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Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin ( Telfairia occidentalis Hook) Seed Flour
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<sup>-1</sup> 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.
... Tendrils are green, thin and hair-like structure; while the plant is growing, the tendrils twist around objects on the ground to help anchor the vine and protect it from elements, like the wind; when you cut a pumpkin (for carving) around the stem to open it, lid is found. Pumpkin shells refers to both the ski and the pulp of the fruit [13], [19]. ...
... and carbohydrate 10.37±0.079 as it was shown in Table 2. Findings from [32], [33], [19], [34], [35] and [ 38] presented that the composition of pumpkin seed, moisture content, fat, protein, ash and total carbohydrate are in the range 3.8-7.0, 35-60, 20.85-31.2, ...
... The S.aureus was more sensitive than E.coli, which showed more zone of inhibition with respective to concentration. This result was closer to the other literatures reported by [ 31], [19]. ...
The main aim of this research work was extraction, characterization and optimization of essential oil from pumpkin seed, cucurbita pepo variety using ethanol as a solvent. The extraction was carried out by using a Soxhlet, leaching method and oil was separated from solvents by using rotary evaporator. Pumpkin seed was analyzed for proximate analysis and found that moisture content of 5.21 ± 0.12%, crude proteins content of 22.5±0.31%, crude fat content of 50.5±0.112%, crude fiber content of 7±0.09% ash content of 4.5±0.19%, and carbohydrate content of 10.37±0.079%. A full factorial experimental randomized design with three factors two levels with triplicate six center points with a total of 30 experimental runs was carried out to optimize the operational process factors on the yield of essential oil. The factors and their operating ranges were: extraction time from 2 to 6 hours, particle size from 0.25 mm to 2mm, and solvent to pumpkin seed meal ratio of 0.05mg/ml to 0.1 mg/ml under constant temperature of 80℃. Physic-chemical properties of extracted essential oil analyzed and found that specific gravity of 0.91178, pH of 5.16±0.1kinematic viscosity 35, density 911.78, moisture content 0.07%, volatile contents 1.468, refractive index 0.62±0.61, free fatty acid 97.5I2g/100g, saponification value of 1.23±0.23mg/KOH/g oil and 189.8±0.31mgKOH/g oil, which is in close agreement with the literature values. The FT-IR analysis shown that the presence of functional group of carbohydrate, carbonyl, alkene, aromatics, alkane, aliphatic amine, carboxylic acid, alcohol and methyl ester which is closest to essential oil composition in the literature. Gas-Chromatography-Mass Spectroscopy analysis shown that the presence of five major free fatty acids: linoleic acid of 57.5%, oleic acid of 20.2%, palmitic acid 19.1%, stearic acid 2.97%, and miystiric acid 0.23%. The pumpkin seed essential oil also showed better antimicrobial activity against both S. aureus and E. coli with maximum zone of inhibition 15.5±0.23 mm and 13.5±0.51 mm, respectively. Therefore, pumpkin seed essential oil, it is feasible to be used as antimicrobial and other applications.
... Some authors studied how this affects the nutritional value and the properties of the flour, used as additive in bakery products. It has been found that roasting of pumpkin seeds significantly improves total and extractable minerals as well as physicochemical properties of the seed flour (Hamed et al. 2008). Among mineral elements, pumpkin seed contain especially phosphorus, magnesium and potassium (Alfawaz 2004;El-Adawy and Taha 2001), while other authors emphasize that they are known as good source of elements such as zinc (Glew et al. 2006), iron and magnesium (Lim 2012). ...
... Probably it depends on how the PSF is obtained. Hamed et al. (2008) study the effect of roasting on the mineral composition of pumpkin seeds. Authors emphasize that Fe content significantly (p < 0.05) decreased when seeds are roastedbefore roasting the iron content in pumpkin seeds is 23.97 mg/100g, and after roasting its amount decreases by 27.60%. ...
The incorporation of various flours from seeds into wheat bread can improve its nutritional value. Pumpkin seeds flour can be a good alternative for nutritional enrichment of food products because of its high content of protein, oil, dietary fibers and minerals. The aim of the present study was to investigate the effect of pumpkin seed flour (PSF), added in the amount of 5% and 10% by the weight of flour, on the content of minerals in wheat bread. It was found that wheat bread with pumpkin seed flour had a significantly higher levels of minerals as compared to the control; except for sodium. Moreover, the minerals content of bread was found to increase markedly with increasing the substitutions ratio. The most pronounced was the effect of enrichment on the content of iron-at the addition of 10% PSF it was 8.98 mg/kg, which is 6.7 times higher than the control sample (1.34 mg/kg). A considerable increase in the content of magnesium and phosphorus was also found. Regarding the microelements, the amount of zinc increased most significantly-5.09 mg/kg in the control sample; 9.27 mg/kg into the sample with 5% PSF; 12.7 mg/kg in the bread with 10% PSF added.
... Some authors studied how this affects the nutritional value and the properties of the flour, used as additive in bakery products. It has been found that roasting of pumpkin seeds significantly improves total and extractable minerals as well as physicochemical properties of the seed flour (Hamed et al. 2008). Among mineral elements, pumpkin seed contain especially phosphorus, magnesium and potassium (Alfawaz 2004;El-Adawy and Taha 2001), while other authors emphasize that they are known as good source of elements such as zinc (Glew et al. 2006), iron and magnesium (Lim 2012). ...
... Probably it depends on how the PSF is obtained. Hamed et al. (2008) study the effect of roasting on the mineral composition of pumpkin seeds. Authors emphasize that Fe content significantly (p < 0.05) decreased when seeds are roastedbefore roasting the iron content in pumpkin seeds is 23.97 mg/100g, and after roasting its amount decreases by 27.60%. ...
The incorporation of various flours from seeds into wheat bread can improve its nutritional value. Pumpkin seeds flour can be a good alternative for nutritional enrichment of food products because of its high content of protein, oil, dietary fibers and minerals. The aim of the present study was to investigate the effect of pumpkin seed flour (PSF), added in the amount of 5% and 10% by the weight of flour, on the content of minerals in wheat bread. It was found that wheat bread with pumpkin seed flour had a significantly higher levels of minerals as compared to the control; except for sodium. Moreover, the minerals content of bread was found to increase markedly with increasing the substitutions ratio. The most pronounced was the effect of enrichment on the content of iron-at the addition of 10% PSF it was 8.98 mg/kg, which is 6.7 times higher than the control sample (1.34 mg/kg). A considerable increase in the content of magnesium and phosphorus was also found. Regarding the microelements, the amount of zinc increased most significantly-5.09 mg/kg in the control sample; 9.27 mg/kg into the sample with 5% PSF; 12.7 mg/kg in the bread with 10% PSF added.
... These results are in agreement with those of Mada et al. (2012); Onyeike and Oguike (2003), who reported that the protein content of peanut decreased after heat processing. Similarly, the reduction in protein content after processing was observed by Mohamed et al. (2013), Hamed et al. (2008) and Hainida et al. (2008). The reduction in protein content after thermal processing could probably be due to the solubilization of protein by heating, resulting in losses and/or denaturation of protein in the final product (Deman, 1999). ...
This study was conducted to investigate the effect of boiling, roasting and boiling followed by roasting treatments on the nutritional quality of two Sudanese peanut cultivars, Sodari and Madani. Both cultivars are rich in fat content, protein content and bioavailability of macroelements and microelements. The thermal treatments were critical, reduced the antinutrients factors, and significantly (P < 0.05) enhanced the in vitro protein digestibility of the peanut samples. The highest values 78% and 79.2%, for Madani and Sodari cultivars, were obtained after boiling and roasting processing. However, the thermal processing caused a reduction in the vitamin E content of peanuts. In general, boiled and roasted peanuts could serve as a critical, underutilized by‐product, particularly after combining boiling and roasting treatments, for potential applications in food formulations.
... Dispersibility is linked to tiny particle size, according to [54]. A high dispersibility value, according to [55], improves the emulsifying and foaming capabilities of proteins. ...
High post-harvest food losses, owing to insufficient food preservation capabilities, are a key constraint to food and nutrition security in West African developing nations, where seasonal food shortages and nutritional deficiency disorders remain a big concern. Due to post-harvest physiological degradation, cassava roots have a shelf life of just 1-2 days after harvest. The end-use qualities of cassava flour, such as composition, physico-chemical, and functional properties, dictate its usage in product development and food formulations. The purpose of this study was to learn more about the chemical functioning of cassava flour from three Nigerian varieties. The functional qualities of cassava flour were determined, and significant differences were found between the various criteria assessed and were judged as having acceptable organoleptic properties. The flours developed showed acceptable quality characteristics in terms of swelling and water absorption capacity, resulting in increased production volume of items such as bread, cakes, doughnuts, meat pies, and biscuits with shorter processing times. In terms of appearance, flavor, and texture, cassava flour grade was satisfactory, with sample C being more acceptable than the other samples.
... This vegetable can be processed in different ways. It can be baked, frozen, dried, crystallized, marinated, lyophilized (Hamed et al., 2008). The fruits of pumpkins have a lot of biologically active compounds -vitamin C, vitamin E, minerals, pectins, carotenoids. ...
The study is based on the field experiment, carried out between 2009-2012 in Żyznów, in randomized blocks with 3 replications. The factors of experiment were, firstly the varieties of sweet potato: Carmen Rubin, Goldstar, White Triumph, and secondly the three various cultivation technologies: a) traditional farming method without protection, b) cultivation with use of PE-foil, c) cultivation with use of PP-non-woven fabric. The level of fertilization was kept on the constant level. The cultivation with use of protection caused brightening of the apical part, both the stolon parts, compared with the cultivated in traditional ways. The specific genetic features of different varieties of sweet potato were influencing the browning of flesh of cooked and raw potatoes.
... This vegetable can be processed in different ways. It can be baked, frozen, dried, crystallized, marinated, lyophilized (Hamed et al., 2008). The fruits of pumpkins have a lot of biologically active compounds -vitamin C, vitamin E, minerals, pectins, carotenoids. ...
In 2009–2011 there was investigated the effect of Asahi SL on crop and chemical composition of some potato cultivars: Denar, Irys, Satina. Studies were carried out in field experiment station in the central-eastern part of Polish on the soil of light loamy sand content. The experiment was set by the means of randomized sub-blocks in dependent system. The primary factors were: sub-blocks with Asahi SL; control group with distilled water. The secondary factors were three potato cultivars. Growth regulator Asahi SL contributed to the increase in the total yield and commercial tuber yield by modifying the structure. Asahi SL caused the increase of total and commercial crop of tubers as well as phenolic compounds content. The content of starch and vitamin C did not change, and levels of soluble, reductive sugars and sacharose decreased under this synthetic growth regulator influence. Among investigated varieties the most prolific was very early cultivar – Denar, the least prolific – middle early Satina. The highest levels of starch, soluble and reductive sugars as well as vitamin C was characterized Satina cultivar, the highest concentration of sacharose – Irys, and the phenolic compounds – Denar. The reaction of investigated varieties towards Asahi SL application – regarding the soluble, reductive sugars, sacharose, vitamin C and phenols – was differentiated . It was found positive interaction of this preparation with the crop and its quality. The most prolific cultivar appeared to be Denar, the richest in analyzed compounds – Satina.
... Total carbohydrates were calculated by difference according to the following equation differences as follows: % carbohydrates = 100 -(% moisture + % protein + % actual ash + % Fiber). According to Sara et al., 2008 carbohydrate content was estimated by difference. ...
... Several studies have reported the presence of various elements in plant extracts. These elements are present at varying concentrations in different parts of the plants, especially in roots, seeds and leaves which are used as a dietary item as well as ingredient in the medicinal preparation (Hamed et al., 2008). Potassium is very vital in regulation of water and electrolyte balance and acid-base balance in the body, as well as responsible for nerve action and functioning of the muscles. ...
The species Mentha piperita L. (Peppermint tea) is an aromatic perennial glabrous and strongly scented herb. It is one of the most popular and widely consumed single ingredient herbal teas, or tisanes. This study evaluate the phytochemicals constituents and elemental compositions of methanolic leaves extract of peppermint tea. Qualitative phytochemical screening revealed the presence of alkaloid, flavonoids, glycosides, saponin, steroids, tannins, terpenoids and total phenolic compounds, while quantitative analysis shows terpenoids>total phenolic compounds>flavonoids>alkaloids>glycosides>tannins>steroids>saponins. Elemental analysis revealed the presence of potassium (K) 116.67±0.00mg/kg, Calcium (Ca) 96.67±9.95mg/kg, Sodium (Na) 93.33±0.00mg/kg, Iron (Fe) 77.53± 0.50mg/kg, Copper (Cu) 49.13±5.15mg/kg, Manganese (Mn) 15.33±0.75mg/kg, Magnesium (Mg) 9.33±4.00mg/kg, and Zinc (Zn) 0.80±0.30mg/kg. Thus this study shows peppermint plant to be of high nutritional value and contain medicinally important bioactive compounds.
The study was aimed at developing snacks (rockbuns biscuits and queen's cake) from composite flour of Dioscorea alata (water yam) and defatted Telfairia occidentalis seeds (fluted pumpkin seeds) and to evaluate the snacks for acceptability. The study adopted an experimental design. D.alata tubers and T. occidentalis seeds were processed into flour using different methods. Rockbuns, biscuits and queen's cake were produced from the composite flour. Chemical composition of these snacks were determined. The samples were also subjected to organaleptic analysis on (colour, texture, taste, flavour and General Acceptability). A nine-point hedonic scale was used. Twenty panelists were used for the evaluation. Data was analyzed using mean and analysis of variance (ANOVA). Supplementing defatted T.occidentalis seeds flour at 10%, 20% and 30% resulted in an increased in protein and Ash content of the snacks. For Rockbuns, protein content ranged from (5.09%) to (7.78%), for Biscuits, the protein content raged from (5.41%) to (6.82%), and for Queen's cake, (5.58%) to (6.82%). Result of organnoleptic evaluation revealed that, 100% wheat flour (control) was most preferred, followed by samples with 90%. D.alata and 10% T.occidentalis seeds flour for all the samples. It was concluded that D.alata and T. occidentalis seeds flour blends at 90:10 ratio could find useful application for snacks products for which wheat flour has been used.
1. The aleurone layer, grain coat and embryo which constitute rice bran are rich in vitamins, lipids, protein and lysine compared with the endosperm (milled rice).
2. A method was developed to measure the in vitro protein digestibility of raw and cooked brown rice and their histological components.
3. The protein digestibility of cooked endosperm by the in vitro method agreed with that of other workers using in vivo techniques.
4. The protein digestibility of the aleurone layer and grain coat from raw rice was only 25% but increased to 65% from cooked rice, due to disruption of the cellulosic cell walls at 100°, which was shown by electron microscopy.
5. The decreased protein digestibility due to cooking was not the result of formation of ε-lysyl–γ-glutamyl isopeptide cross-links, but may be due to formation of a cystine-rich core that is resistant to proteases.
6. The protein digestibility of cooked brown rice was approximately the same as that of cooked milled rice, hence it is advantageous for those for whom rice is a staple food to consume brown rather than milled rice.
Determination of the proximate, nutritionally valuable minerals and anti-nutrient compositions in larvae of Cirina forda (W) showed that they contained high levels of protein, (55.50%+/-1.20%) with ash, moisture, fat, and carbohydrate levels being (10.26%+/-0.01%), (10.85%+/-0.38%), (4.68%+/-0.01%) and (18.70%+/-0.84%) respectively. Fibre was not detected. Protein solubility was higher in alkaline media than in acidic media while the isoelectric points were pH 4, 6 and 9 indicating that C. forda may be useful in food formulations involving foods like meat products. Phosphorus had the highest value of (215.54+/-0.21) mg/100 g while manganese had the lowest value of (1.14+/-0.10) mg/100 g. Copper, Co, Pb, Cr and Ni were not available. Water absorption capacity was (300%+/-0.15%), oil absorption capacity was (358.44%+/-0.21%) and foaming stability was (3%+/-0.00%). The results of anti-nutritional analysis revealed that oxalate and phytic acid contents were (4.11+/-0.05) mg/100 g and (1.02+/-0.00) mg/100 g respectively and that these values fell within nutritionally accepted values. Tannin was not detected in C. forda. C. forda, a rich source of animal nutrients, usable in human diets and animal feeds formulations.
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 proximate composition and the functional properties of the flour of brown bean (Canalia rosea DC) were investigated. Brown bean flour had 27.1 g/100g dry weight (DW) crude protein and 7.6 g/100g DW ether extractives. The brown bean flour had good water and oil absorption but poor gelation properties. Solubility of the brown bean protein was minimal at pH 4.0 but increased at pH 10. Foaming capacity of the flour could be improved by increasing concentration as well as by adding NaCl and was influenced by pH. Emulsion capacity was dependent on pH and salt concentration. Heat processing generally reduced the foamability and emulsification capacity of the brown bean flour.
Summary Because of its high density of negatively charged phosphate groups, phytic acid (PA) forms very stable complexes with mineral ions rendering them unavailable for intestinal uptake. Indeed, the first step in mineral absorption requires that the mineral remains in the ionic state. As the PA content of the diet increases, the intestinal absorption of zinc, iron and calcium decreases. The inhibitory effects of PA on magnesium or copper are more controversial. Nevertheless, PA does not occur alone in foods and is often consumed with various compounds. Phytates are always present in vegetal matrix composed of fibres, minerals, trace elements and other phytomicronutrients. Thus, in order to evaluate mineral absorption from phytate-rich products, all components of diet and food interactions should be considered and it is hard to predict mineral bioavailability in such products by using only the phytate content.
The proximate, mineral and amino acid composition of various cultivars of three legumes consumed in Nigeria were compared. They include the African Yam bean (Sphenostylis stenocarpa (Hochst ex. A. Rich) Harms.), Pigeon pea (Cajanus cajan (L) Millsp.) and Cowpea (Vigna spp.). Results showed that, on average, apart from protein and ash, the proximate compositions of all the legumes were similar. The protein content of cowpea was significantly higher (P < 0·01) than those of the African Yam bean and Pigeon pea. Cowpea and Pigeon pea had significantly higher values for ash (P < 0·05) than the African Yam bean. Two popular cultivars of Vigna unguiculata (white and brown) contained lower values of dietary fibre, i.e. about 60% of the amount in the African Yam bean and 48% of that found in the Pigeon pea. Cowpea seemed to have a better mineral pattern than Pigeon pea and the African Yam bean. In terms of amino acid composition, the African Yam bean had a better pattern of essential amino acids (EAAs). All legumes were, however, deficient in cystine and methionine. In addition to these amino acids, Pigeon pea was also deficient in valine and isoleucine. The necessity of combining legumes with cereals is further stressed.
Chemical and functional properties of unprocessed (raw) and locally processed seeds of Brachystegia eurycoma, Detarium microcarpum and Mucuna sloanei that affect their utilization as sources of human food were investigated. The seeds, which are underutilized food sources in Nigeria, were subjected to local processing methods which included roasting, boiling, dehulling/shelling, soaking and the changes in composition and functional properties were estimated. Chemical analyses showed that the crude protein contents of the raw seeds ranged from 12.2 to 23.2%; fat varied from 4.9 to 12.0%. The level of phytic acid in the raw seeds (192.4-215 mg/100 g) was observed to be lower than the levels found in some commonly consumed pulses in Nigeria. There were no significant differences (p > 0.05) between crude protein contents and the least gelation concentrations of the raw and processed samples, but processing (roasting, boiling, dehulling and soaking) significantly (p = 0.011) improved in vitro protein digestibility, water and fat absorption capacity and decreased the bulk density, nitrogen solubility and the phytic acid and polyphenol contents of the samples. Processed samples had high water (3.4-3.8 g/g) and fat (1.8-2.1 g/g) absorption capacities and hence may be useful as functional agents in fabricated foods such as bakery products and ground meat formulations.
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.
UPAS-120, a high yielding and early maturing variety of pigeon peas released by the Department of Plant Breeding, CCS Haryana Agricultural University, Hisar contained a significant amount of phytic acid, i.e. 886 mg/100 g. When it was subjected to various domestic processing and cooking methods viz. soaking (6, 12, 18 h), dehulling, ordinary as well as pressure cooking and germination (24, 36 and 48 h), a drastic decrease in level of phytic acid with a remarkable increase in the HCl-extractability of mono, divalent, and trivalent ions, like calcium, phosphorus, and iron occurred. Germination (48 h) was found to be the best method for decreasing the phytic acid content, i.e. 35 to 39 percent less than the control and significantly (p < 0.05) increasing the non-phytate phosphorus and HCl-extractable phosphorus. Pressure cooking of soaked-dehulled pigeon pea also rendered equally good results. The calcium, phosphorus, and iron contents of pigeon pea seeds were 197.3, 473.1, and 9.91 mg/100 g, respectively; some losses varying from 3 to 9 percent were noticed when the legume was subjected to soaking, cooking, and germination but the maximum losses, i.e. 23 percent, occurred when the seeds were dehulled. However, HCl-extractability of Ca, P, and Fe improved to a significant extent when the pigeon pea seeds were soaked, soaked-dehulled, cooked and sprouted which may have been due to decrease in the phytate content followed by processing and cooking. The significant negative correlations between the phytic acid and HCl-extractability of minerals of processed pigeon pea strengthens these findings.