Characteristics and composition of different seed oils and flours

Abstract

The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon, and also the characteristics and structure of their seed oils, were studied. Paprika seed and seed kernels of pumpkin and watermelon were rich in oil and protein. All flour samples contained considerable amounts of P, K, Mg, Mn and Ca. Paprika seed flour was superior to watermelon and pumpkin seed kernel flours in contents of lysine and total essential amino acids. Antinutritional compounds, such as stachyose, raffinose, verbascose, trypsin inhibitor, phytic acid and tannins, were detected in all flours. Pumpkin seed kernel flour had higher values of chemical score, essential amino acid index and in-vitro protein digestibility than the other flours examined. The first limiting amino acid was lysine, for both watermelon and pumpkin seed kernel flours, but it was leucine in paprika seed flour. Functional properties were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour. Flour samples could be potentially added to food systems such as bakery products and ground meat formulations, not only as a nutrient supplement, but also as a functional agent in these formulations. Oil samples had high amounts of unsaturated fatty acids, with linoleic and oleic acids as the major acids. All oil samples could be fractionated into seven classes including triglycerides as a major lipid class. Data obtained for the oils characteristics compare well with those of other edible oils.