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1NIGERIAN FOOD JOURNAL, VOL. 25, No. 1, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241

Effects of processing on the nutritional composition of flutedpumpkin (Telfairia occidentalis) seed flour

Fagbemi , T. NDepartment of Food Science and Technology

Federal University of Technology , P.M.B. 704 , Akure , Ondo State, Nigeria.Address for Correpondence : Email- [email protected]

Fluted pumpkin seeds were processed into the raw, boiled,fermented, germinated and roasted seeds, dried at 500C,milled and sieved. The seed flours were analyzed fornutritional composition, energy, amino acids and fattyacids of the oils. Processing affected the levels of nutrientsin the seed. The energy values ranged between 26.55 ±0.7 – 30.06 ± 0.8 KJ/g and the seed is a good source ofsome essential minerals. Deleterious elements are verylow and significantly reduced by processing. The fattyacids consist of oleic acid, 34.52 ± 0.03 – 46.39 ± 0.06%;linoleic acid, 11.0 ± 0.06 – 30.94 ± 0.2%; palmitic acid,

13.61 ± 0.1 – 19.56 ± 0.04% and stearic acid, 11.84 ±0.06 – 18.91± 0.3%. Predominant amino acids in the seedare glutamic acid, 132.04 ± 0.02-152.30±0.7mg/g cp.; andaspartic acid, 124.61±0.03-130.78±0.07mg/g cp. Thelimiting amino acids are methionine, 6.02 – 8.11mg/g cp.and tryptophan, 0.08 – 13.78mg/g cp. Fermentation andgermination improved the protein quality while boilingand roasting reduced them. Processing reduced deleteriousmetals and improved some of its nutrients.

Key words: Processing, nutrition, fluted pumpkin seedflours

ABSTRACT

INTRODUCTION

Studies on the utilization of vegetable proteinscontinue to gain attent ion due to the

worldwide increasing demand for cheap andacceptable dietary protein, particularly for thelow-income groups. The need to search forunconventional legumes and oil seeds thereforeattract research in this direction (Onweluzo etal., 1994; Chau and Cheung, 1998). Past studieson the nutritional composition and functionalproperties of vegetable proteins were carried outon the raw seed flours, benniseed, (Oshodi 1985),Pigeon Pea, (Oshodi and Ekperigin, 1989) andfluted Pumpkin seed (Fagbemi and Oshodi,1991). There is limited information on the effectsof processing on the nutritional properties of seedflours (del. Rosario and Flores, 1981; Abbey andIbeh, 1988; Bakebain and Glami, 1992; and

Nwanekezi et al., 1994). Those who worked onprocessing effects only focused on heatprocessing without considering other traditionalprocesses.

Some of the plant seeds containantinutritional factors, which can be removed byProcessing (Moran et al., 1968; Wu and Inglett,1974). Sprouting or germination has beenreported to improve vitamins and Protein qualityof some cereals and legumes (Kylen andMcCready, 1975; Padmashree et al., 1987;Asiedu et al., 1992) with reduct ion inantinutritional factors. Traditional fermentationimproves food nutrients, preserve and detoxifythem (Steinkraus, 1975). Fluted Pumpkin is awidely consumed vegetable in Nigeria, (Akoroda,1990). The Seeds though high in protein,(Fagbemi and Oshodi 1991), (Oshodi and

Full Reseach Article

2 NIGERIAN FOOD JOURNAL, VOL. 25, No. 1, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241

Fagbemi 1992) are wasted annually. Fagbemi etal., (2005), reported that processing significantlyreduced antinutritional factors of fluted pumpkinseed. This study investigates the effects oftradit ional Processing techniques on thenutritional composition of the seed in order toimprove its utilization in food system.

MATERIALS AND METHODSSample Preparation

The fluted pumpkin fruits were obtainedfrom the Federal University of Technology Akureteaching and research farm. The seeds wereextracted, dehulled and sliced into small pieces.Parts of the sliced seeds were oven dried at 500

C. Some part of the sliced seeds were boiled for1hour as described by Bakebain and Giami(1992), drained and allowed to cool. Parts of theboiled seeds were oven dried at 500C(Gallenkamp, England). The other part of theboiled seeds were wrapped in blanched bananaleaves and allowed to ferment naturally(Bakebain and Giami, 1992; Achinewhu, 1982).The fermented seeds were oven dried at 500C.Parts of the seeds extracted from the fruit weregerminated as described by Bakebain and Giami(1992) using saw dust in a locally woven reedbasket. The seeds were arranged in layers of thesawdust, wetted daily and observed for sprouting.Sprouted seeds (6-8 days) were picked, washed,dehulled, sliced and oven dried. Part of the ovendried raw seeds were roasted in hot cast iron panat 75 – 850C and allowed to cool. The differentlyprocessed seeds were pulverized using coffeegrinder and sieved through 500mm sieves,packaged in plastic containers, labeled and keptin cool dry place. Parts of the seed flours weredefatted continuously for 8 h using n – hexaneas solvent. Defatted flours were oven dried at500C to drive off the n – hexane completely. Theseed flours were then milled/sieved to passthrough 500mm mesh size. The differently

processed full -fat seed flours were labeled F1,F2, F3, F4, and F5 while their respectively defattedflours were labeled F6, F7,F8, F9 and F10 for rawdried, boiled, fermented, germinated and roastedseed flours.

CHEMICAL ANALYSISProximate composition

The proximate composition of the seedflours was determined as follows. The moisturecontent, crude fat, ash, fibre were determined asdescribed by AOAC (1990). The crude proteincontent was determined by using micro Kjeldahlmethod reported by Kirk and Sawyer (1991),(Nx6.25), while the carbohydrate was estimatedby difference.Ash Analysis

The ash analysis was carried out to determinethe water-soluble ash, acid insoluble ash, solubleash, alkalinity, potassium carbonate, sodiumcarbonate and potassium oxide alkalinity asdescribed by Kirk and Sawyer (1991).Energy Value

The energy value of the seed flours wasdetermined using bomb calorimeter (GallenkampCBB – 300 – 010L, England). The seed flourswere introduced into the bomb calorimeter andburnt in excess oxygen at pressure of 25atm. Risein temperature due to burning was shown in theincreasing deflection of galvanometer reading.Energy values were also estimated using theAtwater factor (Smith and Ojofeitimi, 1995)Mineral Elements.

The mineral composition of the seed flourswas determined using Atomic AbsorptionSpectrophotometer (AAS) (ALPHA 4,Conecticut U.S.A.), after wet oxidation of theseed flours asdescribed by IITA (1980). The total Phosphorusin each sample was determined using thePhosphovanado molybdate method (AOAC,1990).

Effects of processing on nutritional composition of pumpkin seed flours.................................................Fagbemi T. N.


Amino acid analysis and protein evaluationacid stable amino acids were hydrolyzed with6m HCl in the absence of air Blackburn (1978)while Sulphur amino acids were first oxidizedwith performic acid before it was treated with6m HCl. The derivatised amino acids from abovewere separated by HPLC on a 25mm X 4.6mmspherisorb ODS 2 column using two waters 510delivery systems. The solvents used werea.) 0.14M Sodium acetate 850ml triethylamine

pH 5.6b.) 60% acetonitrate with a gradient of 0% for

2min 0 – 42% / 15 min (Convex curve)100% / 4min.Tryptophan content of the seed flours was

determined as reported by Concon (1975) andmodified by Ogunsua (1988). The amino acidsobtained were used to evaluate the protein qualityof the seed flours. Predicted Biological value(BV) was calculated using the regressionequation of Morup Olesen (1976) as reported byChavan et al., (2001)BV = 10 2.15 X q0.41

Lys X q 0.60Phe + Tyr X q 0.77

met + Lys Xq 2.41

Thr X q 0.21Trp

q = ai sample for ai sample £ ai reference ai reference

m0q = ai reference for ai sample ³ ai reference ai sample

ai = mg of the amino acid per g of totalessential amino acids

The predicted Protein Efficiency Ratio(PER) was calculated using one of the equationsdeveloped by Alsmeyer et al., (1974) as statedbelow.

PER = - 0.464 + 0.454 [LEU] – 0.105 [TYR]Fatty Acid Analysis

The oils extracted from the seed flours weremethylated and their fatty acid compositiondetermined as described by Metcaife et al.,(1966) using Gas – Liquid Chromatography

(GLC). Heptadecanoic acid was used as theinternal standard.

Phosphorus and Phytic acid weredetermined by extracting and precipitating thesamples as described by Wheeler and Ferrel(1971).

Determinations were carried out intriplicates and significant differences werecalculated using SPSS 10.0 computerProgramme.

RESULTS AND DISCUSSIONProcessing has significant (p<0.05) effects

on the proximate composition of the Full fat anddefatted fluted pumpkin seed flours Tables 1 and2 respectively. The crude protein content of thefull fat and defatted seed flours ranged between29.2±0.7 – 35.06±0.8% and 65.50±1.5 –70.53±1.6% respectively. The values observedare within the ranges reported for the Full fatseed by Asiegbu (1987), 30.1%; Ojolu (1978)28.0%; Maduewesi (1975) 30%; and Longe etal. (1983), 26.6%. The protein content of flutedpumpkin seed is higher than some of thecommonly consumed vegetable proteins inNigeria, namely, melon seed (Colocynthiscitrullus) 28.44%, Akobundu et al. (1982);peanut flour 24.3%; rapeseed 25%; sunflowerflour 28.7% and it compared effectively with thatof Soybeans 36% (Solsulski, 1983). The resultobtained for the defatted seed flours agreed withthe values reported by Oshodi and Fagbemi(1992), 67.5%. Thus, fluted pumpkin seed is agood source of protein. Fermentation andgermination increased the crude protein contentof full fat fluted pumpkin seed flours by 15.25%and 10.22% respectively while boiling reducedit by 1.64%. del. Rosario and Flores (1981),Kylen and McCready (1975) reported similarincreases on mung bean and soybeanrespectively. Protein increase in fermented andgerminated seeds was attributed to protein



synthesis during germination and fermentationwhile the reduction noticed in the boiled seedsmay be due to leaching (Kylen fluted pumpkinseed flours (Table 5) ranged between 26.55 ± 0.7– 30.06 ± 0.8 KJ/g, while the value estimatedusing Atwater factor is 24.93 ± 0.2 – 28.01 ± 0.5KJ/g. The energy value is close to the valuereported by Longe et al. (1983) and Achinewhuand Isichei (1990), 32 – 33.33KJ/g and 27.0 –27.2 KJ/g respectively. The little differences maybe due to experimental conditions. The energyvalue of the fermented sample was the highestwhile the boiled sample was the least. This maybe due to the increase in fat content of thefermented samples and leaching (especially fat)during boiling. Longe et al. (1983), Padmashreeet al. (1987) and Agbede (2001) made similarobservations on fluted pumpkin, cowpea andsome under utilized legume seeds respectively.The values obtained using bomb calorimeter washigher than the estimated values from Atwaterfactor. This is contrary to the observation ofAdeyeye (1995) on African yam bean. The bombcalorimeter determines the actual heat ofcombustion from the nutrients as well as theindigestible fibre in the seed (non-starchcarbohydrate). This may make the determinedenergy high (not with standing the energy lost tothe environment during experiment). However,both energy values followed the same trend. Thedaily energy requirement of an adult is 10,500 –12,600 KJ, (FAO/ WHO / UNO 1985) andBingham (1987), this can be obtained byconsuming 400 – 475g of the seed flour daily.This amount is high, hence, the seed may onlysupplement daily energy requirement of man. Theproportion of the total gross energy due to proteinPe% ranged between 19.57 – 22.90% while theutilizable energy due to protein NDPE %(assuming 60% utilization) ranged between 11.74– 13.74%. This amount is above the safe level of8%, hence, the seed may be enough to prevent

Protein malnutrition (Araya, 1980) especially thefermented and germinated samples.Minerals in the Seed Flours

Tables 6 and 7 show processing effects onthe nutritionally important mineral compositionand computed mineral, Phytates and Millimolarratio of the seed flours respectively. The mostabundant mineral element is K and it rangedbetween 4,207.47 ± 1.8 – 11,713.34 ± 1.6mg/kg. The least abundant minerals are Hg and Pband ranged between 0.00 – 0.17 ± 0.01 and 0.12± 0.02 – 0.60 ± 0.02mg/kg respectively.Processing significantly (P<0.05) affected all theminerals in the seed flours. The high amount ofK observed in the seed flour agreed with theobservation of Olaofe and Sanni (1988), whoreported that K is high in Plant foods fromNigerian soil. The minerals are close to the valuesreported by Longe et al. (1983) and valuesreported for some oil seeds (Robinson, 1975;Oshodi et al., 1999). The K/Na ratio rangedbetween 15.27 – 72.45, it is greater than therecommended 1.0, and hence, consumption ofthe seed may be more beneficial to the bodysystem by salting with NaCl. Apart fromimproving the taste, it will also enhance the saltbalance of body fluid (Ranhotra et al., 1998)

The calcium content of fluted pumpkin seedflour ranged between 63.50±1.6 – 131.79 ±2.1mg/kg. The Ca content is low when comparedwith sunflower seeds (800 – 1,000 mg/kg)Robinson (1975) and 6,010mg/kg reported forbenniseed (Oshodi et al., 1999). Considering themacronutrients, K, Ca, Mg and P, the seed is afair source of the minerals except Ca. Highamount of Ca, K and Mg have been reported toreduce blood pressure (Ranhotra et al., 1998).Fluted pumpkin consumption may serve thispurpose. The micro minerals of Zn and Fecontent of fluted pumpkin ranged between 43.28± 0.6 – 67.65 ± 1.1mg/kg and 39.34 ± 1.4 – 67.87± 1.1 mg/kg respectively. The Zn and Fe content



is lower than the value reported by Longe et al.,(1983), Zn, 100mg / kg and Fe, 378 mg/kg. It ishowever, within the range reported for some oilseeds; sunflower, Robinson (1975); Zn (71 - 76mg/kg), Fe (56 – 67mg/kg) and Oshodi et al.(1999); Zn (51 mg/kg). Fluted pumpkin seed caneffect ively supply Recommended DailyAllowance (RDA) of Zn and Fe for human ofany age or Physiological condition (Bogert,1973). This corroborates the report of Akoroda(1990) that Telfairia occidentalis leaf extract isadministered as a blood tonic for convalescentpersons. Zn is required to prevent growth andmental retardation in humans (NAS, 1977). Thetoxic elements, Hg, Pb, Cd and As rangedbetween 0.0 – 0.17 ± 0.01 mg/kg; 0.12 ± 0.02 –0.63 ± 0.02mg/kg; 0.01 ± 0.006 – 0.05 ± 0.006mg/kg and 0.0 – 0.31 ± 0.02 mg/kg respectively.The seed is generally low in toxic heavy metalsand high values were only observed in the rawdried and germinated samples while processingespecially fermentation and boiling reduced themsignificantly. The mass ratio of Cd: Zn has beenreported to be very important in determiningbiochemical outcome of Cd toxicity. Zn had beenreported to ameliorate the potential toxicity ofcadmium by simple mass action effect (Pier andBang, 1980). The ratio of Cd: Zn in the seedranged between 1: 130 to 1: 3625 which is abovethe recommended 1: 100 (NAS, 1977) Hence,Cd though low in the seed flour, the predominantpresence of zinc would further reduce it’s toxicity.

The Ca / P and Ca / Mg weight ratio (Table7), ranged between 0.1 – 0.02 and 0.04 – 0.10respectively. The values are low when comparedwith the recommended ratio of 1.0 and 2.2respectively (NRC, 1989).

This may be due to the low Ca content ofthe seed flour. Ca, P, and Mg are important in theformation of bones and teeth as well as incontrolling the level of Ca in the blood of animals(NRC, 1989). Hence, Ca supplementation in diet

based on the seed flour may be necessary toprevent Ca deficiency diseases like rickets.

The computed values of [K / (Ca+ Mg)]meq2.2, [Phytates] / [Zn]; [Ca] / [Phytate], [Ca][Phytates] / [Zn] and percentage [Phytate] / [P]molar ratio (Table 7), ranged between 3.49±0.03– 5.76±0.09; 4.46±0.02 – 31.68±0.03;0.09±0.003 – 0.71±0.02; 13.52±0.05 – 58.29±0.2and 1.15±0.08 – 6.48±0.3% respectively. Phyticacid can form stable complexes with mineral ionsrendering them unavailable for intestinal uptake(Lopez et al., 2002). The computed values areconsidered to be low enough not to impair dietaryZinc bio availability and enhance phosphorusbioavailability (Udosen and Akpanabiatu, 1993;wise, 1983) The values are high in raw seed flourwhile processing especially fermentation reducedthem. The values are lower than the valuesreported by Aremu and Abara (1992) as well asthe values considered being critical to reduceddietary zinc bioavailability (0.5mol/kg)(Turnlund et al., 1984).

Tables 8 and 9 show that the predominantfatty acid groups in fluted pumpkin seed oil arethe unsaturated fatty acids. It ranged between57.39±0.05 – 68.99±0.05% and consisted mainlyoleic acid, 34.52±0.03 – 46.39±0.6% and linoleicacid, 11.0±0.6 – 30.94±0.2%. The saturated fattyacid in the seed ranged between 25.45±0.03 –38.47±0.04% and consisted mainly Palmitic acid,13.61±0.1 – 19.56±0.05% and stearic acid,11.84±0.06 – 18.91±0.2%. The result obtainedin this work is close to the values reported byAsiegbu (1987) i.e. oleic acid, 33.01%, linoleicacid 30.21%, Palmitic acid 13.35% and stearicacid 18.5%, though the author also reported someother fatty acids in very low concentrations. Theoleic acid content of fluted pumpkin seed oil ishigher than the values reported for some edibleseed oils. Soybean oil (14.35%), Paul and Southgate (1985); Adenopus breviflores brenth oil

Effects of processing on nutritional composition of pumpkin seed flours..................................................Fagbemi T. N.


(8.32%), (Oshodi, 1996); quinoa chenopodiumwild seed oil, (24.5%) (Ruales and Nair 1993).The linoleic acid content of fluted pumpkin seedoil (11.0±0.6 – 30.94±0.2%), is lower than thevalues reported for soybean oil 52.0%, Adenopusbreviflores 58.77% and quinoa seed oil 52.3%.It is comparable with the value reported forpeanut oil 31.4% (Worthington, 1977). Thusfluted pumpkin seed oil contained less essentialfatty acid than the named oils.

The oleic acid / Linoleic acid ratio (O/L)observed in fluted pumpkin seed oil rangedbetween 1.12 – 4.22, the highest was from thegerminated sample while the least was from thefermented sample. The O/L of the seed oil is closeto the values reported for peanut oil, 1.48 (Branchet al., 1990) but less than cashew nut oil 3.69 –6.40. High oil stability has been associated withhigh (O/L) value in hazelnut oil (Branch et al.,1990) hence, fluted pumpkin oil may not be verystable.

The PS ratio (the relationship between allpolyunsaturated fatty acid and saturated fattyacid) of fluted pumpkin oil ranged between0.29±0.03 –1.22±0.02. (Table, 9) The PS valueis much less than the values reported for someedible oils; soybean oil, 3.92; corn oil, 4.65;quinoa oil, 4.90; but it is close to olive oil, 0.65and bambara groundnut oil, 1.41.

The low PS value of fluted pumpkin seedoil may be due to the low di and tri unsaturatedfatty acids in the oil. The percentage of energydelivered by the linoleic acid in the seed oil(Table, 9) ranged between 6.22±0.1 –24.56±0.07%. This is higher than the least valueof 2.7% recommended for infant food byAmerican Academy of Pediatricians (NRC,1989). The seed oil can be used in infant weaningfood formulation. Generally, processing haseffects on the fatty acid composition of the seedoil.

The most abundant amino acids in flutedpumpkin seed flours (Table 10) are glutamic acid(132.04±0.02 – 152.30±0.2mg/g cp.), asparticacid (124.61±0.03 – 130.78±0.02mg/g cp) andarginine (73.76±0.06 – 117.54±0.04mg/g cp.)while methionine (6.02±0.2 – 8.11±0.05mg/gcp.) is the least. Arginine is an essential aminoacid for child growth (Robinson, 1987)

Germination and fermentation improve theamino acids of the seed flour while boiling androasting reduce the essential amino acids. Theresult agreed with the observation of Young andVarner (1959), Chropreeda and Fields (1984) andAsiedu et al., (1993), on lettuce seeds, blends ofsoybean, corn meal and maize and sorghumrespectively. Hence, fermentation or germinationmay be necessary (as the case may be) where theseed flours are to be used as ingredient forfabricated foods or in weaning food formulation.The amino acid pattern obtained in this study isclose to the values reported for the raw andcooked fluted pumpkin seed by Longe (1983).The Lysine content of fluted pumpkin seed flourranged between 37.5±0.2 – 66.64±0.03mg/g cp.that is comparable or higher than the lysinecontent of the reference egg protein (63mg/g cp.).Hence, fluted pumpkin seed may be mixed withcereals like maize, which are low in lysine forweaning food formulation (Chavan et al., 2001).The total essential amino acid of fluted pumpkinranged between 492.56±0.03 – 527.23±0.4mg/gcp. It is close to the reference egg protein, 566mg/gcp. (Paul et al., 1980). It is also comparable withsome oil seeds; Soybean flours (440 – 503mg/gcp.) Solsulski (1983); Kuri et al., (1991) andpeanut meal, (453mg/g cp.), Lusas (1979) andhull free defatted ‘egusi’ Flour Colocynthiscitrullus 190mg/g cp. (Akobundu et al., 1982).The seed may be a good substitute to “egusi” inlocal diet. The individual essential amino acidpattern of fluted pumpkin is comparable orslightly higher than the range of values required



for all age groups, especially the fermented andgerminated samples except tryptophan and thesulphur amino acids. This result agreed with thereport of Bates et al., (1977) and Asiedu et al.,(1993) that sprouting and fermentation improvethe sulphur containing amino acid of soybean andsorghum / maize especially. The predictedbiological value (BV) of fluted pumpkin proteinranged between 7.76±0.06 – 39.55±0.1.Processing technique affected the BV,fermentation (BV = 39.55±0.1); germination (BV= 36.85±0.03) improved the predicted biologicalvalue when compared with the raw dried seed(BV = 27.45±0.02). Boiling (BV = 17.66±0.03)and roasting (BV = 7.76±0.06) reduced thebiological value of the seed flour. The PredictedBV of fluted pumpkin is higher than that of beachpea protein isolates (36.5 – 40.13) (Chavan etal; 2001). Since fermentation and germinationimproved the BV of fluted pumpkin, it may be anecessary processing step in the use of the seedflour for the formulation of infant food andlivestock feed.

The predicted protein efficiency ratio (PER)and relative protein efficiency ratio (R – PER)of fluted pumpkin seed flours ranged between0.66±0.02 – 1.24±0.1 and 26.40±0.2 –49.60±2.6% respectively. The PER of flutedpumpkin is comparable with the value reportedfor some oil seeds; cotton seed, have PER 0.63 –2.21 and R – PER of 60 – 80%; Peanut mealhave R – PER of 30 – 45% and soy meal, 47 –100%. It is however, less than the value reportedfor rapeseed, R – PER of 84 – 88%. Fermentationand boiling enhanced the PER and R – PER offluted pumpkin when compared with the rawdried seed while they were reduced bygermination and roasting. When the predictedPER of fluted pumpkin seed obtained in this workwas compared with the INVIVO PER valuesreported by Achinewhu and Isichei (1990), thein vivo values (1.26, 1.49) for raw and fermented

reported not to be significantly different fromthose fed on casein though slightly higher andthe rats gained more weight. Hence, fermentationmay be an effective means of improving theprotein quality of fluted pumpkin seed. Theamino acid scores of fluted pumpkin seed rangedbetween 0.44 – 25.34 (Table 11). Methionine,tryptophan and leucine are the limiting aminoacids of the seed flours. Fermentation improvedthe chemical score of fluted pumpkin seed flourprotein followed by germination. Roasted flutedpumpkin has the least tryptophan contentresulting into very low chemical scores; this maybe due to heat labile nature of tryptophan(Concon, 1975).

CONCLUSIONProcessing affects the level of nutrients in

fluted pumpkin seed flours. Germination andfermentation enhance protein quality of the seedflour, reduce deleterious elements and improvezinc bioavailability. The seed may be a potentialsource of nutrient in human diet if adequatelyprocessed. In vivo testing of the seed flours toconfirm bioavailability of the nutrients may berecommended.

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Tabl

e 1:

Pro

xim

ate

com

posit

ion

of p

roce

ssed

full

fat f

lute

d pu

mpk

in s

eed

Flou

rs (g

/100

g dr

y w

eigh

t)Fu

ll fa

t flu

ted

pum

pkin

Com

pone

ntR

aw D

ried

Boi

led

Ferm

ente

dG

erm

inat

edTo

aste

dM

oist

ure

5.50

±0.1

3.52

±0.0

88.

18±0

.22.

25±0

.05

6.38

±0.2

Cru

de p

rote

in30

.42±

0.7 b

29.9

2±0.

7 b35

.06±

0.8 a

33.5

3±0.

8 a30

.59±

0.7 b

Cru

de fa

t50

.49±

1.2 b

42.7

4±1.

0 d56

.91±

1.3 a

42.2

3±1.

0 d46

.04±

1.1 c

Tota

l ash

5.08

±0.1

a2.

55±0

.06 b

2.06

±0.0

5 c2.

50±0

.09 b

5.09

±0.1

a

Cru

de fi

bre

2.60

±0.0

6 b2.

49±0

.06 bc

2.35

±0.0

5 c3.

98±0

.09 a

2.64

±0.0

6 b

Car

bohy

drat

e11

.41±

0.3 d

22.3

0±0.

5 a3.

62±0

.08 e

17.7

6±0.

5 b15

.64±

0.4 c

(by

diffe

renc

e)Va

lues

with

diff

eren

t sub

scrip

ts on

the

sam

e ro

w ar

e sig

nific

ant (

p <

0.0

5)Er

rors

are

stan

dard

err

ors f

rom

the

mea

n



Tabl

e 2:

Pro

xim

ate

com

posit

ion

of p

roce

ssed

def

atte

d flu

ted

pum

pkin

seed

Flo

ur (g

/100

g dr

y w

eigh

t)D

efat

ted

flute

d pu

mpk

inC

ompo

nent

Raw

Dri

edB

oile

dFe

rmen

ted

Ger

min

ated

Toas

ted

Moi

stur

e5.

75±0

.14.

59±0

.11.

40±0

.03

1.89

±0.0

54.

67±0

.1C

rude

pro

tein

66.1

2±1.

565

.50±

1.5

70.5

3±1.

666

.87±

1.5

66.1

6±11

.5C

rude

fat

8.35

±0.2

b6.

53±0

.2c

7.93

±0.2

b8.

10±0

.2b

9.73

±0.2

a

Tota

l ash

7.56

±0.2

c6.

01±0

.1d

5.95

±0.1

1 d8.

93±0

.2a

8.33

±0.2

b

Cru

de fi

bre

5.50

±0.1

b5.

34±0

.1bc

4.94

±0.1

c6.

92±0

.2a

5.50

±0.1

b

Car

bohy

drat

e12

.47±

0.3 b

16.6

2±0.

4 a10

.65±

0.2 c

9.18

±0.2

d10

.28±

0.2 c

(by

diffe

renc

e)Va

lues

with

diff

eren

t sub

scrip

ts on

the

sam

e ro

w ar

e sig

nific

ant (

p <

0.0

5)



Tabl

e 3:

Ash

ana

lysis

of p

roce

ssed

full

fat f

lute

d pu

mpk

in s

eed

flour

s (%

)Fu

ll fa

t flu

ted

pum

pkin

Para

met

erR

aw D

ried

Boi

led

Ferm

ente

dG

erm

inat

edTo

aste

dW

ater

sol

uble

ash

98.8

5±2.

398

.90±

2.3

98.9

5±2.

199

.05±

2.3

99.5

0±2.

3A

cid

inso

lubl

e as

h0.

15±0

.006

c0.

20±0

.06 b

0.01

±0.0

d0.

01±0

.0d

0.41

±0.0

1 a

Solu

ble

ash

alka

linity

20.9

7±0.

5 a5.

49±0

.1c

1.99

±0.0

5 d9.

49±0

.2b

21.4

4±0.

5 a

K2C

O3

alka

linity

1.45

±0.0

3 a0.

38±0

.01 c

0.14

±0.0

06d

0.66

±0.0

2 b1.

48±0

.03 a

K2O

alk

alin

ity0.

99±0

.02 a

0.26

±0.0

06c

0.09

±0.0

d0.

45±0

.01 b

1.01

±0.0

2 a

Na 2C

O3

alka

linity

1.11

±0.0

2 a0.

29±0

.006

c0.

11±0

.0d

0.50

±0.0

1 b1.

14±0

.03 a

Sulp

hate

d as

h3.

99±0

.09 b

2.89

±0.0

7 c2.

00±0

.05 d

2.89

±0.0

7 c4.

57±0

.1a

Valu

es w

ith d

iffer

ent s

ubsc

ripts

on th

e sa

me

row

are

signi

fican

t (p

< 0

.05)



Effects of processing on nutritional composition of pumpkin seed flours..................................................Fagbemi T. N.Ta

ble

4: A

sh a

naly

sis o

f pro

cess

ed d

efat

ted

flute

d pu

mpk

in s

eed

flour

s (%

)D

efat

ted

flute

d pu

mpk

inPa

ram

eter

Raw

Dri

edB

oile

dFe

rmen

ted

Ger

min

ated

Toas

ted

Wat

er s

olub

le a

sh98

.30±

2.3

97.7

5±2.

394

.66±

2.3

98.0

1±2.

398

.45±

2.3

Aci

d in

solu

ble

ash

0.30

±0.0

06b

0.20

±0.0

06c

0.30

±0.0

06b

0.30

±0.0

06b

0.50

±0.0

1 a

Solu

ble

ash

alka

linity

38.4

0±0.

9 c11

.00±

0.3 d

1.50

±0.0

3 e81

.67±

1.9 a

52.3

4±1.

2 b

K2C

O3

alka

linity

2.65

±0.0

6 c0.

76±0

.02 d

0.10

±0.0

e5.

64±0

.1a

3.62

±0.0

8 b

K2O

alk

alin

ity1.

81±0

.04 c

0.51

±0.0

1 d0.

07±0

.0e

3.85

±0.0

9 a2.

47±0

.06 b

Na 2C

O3

alka

linity

2.04

±0.0

5 c0.

58±0

.01 d

0.08

±0.0

e4.

33±0

.1a

2.77

±0.0

6 b

Sulp

hate

d as

h9.

06±0

.2b

7.07

±0.2

c6.

76±0

.2c

7.26

±0.2

c9.

92±0

.2a

Valu

es w

ith d

iffer

ent s

ubsc

ripts

on th

e sa

me

row

are

signi

fican

t (P

< 0

.05)


Tabl

e 5:

Ene

rgy

valu

es (K

J/g)

of p

roce

ssed

full

fat f

lute

d pu

mpk

in s

eed

flour

Sam

ple

Gro

ss e

nerg

yG

ross

ene

rgy

Pe %Fe %

ND

PE%

Det

erm

ined

**C

alcu

late

d*Fu

ll fa

t Flu

ted

Pum

pkin

Raw

Drie

d29

.54±

0.8 a

26.1

1±0.

319

.57 b

73.1

1 ab11

.74 b

Boi

led

26.5

5±0.

7 b24

.93±

0.2

20.1

8 b64

.82 c

12.1

1 b

Ferm

ente

d30

.06±

0.8 a

28.0

1±0.

521

.03 b

76.7

9 a12

.62 b

Ger

min

ated

28.1

1±0.

7 ab24

.58±

0.1

22.9

0 a64

.93 c

13.7

4 a

Toas

ted

29.7

2±0.

8 a25

.17±

0.6

20.4

2 b69

.13 bc

12.2

5 b

Valu

es w

ith d

iffer

ent s

ubsc

ript o

n th

e sa

me

colu

mn

are

signi

fican

t (pd

” 0.

05)

Pe % =

Pro

porti

on o

f tot

al e

nerg

y du

e to

pro

tein

Fe % =

Pro

porti

on o

f tot

al e

nerg

y du

e to

fat

NDPE

% =

Util

izabl

e en

ergy

due

to p

rote

in*

Calc

ulat

ed u

sing

Atwa

ter f

acto

r**

Obt

aine

d by

usin

g bo

mb

colo

rimet

er.



Tabl

e 6:

Pro

cess

ing

effe

cts

on th

e m

iner

al c

ompo

sitio

n of

flut

ed p

umpk

in s

eed

flour

s. (m

g/kg

dry

wei

ght )

.M

iner

alFu

ll fa

t flu

ted

pum

pkin

Raw

Dri

edB

oile

dFe

rmen

ted

Ger

min

ated

Toas

ted

K11

,388

±4.7

b4,

207±

1.8 e

7,13

0±2.

8 d11

713±

1.6 a

7540

±2.9

c

Na

303.

04±1

.8b

275.

48±2

.8c

311.

48±1

.7a

161.

67±2

.5e

247.

69±1

.0d

Ca

77.9

9±1.

6 c93

.40±

1.2 b

131.

79±2

.1a

88.3

8±0.

9 b63

.50±

1.6 d

Mg

1,89

8±0.

9 b1,

113±

1.7 e

1,29

9±2.

6 d2,

032±

1.3 a

1,34

6±2.

2 c

Cu

40.6

0±0.

5 a40

.97±

1.2 a

23.4

3±1.

8 b25

.58±

1.1 b

38.5

1±1.

1 a

Mn

21.9

6±1.

2 a22

.28±

1.2 a

8.44

±0.5

c15

.86±

0.6 b

11.2

2±0.

7 c

Zn45

.95±

1.2 b

43.2

8±0.

6 b67

.65±

1.1 a

65.3

6±0.

7 a45

.43±

1.1 b

Sn10

.79±

0.6 a

0.00

c0.

00c

0.00

c7.

05±0

.2b

P10

,577

±1.9

b5,

811±

3.6 e

12,4

79±3

.5a

6,48

4±2.

2d9,

114±

4.0 c

Fe59

.06±

1.2 b

47.0

7±1.

2 c67

.85±

1.1 a

39.3

4±1.

4 d58

.36±

1.4 b

Al

23.0

6±3.

5 a20

.33±

0.03

b18

.98±

0.4 b

11.1

4±0.

08d

16.2

9±1.

3 c

Ni

0.02

±0.0

06a

0.01

±0.0

06a

0.01

±0.0

03a

0.02

±0.0

02a

0.00

b

Mo

15.0

9±1.

2 b6.

13±1

.2d

10.8

8±1.

2 c16

.05±

1.2 a

12.1

9±0.

7 b

As

0.31

±0.0

1 c0.

32±0

.01 c

0.00

d0.

56±0

.02 b

0.92

±0.0

2 a

Hg

0.17

±0.0

1 a0.

07±0

.01 b

0.09

±0.0

06b

0.00

d0.

04±0

.006

c

Pb0.

31±0

.03 c

0.12

±0.0

2 d0.

63±0

.02 a

0.51

±0.0

2 b0.

60±0

.06 ab

Se0.

04±0

.006

a0.

04±0

.006

a0.

03±0

.006

ab0.

02±0

.006

c0.

03±0

.006

ab

Cd

0.05

±0.0

06a

0.01

±0.0

06b

0.01

±0.0

02b

0.05

±0.0

06a

0.04

±0.0

06a

Valu

es w

ith d

iffer

ent s

ubsc

ripts

on th

e sa

me

row

are

signi

fican

t (p

< 0

.05)



Tabl

e 7:

Com

pute

d m

iner

al a

nd p

hyta

te m

illim

olar

ratio

s fo

r flu

ted

pum

pkin

see

d flo

urs

Full

fat f

lute

d pu

mpk

inM

iner

al/p

hyta

teR

aw d

ried

Boi

led

Ferm

ente

dG

erm

inat

edTo

aste

dK

/Na

(wt)

37.5

8±1.

1 b15

.27±

0.7 e

22.8

9±1.

1 d72

.45±

0.8 a

30.4

4±0.

8 c

Ca/

P (w

t)0.

01±0

.001

0.02

±0.0

060.

01±0

.001

0.01

±0.0

010.

01±0

.001

Ca/

Mg

(wt)

0.04

±0.0

06b

0.08

±0.0

06ab

0.10

±0.0

3 a0.

04±0

.006

b0.

05±0

.006

b

[K/(C

a +

Mg)

] meq

. 2.2

5.76

±0.0

9 a3.

49±0

.03 d

4.98

±0.0

3 c5.

52±0

.04 ab

5.35

±0.2

b

[Phy

tate

]/[Zn

] ( m

olar

ratio

)31

.68±

0.3 a

10.1

9±0.

01c

4.46

±0.0

2 e9.

90±0

.2d

13.9

8±0.

06b

[Ca]

/[Phy

tate

] ( m

olar

ratio

)0.

09±0

.003

d0.

35±0

.03 b

0.71

±0.0

2 a0.

22±0

.02 c

0.16

±0.0

2 cd

[Ca]

[Phy

tate

]/[Zn

] ( m

olar

ratio

)58

.29±

0.2 a

22.9

2±0.

01b

13.5

2±0.

05e

21.3

8±0.

2 c20

.84±

0.06

d

[Phy

tate

]/[P]

( %

mol

ar ra

tio)

6.48

±0.3

a3.

60±0

.1c

1.15

±0.0

8 d4.

74±0

.03 b

3.30

±0.2

c

Valu

es w

ith d

iffer

ent s

ubsc

ripts

on th

e sa

me

row

are

signi

fican

t (p

< 0

.05)



Effects of processing on nutritional composition of pumpkin seed flours..................................................Fagbemi T. N.Ta

ble

8: P

roce

ssin

g ef

fect

on

the

fatty

aci

d co

mpo

sitio

n of

flut

ed p

umpk

in s

eed

oil (

% T

otal

fatty

aci

d co

mpo

sitio

n)Fl

uted

pum

pkin

see

d oi

lFa

tty

acid

Raw

Dri

ed B

oile

dFe

rmen

ted

Ger

min

ated

Toas

ted

Palm

itic

acid

C16

:016

.09±

0.05

b16

.23±

0.1 b

13.6

1±0.

1 c19

.56±

0.04

a16

.00±

0.02

b

Stea

ric a

cid

C18

:014

.23±

0.1 c

16.8

8±0.

1 b11

.84±

0.06

e18

.91±

0.1 a

13.2

0±0.

2 d

Ole

ic a

cid

C18

:140

.40±

0.2 b

40.0

4±0.

04 b

34.5

2±0.

03 c

46.3

9±0.

06 a

40.2

5±0.

1 b

Lino

leic

aci

d C

18:2

27.4

7±0.

1 c23

.34±

0.06

d30

.94±

0.2 a

11.0

0±0.

6 e28

.74±

0.04

b

Uni

dent

ified

pea

ks1.

81±0

.02 d

3.51

±0.0

3 c9.

09±0

.05 a

4.14

±0.0

5 b1.

81±0

.04 d

Tota

l Uns

atur

ated

Fat

ty A

cid

(TU

FA)

67.8

7±0.

1 b63

.38±

0.08

d65

.46±

0.03

c57

.39±

0.05

e68

.99±

0.05

a

Tota

l Sat

urat

ed F

atty

Aci

d (T

SFA

)30

.32±

0.2 c

32.1

1±0.

06 b

25.4

5±0.

03 e

38.4

7±0.

04 a

29.2

0±0.

1 d

Esse

ntia

l Fat

ty A

cid

(EFA

) (C

18:2 +

C18

:3)

27.4

7±0.

05 c

23.3

4±0.

05 d

30.9

4±0.

06 a

11.0

0±0.

1 e28

.74±

0.08

b

Valu

es w

ith d

iffer

ent s

ubsc

ripts

on th

e sa

me

row

are

signi

fican

t (p

< 0

.05)


Tabl

e 9:

Pro

cess

ing

effe

ct o

n th

e fa

tty a

cid

dist

ribut

ion

acco

rdin

g to

sat

urat

ion

on fl

uted

pum

pkin

see

d oi

lFl

uted

pum

pkin

seed

oil

Fatt

y ac

idR

aw D

ried

Boi

led

Ferm

ente

dG

erm

inat

edTo

aste

dSa

tura

ted

Fatty

Aci

d30

.32±

0.2 c

32.1

1±0.

06 b

25.4

5±0.

06 e

38.4

7±0.

04 a

29.2

0±0.

1 d

Mon

ouns

atur

ated

Fat

ty A

cid

40.4

0±0.

2 b40

.04±

0.03

b34

.52±

0.03

c46

.39±

0.04

a40

.25±

0.1 b

Diu

nsat

urat

ed F

atty

Aci

d27

.470

.06 c

23.3

4±0.

05 d

30.9

4±0.

07 a

11.0

0±0.

1 e28

.74±

0.08

b

Tota

l Triu

nsat

urat

ed fa

tty a

cid

ND

ND

ND

ND

ND

P/S

ratio

0.91

±0.0

3 b0.

73±0

.01 c

1.22

±0.0

5 a0.

29±0

.03 d

0.98

±0.0

5 b

% E

nerg

y du

e to

lino

leic

aci

d19

.84±

0.03

b13

.19±

0.03

c24

.56±

0.07

a6.

22±0

.1d

19.7

9±0.

09b

Ole

ic /

Lino

leic

rat

io1.

47±0

.003

c1.

72±0

.006

b1.

12±0

.07 d

4.22

±0.0

9 a1.

40±0

.06 c

Valu

es w

ith d

iffer

ent s

ubsc

ripts

on th

e sa

me

row

are

signi

fican

t (p

< 0

.05)

P/S

Ratio

: ra

tio o

f pol

yuns

atur

ated

to sa

tura

ted

fatty

aci

dND

: No

t det

ecte

d



Tabl

e 10

: A

min

o ac

id C

ompo

sitio

n of

Raw

and

Pro

cess

ed F

ull f

at F

lute

d Pu

mpk

in S

eed

Flou

rs (m

g/g

crud

e pr

otei

n)Fu

ll fa

t flu

ted

pum

pkin

Am

ino

acid

Raw

Dri

edB

oile

dFe

rmen

ted

Ger

min

ated

Toas

ted

Asp

130.

78±0

.07 a

127.

05±0

.03 c

128.

21±0

.1b

126.

13±0

.03 d

124.

610.

03e

Glu

152.

30±0

.7a

133.

51±0

.3d

132.

04±0

.02 e

143.

01±0

.06 c

147.

900.

4 b

Ser

45.8

0±0.

06c

38.1

10.0

6 d32

.53±

0.04

e47

.24±

0.02

b48

.80±

0.06

a

Gly

64.5

4±0.

01a

61.0

0±0.

09c

52.0

20.0

5 e61

.81±

0.07

b59

.70±

0.1 d

His

*36

.59±

0.03

c30

.15±

0.09

e40

.290

.05 a

38.5

5±0.

06b

35.8

8±0.

006 d

Arg

*11

3.51

±0.0

2 b11

7.54

0.04

a73

.76±

0.06

d10

5.91

±0.0

2 c11

4.51

±0.0

5 b

Thr*

36.8

0±0.

06c

34.0

8±0.

2 e40

.050

.006

b42

.25±

0.00

6 a35

.48±

0.02

d

Ala

35.7

1±0.

02b

31.3

4±0.

08d

35.4

90.0

3 c30

.14±

0.02

e35

.96±

0.00

6 a

Pro

49.8

0±0.

06b

43.4

6±0.

06c

56.4

40.0

3 a40

.55±

0.02

d41

.04±

0.02

d

Tyr*

54.9

5±0.

02c

50.3

8±0.

02d

47.3

10.0

6 e58

.08±

0.03

b66

.34±

0.03

a

Val*

51.9

0±0.

06c

56.2

5±0.

1 a47

.450

.7d

55.0

4±0.

02b

51.8

6±0.

03c

Met

*6.

56±0

.02 c

6.02

±0.2

c8.

11±0

.05 a

7.56

±0.0

3 b6.

52±0

.03 c

Cys

*24

.71±

0.03

b17

.96±

0.02

c25

.790

.03 a

16.6

6±0.

01d

18.3

5±0.

03c

Ile*

49.3

4±0.

02a

46.5

6±0.

08b

46.4

40.0

3 b39

.96±

0.02

c38

.28±

0.04

d

Leu*

49.3

4±0.

01a

46.5

6±0.

06b

46.4

40.0

2 b39

.96±

0.00

6 c38

.28±

0.04

d

Phe*

47.5

6±0.

02d

49.2

5±0.

1 b54

.650

.03 c

58.7

8±0.

03a

49.4

8±0.

04b

Lys*

42.2

5±0.

1 c40

.20±

0.1 d

66.6

4±0.

03a

54.8

2±0.

06b

37.5

0±0.

2 e

Trp*

7.08

±0.0

4 c4.

23±0

.1d

13.7

8±0.

04a

9.66

±0.0

1 b0.

08±0

.02 e

TAA

998.

87±1

.2a

933.

65±0

.05 e

947.

440.

3 d97

6.11

±0.0

2 b95

0.57

±0.0

2 c

TEA

A51

9.94

±0.6

b49

9.18

0.08

d51

0.71

±0.0

6 c52

7.23

±0.4

a49

2.56

±0.0

3 e

TEA

A/T

AA

(%)

52.0

5±0.

9 c53

.46±

0.06

b53

.90±

0.06

b54

.01±

0.06

a51

.82±

0.02

d

EAA

/NEA

A1.

09±0

.01 c

1.15

±0.0

2 b1.

17±0

.03 a

1.17

±0.0

3 a1.

08±0

.02 c

TSA

A (M

et +

Cys

)30

.62±

0.02

b23

.98±

0.06

e33

.90±

0.02

a24

.22±

0.01

d24

.87±

0.01

c

ArE

AA

(Phe

+Ty

r)10

2.51

±0.1

c99

.63±

0.2 d

101.

96±0

.02 c

116.

86±0

.006

a11

5.82

±0.0

2 b

BV

27.4

1±0.

02c

17.6

6±0.

03d

39.5

5±0.

1 a36

.85±

0.03

b7.

76±0

.06 e

PER

1.24

±0.1

a1.

13±0

.01 a

1.14

±0.0

2 a0.

73±0

.02 b

0.66

±0.0

2 b

R- P

ER (%

)49

.60±

2.6 a

43.2

0±0.

9 b45

.60±

0.1 b

29.2

0±0.

3 c26

.40±

0.2 d

Valu

es w

ith d

iffer

ent s

ubsc

ript

s on

the

sam

e ro

w ar

e si

gnifi

cant

Pd”

0.0

5; T

AA

= T

otal

am

ino

acid

s; T

EAA

= T

otal

Ess

entia

l am

ino

acid

s;TS

AA

= T

otal

sulp

hur a

min

o ac

ids (

Met

+ C

ys);

EA

A =

Ess

entia

l aro

mat

ic a

min

o ac

ids;

BV

= B

iolo

gica

l Val

ue; P

ER =

Pro

tein

Effi

cien

cy R

atio



Tabl

e 11

: A

min

o ac

id s

core

s (%

) of t

he e

ssen

tial a

min

o ac

ids

of fl

uted

pum

pkin

see

d flo

urs

Full

fat f

lute

d pu

mpk

in s

eed

flour

sEg

g re

f**

Am

ino

acid

Raw

Drie

d B

oile

dFe

rmen

ted

Ger

min

ated

Toas

ted

(mg/

g pr

otei

n)A

spG

luSe

rG

lyH

is*

152.

4612

5.63

167.

8816

0.63

149.

5024

Arg

*18

6.08

192.

6912

0.92

173.

6218

7.72

61Th

r*72

.16

66.8

278

.53

82.8

469

.57

51A

laPr

oTy

r*12

5.95

137.

3811

8.28

145.

2016

5.85

40Va

l*68

.29

74.0

162

.43

72.4

268

.24

76M

et*

20.5

020

.38

25.3

423

.63

20.3

832

Cys

*13

3.67

99.7

814

3.28

92.5

610

1.94

18Ile

*88

.11

83.1

482

.93

66.0

068

.36

56Le

u*59

.45

56.1

055

.95

48.1

446

.12

83Ph

e*93

.25

96.5

710

7.16

115.

2597

.02

51Ly

s*67

.06

63.8

110

5.78

87.0

259

.52

63Tr

p*39

.33

23.5

076

.56

53.6

70.

4418

Che

mic

al s

core

20.5

020

.38

25.3

423

.63

0.44

1st lim

iting

am

ino

acid

Met

Met

Met

Met

Trp

2nd li

miti

ng a

min

o ac

idTr

pTr

pLe

uLe

uM

etR

-PER

= R

elat

ive

Prot

ein

Effic

ienc

y R

atio

; * =

Ess

entia

l am

ino

acid

s


f:\food jornal.pmd

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