Journal ArticleDOI
Preparation and properties of flours and protein concentrates from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds.
Sunday Y. Giami,Isaac Isichei +1 more
TLDR
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.Abstract:
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.read more
Citations
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Journal ArticleDOI
Application of response surface methodology for extraction optimization of germinant pumpkin seeds protein
Li Quanhong,Fu Caili +1 more
TL;DR: In this article, the effect of liquid:solid ratio, NaCl concentration and reaction time on the production of protein from germinant pumpkin seeds was investigated and the coefficient determination (R 2 ) was good for the second-order model.
Journal ArticleDOI
Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)
Raquel Guiné,Maria João Barroca +1 more
TL;DR: In this paper, the effect of different drying treatments on the color and textural attributes of green bell peppers and pumpkin, which were dried using two different methods: air drying and freeze-drying.
Journal ArticleDOI
Some properties of an acidic protein-bound polysaccharide from the fruit of pumpkin
TL;DR: In this paper, the amino acid and monosaccharide composition of APBPP were tested and the relationship between the contents of amino acids and hypoglycemic activity was not clear.
Journal ArticleDOI
The quality and sensory attributes of cookies supplemented with fluted pumpkin (Telfairia occidentalis Hook) seed flour
TL;DR: In this paper, the effect of 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).
Journal ArticleDOI
Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin (Telfairia occidentalis Hook) Seed Flour
TL;DR: In this article, 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.
References
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Journal ArticleDOI
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Journal ArticleDOI
Certain functional properties of sunflower meal products
TL;DR: In this article, water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate and the results were also compared to those obtained on soy products.
Journal Article
A method for phytic acid determination in wheat and wheat fractions.
E.L. Wheeler,R.E. Ferrel +1 more