文章基本信息

标题：Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin ( Telfairia occidentalis Hook) Seed Flour
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作者：Sara Y. Hamed ; Nafisa M. El Hassan ; Amro B. Hassan 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2008
卷号：7
期号：2
页码：330-334
DOI：10.3923/pjn.2008.330.334
出版社：Asian Network for Scientific Information
摘要：The effect of roasting on proximate composition and the levels of antinutritional factors , protein digestibility, minerals extractability and physio chemical 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 physico chemical properties of the seeds flour with few exceptions.