Proximate composition and functional properties of raw and processed full‐fat fluted pumpkin (Telfairia occidentalis) seed flour

Abstract

AbstractThe proximate composition and functional properties of raw, germinated and fermented full‐fat fluted pumpkin (Telfairia occidentalis Hook) flour were studied. Functional properties evaluated by laboratory studies were nitrogen solubility, water and fat absorption, bulk density, foam capacity and stability. Germination increased the crude protein, ash, crude fibre, iron and total phosphorus but decreased the carbohydrate and fat contents. Nitrogen solubility was pH dependent with a minimum at pH 4.0 and a maximum at pH 10.0 for the raw flour. Maximum nitrogen solubility (70%) was recorded for germinated flour, which also showed excellent fat absorption properties. Raw flour was significantly higher (P < 0.05) in water absorption capacity than the processed flours. Germination and fermentation diminished bulk density, foam capacity and stability of fluted pumpkin flour.Raw full‐fat fluted pumpkin flour showed comparatively better water and fat absorption properties than raw full‐fat soya flour. Hence it may prove to have useful applications in fabricated foods such as bakery products and ground meat formulations.