Preparation and properties of flours and protein concentrates from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds

In vitro protein digestibility, chemical composition and selected functional properties of flours and protein concentrates prepared from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds were studied. Protein concentrates prepared by an alkaline extraction process had...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 1999, Vol.54 (1), p.67-77
Main Authors: Giami, S.Y. (Rivers State Univ., Port Harcourt (Nigeria). Dept. of Food Science and Technology), Isichei, I
Format: Article
Language:English
Subjects:
Analysis of Variance
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
ANTINUTRITIONAL FACTORS
Biological and medical sciences
Cucurbitaceae - chemistry
Cucurbitaceae - physiology
Dietary Proteins - isolation & purification
Digestion
FACTEUR ANTINUTRITIONNEL
FACTORES ANTINUTRICIONALES
FARINE NON CEREALIERE
FERMENTACION
FERMENTATION
Flour
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
GERMINACION
GERMINATION
GRAINE
HARINAS DE NO CEREAL
Nigeria
NONCEREAL FLOURS
PROTEINAS
PROTEINE
PROTEINS
SEEDS
SEMILLA
TELFAIRIA
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Summary:In vitro protein digestibility, chemical composition and selected functional properties of flours and protein concentrates prepared from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds were studied. Protein concentrates prepared by an alkaline extraction process had increased crude protein contents (61.5-70.8%) compared to flour samples (46.4-52.7%). The yields of protein concentrates ranged from 24.5% to 29.4% while values for protein recoveries varied between 64.8% and 65.2%. Protein concentrates also had increased foam volume and decreased foam stability (100% decrease over a 2 h period), compared to flour samples. Fermentation and germination were observed to significantly (p < 0.05) lower polyphenol and phytic acid contents, but increased protein digestibility of fluted pumpkin seed flours and concentrates. Both raw flour and concentrate were significantly (p < 0.05) higher in water absorption capacity than germinated or fermented flours and concentrates. Protein concentrates had comparatively better fat absorption properties than the flour samples. Hence protein concentrates may prove to have useful applications in ground meat formulations.
ISSN:0921-9668
1573-9104
DOI:10.1023/A:1008126117921