physicochemical properties

food additives

protein digestibility

essential amino

wet milling

starch digestibility

seed vigor

postharvest quality

Nigerian Food Journal

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 low and significantly reduced by processing. The fatty
acids consist of oleic acid, 34.52  ± 0.03 – 46.39 ± 0.06%; linoleic acid, 11.0 ± 0.06 – 30.94 ± 0.2%; palmitic acid, 13.61 ± 0.1 – 19.56 ± 0.04% and stearic acid, 11.84 ± 0.06 – 18.91± 0.3%. Predominant amino acids in the seed are glutamic acid, 132.04 ± 0.02-152.30±0.7mg/g cp.; and aspartic acid, 124.61±0.03-130.78±0.07mg/g cp. The limiting amino acids are methionine, 6.02 – 8.11mg/g cp. and tryptophan, 0.08 – 13.78mg/g cp. Fermentation and germination improved the protein quality while boiling
and roasting reduced them. Processing reduced deleterious metals and improved some of its nutrients.    Keywords : Processing, nutrition, fluted pumpkin seed
flours    Nigerian Food Journal   Vol. 25 (1) 2007: pp. 1-22

Effects of processing on the nutritional composition of fluted pumpkin (Telfairia occidentalis) seed flour