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  • 标题:Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin ( Telfairia occidentalis Hook) Seed Flour
  • 本地全文:下载
  • 作者:Sara Y. Hamed ; Nafisa M. El Hassan ; Amro B. Hassan
  • 期刊名称:Pakistan Journal of Nutrition
  • 印刷版ISSN:1680-5194
  • 电子版ISSN:1994-7984
  • 出版年度:2008
  • 卷号:7
  • 期号:2
  • 页码:330-334
  • DOI:10.3923/pjn.2008.330.334
  • 出版社:Asian Network for Scientific Information
  • 摘要:The effect of roasting on proximate composition and the levels of antinutritional factors , protein digestibility, minerals extractability and physio chemical 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 physico chemical properties of the seeds flour with few exceptions.
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