hassan, A. B., & Eltayeb, M. M. (2008). Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin (Telfairia occidentalis Hook) Seed Flour. Pakistan Journal of Nutrition, 7(2), 330–334. https://doi.org/10.3923/pjn.2008.330.334

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