Influence of Traditional Food Processing Systems on Food Safety, Chemical Compositions, and Functional Properties of Pumpkin (Cucurbita pepo L) Seed Flour

Jasper  O.G, Elechi; Juliana  I, Sule

doi:10.18502/jnfs.v8i2.12598

Jasper O.G, Elechi Department of Food Science and Technology Federal University of Agriculture, Makurdi-Nigeria
Juliana I, Sule Department of Industrial Chemistry, Modibbo Adama University of Technology, Yola-Nigeria.

DOI: https://doi.org/10.18502/jnfs.v8i2.12598

Keywords: Germination; Toasting; Traditional food system; Ant-nutritional factors; Food safety

Abstract

Background: Plant foods contain almost all of the essential mineral and organic nutrients for human, as well as several unique organic phytochemicals that have been linked to the promotion of good health. This study investigated the influence of traditional food processing systems on the food safety, chemical compositions, and functional properties of pumpkin (Cucurbita pepo L) seed flour.

Methods: Fresh mature pumpkin fruits were procured from the laboratory. The pumpkin seed was divided into three different portions and subjected to traditional sand toasting, germination, and processing into flour. The samples were analyzed for proximate composition, minerals, heavy metals, vitamins, functional properties, and microbial safety.

Results: The result of proximate composition analyses revealed that raw and traditionally processed pumpkin seed flour had 33.75-39.63% protein, 43.65-36.36% fat, 7.38-5.89% moisture, 4.85-6.04% ash, 1.89-2.25% fiber, and 5.94-14.49% carbohydrate. The mineral and heavy metal content were in the range of 7.17-4.13 mg/100 Iron, 117.88-221.55 mg/100 g Potassium, 7.41-9.01 mg/100 g Calcium, 45.67-55.65 mg/100 g Phosphorus, 0.89-4.67 mg/100 g Iodine, and 7.39-6.33 mg/100 g Zinc. The toxic/deleterious elements values for Hg, Pb, As, and Cd were 0.018-0.004 mg/100 g; 0.021–0.062 mg/100 g, 0.013–0.092 mg/100 g, and 0.0011-0.0051 mg/100 g, respectively. Cyanide, Nitrate, Phytate, and Oxalate contents of the pumpkin seed flour were 0.72-0.32 mg/100 g, 2.77–1.00 mg/100 g, 35.56–14.56 mg/100 g, and 0.073–0.030 mg/100 g, respectively. An appreciable amount of vitamins (Beta-carotene, vitamin C, and thiamine) were recorded with excellent functional properties. The microbial count was within the limit of national and international standards showing the processed pumpkin seed flour to be safe.

Conclusion: It can be concluded that subjecting pumpkin seeds to traditional processing methods enhanced their nutritional properties and food safety quality. Therefore, adopting this traditional processing approach can be used in rural community nutrition and nutrition in emergency feeding programs in developing countries.