Characteristics and Composition of Watermelon, Pumpkin, and Paprika Seed Oils and Flours

Abstract

The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon were studied, as were the characteristics and structure of their seed oils. Paprika seed and seed kernels of pumpkin and watermelon were rich in oil and protein. All flour samples contained considerable amounts of P, K, Mg, Mn, and Ca. Paprika seed flour was superior to watermelon and pumpkin seed kernel flours in content of lysine and total essential amino acids. Oil samples had high amounts of unsaturated fatty acids with linoleic and oleic acids as the major acids. All oil samples fractionated into seven classes including triglycerides as a major lipid class. Data obtained for the oils' characteristics compare well with those of other edible oils. Antinutritional compounds such as stachyose, raffinose, verbascose, trypsin inhibitor, phytic acid, and tannins were detected in all flours. Pumpkin seed kernel flour had higher values of chemical score, essential amino acid index, and in vitro protein digestibility than the other flours examined. The first limiting amino acid was lysine for both watermelon and pumpkin seed kernel flours, but it was leucine in paprika seed flour. Protein solubility index, water and fat absorption capacities, emulsification properties, and foam stability were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour. Flour samples could be potentially added to food systems such as bakery products and ground meat formulations not only as a nutrient supplement but also as a functional agent in these formulations.

Lipids Characterization and Industrial Potentials of Pumpkin Seeds (Telfairia occidentalis) and Cashew Nuts (Anacardium occidentale)

“…69 kcal of energy. The recommended daily intake of lipid is 80 -100 g and out of this value, plant lipids containing unsaturated fatty acids should not be less than 20-25 g per day 13 . Therefore both seeds are excellent sources of lipids.…”

Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends

“…Good foam capacity is a desirable attribute for flours intended for the production of variety of baked products such as bread, cakes, muffins, cookies etc. and also act as functional agents in other food formulations [33]. Emulsion capacity simply determines the maximum amount of oil that can be emulsified by protein.…”

The traditional Spanish paprika processing in the Murcia Region and possible innovations

“…La harina de las semillas aporta P, K, Mg, Mn, y Ca, lisina y otros aminoácidos esenciales (la leucina como primer aminoácido limitante), triglicéridos de ácido linoleico y oleico, ácido palmítico, esteárico, y principios antinutricionales como estaquiosa, rafinosa, verbascosa, ácido fítico, taninos e inhibidores de la tripsina (El-Adawy & Taha, 2001). …”