Certain functional properties of defatted pumpkin seed flour

1992 ◽  
Vol 42 (3) ◽  
pp. 257-273 ◽  
Author(s):  
Evangelos S. Lazos
Keyword(s):  
Functional Properties ◽  
Pumpkin Seed ◽  
Seed Flour

The effect of pumpkin seed flour (Cucurbita moschata Durch) on zinc serum levels in malnourished Wistar rats

2020 ◽  
Vol 30 ◽  
pp. 337-340
Author(s):  
Aminuddin Syam ◽  
Novi Puspita Sari ◽  
A. Razak Thaha ◽  
Suriah ◽  
Nurhaedar Jafar ◽  
...  
Keyword(s):  
Wistar Rats ◽  
Serum Levels ◽  
Cucurbita Moschata ◽  
Pumpkin Seed ◽  
Seed Flour

scholarly journals The Effect of Biscuits Made From Pumpkin Seeds Flour on Serum Zinc Levels and Weight in Malnutrition Wistar Rats

2020 ◽  
Vol 8 (A) ◽  
pp. 428-433
Author(s):  
Aminuddin Syam ◽  
Fitrah Khaerani Burhan ◽  
Veni Hadju ◽  
C. Citrakesumasari ◽  
Andi Muhammad Akhmar
Keyword(s):  
Body Weight ◽  
Wistar Rats ◽  
Serum Zinc ◽  
Zinc Content ◽  
Control Group ◽  
Test Results ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Zinc Levels ◽  
Serum Zinc Levels

BACKGROUND: Serum zinc levels are found to be low in children of protein energy malnutrition globally. Pumpkin seed flour has a high zinc content of 6.88 mg/100 g, has been formulated biscuits made from pumpkin seed flour with a zinc content of 1.52 mg/100 g. AIM: 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. METHODS: This research is a true experiment with pre-post-test with control group design. Subjects were 28 male Wistar strain rats induced by fasting malnutrition for 3 days and then given biscuits with a zinc dose of 0.027 mg; 0.054 mg; and 0.081 mg/BW/day and in the control group without biscuits for 2 weeks. Serum zinc levels were examined using the atomic absorption spectrophotometry method. Data were analyzed using paired t-test and one-way ANOVA test. RESULTS: Paired t-test results on serum zinc levels obtained p > 0.05 and on body weight obtained p < 0.05. One-way ANOVA test results on serum zinc levels after the intervention obtained p > 0.05 and at body weight obtained p < 0.05 followed by post hoc least significant difference test found that there were significant differences between the control group and the P1 group, a dose of 0.027 mg (p = 0.015) and P2 groups, doses of 0.054 mg (p = 0.012). Greater weight gain was found in the P1 group with an increase of 38.85%. CONCLUSION: The provision of biscuits made from pumpkin seed flour has an effect on increasing body weight of malnutrition Wistar rats and has no effect on serum zinc levels, so further research is expected to use different doses.

scholarly journals Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour

2019 ◽  
Vol 23 (2) ◽  
pp. 179-186
Author(s):  
Adeyanmola Oluwaseyi Akintade ◽  
Olugbenga Olufemi Awolu ◽  
Beatrice Olawumi Ifesan
Keyword(s):  
Linoleic Acid ◽  
Food Industry ◽  
Appreciable Amount ◽  
Cucurbita Maxima ◽  
Nutritional Properties ◽  
Pumpkin Seed ◽  
Nutritional Evaluation ◽  
Standard Methods ◽  
Seed Flour ◽  
Abundant Amino Acid

Abstract Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods. Protein was higher in the fermented flour (35.85%) while the roasted flour (46.31%) possessed the highest fat content. Results obtained from processed pumpkin seed flour further revealed that glutamic acid (10.45-13.02 g/100g) and linoleic acid (134.72-419.70 µg/ml) were the most abundant amino acid and fatty acid, respectively. Processed pumpkin seed flour contained appreciable amount of minerals and demonstrated very good functional properties. It can be concluded that subjecting pumpkin seed to various processing methods enhanced its nutritional properties and may find application in food industry.

Sign in / Sign up

Export Citation Format

Share Document