Effects of Roasting Periods on the Nutritive Value of Telfaira Occidentalis (Fluted Pumpkin) Seeds
April 2022
TLDR Roasting fluted pumpkin seeds for 60 minutes increases their protein content and makes them better as a food supplement.
The study "Effects of Roasting Periods on the Nutritive Value of Telfaira occidentalis (Fluted Pumpkin) Seeds" by Goshen Miteu and Blessing Ezeh investigated the impact of roasting on the nutritional composition of fluted pumpkin seeds. The seeds were divided into three portions: untreated, roasted for 30 minutes, and roasted for 60 minutes. The results showed that roasting reduced moisture content from 0.86% to 0.27%, crude protein from 30.28% to 21.46%, and fat content from 38.13% to 37.75%. However, it increased crude fiber from 2.06% to 2.49%, ash content from 4.13% to 4.33%, and carbohydrate from 24.54% to 32.70%. Roasting also reduced the concentrations of copper, lead, and anti-nutrients like oxalate, cyanide, and phytate, but increased the amounts of potassium and calcium. The study concluded that roasting fluted pumpkin seeds for 60 minutes produces seeds with higher protein content, making them suitable as a food supplement.
