Showing papers on "Pumpkin seed published in 1999"

Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein

Abstract: The chemical composition and nutritional value of pumpkin (Cucurbita pepo) seed cake (PSC) were studied and compared with those of casein and soybean meal. Crude protein and ether extract content in dry matter of PSC was 598.0 g/kg and 124.6 g/kg, respectively, and was higher than the percentage of these components (474.2 and 28.3 g/kg, respectively) in soybean meal used in this experiment. The main fatty acids in PSC cake were oleic acid (50.4%) and linoleic acid (29.9%). Protein found in PSC contained considerable quantities of tryptophan (1.54 g/16 g N); by contrast, the content of lysine (3.21 g/16 g N) and isoleucine (3.83 g/16 g N) was low. Small quantities of phenolic compounds (2.61 g/kg), low activity of trypsin inhibitors (1.33 TUI/mg) and small quantities of alpha-galactosides (19.9 g/kg) were found in PSC. Among antinutritive components only the content of inositol phosphates in PSC (40.5 mg/g) was higher than in soybean meal (10.8 mg/g). True digestibility coefficient (TD) of PSC protein was similar (83.1%), but protein efficiency ratio (PER) was lower (1.01) in comparison with soybean meal (83.5% and 1.50, respectively). After supplementation with lysine, TD (85.9%) and PER (1.43) in PSC were comparable with TD and PER to soybean meal. The PSC-soybean meal mix diet (protein ratio 1:1) had a higher PER value than the diet with soybean meal only (1.98 vs. 1.50).

Breast-enhancing, herbal compositions and methods of using same

Abstract: Topical and oral compositions containing unique blends of certain herbs effectively enhance breasts in human females by strengthening connective tissues and encouraging the growth of new cells. The topical composition contains Saw Palmetto berry extract, Chaste Tree berry extract, Fenugreek seed extract, Fennel seed extract, Comfrey extract, White Willow Bark extract, Ma Huang extract, Black Cohosh extract, Guarana extract, Passion Flower extract, Bilberry extract, Horsetail extract and Cayenne extract. The oral composition is a dietary supplement system containing two diet supplement compositions. The first composition contains extracts of Blessed Thistle, Hops, Wild Yam, Fenugreek seed, Saw Palmetto berry, Chaste Tree berry, Fennel seed, Black Cohosh, Damiana, Dong Quai, Lycium Chinese Herb, Scullcap Concentrate, and Curcubita Pepo Pumpkin seed, as well as Methyl Sulfonyl Methane and Royal Jelly. The second composition contains extracts of Saw Palmetto berry, Chaste Tree berry, Black Cohosh, Fennel seed, Fenugreek seed, Lycium Chinese Herb, Scullcap Concentrate, and Curcubita Pepo Pumpkin seed, as well as Methyl Sulfonyl Methane and Royal Jelly. The topical composition, which is preferably in cream form, is topically applied to the breast area daily for a sufficient period of time. The oral system, preferably in the form of a plurality of capsules taken separately, is orally administered on a daily basis for a sufficient period, wherein capsules of the first composition are taken for a first period and capsules of the second composition are taken for a subsequent second period. Most preferably, the topical and oral compositions are administered concurrently in a treatment regimen. The latter regimen provides a synergistic breast enhancement relative to the individual topical and oral treatments.

Pumpkin and canola seed proteins and bread quality

Abstract: Incorporation of pumpkin seed meal, pumpkin protein concentrate and isolate and canola protein concentrate and isolate in the production of breads was evaluated. Pumpkin seed meal and protein concentrate and canola protein concentrate and isolate can be added to wheat flour up to 18% protein concentration, while pumpkin protein isolate can be added to wheat flour up to 22% protein concentration without a detrimental effect on dough or loaf quality. Further incorporation larger than 18 and 22% protein concentration yielded dense, compact. unacceptable breads. The addition of pumpkin and canola proteins increased the protein, lysine and mineral (Ca. P, Cu, Fe and Mg) contents of the breads by 11-38%, 90-200% and 70-135%, respectively. Lysine and tyrosine were the first limiting amino acids for control breads and bread enriched with canola protein concentrate, respectively. Valine was the first limiting amino acid in preads enriched with canola protein isolate, pumpkin seed meal, pumpkin protein concentrate and isolate. The chemical scores and essential amino acid indices of breads enriched with pumpkin and canola proteins were increased by 55-80% and 14-27%, respectively, compared to chemical scores and essential amino acid indices of control breads.

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

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.

Changes in nitrogenous and other chemical constituents, protein fractions and in vitro protein digestibility of germinating fluted pumpkin (Telfairia occidentalis Hook) seed.

Abstract: The effect of 7 days of germination on levels of nitrogenous and other nutrition related parameters, protein fractions and in vitro protein digestibility of fluted pumpkin (Telfairia occidentalis) seed was studied. The non-protein nitrogen gradually increased and the protein nitrogen content decreased during germination. Albumin and globulin fractions were found to be the major seed proteins of fluted pumpkin seeds, constituting about 58.6% of the total protein of the ungerminated (raw) seeds. The protein fractions, albumin and glutelin, were observed to increase by 61.5% and 57.0%, respectively, while a 54.6% decrease was noted in the prolamine fraction. The globulin fraction increased at the beginning of germination but decreased at the end. Germination significantly (p ≤ 0.05) increased the crude protein, nitrogen solubility and in vitro protein digestibility but decreased the fat, phytic acid and polyphenol contents of the seeds.

Nutritional supplement for ensuring good health, comprises basic kit of constant amounts of vitamins and minerals plus add-on containing varying amounts of additives, allowing adjustment of dosages

Abstract: A nutritional supplement for daily administration comprises (a) a basic kit for constant circadian dosage, combined with (b) an 'add-on' used in time-dependent amounts. The basic kit (a) contains specific amounts of various vitamins and minerals. The add-on (b) contains specific amounts of apple vinegar powder, artichoke extract, carnitine guarina, silica, creatine, lecithin and taurine. A nutritional supplement for daily administration, specifically containing acerola, apple vinegar powder, artichoke extract, bilberry, fenugreek bran, summer savory, bromelain, carnitine, choline, coenzyme Q10, Eleutherococcus senticosus, fructose, royal jelly, Ginkgo biloba, ginseng, guarina, elder, St. John's wort, kava, silica, garlic, creatine, pumpkin seed, lecithin, L-glutamine, mate, balm mint, Muira Puama extract, (w-3) fatty acids, papaya, rosemary, nutmeg powder, Spirulina, taurine, thyme, grape sugar and tyrosine, comprises (a) a basic kit for constant circadian dosage, combined with (b) an 'add-on' used in time-dependent amounts. The basic kit (a) contains (in mg) beta -carotene (0-18), vitamin D (0-0.005), vitamin E (0-36), vitamin C (0-225), vitamin B1 (0-4.8), vitamin B2 (0-5.4), vitamin B6 (0-6.3), vitamin B12 (0-0.009), niacin (0-60), pantothenic acid (0-18), biotin (0-0.3), folic acid (0-0.9), phylloquinone (0-0.24), calcium (0-900), magnesium (0-350), manganese (0-2), zinc (0-5), iron (0-5), selenium (0-0.03), chromium (0-0.06), molybdenum (0-0.6), copper (0-1), and iodine (0-0.1). The add-on (b) contains (in mg) apple vinegar powder (0-500), artichoke extract (0-100), carnitine (0-300), guarina (0-50), silica (0-300), creatine (0-300), lecithin (0-400) and taurine (0-50).

Determination of the Fatty Acid content of pumpkin seed, pygeum, and saw palmetto.

Abstract: Fatty acids are major components of many plants, foods and medicines, including pumpkin seeds (Cucubita pepo), pygeum bark (Prunus africana) and saw palmetto (Serenoa repens). With the gas chromatography methods reported here, free fatty acids of these species can be quantified as their trimethylsilyl derivatives. Because of their different fatty acid contents and composition, the gas chromatography method can distinguish which of three plant species was extracted, and, in the case of S. repens, the method of extraction. Although phytosterols can be separated by this method, their content is too low to be assigned directly. The total fatty acid content can be determined through formation of the methyl esters. This is helpful for estimation of the kind and percentage of fatty acids that are present as triglyceride esters in the plant material and for standardization of the products.

Dietary supplement containing saw palmetto, pumpkin seed, and nettle root

Abstract: A dietary supplement and method for supporting and maintaining normal prostrate gland function is described The dietary supplement of the present invention provides a unique combination of herbal extracts including saw palmetto, pumpkin seed, and nettle root, which synergistically combine to help maintain prostrate gland health In a preferred embodiment of the invention, the dietary supplement includes about 5% to about 25% by weight saw palmetto oil extract, about 12% to about 32% by weight pumpkin seed oil extract, and about 1% to about 21% by weight nettle root extract

Organochlorine Pesticide Residues in Styrian Soils and Seeds of the Styrian Oil Pumpkin: An Inventory and a Concept for their Reduction

Abstract: The fungicide hexachlorobenzene and other organochlorine pesticides have been detected in agricultural soils of the Austrian federal state Styria and in the seeds of the Styrian oil pumpkin grown on these fields. For monitoring the exact amounts of these contaminants in the single ecological compartments effective extraction and sample pre-treatment techniques have been developed, thus leading to a significant correlation between the concentration of hexachlorobenzene (HCB) in soil and its content in the oil seeds grown there, the factor ranging between 5 and 25. The efficiency of a new concept for the reduction of the pesticide contamination of the pumpkin seeds involving the application of activated charcoal powder could be demonstrated in a field-study. Thus the bioavailability of HCB in soil could be reduced significantly leading to lower HCB-contaminated oil seeds.

Pumpkim seed splitting machine

Abstract: The present invention relates to the technology of agricultural product processing and provides a machine to split pumpkin seed continuously. The machine consists of feeder, ordering mechanism, guiding part, splitting mechanism, frame and drive system. Split pumpkin seed is easy to soak seasoning and easy to shell. The machine may be used as supplementary equipment in split pumpkin seed production or in production line for shelling pumpkin seed.

Pumpkin and canola seed proteins and bread quality

Abstract: Incorporation of pumpkin seed meal, pumpkin protein concentrate and isolate and canola protein concentrate and isolate in the production of breads was evaluated. Pumpkin seed meal and protein concentrate and canola protein concentrate and isolate can be added to wheat flour up to 18% protein concentration, while pumpkin protein isolate can be added to wheat flour up to 22% protein concentration without a detrimental effect on dough or loaf quality. Further incorporation larger than 18 and 22% protein concentration yielded dense, compact. unacceptable breads. The addition of pumpkin and canola proteins increased the protein, lysine and mineral (Ca. P, Cu, Fe and Mg) contents of the breads by 11-38%, 90-200% and 70-135%, respectively. Lysine and tyrosine were the first limiting amino acids for control breads and bread enriched with canola protein concentrate, respectively. Valine was the first limiting amino acid in preads enriched with canola protein isolate, pumpkin seed meal, pumpkin protein concentrate and isolate. The chemical scores and essential amino acid indices of breads enriched with pumpkin and canola proteins were increased by 55-80% and 14-27%, respectively, compared to chemical scores and essential amino acid indices of control breads.

Effect of Different Airflow Speeds Upon the Duration of the Drying Process of High Moisture Pumpkin Seeds after washing

Abstract: High moisture pumpkin seeds (after washing), Australian cultivar Gleissdorf (Cucurbita pepo L.) were dried in the laboratory dryer from the initial moisture of 52.3% to the final moisture of ca. 7.5%. Research results indicate that an increase in the airflow speed does not significantly decrease the drying time of seeds, except for the case when the drying air temperature is 40°C. In drying several seed samples, it was established that the optimum airflow speed for seed drying was 0.8 m/s and the air temperature 60 0C because the drying process was considerably shortened, whereby sticking together of wet seeds was avoided in comparison with airflow speeds of 1.2 m/s and 1.6 m/s. Quality of thus dried seeds is not inferior to that of samples dried at 40°C. Application of high drying air temperatures (80 0C and 100 0C) at all three airflow speeds resulted in partly burnt seeds, of dark (scorched) colour and inferior taste. The quality and keeping of such seeds is dubious. The foregoing points to the conclusion that seeds should not be dried with air over 60°C and neither at a speed higher than 0.8 m/s.