scholarly journals Physicochemical and Functional Properties of Pumpkin Seed Flour of Cucurbita maxima and Cucurbita moschata Species

2021 ◽  
Vol 32 (2) ◽  
pp. 201
Author(s):  
H. M. I. A. Uduwerella ◽  
P. C. Arampath ◽  
D. C. Mudannayake
Keyword(s):  
Functional Properties ◽  
Cucurbita Moschata ◽  
Cucurbita Maxima ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Physicochemical And Functional Properties

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 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.

scholarly journals Amino Acid Profile, Functional Properties and In-vitro Antioxidant Capacity of Cucurbita maxima and Cucurbita mixta Fruit Pulps and Seeds

2019 ◽  
pp. 224-241 ◽  
Author(s):  
Aleem Waheed Oyeleke ◽  
David Timilehin Oluwajuyitan ◽  
Olusola Matthew Oluwamukomi ◽  
Ndigwe Victor Enujiugha
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Functional Properties ◽  
Essential Amino Acid ◽  
Antioxidant Activities ◽  
Amino Acid Profile ◽  
Cucurbita Maxima ◽  
Nutritional Factors ◽  
Seed Flour

The study aimed at evaluating the amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities of Cucurbita maxima and Cucurbita mixta fruit pulps and seeds. Freshly harvested Cucurbita mixta and Cucurbita maxima fruit were processed into flour as; Pa: Cucurbita maxima pulp flour, Pi: Cucurbita mixta pulp flour, Sa: Cucurbita maxima seed flour and Si: Cucurbita mixta seed flour and were evaluated for amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities. Triplicate data were analysed and means were separated using New Duncan Multiple Range Test (NDMRT) at p<0.05. The protein content of the fruit pulps and seeds flour samples were 12.77 g/100 g (Pi), 13.22 g/100 g (Pa), 15.37 g/100 g (Sa) and 16.86 g/100 g (Si). Total essential amino acid was 5.33 mg/100 g of protein (Pa) 6.62 mg/100 g of protein (Pi), 9.85 mg/100 g of protein (Sa) and 14.61 mg/100 g of protein (Si). Total essential amino acid of Pi and Si are significantly higher (p>0.05) than Pa and Sa. Statistically, saturated fatty acid and polyunsaturated fatty acid of the Pi and Si were significantly lower (p<0.05) than Pa and Sa respectively. Antioxidant activities against ABTS* (Pi) is significantly higher (p>0.05) than Pa and with no significant differences (p<0.05) between ABTS values of Si and Sa. While there is a significant difference (p<0.05) between Si and Sa as well as Pi and Pa antioxidant activities against DPPH* respectively. In conclusion, Cucurbita seeds and pulps flour contains high protein content, appreciable amount of essential minerals, lower Na/K molar ratio of less than one and they also exhibit a good free radical scavenging abilities against DPPH*, ABTS* and ability to reduce Fe3+ to Fe2+ with high content of total phenol and flavonoid.

scholarly journals Peningkatan Nilai Protein dan Serat pada Pengembangan Boba Substitusi Biji Labu Kuning

2021 ◽  
Vol 3 (9) ◽  
pp. 675-682
Author(s):  
Alinda Rahmani ◽  
Supriyadi Supriyadi ◽  
Septa Katmawanti
Keyword(s):  
Daily Intake ◽  
Fiber Content ◽  
P Value ◽  
Cucurbita Moschata ◽  
Pumpkin Seed ◽  
Adult Age ◽  
High Fiber ◽  
Seed Flour ◽  
Fiber Protein ◽  
Significant Difference

Abstract: Obesity or being overweight is a risk factor for degenerative diseases. Excess sugar consumption is one of the factors causing obesity. 11.8 percent of Indonesians consume sugar in an amount greater than 50gr / person / day. The young adult age group (greater than 19 years) is the proportion of the population who consume the most excess sugar with a percentage of greater than 13 percent. Cucurbita moschata seeds or commonly known as pumpkin, contain high fiber, protein, and mineral and antioxidant content. This study aims to develop a boba formulation with pumpkin seed flour substitution, and to find out the levels of protein and fiber contained in it, with the hope of increasing daily intake of fiber and protein, which are important nutrients in the management of obesity, as well as an alternative sweet drinks topping that have more nutritional value. This research is an experimental study using a completely randomized research design (CRD), with 2 repetition. ANOVA test results showed a significant difference in both the protein content with a p-value of 0.001 and also the fiber content with a p-value of 0.000 between boba and pumpkin seed flour substitution with boba formulation without pumpkin seed flour substitution. The higher the pumpkin flour substitution formulation added, the greater the protein and fiber content from boba. The 30 percent substitute boba formulation with pumpkin seed flour had the highest protein (4.95 percent) and fiber (7.7 percent) content compared to other formulations. This is because pumpkin seeds have a high protein and fiber content. Abstrak: Obesitas atau kelebihan berat badan merupakan salah satu faktor risiko penyakit degeneratif. Konsumsi gula berlebih merupakan salah satu faktor penyebab terjadinya obesitas. Sebesar 11,8 persen masyarakat Indonesia mengonsumsi gula dengan jumlah lebih besar dari 50 gr/orang/hari. , kelompok umur dewasa muda ( lebih besar dari 19 tahun) merupakan proporsi penduduk yang paling banyak mengonsumsi gula berlebih dengan persentase lebih besar dari 13 persen. Biji Cucurbita moschata atau biasa dikenal sebagai labu kuning, memiliki kandungan serat, protein, dan kadar mineral serta antioksidan yang tinggi. Penelitian ini bertujuan untuk mengembangkan formulasi boba dengan substitusi tepung biji labu kuning, dan mengetahui kadar protein dan serat yang terkandung di dalamnya, dengan harapan dapat meningkatkan asupan serat dan protein harian yang merupakan zat gizi penting dalam tata laksana kejadian obesitas, serta sebagai alternatif topping minuman manis yang memiliki nilai gizi lebih. Penelitian merupakan studi eksperimental menggunakan rancangan penelitian acak lengkap (RAL), dengan pengulangan sebanyak 2 kali. Hasil Uji ANOVA menunjukkan adanya perbedaan yang signifikan baik dari dari kadar protein dengan p-value 0.001 dan juga kadar serat dengan p-value 0.000 antara boba dengan substitusi tepung biji labu kuning dengan formulasi boba tanpa substitusi tepung biji labu kuning Formulasi boba substitusi tepung biji labu kuning 30 persen memiliki kadar protein (4.95 persen) dan serat (7.7 persen) paling tinggi dibandingkan formulasi lainnya. Hal ini dikarenakan biji labu kuning memiliki kandungan protein dan serat yang tinggi.

scholarly journals Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour

2018 ◽  
Vol 156 ◽  
pp. 01028
Author(s):  
Andri Kumoro ◽  
Jefri Hidayat
Keyword(s):  
Functional Properties ◽  
Sensory Quality ◽  
Sodium Metabisulfite ◽  
Gelatinization Temperature ◽  
Soaking Time ◽  
Seed Flour ◽  
Durian Seed ◽  
Carbohydrate Contents ◽  
Physicochemical And Functional Properties

With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of the food products. The objective of this study is to investigate the effect of soaking time on the physicochemical and functional properties of durian seed flour. Durian seed chips were soaked in 0.6% w/v sodium metabisulfite solution as anti-browning agent at 30°C for desired periods (40, 60, 80, 100, 120 minutes), followed by drying at 50°C for 17 hours, milling and sieving to obtain flour. The flour was analyzed for its moisture, ash, protein, fat and carbohydrate contents, sulfite residue, yield, gelatinization temperature, and water and oil absorption capacities (WAC and OAC). The results showed that longer soaking time reduced the moisture and ash content of durian seed flour, but increased most of the other studied parameters. The WAC, OAC and fat content were less affected by soaking time. It can be concluded that soaking of durian seed chips in sodium metabisulfite solution can improve the nutrition and functional properties of flour. Based on the residual sulfite content, durian seed flour obtained in this work is safe for consumption.

scholarly journals Physicochemical and functional properties of Cucurbita maxima pumpkin pectin and commercial citrus and apple pectins: A comparative evaluation

PLoS ONE ◽  
2018 ◽  
Vol 13 (9) ◽  
pp. e0204261 ◽  
Author(s):  
Anna A. Torkova ◽  
Ksenia V. Lisitskaya ◽  
Ivan S. Filimonov ◽  
Olga A. Glazunova ◽  
Galina S. Kachalova ◽  
...  
Keyword(s):  
Functional Properties ◽  
Comparative Evaluation ◽  
Cucurbita Maxima ◽  
Physicochemical And Functional Properties

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

2019 ◽  
Vol 32 ◽  
pp. 100452
Author(s):  
Zihan Xue ◽  
Qiqi Ma ◽  
Qingwen Guo ◽  
Ramesh Kumar Santhanam ◽  
Xudong Gao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Lentinula Edodes ◽  
Physicochemical And Functional Properties
Sign in / Sign up

Export Citation Format

Share Document