Effects of Roasting Periods on the Nutritive Value of Telfaira Occidentalis (Fluted Pumpkin) Seeds

    April 2022
    Goshen David Miteu, Blessing C. Ezeh
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    Studysummary In this study, roasting fluted pumpkin seeds decreased moisture, crude protein, oxalate, and other anti-nutrients while increasing ash, crude fiber, carbohydrates, and certain minerals after 60 minutes, potentially enhancing their nutritional value.
    Automatically generated from the study's abstract, not written by a person, and not a review of the full paper. Not medical advice or a treatment recommendation. Read the original study, and consult a qualified healthcare professional before changing treatment. Full disclaimer
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