EFFECT OF PROCESSING ON NUTRACEUTICAL PROFILE AND AMINO ACID CONTENT ON PUMPKIN (CUCURBITA PEPO L.) SEEDS

Abstract

A well-known, nutrient-rich, multipurpose food, pumpkin has recently provided scientists with new avenues for research. In addition to proteins, carbohydrates, polyunsaturated fatty acids, monounsaturated fatty acids, amino acids, minerals, and a variety of phytochemicals, the pumpkin fruit, comprising the flesh, seed, and peel, is a rich source of primary and secondary metabolites. Raw pumpkin seeds may have a compromised flavor, color, as well as digestibility. Therefore, the objective of the present study is to assess the influence of roasting (160°C for 10 min) and germination on the nutritional profile, mineral content and amino acid content of pumpkin seeds. Our results indicated that fibre and protein content was increased in the processing methods i.e., roasting and germination. In the meantime, the content of minerals changed after roasting and germination and revealed significant increase at (p<0.05) in potassium and phosphorus and after germination calcium, magnesium and iron were also increased. Results obtained from processed pumpkin seeds further revealed that the essential and non-essential amino-acid content of germinated pumpkin seeds were increased when compared to raw and roasted pumpkin seeds. Processed pumpkin seeds had significant mineral content and excellent amino acid content. It can be concluded that subjecting pumpkin seeds to various processing methods enhanced its nutritional value and opened up potential uses for them in the food sector.