Abstract
Nutritional and some functional properties of fermented pumpkin seed (‘Ure ohi’) were examined and compared with the unfermented seed. The results obtained show that unfermented seed contained 3.75%, 28.0%, 48.0%, 4.4%, 2.6% and 13.25% moisture, crude protein, crude fat, mineral ash, crude fiber and carbohydrate, respectively. Corresponding values for ‘Ure ohi’ were 3.5%, 39.4%, 25.5%, 5.6%, 2.4% and 23.6%. Fermentation significantly increased the protein content and decreased the fat content. Unfermented seed had higher values for emulsion capacity and stability, bulk density, foam capacity and stability than those of fermented seed. The ‘Ure ohi’ had better cold water dispersability, and water and oil absorption capacities. Both samples gelled. The results of nutrient analyses indicate that when ‘Ure Ohi’ is used as soup condiment it will contribute to the protein intake of the consumers.
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Onimawo, I., Nmerole, E., Idoko, P. et al. Effects of fermentation on nutrient content and some functional properties of pumpkin seed (Telfaria occidentalis). Plant Foods Hum Nutr 58, 1–9 (2003). https://doi.org/10.1023/B:QUAL.0000040330.58205.dc
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DOI: https://doi.org/10.1023/B:QUAL.0000040330.58205.dc