Nutritional and microbiological qualities of pumpkin (Cucurbita pepo) seed composite flours

Abstract

The nutritional and microbiological qualities of pumpkin (Cucurbita pepo) seed composite flours were studied using standard nutrient assessment and microbiological methods. Proximate and nutrient content analysis showed that pumpkin (Cucurbita pepo) seed flour (PSF) had low moisture (6.48 ±0.72%) and starch content (19.75 ±2.47%) with high ash (5.92 ±0.81%), fat (33.12 ±2.20%), fibre (7.24 ±0.64%) and protein (27.05 ±2.01%) contents over wheat flour (WF1). Mineral and peroxide values were high in pumpkin seed flour (PSF) than wheat flour (WF1). The blended flours (CF1-CF6) recorded higher mineral (mg/100 g) and peroxide (meg/kg) contents than wheat flour (WF1) -the control; with CF6 (60% pumpkin) having the highest values (Ca-95.40±1.63, K-688.40±2.91, Fe-6.76±0.05, Zn-10.61±1.06 and peroxide -3.24±0.02). Bacterial and fungal counts (CFU/g) of blended flours ranged from 2.83x10 3 ±0.09-3.15x10 3 ±0.52 and 3.59x10 2 ±1.81-3.92x10 2 ±1.12 respectively. WF1 flour recorded the highest bacterial and fungal counts while CF6 recorded the least bacterial and fungal counts. Four (4) bacterial and three (3) fungal isolates were identified to include Bacillus species, Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, and Penicillium species, Mucor species, Aspergillus species respectively. Due to the high nutritional contents and reduced microbial counts of the blends, inclusion of pumpkin seed flour in supplemented products should be encouraged so as to enhance nutritional requirements and eradicate malnutrition among individuals especially infants and children.

Microbiological Quality of Egusi Pudding, A Traditional Cake of Cucurbitaceae Sold in the City of Yaoundé, Cameroon

“…In addition to their microflora, the paste of Cucurbitaceae seeds will increase the final load of the dishes. Several microorganisms including bacteria and fungi were reported as inherent microflora of Cucurbitaceae seeds [17,18,37]. e mean TMAF count obtained in this study with Egusi pudding free of protein sources (3.89 ± 0.52 Log CFU/g) is comparable to the 4.16 Log CFU/g of TMAF reported by Manejo [16] in their works conducted in the city of Ngaoundéré (Cameroon) on Egusi pudding free of protein source.…”

“…Similar observations were also noticed with anaerobic sulfite-reducing bacteria. Except for the samples from Essos with cod as protein source where B. cereus was not found, the rest of the samples were contaminated (96%) with loads higher than the threshold value established by the microbiology criteria of the European Commission regulation [37]. e air exposition of the raw materials used for the preparation of Egusi pudding as observed on markets associated with the spores' forming ability of this group of pathogens could explain their origin in the samples analyzed in this study.…”

“…Total and fecal coliforms, fecal streptococci, and enterobacteria were found in the great majority of samples independently of the sampling sites and the source of proteins. Although Enterobacteriaceae are part of the inherent microflora of Cucurbitaceae seeds [17,18,37], the presence of these pathogens in Egusi pudding could be justified by the nonrespect of good hygiene practices during the preparation of these dishes. In fact, the presence of these pathogens in food indicates fecal pollution of the latter and poor food handling [9].…”

“…According to the microbiological criteria of the European Commission [37], Salmonella spp. must be absent in food intended for human consumption.…”

“…Yersinia enterocolitica was found in 96% of samples with loads above the limit recommended by the European Commission which is 2 Log CFU/g [37]. e poor level of hygiene of vendors might be responsible for this contamination as highlighted by Toe et al [32].…”