Nutritive value of pumpkin (cucurbita pepo Kakai 35) seed products

Esam H. Mansour, Erno Dworschak, Andrea Lugasi, Éva Barna, Anna Gergely

Research output: Contribution to journalArticle

26 Citations (Scopus)

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 % and trypsin inhibitor by 21%, 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 720-960 g kg -1. In-vitro protein digestibility and biological value were in the ranges 88-97 %a nd 73-86 %,re spectively% 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.

Original languageEnglish
Pages (from-to)73-78
Number of pages6
JournalJournal of the Science of Food and Agriculture
Volume61
Issue number1
DOIs
Publication statusPublished - 1993

Fingerprint

seed products
Cucurbita
Cucurbita pepo
pumpkins
Nutritive Value
protein concentrates
Seeds
nutritive value
protein isolates
trypsin inhibitors
valine
phytic acid
tannins
Proteins
Meals
Phytic Acid
flatulence
Trypsin Inhibitors
Tannins
Valine

Keywords

  • Anti-nutritional factors
  • B group vitamins
  • Essential amino acids
  • Flatulence factors
  • Minerals
  • Pumpkin products

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Food Science
  • Nutrition and Dietetics
  • Biotechnology

Cite this

Nutritive value of pumpkin (cucurbita pepo Kakai 35) seed products. / Mansour, Esam H.; Dworschak, Erno; Lugasi, Andrea; Barna, Éva; Gergely, Anna.

In: Journal of the Science of Food and Agriculture, Vol. 61, No. 1, 1993, p. 73-78.

Research output: Contribution to journalArticle

Mansour, Esam H. ; Dworschak, Erno ; Lugasi, Andrea ; Barna, Éva ; Gergely, Anna. / Nutritive value of pumpkin (cucurbita pepo Kakai 35) seed products. In: Journal of the Science of Food and Agriculture. 1993 ; Vol. 61, No. 1. pp. 73-78.
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