Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin (<I>Telfairia occidentalis</I> Hook) Seed Flour

Abstract

The effect of roasting on proximate composition and the levels of antinutritional factors, protein digestibility, minerals extractability and physiochemical properties of pumpkin seeds consumed in Sudan were determined. Results showed that processing significantly (p < 0.05) reduced protein content. Roasting of pumpkin seeds significantly (p < 0.05) reduced tannin and phytic acid content to 125.01 and 56.1 mg 100-1 g with a concomitant improvement in protein digestibility. Roasting of pumpkin seeds significantly (p < 0.05) improve total and extractable minerals as well as physicochemical properties of the seeds flour with few exceptions.