Nutritive value of pumpkin (Cucurbita Pepo Kakai 35) seed products

Abstract

Abstract:The nutritive value of the pumpkin seed products was evaluated. Isolation of protein eliminated 80% of the phytic acid and 100% of the tannic acid, trypsin inhibitor and flatulence factors. Ethanol treatment during the preparation of the protein concentrate reduced tannic acid by 78 YO and trypsin inhibitor by 21 YO, while it had no effect on the phytic acid content. Isoleucine and valine were the first limiting amino acids for meal and protein concentrate, while the sulphur-containing amino acids and valine were first limiting in pumpkin protein isolate-I and isolate-N, respectively. Pumpkin seed products had high levels of crude protein in the range 72G960 g kg-'. In-vitro protein digestibility and biological value were in the ranges 88-97 YO and 73-86 YO, respectively. Both meal and concentrate were rich in minerals (Ca, K, P, Mg, Fe and Zn) while isolates contain remarkable levels of sodium and copper. Pumpkin meal is a good source of the vitamin B group, while a large proportion of these vitamins is lost during the preparation of the protein concentrate and isolates.

Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein

“…The content of -galactosides in PSC was four times lower in comparison with soybean meal (17.9 and 72.6 g/kg, respectively). The content of -galactosides in PSC determined in the experiment complied with the results reported by Mansour et al [13]. The main oligosaccharide from the raffinose family was stachyose; no verbascose was found.…”

“…The protein to energy ratio in pumpkin cake (27 g/MJ) was similar to that in soybean meal (24 g/MJ). Owing to a higher content of fat, the content of crude protein in PSC was lower than that of ground pumpkin seeds, 710-720 g/kg as reported by Mansour et al [13] and Sharma et al [23]. Table 3 presents the composition of fatty acids (FA) of the ether extract from pumpkin seed cake.…”

“…Activity of trypsin inhibitors in the two feeds was also low: 4.02 TUI/mg in soybean meal and 1.33 TUI/mg in PSC. A similar content of phenolic compounds in dehulled pumpkin seeds (1.8 g/kg tannic acid) and a slightly lower activity of trypsin inhibitor(0.92 TUI/mg) were attested by Mansour et al [13]. The content of -galactosides in PSC was four times lower in comparison with soybean meal (17.9 and 72.6 g/kg, respectively).…”

“…More inositol phosphates were found in PSC (40.5 mg/ g) than in soybean meal (10.8 mg/g). Lower total quantity of phytates (30.1 mg/g) was found in the experiment of Mansour et al [13]. The main inositol phosphates were IP-6 and IP-5, which are considered to be inhibitors of bioavailability of many cations.…”

Avaliação do efeito fisiológico da farinha de semente de abóbora (Cucurbita maxima, L.) no trato intestinal de ratos

“…Efeitos benéficos da semente de abóbora sobre o metabolismo, fisiologia e nutrição humana também foram encontrados (EL-ADAWY; TAHA, 2001;MANSOUR et al, 1993 …”