Defatted pumpkin seed flour was used to investigate the effect of roasting process on proximate composition, antinutritional factors, protein and. As illustrated in table 1, an obvious increase of protein content was recorded due to an increase of pumpkin seed flour. Crude ash content of pumpkin fruits was higher than that for seeds showing that mineral intake in the. Supplementation of sudanese sorghum bread kisra with. Preference test of biscuit products from pumpkin seeds cucurbita sp. Evaluation and acceptability of pumpkin seed flour incorporated in gravy. Giami and bekebian 1992 investigated the nutritional properties of pumpkin seed flour. Pumpkin seed and flax seed were processed into powder and used to substitute wheat flour as composite powder in production of biscuits. The pumpkin seeds wheat flour blends presented a ratio number higher than the recommended values of 1. Characterization of nutritional components and utilization. Nutrient composition and physical characteristics of biscuits. Stevenson 2007 16 also quoted that, pumpkin seeds offer a nutritious, sweet, somewhat soft and chewy snack or food additive. Milled from cold pressed almond kernels, this flour is ideal. The incorporation of pumpkin seed flour influenced products significantly p pumpkin seed and composite flours are shown in table 1.
Salicylates in plants act as a natural immune hormone and preservative, protecting the plants against diseases, insects, pests, fungi, and harmful bacteria. As compared to wheat flour, pumpkin flour was superior in terms of nutritive values as indicated by its higher ash and fiber contents, which is in agreement with noor aziah and komathi 2009. Pumpkin seeds are also known as pepita a mexican spanish term. It has been received considerable attentions in recent years because of the. Physicochemical properties of complementary food from malted. Pumpkin seed flour, unlike wheat, is rich in fibre 47. The functional and electrophoretic properties of the defatted flour were investigated. Water absorption capacity wac value of the blends ranged from 1. The pumpkin seed cake bread was made in an attempt to match a control wheat bread. Extensograph extensibility e parameter of pumpkin seeds wheat. Overall acceptability mean scores for acceptable cookies were 7. Highly nutritious and particularly rich in vitamin a. Seeds collected from each variety were subjected to different treatments before preparation of psf.
Chin chin production from pumpkin seed and casava flour. Preparation of pumpkin flour pumpkin fruits cucurbita moschata were obtained from a market in gelugor, penang. D development and chemical and sensory characterization of. Five different meatball formulations were prepared with 0%, 3%, 6%, 9%, and 12% replacement of beef fat with psk flour. Pumpkin seed products raw, roasted, autoclaved,germinated, fermented, pumpkin protein concentrate and pumpkin proteinisolate were incorporated into wheat flour to produce blends with proteinlevels of 15, 17, 19 and 21%. Pumpkin seed flour can be used to fortify soups, cookies, pancakes and breads. Total carotenoid content was maximum in cake supplemented with raw pumpkin seed flour 0. Ezeji and ojimelukwe 1993 created a weaning mix using fluted pumpkin seed flour with bambara ground nuts and fermented millet seed. The incorporation of pumpkin seed flour influenced products significantly p pumpkin flour and wheat flour proximate compositions of pumpkin flour and wheat flour are shown in table 1. A study on nutritional and functional properties analysis of. In addition, pumpkin seeds are a good source of the elements k, p, mg and zn akwaowo et al. Pumpkin is a dicotyledonous seed vegetable with many nutritional components, including pumpkin polysaccharides, active proteins, essential amino acids, carotenoids, minerals and so on. Put it into a large bowl, then add coconut flour, baking soda, cream of tartar, salt, and.
Formulation and quality evaluation of biscuits supplemented. Salicylates are natural regulators of growth, flowering, ripening and ageing. The qpm had almost the same protein content as common maize however according to prassana et al. The rind, fibrous matter and seeds were removed and the flesh cut into small pieces followed by soaking for 45 minutes in 0. Health benefits of pumpkin seed and nutrition profile of 35. Pumpkin peel flour journal of food and nutrition research. Processing of pumpkin seed flour pumpkin cucurbita pepo seeds were extracted from the fruits, washed, sundried and manually decorticated as shown in figure 1. Next step flavoured added one gram cardamom powder. Raw flour was significantly higher p pumpkin flour. The functional properties of wheat, pumpkin seed and composite flours are shown in table 1.
Apr 03, 2021 pumpkin seed flour, almond flour, olive oil, salt, black pepper and 1 more glutenfree vegan rosemary crackers the blender girl psyllium husks, filtered water, extravirgin olive oil, dried rosemary leaves and 4 more. Certain functional properties of defatted pumpkin seed flour. The results obtained for pumpkin 1 seeds was higher than that of pumpkin seed flour reported by eladawy and taha 2001. Fluted pumpkin flour was prepared as indicated in the figure 3. Sunflower seed meal can be stored in a cool dark pantry and seems to last up to 4 months outside of the fridge. Pdf biological study on the effect of pumpkin seeds and.
The seeds contained moisture, protein, fat, crude fiber, and ash with the mean values g, 6. Characterization of nutritional components and utilization of. Gluten free and perfect for vegans and vegetarians 49% protein. Pumpkin seed flour can be used to fortify soups, biscuits, cookies, pancakes and breads.
Studies on the proximal composition of minerals from fruit peels and seeds in brazil have reported that many nutrients contained in peels and seeds have higher. Pumpkin seeds are a better source of protein hence contributes substantially to the dietary human nutrition. The cooked seeds were dehulled manually and oven dried 600c, 24h in a hot air fan oven model qub 305010g, gallenkamp, uk. This study aims to determine the effect of giving biscuits made from pumpkin seed flour to serum zinc levels and body weight in. Non significant differences were found in all the attributes. Fortynine adult albino male rats sprague dawley strain were classified into control negative ve group and six rat groups which administered 50 mg of leadkg body weight per day as testicular. Roasting of seeds significantly p pumpkin seed and composite flours are shown in table 1. This research work investigated the effect of roasting and fermentation on the nutrient composition and sensory properties of pumpkin telfairia occidentalis seed used as a composite with cassava flour in chin chin production. Pdf chemical composition of pumpkin cucurbita maxima d.
Formulation and quality evaluation of biscuits supplemented with. Effects of processing on the nutritional composition of. Physical and sensory qualities of composite wheatpumpkin. Pdf development and nutritional evaluation of cake. Roasting of seeds significantly p flour seaweed and flour pumpkin contain functional food components iodine, fiber, and carotenoids respectively 27. The effect of biscuits made from pumpkin seeds flour on serum.
Development and quality evaluation of pumpkin seeds and. Pumpkin seed flour incorporated cardamom or vanilla flavoured drink boiled whole milk and jaggery, pumpkin seed flour, safflower, cardamon powder was added. Processing affected the levels of nutrients in the seed. Value addition of existing foods with such ingredients is a simple and feasible way of. Nutritional and microbiological qualities of pumpkin cucurbita pepo. In sri lanka, pumpkin seeds are discarded without being used. Pumpkin seed flour presented low levels of lysine and sulfur amino acids methionine and cysteine, with about half of the fao who requirements for adults. Physicochemical properties of pumpkin cucurbita pepo l. Although psyllium husk is not flour, but it is a great addition to any low carb pantry.
Defatted pumpkin seeds flour, a byproduct obtained during processing the pumpkin seeds oil, was kindly supplied by sc hofigal export import sa bucharest, romania. Pdf nutritional evaluation and physiochemical properties of. Most pumpkin seeds are covered by a white husk, although some pumpkin varieties produce seeds without them. Development, quality evaluation and acceptability of pumpkin seed.
Jan 19, 2021 gerbs allergen friendly foods pumpkin seed meal. Value addition of existing foods like biscuits and cookies with such ingredients is. Pumpkin seeds rich in protein content can be used to improve the protein of wheat bread and modify the bread properties. Nutritional evaluation proximate composition whole wheat flour biscuits with no added pumpkin seed flour had 2. The effect of biscuits made from pumpkin seeds flour on. In this context, the objective of this paper was both the production and characterization of pumpkin peel flour as well as the development of breads with partial addition of the flour obtained from pumpkin peel substituting wheat flour. Fudgy pumpkin seed flour brownies low sugar oatmeal. Fluted pumpkin seeds were processed into the raw, boiled, fermented, germinated and roasted seeds, dried at 500c, milled and sieved. Fudgy pumpkin seed flour brownies low sugar oatmeal with. Partial replacement of wheat flour by pumpkin seed flour in. The seeds are edible, so its best to save them, but the arent necessary for the flour. Numerous ways or ideas of intensifying the use of available local food are increasingly pursued but information of the nutritive value of such local foodstuffs is crucial in order to encourage the consumption to eradicate malnutrition. Pumpkin seed flour flatbread pdf proudly powered by weeblyweebly.
Pdf formulation and nutritional evaluation of cookies. Physicochemical characteristics of seeds and functional properties of pumpkin seed flour psf of two varieties of cucurbita maxima suprema and bingha f1 and one variety of cucurbita moschata padma were determined. Besides pumpkin fruits, the remainder of pumpkin processing, or part of it, may be converted into nutrients for either food or feed, or into fertilizer. This product has been obtained from pumpkin seeds on a large scale through hulling, grinding and degreasing at.
Supplemented biscuits were produced by mixing wheat flour with dried pumpkin seed flour in the ratios of 0, 5. Top 11 sciencebased health benefits of pumpkin seeds. Study on the impact of pumpkin seed flour on whole wheat bread. Partial replacement of wheat flour by pumpkin seed flour. Polyacrylamide gel electrophoresis and electrofocusing indicated 14 bands of watersoluble protein subunits with isoelectric points between 3.
Physicochemical properties of complementary food from. Psyllium husk is all fibre and is used as a colon cleanser. Its possible to do this in the oven, but its a lot easier to use a dehydrator. Extensograph resistance to extension r 50 parameter of pumpkin seeds wheat flour blends figure 5. Physicochemical and functional properties of pumpkin seed. An alternative use of pumpkin seed flour is in the preparation of cereal bars since they are small, easy to be consumed requiring little or no preparation by the consumer, and is a source of vitamins, minerals, fibers, proteins, and. Mineral and peroxide values were high in pumpkin seed flour psf than wheat flour wf1. Partial replacement of wheat flour with pumpkin seed flour in muffins.
Moreover, it is also used to fortify wheat flour to produce bakery products like pastries with unique and nutty taste 10. The seeds were screened to remove all particles, dried overnight in the oven at 50 oc. The incorporation of pumpkin seed flour influenced products significantly p pumpkin 1 seeds was higher than that of pumpkin seed flour reported by eladawy and taha 2001. This study aims to determine the effect of giving biscuits made from pumpkin seed flour to serum zinc levels and body weight in malnutrition wistar rats. Use of pumpkin seed in the snacking and vegetable oil industry in the us is expected to rise as the market for healthy foods increases. Development and nutritional evaluation of pumpkinseed. In this study, the physicochemical properties of pumpkin seed kernel psk flour were assayed and used as a fat replacer and functional ingredient in meatballs. Sep 18, 2014 pumpkin seeds 2 t23g sesame seeds 1 t11g sunflower seeds 2 t6g walnuts 10 ea30g chestnuts, handful flaxseed flour 4 t cashews hazelnuts 80 ea100g pine nuts 8 t100g pistachios pumpkin seeds 100g sesame seeds 100g sunflower seed 100g chia seeds coconut milk with.
To produce a new food product in the form of snacks or biscuits by using pumpkin seed flour and evaluate the preference of consumers. The seeds 890 g were crushed using an electric grinder super intermet blender s1462 model. Mar 06, 20 the common maize flour had a protein content of 8. Iron and zinc content was higher in cake supplemented with raw. Pdf certain functional properties of defatted pumpkin seed flour. As reported by toan and thuy 2018, the high quality pumpkin flour biscuits revealed fat content ranged between 11. Cucurbita pepo introduction pumpkin seeds, also known as pepitas, are small, flat, green, edible seeds. Learn all about pumpkin seeds, including their nutritional profile, which boasts the essential minerals of iron and magnesium. The present study was designed to investigate some chemical composition of pumpkin seeds and also determine the effect of pumpkin seeds and or zinc on the nutritional and sexual healthy status. This product has been obtained from pumpkin seeds on a large scale through hulling, grinding and degreasing at low temperatures, less than 45c. Shelf life evaluation of biscuits and cookies incorporating. Flour seaweed and flour pumpkin contain functional food components iodine, fiber, and carotenoids respectively 27.
Cookies supplemented with pumpkin seed flour were found to be highly acceptable at 30% level. In food processor or blender, process or blend almond flour to a finer consistency, then add. Pumpkin seeds were processed into raw and roasted flour. Moreover, it is also used to fortify wheat flour to produce bakery products like pastries with unique and nutty taste lestari and meiyanto, 2018. The pumpkin seed flour health drink was served chill. Development and nutritional evaluation of cake supplemented with.
Nutrient composition and physical characteristics of. Fluted pumpkin seed flour have been used for nutritional enrichment and for maintaining the rheological and sensory properties of confectionery products 14. Resultsindicated that pumpkin seed products can be added to wheat flour up toa 17% protein level for raw, roasted and autoclaved pumpkin meal, 19%level for. Freshly harvested fluted pumpkin fruits, were opened and the seeds carefully separated from the pulp, washed to reduce contamination by foreign substances and. Effects of partial replacement of wheat flour with pumpkin seed flour on quality indices of muffins for children were studied. Cake was prepared by supplementing both raw and roasted pumpkin seed flour. Chemical compositions of pumpkin flour and wheat flour proximate compositions of pumpkin flour and wheat flour are shown in table 1. The psc bread dough had a waterflour absorption ratio of 90120 to reach 550. A study on nutritional and functional properties analysis. Iron and total phosphorus contents recorded were 4. The seed flours were analyzed for nutritional composition, energy, amino acids and fatty acids of the oils. Pumpkin seeds are generally discarded during processing and are generally. Evaluation of pumpkin seed products for bread fortification. Proximate composition and functional properties of raw and.
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