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Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 2 | Page No.: 330-334
DOI: 10.3923/pjn.2008.330.334
Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin (Telfairia occidentalis Hook) Seed Flour
Sara Y. Hamed, Nafisa M. El Hassan, Amro B. Hassan, Mohamed M. Eltayeb and Elfadil E. Babiker

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 Sudan 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 physicochemical properties of the seeds flour with few exceptions.
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How to cite this article:

Sara Y. Hamed, Nafisa M. El Hassan, Amro B. Hassan, Mohamed M. Eltayeb and Elfadil E. Babiker, 2008. Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin (Telfairia occidentalis Hook) Seed Flour. Pakistan Journal of Nutrition, 7: 330-334.

DOI: 10.3923/pjn.2008.330.334

URL: https://scialert.net/abstract/?doi=pjn.2008.330.334

 
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