Application of response surface methodology for extraction optimization of germinant pumpkin seeds protein

Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

Some properties of an acidic protein-bound polysaccharide from the fruit of pumpkin

Summary

Replacing wheatflour (WHF) with defatted fluted pumpkin (Telfairia occidentalis Hook) seed flour (FPF) at levels of 0–25% was investigated for its effect on chemical, physical, sensory and nutritional properties of cookies (biscuits). Protein quality was evaluated by using weanling albino rats fed a diet of cookies, which were formulated to supply 10% protein, with a casein diet as a control. Up to 15% substitution of WHF with FPF produced acceptable cookies with spread ratio, hardness, colour and flavour similar to the control (100% WHF) cookies. Use of higher levels (20–25%), however, resulted in reduction in these quality attributes. When WHF was replaced with 15% FPF, there was an increase of 84.6% in crude protein, 62.9% in calcium, 131.0% in potassium and 61.6% in phosphorus contents of composite cookies. There were no significant (P > 0.05) differences between the values obtained for protein efficiency ratio, net protein ratio and true digestibility of cookie diets containing 15–20% FPF, and casein when fed to rats.

The quality and sensory attributes of cookies supplemented with fluted pumpkin (Telfairia occidentalis Hook) seed flour

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 Suda n 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 physicochemic al properties of the seeds flour with few exceptions.

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

In vitro protein digestibility, chemical composition and selected functional properties of flours and protein concentrates prepared from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds were studied. Protein concentrates prepared by an alkaline extraction process had increased crude protein contents (61.5-70.8%) compared to flour samples (46.4-52.7%). The yields of protein concentrates ranged from 24.5% to 29.4% while values for protein recoveries varied between 64.8% and 65.2%. Protein concentrates also had increased foam volume and decreased foam stability (100% decrease over a 2 h period), compared to flour samples. Fermentation and germination were observed to significantly (p < 0.05) lower polyphenol and phytic acid contents, but increased protein digestibility of fluted pumpkin seed flours and concentrates. Both raw flour and concentrate were significantly (p < 0.05) higher in water absorption capacity than germinated or fermented flours and concentrates. Protein concentrates had comparatively better fat absorption properties than the flour samples. Hence protein concentrates may prove to have useful applications in ground meat formulations.

Isaac Isichei

Papers

Preparation and properties of flours and protein concentrates from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds.