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Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin (Telfairia occidentalis Hook) Seed Flour
| Content Provider | Semantic Scholar |
|---|---|
| Author | Hamed, Sara Y. Hassan, Nafisa Hassan, Amro B. Eltayeb, Mohamed M. Babiker, Elfadil Elfadl |
| Copyright Year | 2008 |
| 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 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. |
| Starting Page | 330 |
| Ending Page | 334 |
| Page Count | 5 |
| File Format | PDF HTM / HTML |
| DOI | 10.3923/pjn.2008.330.334 |
| Volume Number | 7 |
| Alternate Webpage(s) | http://khartoumspace.uofk.edu/bitstream/handle/123456789/21039/17.%20Nutritional%20Evaluation%20and%20Physiochemical%20Properties%20%20ofpdf.pdf?isAllowed=y&sequence=1 |
| Alternate Webpage(s) | https://doi.org/10.3923/pjn.2008.330.334 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
