University of Khartoum

Nutritional Evaluation Of Processed Pigeon Pea And Roasted Pumpkin Seeds

Nutritional Evaluation Of Processed Pigeon Pea And Roasted Pumpkin Seeds

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Title: Nutritional Evaluation Of Processed Pigeon Pea And Roasted Pumpkin Seeds
Author: Abusham, Rania Abbas Ahmed
Abstract: The effect of dehulling, cooking and cooking followed by dehulling of pigeon pea seeds and the effect of roasting of pumpkin seeds on the proximate composition, antinutritional factors, protein availability, protein fractions and digestibility of major fractions were investigated. Processing method of pigeon pea seeds were observed to reduce moisture, ash, oil and fiber content. However, dehulling of pigeon pea seeds increased protein content. Roasting of pumpkin seeds increased oil and fiber content, on the other hand, decreased moisture, ash and protein content. All processing methods applied were observed to reduce tannins and polyphenols content of both pigeon pea and pumpkin seeds. Dehulling of pigeon pea seeds significantly (p X04; 0.05) increased phytic acid content from 158.44mg/100g to 173.16mg/100g. However, other treatments applied reduce phytic acid content for pigeon pea and pumpkin seeds. All processing methods applied were observed to improve protein digestibility for both pigeon pea and pumpkin. Cooking of pigeon pea seeds followed by dehulling was observed to increase protein digestibility from 61.25% to 91.25%, as a high level obtained compared to other treatments. Dehulling of pigeon pea seeds significantly (p X04; 0.05) increased albumin and globulin fractions. Cooking and cooking followed by dehulling significantly (p X04; 0.05) reduced albumin and globulin fractions. However, all processing methods had no significant (p X04; 0.05) effect on prolamin and glutelin fractions. On the other hand, roasting of pumpkin seeds significantly (p X04; 0.05) reduced Albumin, globulin and prolamin fractions. Glutelin significantly (p X04; 0.05) increased as a result of roasting. Processing methods applied for both pigeon pea and pumpkin seeds significantly (p X04; 0.05) increased albumin and globulin digestibility.
Description: 72page
URI: http://khartoumspace.uofk.edu/handle/123456789/11997
Date: 2015-06-14


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