Effects of processing on the nutritional composition of fluted pumpkin (<i>Telfairia occidentalis</i>) seed flour

Fluted pumpkin seeds were processed into the raw, boiled, fermented, germinated and roasted seeds, dried at 500C, milled and sieved. The seed flours were analyzed for nutritional composition, energy, amino acids and fatty acids of the oils. Processing affected the levels of nutrients in the seed. The energy values ranged between 26.55 ±0.7 – 30.06 ± 0.8 KJ/g and the seed is a good source of some essential minerals. Deleterious elements are very...