Page 1
DEVELOPMENT AND NUTRITIONAL EVALUATION
OF PUMPKIN SEED (Cucurbita moschata)
SUPPLEMENTED PRODUCTS
Thesis
Submitted to the Punjab Agricultural University
in partial fulfillment of the requirements
for the degree of
MASTER OF SCIENCE
in
FOOD AND NUTRITION (Minor Subject: Food Science and Technology)
By
Manpreet Kaur (L-2014-HSc-342-M)
Department of Food and Nutrition College of Home Science
© PUNJAB AGRICULTURAL UNIVERSITY
LUDHIANA-141004
2017
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CERTIFICATE I
This is to certify that the thesis entitled "Development and nutritional evaluation of
pumpkin seed (Cucurbita moschata) supplemented products" submitted for the degree of
M.Sc. in the subject of Food and Nutrition (Minor Subject: Food Science and Technology)
of the Punjab Agricultural University, Ludhiana, is a bonafide research work carried out by
Manpreet Kaur (L-2014-H.Sc.-342-M) under my supervision and that no part of the thesis
has been submitted for any other degree.
The assistance and help received during the course of investigation have been fully
acknowledged.
_____________________________
Major Advisor Dr. (Mrs.) Sonika Sharma Assistant Professor
Department of Food and Nutrition
College of Home Science
Punjab Agricultural University
Ludhiana- 141004, Punjab
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CERTIFICATE II
This is to certify that the thesis entitled "Development and nutritional evaluation
of pumpkin seed (Cucurbita moschata) supplemented products" submitted by Manpreet
Kaur (L-2014-H.Sc.-342-M) to the Punjab Agricultural University, Ludhiana, in partial
fulfillment of requirement for the degree of Master of Science in the subject of Food and
Nutrition (Minor Subject: Food Science and Technology) has been approved by the
student's Advisory Committee along with the Head of the Department after an oral
examination on the same.
_______________________ ________________
Dr. (Mrs.) Sonika Sharma Dr. S.K. Mann
Major Advisor External Examiner
Former Dean
College of Home Science
P.A.U., Ludhiana
____________________
Dr. (Mrs.) Anita Kochhar
Head of the Department
______________________
Dr. (Mrs.) Neelam Grewal
Dean Postgraduate Studies
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ACKNOWLEDGEMENT
It is my proud privilege to express my deep sense of gratitude and
indebtness to my Major Advisor, Dr. (Mrs.) Sonkia Sharma, Assistant
Professor, Department of Food and Nutrition, PAU, Ludhiana for her
inspiring guidance and constant encouragement in planning and
execution of study and research work which helped me to successfully
complete the work in time. She had been very kind to me in extending all
possible helps and providing facilities for the completion of the research
work as well as in the preparation of this manuscript. Her patience and
persistence became an ideal for me.
I am extremely thankful to the other members of my advisory
Committee, namely Dr. (Mrs.) Anita Kochhar, Professor-cum-Head,
Department of Food and Nutrition, Dr. (Mrs.) Neerja Singla, Assistant
Scientist, Department of Food and Nutrition, Dr. Baljit Singh, Senior
Baking Technologist, Department of Food Science and Technology,
Dr. Ajmer Singh Dhatt, Senior Vegetable Breeder, Department of
Vegetable Science for their generous and valuable suggestions in planning
and execution of this study.
Something inexpressible, deep in my heart, the blessings of my
family: Captt. Nirmal Singh (Grandfather), Smt. Niranjan Kaur
(Grandmother), S. Jasvir Singh (Father), Smt. Kulwant Kaur (Mother),
S. Harjinder Singh (Chacha Ji), S. Harjeet Singh (Chacha Ji), Smt. Baljit
Kaur (Chachi Ji), Amandeep Singh (Brother), Dilpreet Singh (Brother),
Gaganjot Kaur (Bhabhi Ji). Loving nature, moral support and
encouragement of my family during the M.Sc. Programme have given me
the strength to go ahead and achieve this goal. The selfless sacrifices and
paramount affection of my family cannot be acknowledged by words.
I acknowledge the support of my buddies Simar and Manveer for
their constant moral support and who helped and inspired me a lot
during my study period in university. My special thanks to Parminder
veera and Karanveer who helped me a lot during this period of masters
degree.
My boundless emotions found no words to express their gratitude
to my hostelmate and classmates Sukhman, Prabh, Raman, Pallavi,
Pushu, and Daljit for making atmosphere friendly and motivating.
The words fall short to thank Punjab Agricultural University,
Ludhiana to bestow upon me an opportunity to pursue for Master Degree
in Food and Nutrition.
Dated: Place: Ludhiana (Manpreet Kaur)
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Title of the Thesis : Development and nutritional evaluation of pumpkin
seed (Cucurbita moschata) supplemented products
Name of the Student : Manpreet Kaur
and Admission No. (L-2014-H.Sc.-342-M)
Major Subject : Food and Nutrition
Minor Subject : Food Science and Technology
Name and Designation : Dr (Mrs) Sonika Sharma
of Major Advisor Assistant Professor
Degree to be awarded : M.Sc.
Year of award of degree : 2017
Total pages in thesis : 71+Annexure+Vita
Name of University : Punjab Agricultural University Ludhiana-141004,
Punjab (India)
ABSTRACT
Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly
discarded as waste. The purpose of the study was proper utilization of pumpkin seeds to
supplement various food products to enhance nutritional content. Pumpkin seeds were
processed into raw and roasted flour. Five products namely Laddoo, Panjeeri, Mathi, Cake,
Cookies were prepared and standardized. For each product, one control and six experimental
samples (three using raw pumpkin seed flour and three using roasted pumpkin seed flour) were
prepared. The control and test samples were analyzed for their sensory attributes. Most accepted
test samples (supplemented with raw and roasted pumpkin seed flour) were analyzed for
nutritional composition along with control sample. All the products supplemented with 30%
pumpkin seed flour (raw and roasted) were most acceptable except cake which was highly
accepted at 20% level of supplementation. The moisture, protein, fat, fiber, ash, iron, zinc
content of raw and roasted pumpkin seed flour was 6.98 and 2.80%, 22.05 and 23.45%, 30.80
and 31.90%, 7.68 and 7.56%, 8.92 and 8.04%, 8.16 and 7.08mg/100gm, 6.60 and
6.35mg/100gm respectively. Total carotenoid content, antioxidant activity, peroxide value of
raw and roasted pumpkin seed flour was found as 0.75 and 0.42mg/100gm, 68.80 and 61.30%,
4.60 and 6.20meq/kg. The protein, fat, fiber, ash and energy content of all the supplemented
products were significantly higher as compared to the control samples. Moisture content was
highest in control cake i.e. 20.26%, protein content was highest in laddoo supplemented with
raw and roasted pumpkin seed flour (11.72 and 12.07%), fat content of mathi supplemented
with roasted pumpkin seed flour was maximum i.e. 45.56%, fiber content of laddoo
supplemented with raw pumpkin seed flour was maximum with 3.21% and maximum ash
content was found in panjeeri supplemented with raw pumpkin seed flour (2.55%). Maximum
iron content (3.29 mg/100gm) was found in panjeeri supplemented with raw pumpkin seed
flour and maximum zinc content (2.08mg/100gm) was found in laddoo supplemented raw
pumpkin seed flour. Higher content of total carotenoid content (0.370 mg/100gm) and
antioxidant activity (74.20%) was found in laddoo supplemented with raw pumpkin seed flour.
Maximum peroxide value was found in control mathi i.e. 8.9 meq/kg. Microbial count of raw
pumpkin seed flour was higher as compared to the roasted pumpkin seed flour but was in safe
limits. Thus pumpkin seed flour can be stored in air tight glass container for two months.
Keywords: Pumpkin seeds, Supplemented products, Sensory evaluation, Nutritional
composition, Microbial count.
________________________ _____________________
Signature of Major Advisor Signature of the Student
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CONTENTS
CHAPTER TOPIC PAGE NO.
I INTRODUCTION 1 – 4
II REVIEW OF LITERATURE 5 – 17
III MATERIALS AND METHODS 18 – 30
IV RESULTS AND DISCUSSION 31 – 58
V SUMMARY 59 – 63
REFERENCES 64 – 71
ANNEXURE I
VITA
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LIST OF TABLES
Table
No.
Title Page
No.
4.1.1 Organoleptic scores for Laddoo supplemented with raw pumpkin seed flour 32
4.1.2 Organoleptic scores for Laddoo supplemented with roasted pumpkin seed
flour
33
4.1.3 Organoleptic scores for Panjeeri supplemented with raw pumpkin seed flour 34
4.1.4 Organoleptic scores for Panjeeri supplemented with roasted pumpkin seed 35
4.1.5 Organoleptic scores for Mathi supplemented with raw pumpkin seed flour 37
4.1.6 Organoleptic scores for Mathi supplemented with roasted pumpkin seed flour 38
4.1.7 Organoleptic scores for Cake supplemented with raw pumpkin seed flour 39
4.1.8 Organoleptic scores for Cake supplemented with roasted pumpkin seed flour 40
4.1.9 Organoleptic scores for Cookies supplemented with raw pumpkin seed flour 42
4.1.10 Organoleptic scores for Cookies supplemented with roasted pumpkin seed 43
4.2.1 Proximate composition of flours 44
4.2.2 Proximate composition of pumpkin seed supplemented products 48
4.3.1 Mineral content of flours 50
4.3.2 Mineral composition of pumpkin seed supplemented products 51
4.4.1 Antioxidant compounds of flours 53
4.4.2 Antioxidant compounds in pumpkin seed supplemented products 54
4.5 Micr Microbial analysis of pumpkin seed flour 57
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LIST OF FIGURES
Figure
No.
Title Page
No.
1 Standard curve of Iron 27
2 Standard curve of Zinc 27
3 Organoleptic score for laddoo supplemented with raw pumpkin seed flour 32
4 Organoleptic score for laddoo supplemented with roasted pumpkin seed
flour
33
5 Organoleptic score for panjeeri supplemented with raw pumpkin seed
flour
35
6 Organoleptic score for panjeeri supplemented with roasted pumpkin seed
flour
36
7 Organoleptic score for mathi supplemented with raw pumpkin seed flour 37
8 Organoleptic score for mathi supplemented with roasted pumpkin seed
flour
38
9 Organoleptic score for cake supplemented with raw pumpkin seed flour 40
10 Organoleptic score for cake supplemented with roasted pumpkin seed
flour
41
11 Organoleptic score for cookies supplemented with raw pumpkin seed flour 42
12 Organoleptic score for cookies supplemented with roasted pumpkin seed
flour
43
13 Iron content of pumpkin seed flour supplemented products 52
14 Zinc content of pumpkin seed flour supplemented products 53
15 Total Carotenoid Content of pumpkin seed flour supplemented products 55
16 Total Antioxidant Activity of pumpkin seed flour supplemented products 56
17 Peroxide value of pumpkin seed flour supplemented products 57
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LIST OF PLATES
Plate
No.
Title
1 Laddoo supplemented with raw and roasted pumpkin seed flour
2 Panjeeri supplemented with raw and roasted pumpkin seed flour
3 Mathi supplemented with raw and roasted pumpkin seed flour
4 Cake supplemented with roasted pumpkin seed flour
5 Cookies supplemented with raw and roasted pumpkin seed flour
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LIST OF ABBREVATIONS
FAO - Food and Agriculture Organization
WHO - World Health Organization
EMRO - Eastern Mediterranean Regional Office
HIV - Human Immunodeficiency Virus
AIDS - Acquired Immunodeficiency Syndrome
TCC - Total Carotenoid Content
TPC - Total Phenolic Content
HPLC - High Performance Liquid Chromatography
EAAI - Essential Amino Acid Index
HDL - High Density Lipoprotein
LDL - Low Density Lipoprotein
PER - Protein Efficiency Ratio
PSF - Pumpkin Seed Flour
CB - Cereal Bar
NFE - Nitrogen Free Extract
NA - Nutrient Agar
GYE - Glucose Yeast Extract
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CHAPTER I
INTRODUCTION
Numerous ways or ideas of intensifying the use of available local food are
increasingly pursued but information of the nutritive value of such local foodstuffs and
ingredients is also crucial in order to encourage the consumption. Knowledge of the nutritive
value is essential for supplementing staple foods to increase the nutritional status of people.
Worldwide, a lot research has focused on increasing the nutritional value of food products at
economical level.
In developing countries, availability of animal origin protein is inadequate to meet the
daily requirements of protein of the rapidly rising population. Therefore, it is necessary to
gear up the present-day research efforts to study the properties of food and potential of
utilization of protein and other required nutrients from the local food crops which are not
utilized efficiently or moderately abandoned legumes and oilseeds (Enujiugha and Ayodele-
Oni 2003).
In recent times, more attention has been given to the appropriate use of agricultural
waste products to produce food, fertilizer, feed for cattle and raw material in industries, which
help to reduce the waste disposal problem. But this type of effort could be done economically
only in the locations where the availability of valuable resources is in huge quantities.
A healthy and well-nourished person depends on healthy food system. Today,
malnutrition imposes high cost on society. Malnutrition comes in many forms and under
nutrition is most prevalent form of malnutrition in developing countries. One out of five
children are stunted and around 165 million children in the world are malnourished (FAO
2013). Moreover, about 2 billion people in the world lack vitamins and minerals which are
essential for healthy life (FAO/WHO 2004). Half of the humankind is affected by the
deficiency of trace elements (WHO/EMRO 2009).
The enrichment of food products is a consequential idea to treat explicit nutritional
insufficiencies. Food enrichment also elevates healthiness in humanity and avert chronic
diseases. The identification and evolution of fortifying agents that would guarantee good
product quality and maximize the bioavailability of essential nutrients create technical and
scientific challenges for the nutritionists (Revathy and Sabitha 2013). Significant
consideration has been given to enrich wheat flour products with high protein oilseed flour
and for this, baked products are considered best due to worldwide consumption (Hoover
1979).
Pumpkin belongs to the family Cucurbitaceae. It is a plant that has been traditionally
used as a medicine in developing countries and obtained revival of use in the United States
and Europe (Caili et al 2006). Edible parts of the plant include the flowers, fruit, leaves, root
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and seeds. Pumpkin is cultivated throughout the world and traditionally used as medicine in
China, Yugoslavia, Argentina, India, Mexico, Brazil and America. Pumpkin has gained
extensive attention in current times due to the good nutritional composition and health
shielding values of its seeds. Pumpkin seeds, also known as pepitas which are small, flat,
green, edible seeds. These seeds are the most important part of pumpkin but are mostly
discarded as waste. But now days, pumpkin seeds are subjected to industrial processing and
have been commonly commercialized as a salty snack.
Pumpkin seeds are loaded with nutrients and medicinal properties due to which these
seeds are used for remedial purposes all over the world. Pumpkin seeds are often eaten as
snack after roasting and salting in Arab countries (Al-Khalifa 1996). Xanthopoulou et al
(2009) stated that pumpkin seeds are used as an additive in salads, flakes, pastries etc. due to
their beneficial phytochemial content. The addition of these seeds can be considered a good
substitute for nutritional enhancement of food products (Gorgonio et al 2011).
Pumpkin seeds are rich natural source of protein with the range of 25 to 37% and oil
with the range of 37 to 45% and are renowned as valuable oil seeds loaded with protein for
human consumption (Milovanoic and Vucelic-Radovic 2008). Edible oil extracted from
pumpkin seeds has been highly acceptable and considered very healthy (Bastic et al 1977).
Pumpkin seeds and pumpkin seed oil is loaded with unsaturated fatty acids especially omega
3 fatty acids (Murkovic et al 1996).These seeds are also rich in phytosterols (Phillips et al
2005; Ryan et al 2007), polyunsaturated fatty acids (Applequist et al 2006; Sabudak 2007),
antioxidant vitamins such as carotenoids and tocopherol (Stevenson et al 2007), trace
elements such as zinc (Glew et al 2006), iron and magnesium (Lim 2012). Pumpkin seeds are
also known for pharmacological activities like anti-fungal (Wang and Ng 2003), anti-diabetic
(Quanhong et al 2003), anti-bacterial and anti-inflammation activities (Caili et al 2006) and
anti-oxidant effects (Nkosi et al 2006). Moreover, pumpkin seeds are loaded with amino acids
like tryptophan, lysine, methionine, tyrosine and also rich in iron, therefore these seeds are
beneficial to adolescents to cure anaemia caused due to iron deficiency (El Adawy and Taha
2001; Patel 2013).
Pumpkin seeds are also a good source of fiber. They contain 31.48 % crude fiber
(Nyam et al 2013). Fiber present in pumpkin seeds can prevent constipation, diabetes,
prolong intestinal transit time, lower cholesterol level and provide satiety. Pumpkin seed flour
is a valuable by-product obtained after the extraction of oil from pumpkin seeds which is rich
in fiber and helpful in maintaining intestinal functions and provides satiety that is beneficial
for obese people to control the body weight.
Another engrossing benefit of pumpkin seed flour is that it is gluten-free, therefore it
can be recommended to the patients suffering from gluten intolerance or celiac disease (Patel
2013). Pumpkin seed flour was also used in promoting nutritional status of undernourished
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children in Kenya as an adequate source of dietary energy, protein and fat (Ward and
Ainsworth 1998).
Pumpkin seeds also contain high amount of L-tryptophan due to which they are
suggested to cure depression (Eagles 1990). Tryptophan is an essential amino acid present in
pumpkin seed, and 5-hydroxytryptophan (5-HTP) is the intermediate metabolite of tryptophan
in the formation of neurotransmitter serotonin. Both tryptophan and 5-HTP are promoted as
treatment of depression.
Plenty of studies have indicated the health benefits resulting from the consumption of
pumpkin seeds, for example in acute schistosomiasis, a parasitic disease accompanied by
fever, chills, headache, fatigue and intense gastrointestinal discomfort (Patel 2013). One of
the most critical health benefits attributed to pumpkin seed oil is its activity to cure benign
prostate hyperplasia. Phytosterol-rich extracts of pumpkin seeds are considered as crucial
therapeutic agents for the treatment of benign prostate hyperplasia and have been used in the
treatment of symptomatic micturition (ejection of urine from the urinary bladder through the
urethra to the outside of the body) disorders (Fruhwirth & Hermetter 2007). Pumpkin seeds
snack supplementation inhibits the crystal formation or aggregation which reduces the risk of
bladder stone disease (Caili et al 2006). Both pumpkin seeds and oil have been claimed to
promote HIV/AIDS wellness (Zimmerman 1997).
Consumption of diets rich in pumpkin seeds also have been associated to lower the
chances of occurrence of many types of cancer like colorectal, lung, breast, gastric cancer
(Huang et al 2004). Moreover, pumpkin seeds have been used in traditional medicine as
vermifuges (Applequist et al 2006). Pumpkin seeds are recommended for the protection
against colworm, tapeworm, seasickness and disturbance of pregnancy all over the world
(Markovic and Bastic 1976). Pumpkin seeds are also consumed in fresh or roasted form for
the relief of abdominal cramps and distension due to intestinal worms (Caili et al 2006).
A pleasing green color and nutty taste of pumpkin seed flour makes it feasible to use
them to develop new food products with nutrient adequacy. Pumpkin seed flour can be used
to fortify soups, cookies, pancakes and breads. Moreover, it is also used to fortify wheat flour
to produce bakery products like pastries with unique and nutty taste (Patel 2013). Above
mentioned all properties of pumpkin seed flour makes it potentially valuable supplement to
food products to overcome the malnutrition among children in India.
Fortification refers to the supplementation of food products with the addition of
nutrients to foods whether they are present originally in food or not. It is a way of enhancing
the nutritional status of the people. Adding nutrients to foods is not a new idea but the types
of foods selected and the amounts of nutrients added will depend on the particular nutritional
needs of an individual. The identification and development of fortifying agents that will
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4
guarantee product quality and high bioavailability are technological and scientific challenges
(Karmes and Harris 2006).
Fortified foods are the best possible way to elevate nutritional status. Naghii and
Mofid (2007) stated that supplementation of staple food with pumpkin seed kernels improves
the iron status of people. Use of pumpkin seeds in food products is beneficial to vulnerable
groups mainly in children, adolescents and pregnant women to overcome nutritional
deficiencies.
Pumpkin seeds are cheapest and nutrient dense. Therefore, the complementary food
mix fortified with pumpkin seed flour is also economical with higher acceptability of sensory
parameters and high nutrient content (Dhiman 2009). Stevenson et al (2007) reported that
pumpkin seeds are nutritious, soft, chewy, sweet snack and food additive.
One fourth cup of pumpkin seed contains 200 calories and 15 to 50 percent of many
crucial nutrients like protein, iron, zinc, magnesium, manganese etc. Beneficial fatty acids,
amino acids and antioxidants are also present in abundance in these seeds. They also contain
good amount of vitamins like tocopherol and carotenoids. A handful of pumpkin seeds a day
keeps the doctor away (Revathy and Sabitha 2013).
Pumpkin seeds can be used as whole or in the form of flour to supplement the food
products. Considering, the nutritional deficiencies and health problems among people in
India, the current study is designed to develop food products with incorporation of pumpkin
seeds for nutritional enhancement and to evaluate the chemical composition and sensory
parameters of supplemented food products.
Objectives
To formulate and standardize pumpkin seed flour in raw and roasted form.
To study the microbial properties of the pumpkin seed flour.
To develop and organoleptically evaluate pumpkin seed flour supplemented products.
To study the nutritional composition of pumpkin seed flour and its products.
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CHAPTER II
REVIEW OF LITERATURE
The available literature related to the present study is revised study is under the
following headings:
2.1 Description of pumpkin seeds
2.2 History of pumpkin seeds
2.3 Nutrient content of pumpkin seeds
2.4 Anti-nutritional factors
2.5 In vitro protein digestibility
2.6 Effect of processing on pumpkin seeds
2.7 Antioxidant Activity
2.8 Peroxide value of pumpkin seeds
2.9 Pumpkin seeds and Health
2.10 Functional food development using pumpkin seeds
2.11 Microbial count of pumpkin seed flour
2.1 Description of pumpkin seeds
Pumpkin seeds also known as pepitas are flat, dark green seeds encased in a yellow-
white husk. These seeds have malleable, chewy texture and a subtly sweet, nutty flavour.
They can be relished all over the year. Pumpkin seeds are available in the food stores in
various forms like raw and shelled, raw and unshelled, roasted and shelled, roasted and
unshelled. Like watermelon, cucumber and squash seeds, pumpkin seeds belong to the
Cucurbitaceae family. Cucurbita pepo, Cucurbita maxima, Cucurbita moschata and
Cucurbita mixta are the common varieties of pumpkin.
2.2 History of pumpkin seeds
Pumpkin and their seeds are native to America and various species are found across
the North, South and Central America. Pumpkin seeds - a renowned food among many
inhabitant American tribes, who consume these seeds for their nutritional and medicinal
properties. From America, the pumpkin seeds got popularized and spread to the rest of the
globe through trade and exploration over many centuries. India and other parts of Asia also
included these seeds into a place of importance instead of discarding them. Today, China
ranks first in production of pumpkin and pumpkin seeds in the whole world. India, Russia, the
Ukraine, Mexico, and the U.S. are also major producers of pumpkin and pumpkin seeds.
2.3 Nutrient content of pumpkin seeds:
Hamed et al (2008) analysed the defatted pumpkin seed flour in unroasted and
roasted form which showed the proximate composition of unroasted and roasted flour as
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following : moisture 5.47 and 6.10%, crude protein 65.05 and 60.17%, crude fibre 2.98 and
3.75%, crude ash 9.04 and 8.78%, carbohydrate 15.63 and 18.68%.
Lim (2012) reported that dried pumpkin seed kernels called pepitas had the following
nutrient composition (per 100 g edible portion) : energy 559 kcal, protein 30.23 g, total lipids
49.05 g, ash 4.88 g, carbohydrates 10.71 g, total dietary fibre 6 g, iron 8.82 mg, magnesium
592 mg, zinc 7.81 mg, total polyunsaturated fatty acids 20.976 g, β-carotene 9 µg, leutin +
zeaxanthin 74 µg. Pumpkin seeds were considered as most nutritious – excellent source of
vitamin A, all the minerals, protein and fair sources of thiamine and niacin. Pumpkin seeds
were found to contain several major groups of active constituents: essential fatty acids, amino
acids, minerals, phytostreols (e.g. β-sitosterol) and vitamins- pyridoxine, vitamin K,
pantothenic acid, γ-tocopherol, thiamine, niacin, folate, choline.
Elinge et al (2012) analysed the pumpkin seeds for their nutritional and anti-
nutritional composition and the results obtained were: moisture content 5.00%, ash 5.50%,
crude lipid 38.00%, crude fibre 1.00%, crude protein 27.48%, carbohydrate 28.03%, energy
564Kcal/100g. Mineral analysis showed that the iron and zinc content were 3.75mg and 14.14
mg per 100gm.
Abd El-Ghany et al (2010) found that the percentage values of protein, fat, ash, fiber,
moisture and carbohydrate in pumpkin seeds were 31.57, 29.01, 3.89, 6.36, 5.11 and 24.06%.
The values of zinc, iron, calcium, magnesium and sodium were also analysed which were
7.99, 9.76, 78.18, 90.69 and 20.56 mg/100gm.
Rodriguez-Miranda et al (2012) studied the chemical composition of whole pumpkin
seed meal and defatted pumpkin seed meal and results were as follows: protein 35.45 and
64.13%, fat 49.14 and 7.01%, crude fibre 2.30 and 1.59%, ash 5.27 and 9.13%, carbohydrates
7.85 and 18.14%, energy 2611.07 and 1702.42Kcal per 100gm.
Milovanovic et al (2014) found the chemical composition of pumpkin seeds as
moisture 5.26%, ash 3.26%, protein 24.46%, fat 38.53% and crude fibre 14.77%.
Stevenson et al (2007) studied twelve pumpkin cultivars (Cucurbita maxima D.) for
their seed oil content, fatty acid composition, and tocopherol content. Oil content ranged from
10.9 to 30.9%. Total unsaturated fatty acid content ranged from 73.1 to 80.5%. The
predominant fatty acids present were linoleic, oleic, palmitic, and stearic. The tocopherol
content of the oils ranged from 27.1 to 75.1 µg per one gram of oil for alpha-tocopherol, from
74.9 to 492.8 micrograms/g for gamma-tocopherol, and from 35.3 to1109.7 µg/g for beta-
tocopherol. Ryan et al (2007) determined the levels of phytosterols, squalene and tocopherols
in selected grains, seeds, and legumes. The method comprised acid hydrolysis and lipid
extraction followed by alkaline saponification, prior to analysis by High-performance liquid
chromatography (HPLC). Beta-sitosterol was the most prevalent phytosterol whose
concentration was 24.9 mg/100g in pumpkin seeds. Squalene was particularly abundant in
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pumpkin seeds (89mg/100g). Total tocopherol content was 15.9mg/100g in pumpkin seeds
and the total oil content was 42.3% (w/w) in pumpkin seeds. Kim et al (2012) revealed that
oleic, palmitic, linoleic and stearic acids were the main fatty acids found in pumpkin seeds.
Whereas, seeds of C. pepo and C. Moschata variety had considerably more gamma-
tocopherol than the seeds of C. Maxima which had the highest beta-carotene content. C. pepo
seeds had notably more beta-sitosterol content than the other varieties of pumpkin seeds. It
was found that pumpkin seeds had highest iron content from eleven types of nuts and seeds
evaluated for their nutritional loads (Chung et al 2013).
Kim et al (2012) analyzed the chemical composition of pumpkin seeds of different
varieties. Results for cucurbita moschata was reported as: carbohydrate 14.01%, protein
29.81%, fibre 10.85%, fat 45.67%, ash 5.31%, moisture 5.17%, β-carotene 7.15 mg/kg.
Siano et al (2016) studied the total carotenoid content (TCC) and total phenolic
content (TPC) of cherry, pomegranate and pumpkin seed oil. Results showed that TCC of
cherry, pomegranate and pumpkin seed oil was 13.6, 31.5 and 107.5 µg β-carotene per kg oil.
TPC of cherry, pomegranate and pumpkin seed oil was 6.08, 230.5 and 52.4 mg gallic acid
equivalent per kg oil. Pumpkin seed oil had high TCC and pomegranate seed oil had high
TPC.
Parry (2006) found the β-carotene, lutein, zeaxanthin, cryptoxanthin and total
carotenoid content of pumpkin seed oil as 5957 µg/kg, 270.1 µg/kg, 28.52 mg/kg, 4.91 mg/kg
and 70.59µmol/kg. Botanic Innovations (2012) reported the β-carotene, lutein and
cryptoxanthin as 5957.6, 272, 4910 µg /kg of pumpkin seed oil.
2.4 Anti-nutritional factors:
Anti-nutritional factors found in pumpkin seeds like haemogglutinin, saponins,
tannins, anti-vitamins and phytic acid, which interrupt the absorption and utilization of
minerals and adversely react with proteins to form complex products which have inhibitory
effect on digestion of proteins.
Tannin content of pumpkin seeds:
El-Adawy and Taha (2001) found that the tannin content of pumpkin seeds kernel
was 0.17gm/100gm. Fagemi et al (2005) reported that the tannin content of raw dried, boiled,
fermented, germinated and roasted fluted pumpkin seeds was 19.1, 7.5, 9.8, 14,
9.9mg/100gm, respectively. Hamed et al (2008) studied the tannin content in unroasted and
roasted pumpkin seed flour which was 228.31 and 125.01 mg/100gm.
Phytic acid content in pumpkin seeds:
El-Adawy and Taha (2001) reported that the phytic acid content of pumpkin seeds
kernels was 2.37gm/1000gm. Giami et al (2005) obtained that the level of phytic acid in raw
pumpkin seed was 1.19mg/100gm. Fagemi et al (2005) showed that the phytic acid content of
raw dried, boiled, fermented, germinated and roasted fluted pumpkin seeds was 13.8, 4.3, 2.8,
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6.4 and 6gm/kg., respectively. Hamed et al (2008) stated that the phytic content in unroasted
and roasted pumpkin seed flour was 63.62 and 56.13 mg/100gm.
2.5 In vitro protein digestibility
The good quality of protein depends on the amino acid profile and the in vitro protein
digestibility (Hahn et al 1984). El-Adawy and Taha (2001) reported that pumpkin seeds
kernels had 90% in vitro protein digestibility which was higher than the water melon seeds
kernel flour i.e. 87.9%.
Atuonwu and Akobundo (2010) stated that the in vitro protein digestibility of defatted
pumpkin seed flour was 77.91%. They also found the essential amino acid index (EAAI) and
protein efficiency ratio (PER) as 57.31% and 1.80.
Hamed et al (2008) examined the effect of roasting on protein digestibility of
pumpkin seed flour. Results showed that the in vitro protein digestibility of unroasted and
roasted seed flour was 59.39 and 92.76%. Roasting significantly increased the protein
digestibility may be due to the reduction of antinutritional factors.
Fagemi et al (2005) showed that the in vitro protein digestibility of raw dried, boiled,
fermented, germinated and roasted fluted pumpkin seeds was 78.3, 86.5, 85.9, 72.0 and 78.1 %.
2.6 Effect of processing on pumpkin seeds:
Many heat treatments were used in pumpkin seed preparations before they were
consumed. Pumpkin seeds were employed for human feeding after previous salting and
roasting (Cirrilli 1971). Giami et al (2001) reported that there were no significant differences
on crude protein, ash and fat content of raw and heat processed (roasted and boiled) sample of
breadnut seed.
Fagbemi et al (2005) stated that roasting significantly increased the water absorption
capacity, fat absorption capacity and least gelation concentration of the defatted pumpkin seed
flour by 17.26, 21.3 and 6% while heat processing reduced foaming capacity and
emulsification capacity.
Modawi (2006) investigated the effect of roasting process on defatted pumpkin seed
flour in terms of nutritional, anti-nutritional and functional properties. It was observed that
roasting process reduced the protein content and increase the fiber and carbohydrate content.
Roasting had no significant effect on moisture, ash and fat content. Roasting of pumpkin seed
notably lowers the tannin and phytic acid content to 125 and 56.1mg/100gm compared to the
unroasted sample of pumpkin seeds i.e. 228.3 and 63.6mg/100gm. An enhancement was also
observed in protein digestibility and availability of minerals after roasting of seeds. Roasting
of pumpkin seeds considerably improved the in vitro protein digestibility to 92.76% as
compared to unroasted seeds (59.39%) and increased the availability of minerals like
potassium, sodium, manganese, iron, calcium and zinc but on the other hand, the availability
of Cobalt was decreased to 75% compared to unroasted sample of seeds i.e. 97.48%.
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Roasting process of pumpkin seed was also found to improve the water absorption capacity,
fat absorption capacity and dispersibility, but it had no effect on bulk density. Other
functional properties of roasted pumpkin seeds were reduced foaming properties, emulsion
properties and less gelation concentration.
2.7 Antioxidant activity
Nyam et al (2013) found that DPPH radical scavenging activity of pumpkin seeds
was 36.97%. He also prepared bread supplemented with 5 % pumpkin seeds. Results showed
a 37.99% increase in DPPH radical scavenging activity in pumpkin seed bread as compared to
control bread.
Bialek et al (2016) analysed the quality of pumpkin seed flour and found that the
antioxidant capacity measured by DPPH reduction of pumpkin seed flour was 64%.
Xanthopoulou et al (2009) determined the antioxidant and lipoxygenase inhibitory
activities of pumpkin seed methanol extracts using free radical DPPH (2,2-diphenyl-1-
picrylhydrazyl) scavenging and soyabean lipoxygenase inhibition. Results expressed as EC50
values for scavenging activity on DPPH assay was 5.57 mg/ml. In addition, the methanol
extract inhibited 50% of lipoxygenase activity at concentrations ranging from 0.3 mg/ml to
1.02 mg/ml.
Ardabili et al (2010) reported that the addition of pumpkin seed oil in the canola oil
enhanced the frying stability of canola oil. Phenolic composition of pumpkin seed oil had
good anti-oxidative effect which significantly affects the canola oil stability.
Andjelkovic et al (2010) stated that the maximum antioxidant capacity of pumpkin
seed oil measured by the reduction of the DPPH radical was 62%.
2.8 Peroxide value of pumpkin seeds
Detection of peroxide value gave the initial evidence of rancidity in unsaturated fats
and oils (Marco et al 2015). Peroxide value is expressed in units of miliequivalents per kg.
Bialek et al (2016) determined the peroxide value of pumpkin seed flour which was
2.89 meq/kg. Vujasinovic et al (2010) found that the peroxide value of naked pumpkin seed
and pumpkin seed with hull as 2.95 and 5.04 mmol/kg.
Srbinoska et al (2012) studied the peroxide value of pumpkin seed whole and
pumpkin seed kernel of two different varieties (Cucurbita maxima and Cucurbita pepo).
Results showed that the peroxide value of whole seed and kernel of Cucurbita maxima was
4.93 and 4.26 meq/kg extract whereas in Cucurbita pepo, it was 6.06 meq/kg extract for
whole seed and 5.70 meq/kg extract for seed kernel.
Tsaknis et al (1997) analyzed the characteristics of crude and purified pumpkin seed
oil in which peroxide value of crude and pumpkin seed oil was obtained as 9.20 and
9.04meq/kg. Adeel et al (2014) found that the peroxide value of pumpkin seed oil was
6.74meqO2/kg oil. More peroxide value is harmful for shelf life of oil. Exposure of peroxide
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provides initial evidence of rancidity and deterioration of pumpkin seed oil caused by
unsaturated fats and oils.
2.9 Pumpkin seeds and health
Cardioprotective and Anti-hypertensive effect: Pumpkin seeds plays crucial role in
soothing vessels and lowering of blood pressure. El-Mosallamy et al (2012)
examined the effects of pumpkin seed oil treatment on chemically induced
hypertension in rats. 40-100 mg/kg pumpkin seed oil was given once daily for six
weeks. It was observed that the consumption of the oil considerably reduced the
increased blood pressure caused by the chemical. The higher magnesium content in
pumpkin seeds is credited to lower the risk of heart attack. Abuelgassim and Al-
showayman (2012) stated that rats induced with atherosclerosis were fed with
pumpkin seeds for 37 days. HDL cholesterol was significantly increased in rats but
also a 48% decrease in total cholesterol and 79% reduction in LDL cholesterol was
observed.
Bone protection: Pumpkin seeds are good source of minerals i.e. magnesium and
phosphorous which optimize the bone health and avert osteoporosis. Ryder et al
(2005) assessed the relationship between magnesium intake and bone mineral density,
a major factor in the development of osteoporosis, in over 2000 elderly men and
women aged 70-79 yrs. After taking into account confounding factors of age, calcium
intake, osteoporosis status, Body Mass Index, and physical activity, they concluded
that higher intakes of magnesium were correlated with greater bone mineral density,
particularly for Caucasian (white people of Europe) individuals. They believed that
magnesium promotes alkaline environment inside the bones, which had shown to be
conductive to boost the bone mineral density.
Easing arthritis: Pumpkin seed oil has influential antioxidant properties that relieve
inflammation related with arthritic symptoms. Fahim et al (1995) conducted an
experiment in which rats were induced with arthritis showed significant increased
levels of inflammation which were reduced on the supplementation of rats with
pumpkin seed oil; results that compared favourably to when the rats received the non-
steroidal anti-inflammatory drug indomethacin. Furthermore, the indomethacin-
supplemented rats experienced high levels of lipid peroxidation in liver i.e. an
indicator of liver injury, whereas the pumpkin seed oil supplemented group of rats
experienced no side effects.
Anxiety relief: Hudson et al (2007) conducted a study which revealed that tryptophan
was abundant in pumpkin seeds which can help to lessen anxiety. Tryptophan is
converted into serotonin which is a hormone that enhances mood and promotes
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healthiness of brain. They investigated whether consuming a tryptophan rich food
could boost sertonin levels and reduce anxiety symptoms. They discovered that
subjects with anxiety disorder who consumed tryptophan rich pumpkin seeds before
an anxiety test showed better improvements in subjective and objective measures on
the Endler Multidimensional Anxiety Scale compared with those who didn't consume
pumpkin seeds.
Hypolipidaemic effect: Makni et al (2008) evaluated the effect of intake of mixture of
flax and pumpkin seeds in rats fed with a 1% cholesterol diet. Significant increase in
monounsaturated and polyunsaturated fatty acids was observed in rats fed with
pumpkin seed. Improved efficiency of antioxidant defence system indicated the anti-
atherogenic prospective of the seed mixture. Gossell-Williams et al (2008) examined
the effect of pumpkin seed oil supplementation on the cholesterol and blood pressure
in rats. Both non-ovariectomized and ovariectomized rats were supplemented with
corn oil or pumpkin seed oil for five days per week for twelve weeks (40mg/kg given
orally). Blood analysis showed satisfactory lipid profile in the group of rats
supplemented with pumpkin seed oil. Barakat and Mahmoud (2011) examined the
potential of pumpkin seeds used alongside with flax seed or purslane seed on
hyperlipidaemia in rats fed with high cholesterol diet. An administration of two
percent cholesterol diet significantly increased the total cholesterol, total lipids and
triacyiglycerol in both liver and serum of rats. The consumption of flax and pumpkin
or purslane and pumpkin seed mixtures notably decreased the lipid parameters
suggesting the hypolipidaemic prospective of the seed mixture.
Anti-diabetic effect: Makni et al (2011) observed that consumption of mixture of
pumpkin seeds and flax seeds reduced the increased levels of the plasma enzymes
produced by the initiation of diabetes and caused a consequent revival towards
normalization as compared to the control group animals. Its use in food on daily basis
may be efficient in prevention of diabetes and its side effects. Teugwa et al (2013)
evaluated the anti-diabetic effect of proteins obtained from several species of
Cucurbitaceae, including C. moschata. The result showed that globulin is the most
abundant protein found in pumpkin seeds which measured 295.11mg/g dry matter of
extracted proteins and able to lower the blood sugar levels in rats with high blood
sugar levels.
Cancer management: Consumption of pumpkin seeds has revealed extensive benefits
in benign prostate hyperplasia i.e. enlargement of prostate gland in men. Gossell-
Williams et al (2006) studied the efficacy of pumpkin seed oil on rats with
testosterone-induced prostate hyperplasia. During the course of hyperplasia induction,
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pumpkin seed oil and corn oil (vehicle) were orally administered for 20 days. On 21st
day, rats were killed and their prostate was weighed. The induced increase in prostate
size was repressed in rats fed with pumpkin seed oil i.e. 2mg/100g. The protective
effect of pumpkin seed oil was considerable at the higher dose. The results showed
that utilization pumpkin seed oil can be helpful for managing benign prostatic
hyperplasia. Zaineddin et al (2012) given a food-frequency questionnaire to a
vulnerable group of women. It was found that the eating of sunflower and pumpkin
seeds was associated with extensively reduced postmenopausal breast cancer threat.
Bladder stone alleviation: Lim (2012) reported that supplementation of pumpkin
seeds in diet could be helpful to decrease the risk of bladder stone in children and
adolescents in Thailand. The results revealed that the longer supplementation period
of pumpkin seeds showed the better effects on bladder stone mitigation. Pumpkin
seeds lowered oxalcrystalluria i.e. occurrence of calcium-oxalate crystals and calcium
level but increased phosphorous, glycosaminogycans, pyrophosphate and potassium
levels in urine as compared to orthophosphate supplementation. Pumpkin seeds
provided high phosphorous levels and increased level of inhibitors of crystal
formation or aggregation which would consequently reduce the formation of bladder
stones.
Gynaecological effect: Phytoestrogens are plant metabolites similar to 17 beta-
estradiol in structural and functional properties. They are renowned to lesser the risk
of osteoporosis, heart disease, menopausal problems and breast cancer (Zaineddin et
al 2012). Pumpkin seed oil has been discovered to have higher content of
phytoestrogens as other plant sources like soybean, flax seed, sesame, sunflower seed
etc. Gossell-Williams et al (2011) evaluated the credible beneficial effects of
pumpkin seed oil on postmenopausal women. The randomized, double-blinded and
placebo-controlled study was conducted on thirty five women who had undergone
menopause naturally or due to surgery. The women consuming pumpkin seed oil
showed a noteworthy increase in high-density lipoprotein and considerable decrease
in diastolic blood pressure. A decrease in the severity of hot flushes, frequent
headaches and joint pains were reported in the women utilizing pumpkin seed oil.
The placebo group administered with wheat germ oil complained of more depression
and emotional anxiety. The positive reaction of pumpkin seed oil administration
implies further studies to find out menopause curative properties of pumpkin seeds.
2.10 Functional food development using pumpkin seeds
Naghii and Mofid (2007) compared the consumption of ready-to-eat cereal fortified
with iron (30g providing 7.1 mg iron per day) and pumpkin seed kernels (30g providing
4.0mg iron per day) for 4 weeks. After the consumption period, level of serum iron got higher
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which indicates improved iron status. Children, teenagers, women of child bearing ages and
expectant women who are often prone to anaemia caused due to iron insufficiency were
benefitted.
Norfezah et al (2011) studied the effect of incorporation of flour with three different
parts i.e. peel, flesh and seeds of Crown pumpkin (C. maxima). The flour was incorporated
into an extruded snack formulation at different levels and processed in an extruding machine
to make ten products. Incorporation of pumpkin seeds and peels at the level of 10% resulted
in stiffness of the product.
Radocaj et al (2012) produced a spread with high content of omega-3 and omega-6
fatty acids using a press cake obtained from hull-less pumpkin seed oil. The spread was
similar to peanut butter in appearance, texture and spreadability. The spread contained good
amount of omega-3 fatty acid and no oil separation was visualized after one month of storage.
An optimum spread was developed using 80% of hemp oil (w/w of the total added oil) and
1.25% (w/w) of stabilizer which provides 0.97 g of omega-3 fatty acids per serving size.
Ward and Ainsworth (1998) developed a low-cost weaning food enriched with
protein, fat and energy for undernourished infants in Kenya. The weaning food was produced
in the form of porridge which was blended with ground pumpkin seeds. The in-vitro protein
digestibility was 82.5%, confirming a high-quality protein food. Free-floating water-soluble
amino acids were not detected on High-performance liquid chromatography testing which
indicates the better food stability. Peroxide value was also found lesser which implies the
absence of rancidity in porridge.
El-Soukkary (2001) examined the effect of supplementation of pumpkin seed into
wheat flour and dough properties. The results revealed that pumpkin seeds could be added to
wheat flour up to a 17% protein level for raw, roasted and autoclaved pumpkin flour, 19%
level for germinated, fermented and pumpkin protein concentrate and 21% level for pumpkin
protein isolate without a unfavourable effect on quality of dough or loaf. The addition of
pumpkin seed proteins resulted in higher content of protein, lysine and minerals as compared
to the control. In vitro protein digestibility was also improved with the addition of pumpkin
seed proteins.
Procida et al (2013) studied the lutein, zeaxanthin, tocopherol and fatty acid contents
of twelve samples of pumpkin seed oils along with the volatile fraction resulting from the
roasting process. The roasting temperature played a vital role in the concentrations of volatile
substances originating from lipid per-oxidation and Maillard reaction. The results suggested
that roasting at high-temperature leads to the production of oil with strong aromatic
characteristics, while roasting at mild-temperature leads to a production of oil with a minor
distinctive aroma. Higher content of alpha-tocopherol, gamma-tocopherol and carotenoids
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(lutein and zeaxanthin) was found which confirmed the nutraceutical properties in pumpkin
seed oil.
Nyam et al (2013) determined the proximate composition, functional properties and
antioxidant activity of pumpkin seeds and rind. Bread was prepared by incorporating pumpkin
seeds and rind at different levels i.e. 0, 5 and 10%. Organoleptic evaluation of prepared bread
samples for different attributes such as appearance, aroma, flavour, texture and overall
acceptability was undertaken. The physical properties of the bread samples like dough
expansion, loaf volume, crumb, color and texture were also examined. Results showed that
the crude fibre content of the pumpkin seeds and pumpkin rind was significantly high i.e.
31.48% and 14.83% respectively. The antioxidant activity for the pumpkin rind i.e. 69.38%
was higher than the pumpkin seeds. Incorporation of 5% level of pumpkin rind in bread gave
the higher overall acceptability score and sensory attributes followed by bread supplemented
with 5% pumpkin seeds. Total dietary fibre, total phenolic compound and antioxidant activity
in breads supplemented with 5% pumpkin seed and 5% pumpkin rind flour were higher than
the control bread sample. So, pumpkin seeds and rinds can be used as fibre sources in bakery
products.
Mbondo (2013) formulated and evaluated the pumpkin seed tablets. He stated that the
use of herbal medicines in management of medical conditions has become popular in the
recent years both for preventive and curative purposes. With the increasing prevalence of
certain diseases like Benign prostate hyperplasia, diabetes, arthritis and the accompanying
economic burden, it is necessary to develop new safer and inexpensive medicines for their
management. Pumpkin seeds have been used for the management of these and other medical
condition. The seeds of pumpkin were powdered for administration or chewed whole. This
mode of administration posed limitations such as inaccurate dosing due to different measuring
devices used. The presence of high amount of oils in the seed powder increases the possibility
of rancidity due to improper storage conditions. There is also a high potential of microbial
growth. Pumpkin seed powder is subjected to high temperatures during cooking, therefore
high chances of the active ingredients getting inactivated due to high temperatures used. Seed
powder is also prone to adulteration hence formulation of tablets decreases this possibility. In
this research work, tablets of pumpkin seed were prepared by the wet granulation technique.
The purpose of this was to formulate a suitable solid dosage form of whole pumpkin seed that
may address the above mentioned limitations. Pre-formulation studies indicated that the
powder did not have free flowing capacity and hence wet granulation method was adopted.
The tablets were evaluated for hardness, weight variation, friability and integration time.
From the results obtained, it was concluded that pumpkin seed tablets can be made from
pumpkin seed powder which will improve effectiveness and patient compliance.
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Vujasinovic et al (2012) studied the roasting conditions for hull-less pumpkin seeds
using response surface methodology for highest yield of the bioactive compounds and
antioxidants from the virgin pumpkin seed oils. The optimum conditions found for roasting
pumpkin seeds were 120 0C for 49 minutes which produced oil with 0.29 percent
phospholipids, alpha-tocopherol and gamma-tocopherol 5.74 and 24.41mg/100gm, total
phenols 23.06mg/kg and antioxidant activity of 27.18 mg oil/mg Diphenylpicrylhydrazyl.
Hamed et al (2008) determined the consequence of roasting on nutritional
composition, anti-nutritional factors, protein digestibility, mineral availability and
physiochemical properties of pumpkin seeds consumed in Sudan. Results showed that
roasting process notably reduced the protein content. Roasting of pumpkin seeds significantly
reduced tannin and phytic acid content to 125.01 and 56.1 mg/100 g which implies
improvement in protein digestiblity. Roasting of pumpkin seeds considerably improve
mineral availability and physiochemical properties of the pumpkin seed flour.
Atuonwu and Akobundu (2010) evaluated the nutritional composition and
organoleptic attributes of cookies supplemented with defatted pumpkin seed flour. Pumpkin
seeds were processed into defatted flour. The potential of the pumpkin seed flour as
composite with wheat flour in cookie production was also examined. The protein content of
defatted pumpkin seed flour was as high as 57.50% with good amino acid profile. Minerals
were also found in abundance in seed flour. Defatted pumpkin seed flour had higher protein
digestibility i.e. 77.91 percent and Protein Efficiency Ratio (PER) of 1.80. The anti-nutrients
were beneath tolerable limits. The physicochemical and sensory attributes of cookies revealed
that up to 10% substitution of wheat flour with defatted pumpkin seed flour produced
acceptable cookies similar to the control (100% wheat flour).
Milovanoic et al (2014) evaluated the nutritional quality of the wheat bread prepared
with supplementation of pumpkin seed, buckwheat and quinoa. The principle of the research
was to mix pumpkin seed, buckwheat and quinoa at the level of 40% with wheat flour and to
study the effect of this blend on nutritional composition and sensory parameters of the bread.
Chemical composition of wheat bread and supplemented bread was analyzed by using
relevant methods. Chemical composition of supplemented bread was better with an increase
in protein, fat and fibre content as compared to the control wheat bread. Sensory attributes of
supplemented bread like loaf volume, appearance, crust and crumb texture, aroma-odor and
color were found outstanding.
Silva et al (2014) developed pumpkin seed flour-based cereal bars. In this study,
pumpkin seed flour (PSF) with medium granulometry i.e. PSF1 and coarse granulometry i.e.
PSF2 were used in preparation of cereal bars (CB) with different combinations with brown
oats. Five bars were prepared as CB-1 (control-25% brown oats and 0% PSF); CB-2 (12.5%
PSF1 and 12.5% brown oats); CB-3 (25% PSF1 and 0% brown oats); CB-4 (12.5% PSF2 and
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12.5% brown oats); and CB-5 (25% PSF2 and 0% brown oats). The sensory attributes were
analyzed in a conventional preference mapping which indicated that the bars CB-2 and CB-5
received maximum organoleptic acceptability score. Cereal bars with maximum overall
acceptability score i.e. CB-2 and CB-5 were further analyzed for nutritional composition and
compared with the control cereal bar CB-1. The cereal bars CB-2 and CB-5 showed an
increase in crude protein content with 87.5% and 62.5% and dietary fibre with 77% and 44%
respectively. These results revealed that the CB-2 and CB-5 cereal bars as excellent source of
protein and fibre.
Kanwal et al (2015) developed and evaluated the physio-chemical properties of
biscuits supplemented with pumpkin seeds to fight undernutrition in children of Pakistan.
Pumpkin seed flour was substituted at different levels in wheat flour to produce biscuits
(T₂=5%, T₃=10%, T₄=15% and T5=20%) and compared with control (T1) i.e. biscuits
prepared with wheat flour only. Nutritional analysis of biscuits showed that T5 i.e. biscuits
supplemented with 20% pumpkin seed flour contained moisture (1.55%), protein (12.30%),
fat (28.29%), ash (4.13%), crude fibre (1.60%), iron (2.28 mg) and zinc (3.11 mg). Sensory
analysis also shown increasing trend in all sensory attributes. Results showed good
acceptability at all levels but treatment T4 with 15% pumpkin seed flour scored highest (8.0)
for maximum overall acceptability. From this study, it was concluded that pumpkin seed flour
can be incorporated successfully to partly replace wheat flour to prepare highly nutritious and
wholesome biscuits without disturbing its overall acceptability.
Bialek et al (2016) studied the effect of partial replacement of wheat flour with
pumpkin seed flour in muffins presented to children. In this study one control (0% pumpkin
seed flour) and three experimental muffins (17%, 33% and 50% pumpkin seed flour) were
prepared. Above 71 percent of the children evaluated muffins having 33% of pumpkin seed
flour as tasty and very tasty. Nutritional value of control and experimental muffin with 33%
pumpkin seed flour per 100gm was as following: energy 341 and 388Kcal, fat 13.4 and
14.3gm, protein 6.5 and 14.1gm, monosaccharides 46.1 and 44.3gm and dietary fibre 1.2 and
1.9gm. So, as the level replacement of wheat flour with pumpkin seed flour increased, the
nutritional composition of muffins enhanced. It was found suitable to incorporate pumpkin
seed flour at the level of 33% into muffins stored for 2 weeks without special packaging
conditions. The supplemented muffin formulation resulted in a nutrient enriched product
appropriate to enhance the nutritional status of undernourished children.
2.11 Microbial count of pumpkin seed flour
Revathy and Sabitha (2013) tested the microbial contamination of pumpkin seed flour
during the initial, 15th, 30
th and 45
th day of storage. Flour was stored in polyethylene bag and
plastic container at both room temperature and refrigerator. The microbial count of pumpkin
seed flour stored in plastic container at room temperature on initial, 15th, 30
th and 45
th day was
Page 28
17
4 x 103, 7 x 10
3, 10 x 10
3 and 12 x 10
3. Whereas the pumpkin seed flour stored in
polyethylene bag at room temperature showed increase in bacterial count than flour stored in
plastic container at room temperature. The count was 6 x 103 on initial day, 9 x 10
3 on 15
th
day, 13 x 103 on 30
th day and 16 x 10
3 on 45
th day. The bacterial count of the pumpkin seed
flour stored in plastic container at refrigerated temperature on initial day was 3 x 103, 4 x 10
3
on 15th, 6 x 10
3 on 30
th day and 7 x 10
3on 45
th day. On the other hand, flour stored in
polyethylene bag at refrigerated temperature was higher in count than flour stored in plastic
container. The count was 5 x 103 on initial day, 7 x 10
3 on 15
th day, 8 x 10
3 on 30
th day and
10 x 103 on 45
th day. It was found that microbial count of pumpkin seed flour increased when
it is stored in polyethylene bag as compared to plastic container.
Page 29
CHAPTER III
MATERIAL AND METHODS
The present study was carried out on development and nutritional evaluation of
pumpkin seed (cucurbita moschata) supplemented products. The material and methods
selected for the study have been discussed under the following headings.
3.1 Procurement of pumpkin seeds and preparation of flour
3.2 Development and standardization of pumpkin seed flour based products
3.3 Organoleptic evaluation of developed products
3.4 Nutritional evaluation
3.4.1 Estimation of Proximate composition
3.4.2 Estimation of Mineral content
3.4.2.1 Iron
3.4.2.2 Zinc
3.4.3 Estimation of Total carotenoid content
3.4.4 Estimation of Total antioxidant activity
3.4.5 Estimation of Peroxide value
3.5 Microbial analysis of pumpkin seed flour in raw and roasted form
3.6 Statistical analysis
3.1 Procurement of pumpkin seeds and preparation of flour
Whole pumpkin seeds (Punjab Samrat) were procured from the Department of
Vegetable Science, Punjab Agricultural University, Ludhiana.
Preparation of flour:
-Raw flour:
Selection of Pumpkin seeds
Cleaning of Pumpkin seeds
Sun Drying
Grinded
Flour
-Roasted flour:
Selection of Pumpkin seeds
Cleaning of Pumpkin seeds
Sun Drying
Roasting for 15-20 mins at 75 0C
Grinded
Flour
Page 30
19
3.2 Development and standardization of pumpkin seed flour based products
Five products namely Laddoo, Panjeeri, Mathi, Cake, Cookies were prepared in the
Food Laboratory of Department of Food and Nutrition, College of Home Science, PAU.
These products were prepared using standardized recipe with the supplementation of raw and
roasted pumpkin seed flour at different levels. For each recipe, one control and six
experimental samples were prepared.
The recipes of the pumpkin seed flour supplemented products are given below:
1. LADDOO
Variations in the level of incorporation of pumpkin seed flour in laddoo has been
presented below:
Name
of
Recipe
Ingredients Amount
(g)
C
Amount
(g)
T1/T4
(15%)
Amount
(g)
T2/T5
(30%)
Amount (g)
T3/T6
(45%)
Laddoo Bengal gram flour
Pumpkin seed flour
(Raw/Roasted)
Sugar
Ghee
100
-
50
50
85
15
50
50
70
30
50
50
55
45
50
50
T1, T2 and T3: Supplemented with raw pumpkin seed flour
T4, T5 and T6: Supplemented with roasted pumpkin seed flour
The recipe of the laddoo with most acceptable level has been given below:
Ingredients
Bengal gram flour - 70g
Pumpkin seed flour - 30g
Sugar - 50g
Ghee - 50g
Method
1. Heat ghee in a kadahi, add bengal gram flour and roast on low heat till light brown
color.
2. Allow the mixture to cool slightly, add pumpkin seed flour, sugar and mix well.
3. Roll into even sized laddoo and serve.
Total cooked weight - 190g
No. of servings - 10 laddoo
Weight per serving - 20g
Page 31
20
2. PANJEERI
Variations in the level of incorporation of pumpkin seed flour in panjeeri has been
presented below:
Name of
Recipe
Ingredients Amount
(g)
C
Amount (g)
T1/T4
(15%)
Amount (g)
T2/T5
(30%)
Amount (g)
T3/T6
(45%)
Panjeeri Whole wheat flour
Pumpkin seed flour
(Raw/Roasted)
Sugar
Ghee
100
-
35
50
85
15
35
50
70
30
35
50
55
45
35
50
T1, T2 and T3: Supplemented with raw pumpkin seed flour
T4, T5 and T6: Supplemented with roasted pumpkin seed flour
The recipe of the panjeeri with most acceptable level has been given below:
Ingredients
Whole wheat flour - 70g
Pumpkin seed flour - 30g
Sugar - 35g
Ghee - 50g
Method
1. Take kadahi and heat ghee in it.
2. Put wheat flour in it and roast it.
3. Remove flour from flame and cool it.
4. Add pumpkin seed flour and sugar.
5. Mix it well and serve.
Total cooked weight - 180g
No. of servings - 6
Weight per serving - 30g
3. MATHI
Variations in the level of incorporation of pumpkin seed flour in mathi has been
presented below:
Name
of
Recipe
Ingredients Amount
(g)
C
Amount
(g)
T1/T4
(15%)
Amount
(g)
T2/T5
(30%)
Amount
(g)
T3/T6
(45%)
Mathi Refined wheat flour
Pumpkin seed flour
(Raw/Roasted)
Ghee
Carom seeds
Salt
Refined oil
100
-
20
1/4tsp
1/4tsp
50ml
85
15
20
1/4tsp
1/4tsp
50ml
70
30
20
1/4tsp
1/4tsp
50ml
55
45
20
1/4tsp
1/4tsp
50ml
T1, T2 and T3: Supplemented with raw pumpkin seed flour
T4, T5 and T6: Supplemented with roasted pumpkin seed flour
Page 32
21
The recipe of the mathi with most acceptable level has been given below:
Ingredients
Refined wheat flour - 70g
Pumpkin seed flour - 30g
Ghee - 20g
Carom seeds (Ajwain) - 1/4tsp
Salt - 1/4tsp
Refined oil - 50ml
Method
1. Add pumpkin seed flour, salt and carom seeds to the refined wheat flour.
2. Add fat to the flour as shortening and mix thoroughly.
3. Knead it into a stiff dough.
4. Divide the dough into small balls.
5. Roll the balls into shape of mathi.
6. Prick the rolled mathi with knife so that it remains flat even after frying.
7. Deep fry the mathi till golden brown color.
Total cooked weight - 160g
No. of servings - 10
Weight per serving - 16g
4. CAKE
Variations in the level of incorporation of pumpkin seed flour in cake has been
presented below:
Name
of
Recipe
Ingredients Amount
(g)
C
Amount
(g)
T1/T4
(10%)
Amount
(g)
T2/T5
(20%)
Amount (g)
T3/T6
(30%)
Cake Refined wheat flour
Pumpkin seed flour
(Raw/Roasted)
Powdered sugar
Butter
Eggs
Baking powder
Vanilla essence
120
-
120
60
2
1/2tsp
1tsp
108
12
120
60
2
1/2tsp
1tsp
96
24
120
60
2
1/2tsp
1tsp
84
36
120
60
2
1/2tsp
1tsp
T1, T2 and T3: Supplemented with raw pumpkin seed flour
T4, T5 and T6: Supplemented with roasted pumpkin seed flour
Page 33
22
The recipe of the cake with most acceptable level has been given below:
Ingredients
Refined wheat flour - 96g
Pumpkin seed flour - 24g
Powdered sugar - 120g
Butter - 60g
Eggs - 2
Baking powder - 1/2tsp
Vanilla essence - 1tsp
Method
1. Flours and baking powder were sifted twice.
2. Fat and sugar were creamed together till light and fluffy.
3. Eggs were beaten along with vanilla essence.
4. Beaten eggs were added to the creamy mixture little by little mixing continuously.
5. Flour was folded gently using cut-and-fold method.
6. Milk was added to bring the mixture to dropping consistency.
7. Mixture was poured in a greased and dusted cake tin and levelled it properly.
8. Cake was baked at 180° C for 20 minutes.
9. Cooled on a cooling-rack.
Total weight - 335g
No. of servings - 11 pieces
Weight per serving - 30g
5. COOKIES
Variations in the level of incorporation of pumpkin seed flour in cookies has been
presented below:
Name
of
Recipe
Ingredients Amount
(g)
C
Amount
(g)
T1/T4
(15%)
Amount
(g)
T2/T5
(30%)
Amount
(g)
T3/T6
(45%)
Cookies Refined wheat flour
Pumpkin seed flour
(Raw/Roasted)
Powdered sugar
Butter
Milk
Baking powder
120
-
60
70
13ml
1/4tsp
102
18
60
70
13ml
1/4tsp
84
36
60
70
13ml
1/4tsp
66
54
60
70
13ml
1/4tsp
T1, T2 and T3: Supplemented with raw pumpkin seed flour
T4, T5 and T6: Supplemented with roasted pumpkin seed flour
Page 34
23
The recipe of the cookies with most acceptable level has been given below:
Ingredients
Refined flour - 84g
Pumpkin seed flour - 36g
Powdered sugar - 60g
Butter - 70g
Milk - 13ml
Baking powder - 1/4tsp
Method
1. Fat was rubbed on a clean surface till it becomes light.
2. Sugar was added to fat and rubbed again.
3. Flours were sifted and baking powder was added gradually.
4. Smooth dough was made by using milk.
5. Dough was rolled to ¼ inch thickness.
6. Round shapes were cut and baked at 150° C for 20 minutes.
Total weight - 225g
No. of servings - 22
Weight per serving - 10g
3.3 Organoleptic evaluation of pumpkin seed supplemented products
The developed products were organoleptically evaluated by a semi-trained panel of
10 judges from Department of Food and Nutrition, College of Home Science, Punjab
Agricultural University, Ludhiana. The judges were served each preparation with one control
and six experimental samples. Control sample was prepared from ingredients used in the
usual recipes and test samples were prepared by using pumpkin seed flour at different levels
for different recipes. The samples were coded to avoid any biased judgement. Each product
was tested and mean scores were calculated. Judges were asked to score the samples for
appearance, color, texture, flavor, taste and overall acceptability using a score card of 9-point
Hedonic Rating Scale (Larmond 1970).
The scores assigned were as follows:
Grading Scores
Liked extremely 9
Liked very much 8
Liked moderately 7
Liked slightly 6
Neither liked nor disliked 5
Disliked slightly 4
Disliked moderately 3
Page 35
24
Disliked very much 2
Disliked extremely 1
The organoleptic score card used for sensory evaluation has been given in Annexure Ι.
3.5 Nutritional evaluation of developed products
After the development and organoleptic evaluation of products, the highest acceptable
products along with its corresponding control were weighed, homogenized and oven dried at
60° C. Dried samples were ground and stored in air tight plastic bags for further nutritional
evaluation.
3.5.1 Estimation of Proximate Composition (AOAC 2000)
3.5.1.1 Moisture
Weighed 5 g of fresh sample was taken in triplicate and dried to a constant weight in
a hot air oven for 8 hours at 105° C. China crucible with dried material was transferred
immediately to a desiccator, cooled and weighed. Moisture was calculated according to the
following formula
% Moisture =(g) sample ofWeight
(g)in weight Loss x 100
3.5.1.2 Crude Protein
The macro-Kjeldahl method was used for determination of nitrogen. The factor 6.25
was used to convert nitrogen to crude protein.
Reagents
Concentrated H2SO4
Digestion mixture: 1 part Copper Sulphate and 9 parts of Potassium Sulphate
4% Boric Acid
40% Sodium Hydroxide
Mixed indicator: 0.1 g Methyl red and 0.5 g of Bromocresol Green were dissolved in
100 ml of 95% Ethanol
0.1 N Sulphuric Acid
Procedure
Weighed 0.5 g of test sample and transferred to a Kjeldahl digestion flask. It was
digested with 25 ml concentrated sulphuric acid and digestion mixture (3-5g). The digestion
was carried out until the solution was clear. Digested solution was taken and volume was
made upto 100 ml and then 50 ml of it was taken in the distillation flask, added 50 ml of 40%
NaOH, (an excess amount to neutralize the acid and create strong alkaline pH) and 100 ml of
water. After addition of sodium hydroxide, immediately the flask was fixed to a condenser
having a 250 ml flask containing 25 ml of boric acid with mixed indicator. The distillation
was carried out till the distillate became almost double. Distillate was titrated with 0.1 N
Page 36
25
H2SO4 to a pink red end point. A blank was also run with the sample.
% Nitrogen = sample ofWeight
100 0.0014 used SOH 0.1N of Vol. 42
Percent crude protein = Percent N x 6.25
Note: Volume of 0.1N H2SO4 used was taken after subtraction of blank sample.
3.5.1.3 Total Ash
The 5 g of sample was taken in previously weighed crucible. It was ignited and placed
in a muffle furnace at 550° C for 4 hours. After cooling in desiccator, the residue left in the
crucible was weighed.
% Ash= (g) sample ofWeight
(g)ash ofWeight x 100
3.5.1.4 Crude Fat
Reagents
Petroleum ether
Procedure
Thimbles were prepared from Whatman No. 1 filter paper sheet with the help of 2
cm diameter test tube and thread. Five gram of moisture free sample was transferred to
the thimble and was plugged with cotton. The thimble was placed in the Soxlet assembly
and petroleum ether (40 - 60° C) was put in the flask to 1.5 times capacity of Soxlet
assembly and the apparatus was fitted with condenser to a water tap for cold water
circulation. The apparatus was fitted with condenser to a water tap for cold water
circulation. The apparatus was started by fixing at 60°C and was run for 18 hours taking
care of the tap water and ether in the flask. All the fatty constituents were dissolved in the
ether.
At the end, ether was evaporated in the flask and the contents were transferred to a pre-
weighed crucibles using small quantities of the ether. It was evaporated in the crucibles on
water bath and then fatty constituents left in the crucibles were weighed.
Crude fat % = (g) sample ofWeight
(g)fat ofWeight x 100
3.5.1.5 Crude Fibre
Reagents
1.25% Sulphuric acid
1.25% Sodium hydroxide
Page 37
26
Procedure
The 5 g of moisture and fat free sample was taken in a 500 ml beaker and added 200 ml
of 1.25 percent sulphuric acid. It was refluxed for 30 minutes and filtered through muslin
cloth using Buchner funnel. Washed the residue with hot water till it was acid free and
transferred the residue to beaker. Added 200 ml of 1.25 percent sodium hydroxide to beaker
and again refluxed for 30 minutes. Again filtered through muslin cloth and washed with hot
water. Transferred the residue to a pre-weighed crucible and dried to a constant weight at
130° C for 2 hours in hot air oven. Residue was then ignited in muffle furnace and loss in the
weight was recorded.
Crude fibre % = (g) taken sample ofWeight
(g)ignition after ash of weight - residue ofWeight x 100
3.5.1.6 Total carbohydrates or nitrogen free extract (NFE)
The available carbohydrates were calculated by adding the value of moisture, crude
protein, crude fat, fibre and ash which was then subtracted from 100.
Carbohydrate (%) = 100 – (CP% + CF% + CF% + Total ash%)
Where
CP = Crude Protein
CF = Crude Fibre
CF = Crude fat
3.5.1.7 Energy
The energy content was calculated by factorial method.
Energy (Kcal) = (4× protein) + (9 × fat) + (4 × carbohydrate)
3.5.2 Estimation of Mineral content (AOAC 2000)
Samples were prepared by wet digestion method in which 0.5 gm of sample, which
was moisture free was taken in the conical flask and 25 ml of diacid (nitric acid : perchloric
acid in 5:1 v/v) was added to each sample. Samples were digested on hot plate till 1ml
volume was left and colourless. Then volume was made to 100 ml and after it was filtered
through whatman no. 41 filter paper. Representative sample in a suitable liquid form is
sprayed into the flame of an atomic absorption spectrophotometer and the absorption or
emission of the mineral to be analysed was measured at a specific wavelength.
Minerals to be analysed were:
Minerals Wavelength (nm)
1. Iron 248.3
2. Zinc 213.9
Page 38
27
Fig. 1: Standard curve of Iron
Fig. 2: Standard curve of Zinc
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
1
0 0.1 0.2 0.3 0.4 0.5 0.6
OD
(2
48
.3 n
m)
Concentration (mg)
0
0.02
0.04
0.06
0.08
0.1
0.12
0.14
0.16
0.18
0.2
0 1 2 3 4 5
OD
(2
13
.9 n
m)
Concentration (mg)
Page 39
28
3.5.3 Estimation of Total carotenoid content (Ranganna 2002)
Reagents
Acetone
Petroleum ether
5% sodium sulphate
Procedure
Two gram sample was taken in a pestel and mortar, ground using acetone. Extraction
was repeated for 2-3 times until the extract becomes colorless. The extracts were pooled and
filtered. The filterate was transferred to a separating funnel and 15-20 ml of petroleum ether.
The pigments got transferred into the petroleum ether phase by diluting the acetone with
water containing 5% sodium sulphate. Petroleum ether extracts were pooled and volume was
made up to 25 ml with 3% acetone in petroleum ether. Absorbance was measured
spectrophotometrically at 452 nm for total carotenoid content.
The total carotenoid content was calculated using the following formula:
Carotenoid content(µg/g) = A x V(ml) x 10
4
A1cm1%
x P(g)
Where A= Absorbance; V= Total extract volume; P= Sample weight; A1cm1%
=
2592(β-carotene Extinction Coefficient in petroleum ether).
3.5.4 Estimation of Antioxidant activity using DPPH method ( Liang Yu 2008)
Reagents
DPPH ( 2,2-di-phenyl-2-picryl-hydrazyl)
Methanol
Procedure
Two gram of dried sample was extracted with 20 ml methanol (99.5%). The
extraction process was done twice (20 ml + 20 ml) each for 2 hours in a shaking machine.
Supernatant was filtered using Whatman No. 1 filter paper after centrifuging the suspension at
10,000 rpm for 15 minutes. An aliquot of 0.1 ml of the samples was taken in a test tube and
then 2.9 ml of 0.01mM DPPH reagent was added, vortexed and let to stand at room
temperature in the dark for 30 minutes. The decrease in absorbance at 517 nm was measured.
Antioxidant activity (AA) was expressed as percentage inhibition of the DPPH radical and
was determined by the following equation:
AA% = (1-A/B x 100)
Where, A = Absorbance of the sample, B = Absorbance of the blank.
3.5.5 Estimation of Peroxide value (AOAC 2000)
Reagents
Glacial acetic acid
Page 40
29
Chloroform
1% Starch solution
0.01N Sodium Thiosulphate (Na2S2O3)
Saturated Potassium Iodide solution
Procedure
Five gram dried sample was extracted with 50 ml chloroform on the shaker for 2-3
hours. Suspension was filtered using whatman No. 1 filter paper. Then 20 ml filterate was
taken and 30 ml glacial acetic acid was added. 1-2 ml of saturated potassium iodide solution
was added and kept for 25-30 minutes. Then 50 ml distilled water was added along with 2 ml
of 15 starch solution. The solution was titrated against 0.01N Na2S2O3 till the blue/brown ring
disappear and sample become colourless. Peroxide value was calculated using formula given
below:
PV (meq/kg) = [(S-B) x N x 1000]/W
Where, S = Sample reading; B = Blank reading; N = Normality; W = weight of sample
3.5 Microbial analysis of pumpkin seed flour in raw and roasted form
Raw and roasted pumpkin seed flour were stored in air-tight glass container for two
months (October-November) and analyzed for total plate count, yeast and mould count every
fortnightly. Experiments regarding the microbiological study of pumpkin seed flour were
conducted at Department of Microbiology, college of basic sciences, PAU, Ludhiana. Total
plate count and yeast and mould count were recorded as per the procedures by APHA (1980)
using Nutrient Agar for total plate count and Glucose Yeast Agar for yeast and mould count.
Composition of Media:
Nutrient Agar (NA)
Beef extract 3.0 gm
Peptone 5.0 gm
NaCl 5.0 gm
Agar 15 gm
Distilled Water 1000 ml
pH 7.2
Glucose Yeast Extract (GYE)
Glucose 10 gm
Peptone 5 gm
Extract 5 gm
Agar 20 gm
Distilled Water 1000 ml
pH 6.8-7.2
Page 41
30
Expression of microbial count:
The microbial count were expressed as colony forming units per gram (CFU/g) for
which the colonies were counted in triplicate petridishes, the count ranged between 30-300
colonies per petridish. Means of the three replicates were taken and divided by weight of
sample. The figures obtained were multiplied by their respective dilution factor to express the
final count.
3.6 Statistical analysis
The data was analysed with the help of various statistical tools such as mean and
standard error. To test the significant difference between the control and experimental
samples, ANOVA was applied using SPSS 16 software.
Page 42
CHAPTER IV
RESULTS AND DISCUSSION
The present study was based on the development of supplemented products namely
laddoo, panjeeri, mathi, cake and cookies using raw and roasted pumpkin seed flour. The
developed products were tested for their organoleptic scores and the most acceptable level
was analyzed for their nutritional composition like proximate composition, mineral content
(iron and zinc), total carotenoid content, total antioxidant activity, peroxide value. The results
of the investigation are presented and discussed under the following headings.
4.1 Organoleptic evaluation of the developed products
4.2 Proximate composition
4.2.1 Proximate composition of flours
4.2.2 Proximate composition of pumpkin seed supplemented products
4.3 Mineral content
4.3.1 Mineral content of flours
4.3.2 Mineral content of pumpkin seed supplemented products
4.4 Antioxidant compounds
4.4.1 Antioxidant compounds of flours
4.4.2 Antioxidant compounds of pumpkin seed supplemented products
4.5 Microbial analysis of pumpkin seed flour
4.1 Organoleptic Evaluation of the Developed products
Five supplemented products were prepared. For each product, one control
sample was prepared using basic ingredients and six test samples were prepared from which
three test samples were supplemented with raw pumpkin seed flour and three were
supplemented with roasted pumpkin seed flour at different levels. The developed products
were organoleptically evaluated by a semi-trained panel of 10 judges from the Department of
Food and Nutrition by using 9 point hedonic rating scale to judge the acceptability of the
products. Appearance, colour, flavour, texture, taste and overall acceptability of different
attributes were considered for evaluation.
4.1.1 Laddoo
Laddoo supplemented with raw pumpkin seed flour: Four samples of laddoo were
prepared using bengal gram flour as control and for test samples, bengal gram flour
was supplemented with raw pumpkin seed flour at 15%, 30% and 45% levels. The
mean scores of organoleptic evaluation of laddoo (raw pumpkin seed flour) by semi-
trained panel of judges using nine-point hedonic rating scale is presented in Table
4.1.1 and Fig 3. The results revealed that the highest scores for all the sensory
parameters were obtained by T2 treatment (30%). The scores of T2 treatment were
found to be slightly higher in the range 7.4-7.9 than the T3 treatment (45%) i.e. 7.5-
Page 43
32
7.7 for all the parameters followed by T1 treatment (15%). All the three treatments
(T1, T2 and T3) had high scores than control which was found in the range of 7.3-7.5.
The mean scores for appearance, colour, texture, flavour and taste of T2 treatment
were non-significantly higher i.e. 7.6, 7.7, 7.4, 7.9 and 7.8 than that of control i.e. 7.5,
7.4, 7.5, 7.3 and 7.5. The overall acceptability was found higher in the T2 treatment.
Table 4.1.1 Organoleptic scores for Laddoo supplemented with raw pumpkin seed flour
Levels Appearance Colour Texture Flavour Taste Overall
Acceptability
C 7.5a±0.17 7.4
a±0.16 7.5
a±0.17 7.3
b±0.15 7.5
a±0.17 7.44
a±0.12
T1 7.5a±0.17 7.5
a±0.17 7.5
a±0.17 7.6
ab±0.16 7.6
a±0.16 7.54
a±0.10
T2 7.6a±0.16 7.7
a±0.15 7.4
a±0.16 7.9
a±0.10 7.8
a±0.13 7.68
a±0.03
T3 7.5a±0.17 7.6
a±0.16 7.3
a±0.15 7.7
ab±0.15 7.5
a±0.17 7.52
a±0.07
Means with different notation (a, b and c) indicates significant difference at 5% level
of significance.
C – Control
T1- 15% Raw Pumpkin Seed Flour
T2- 30% Raw Pumpkin Seed Flour
T3- 45% Raw Pumpkin Seed Flour
Fig.3: Organoleptic score for laddoo supplemented with raw pumpkin seed flour
Laddoo supplemented with roasted pumpkin seed flour: Four samples were
prepared using bengal gram flour as control and test samples were prepared by
incorporating roasted pumpkin seed flour at different levels i.e. 15%, 30% and 45%.
The mean scores of acceptability trials laddoo (roasted pumpkin seed flour) by semi
trained panel of judges using nine-point hedonic rating scale are presented in Table
7
7.1
7.2
7.3
7.4
7.5
7.6
7.7
7.8
7.9
8
Appearance Colour Texture Flavour Taste Overall
Acceptability
C
T1
T2
T3
Page 44
Laddoo supplemented with raw pumpkin seed flour
C – Control T1 – 15% raw pumpkin seed flour
T2 - 30% raw pumpkin seed flour T3 - 45% raw pumpkin seed flour
Laddoo supplemented with roasted pumpkin seed flour
C – Control T4 – 15% roasted pumpkin seed flour
T5 - 30% roasted pumpkin seed flour T6 - 45% roasted pumpkin seed flour
Plate 1: Laddoo supplemented with raw and roasted pumpkin seed flour
C T1
T2 T3
C T4
T5 T6
Page 45
33
4.1.2 and Fig 4. The results showed that the maximum scores for all parameters were
obtained by T5 treatment (30%) ranging between 7.4 -7.8 followed by T4 (15%) and
T6 (45%) treatments i.e. 7.4 -7.5 and 7.1 - 7.5 respectively. Overall acceptability of
control was 7.44 which was lower than T4 and T5 treatment i.e. 7.46 and 7.62. T5
treatment i.e. supplementation of roasted pumpkin seed flour at 30% level obtained
maximum overall acceptability.
Table 4.1.2 Organoleptic scores for Laddoo supplemented with roasted pumpkin seed
flour
Levels Appearance Colour Texture Flavour Taste Overall
Acceptability
C 7.5a±0.17 7.4
a±0.16 7.5
ab±0.17 7.3
a±0.15 7.5
a±0.17 7.44
ab±0.11
T4 7.4a±0.16 7.4
a±0.16 7.5
ab±0.17 7.5
a±0.17 7.5
a±0.17 7.46
ab±0.06
T5 7.8a±0.13 7.6
a±0.16 7.8
a±0.13 7.4
a±0.16 7.5
a±0.17 7.62
a±0.09
T6 7.5a±0.17 7.2
a±0.13 7.1
b±0.10 7.2
a±0.13 7.3
a±0.15 7.26
b±0.06
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
C – Control
T4- 15% Roasted Pumpkin Seed Flour
T5- 30% Roasted Pumpkin Seed Flour
T6- 45% Roasted Pumpkin Seed Flour
Fig.4: Organoleptic score for laddoo supplemented with roasted pumpkin seed flour
6.6
6.8
7
7.2
7.4
7.6
7.8
8
Appearance Colour Texture Flavour Taste Overall
Acceptability
C
T4
T5
T6
Page 46
34
From the above results, it was found that the 30% supplementation of pumpkin seed
flour in laddoo in both raw and roasted form achieved maximum overall acceptability which
was even higher than the control sample. Whereas the overall acceptability of laddoo
supplemented with raw pumpkin seed flour was higher than the laddoo supplemented with
roasted pumpkin seed flour. Mittal (2011) developed pinni using oats and sorghum and found
30% level of supplementation to be acceptable with scores range of 7.5 - 7.71 for the different
sensory attributes. Jain (2015) prepared atta laddoo using niger seeds at different levels and
evaluated for organoleptic parameters. Results revealed that the laddoo with 20% niger seed
was acceptable. Bansal (2013) developed burfi of bengal gram flour supplemented with
partially defatted peanut flour and found that upto 20% supplementation was maximum
accepted by the panellists.
4.1.2 Panjeeri
Panjeeri supplemented with raw pumpkin seed flour: Four samples were prepared
using whole wheat flour as control and test samples were supplemented with raw
pumpkin seed flour at 15%, 30% and 45% levels. The mean scores of acceptability
trials of panjeeri (raw pumpkin seed flour) by semi-trained panel of judges using nine-
point hedonic rating scale are presented in Table 4.1.3 and Fig 5. The data revealed that
the highest scores for all sensory parameters were obtained by T2 treatment (30%) with
the overall acceptability of 7.82 followed by the control with overall acceptability 7.58.
Further this was followed by T1 treatment (15%) i.e. 7.54 and T3 treatment (45%) i.e.
7.36. The mean scores for all the sensory parameters of T2 were higher than the control,
i.e. 7.7-7.9 and 7.6 - 7.7 which were liked very much. Thus the overall acceptability of
T2 treatment i.e. panjeeri supplemented with 30% of raw pumpkin seed flour was
higher than that of control as well as other two treatments.
Table 4.1.3 Organoleptic scores for Panjeeri supplemented with raw pumpkin seed flour
Levels Appearance Colour Texture Flavour Taste Overall
Acceptability
C 7.6a±0.16 7.4
a±0.16 7.6
ab±0.16 7.7
a±0.15 7.6
a±0.16 7.58
ab±0.07
T1 7.4a±0.16 7.4
a±0.16 7.6
ab±0.16 7.6
a±0.16 7.7
a±0.15 7.54
ab±0.07
T2 7.7a±0.15 7.8
a±0.13 7.9
a±0.10 7.8
a±0.13 7.9
a±0.10 7.82
a±0.07
T3 7.6a±0.16 7.4
a±0.16 7.3
b±0.15 7.0
b±0.15 7.5
a±0.17 7.36
b±0.09
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
C – Control
T1- 15% Raw Pumpkin Seed Flour
T2- 30% Raw Pumpkin Seed Flour
T3- 45% Raw Pumpkin Seed Flour
Page 47
Panjeeri supplemented with raw pumpkin seed flour
C – Control T1 – 15% raw pumpkin seed flour
T2 - 30% raw pumpkin seed flour T3 - 45% raw pumpkin seed flour
Panjeeri supplemented with roasted pumpkin seed flour
C – Control T4 – 15% roasted pumpkin seed flour
T5 - 30% roasted pumpkin seed flour T6 - 45% roasted pumpkin seed flour
Plate 2: Panjeeri supplemented with raw and roasted pumpkin seed flour
C T1
T2 T3
C T4
T5 T6
Page 48
Fig.5: Organoleptic score for panjeeri supplemented with raw pumpkin seed flour
Panjeeri supplemented with roasted pumpkin seed flour: Four samples were prepared
using whole wheat flour for control sample and for test samples, roasted pumpkin seed
flour was incorporated at different levels (15%, 30% and 45%). The mean scores of
acceptability trials of panjeeri (roasted pumpkin seed flour) by semi-trained panel of
judges using nine-point hedonic rating scale are presented in Table 4.1.4 and Fig 6. The
results showed that the highest score for all parameters were obtained by panjeeri with
30% supplementation (T5 treatment) followed by T6 treatment (45%). The scores for
appearance, colour, texture, flavour and taste of T5 treatment i.e. 7.3, 7.5, 7.9, 7.8 and 7.8
were higher than those of T6 treatment being 7.3, 7.1, 7.4, 7.2 and 7.6 respectively. The
mean scores for overall acceptability of T5 treatment is 7.66 that was significantly higher
than that of T6 treatment i.e. 7.32. Mean scores for all parameters of T5 treatment were
found higher than the control sample (7.58).
Table 4.1.4 Organoleptic scores for Panjeeri supplemented with roasted pumpkin seed
flour
Levels Appearance Colour Texture Flavour Taste Overall
Acceptability
C 7.6a±0.16 7.4
ab±0.16 7.6
ab±0.16 7.7
ab±0.15 7.6
a±0.16 7.58
ab±0.07
T4 7.2a±0.13 6.9
b±0.18 7.2
b±0.13 7.5
ab±0.17 7.7
a±0.15 7.30
b±0.09
T5 7.3a±0.15 7.5
a±0.17 7.9
a±0.10 7.8
a±0.13 7.8
a±0.13 7.66
a±0.09
T6 7.3a±0.15 7.1
ab±0.10 7.4
ab±0.16 7.2
b±0.13 7.6
a±0.16 7.32
b±0.06
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
C – Control
T4- 15% Roasted Pumpkin Seed Flour
T5- 30% Roasted Pumpkin Seed Flour
T6- 45% Roasted Pumpkin Seed Flour
6.4
6.6
6.8
7
7.2
7.4
7.6
7.8
8
Appearance Colour Texture Flavour Taste Overall
Acceptability
C
T1
T2
T3
Page 49
36
Fig.6: Organoleptic score for panjeeri supplemented with roasted pumpkin seed flour
Results showed that the panjeeri supplemented with raw pumpkin seed had higher
overall acceptability (7.82) than the panjeeri supplemented with roasted pumpkin seed flour
(7.66). Both the treatments supplemented with raw and roasted pumpkin seed flour (T2 and
T5) had better scores than the control sample (7.58). Bansal (2013) developed panjeeri
supplemented with partially defatted peanut flour and found that the panjeeri supplemented
with 50% partially defatted peanut flour was highly accepted by the panellists with overall
acceptability score 8.04 followed by the control panjeeri. Kaur and Kochhar (2014) prepared
a panjeeri supplemented with potato flour which achieved maximum overall acceptability
score at 40% supplementation. Chandani (2002) reported that the wheat flour panjeeri was
found to be highly acceptable by the panellists.
4.1.3 Mathi
Mathi supplemented with raw pumpkin seed flour: Four samples were prepared
using refined wheat flour for control and for test samples, raw pumpkin seed flour
was incorporated at 15%, 30% and 45% levels. The mean scores of acceptability
trials of mathi (supplemented with raw pumpkin seed flour) by a panel of semi-
trained judges using nine-point hedonic rating scale are presented in Table 4.1.5 and
Fig 7. The highest scores for all the attributes were obtained by mathi supplemented
with raw pumpkin seed flour at 30% level (T2 treatment) with scores in the range of
7.4 – 7.6 which was liked very much. These scores of T2 treatment were found
comparatively higher than control with an overall acceptability score of 7.50 and 7.26
respectively. The mean scores for appearance, colour, texture, flavour and taste of T2
treatment i.e. 7.5, 7.4, 7.6, 7.5 and 7.5 were higher than the control sample i.e. 7.1,
7.3, 7.2, 7.2 and 7.5 respectively.
6.4
6.6
6.8
7
7.2
7.4
7.6
7.8
8
Appearance Colour Texture Flavour Taste Overall Acceptability
C
T4
T5
T6
Page 50
Mathi supplemented with raw pumpkin seed flour
C – Control T1 – 15% raw pumpkin seed flour
T2 - 30% raw pumpkin seed flour T3 - 45% raw pumpkin seed flour
Mathi supplemented with roasted pumpkin seed flour
C – Control T4 – 15% roasted pumpkin seed flour
T5 - 30% roasted pumpkin seed flour T6 - 45% roasted pumpkin seed flour
Plate 3: Mathi supplemented with raw and roasted pumpkin seed flour
C T1
T2 T3
C T4
T5 T6
Page 51
37
Table 4.1.5 Organoleptic scores for Mathi supplemented with raw pumpkin seed flour
Levels Appearance Colour Texture Flavour Taste Overall
Acceptability
C 7.1ab
±0.18 7.3a±0.15 7.2
a±0.20 7.2
a±0.20 7.5
ab±0.17 7.26
a±0.15
T1 6.9ab
±0.18 6.9a±0.18 7.5
a±0.17 7.6
a±0.16 7.8
a±0.13 7.34
a±0.14
T2 7.5a±0.17 7.4
a±0.16 7.6
a±0.16 7.5
a±0.17 7.5
ab±0.17 7.50
a±0.11
T3 6.8b±0.13 7.4
a±0.16 7.3
a±0.15 7.5
a±0.17 7.2
b±0.13 7.24
a±0.10
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
C – Control
T1- 15% Raw Pumpkin Seed Flour
T2- 30% Raw Pumpkin Seed Flour
T3- 45% Raw Pumpkin Seed Flour
Fig.7: Organoleptic score for mathi supplemented with raw pumpkin seed flour
Mathi supplemented with roasted pumpkin seed flour: Four samples of mathi
were prepared using refined wheat flour for control and for test samples, refined
wheat flour was supplemented with roasted pumpkin seed flour at 15%, 30% and
45% levels. The mean scores of acceptability trials of mathi (roasted pumpkin
seed flour) by semi-trained panel of judges using nine-point hedonic rating scale
are presented in Table 4.1.6 and Fig 8. The results revealed that the highest scores
for all sensory parameters were obtained by T5 treatment (30%) followed by T6
treatment (45%) ranging between 7.5-7.9 and 7.2- 7.9 with an overall
acceptability of 7.62 and 7.46 respectively, although the differences were non-
6.2
6.4
6.6
6.8
7
7.2
7.4
7.6
7.8
8
Appearance Colour Texture Flavour Taste Overall
Acceptability
C
T4
T5
T6
Page 52
38
significant. Overall acceptability of control sample was 7.28, which was lowest
when compared with all the three treatment samples. Thus indicating that mathi
supplemented with roasted pumpkin seed flour was better accepted than the plain
refined flour mathi.
Table 4.1.6 Organoleptic scores for Mathi supplemented with roasted pumpkin seed
flour
Levels Appearance Colour Texture Flavour Taste Overall
Acceptability
C 7.1a±0.18 7.3
a±0.15 7.2
a±0.20 7.2
a±0.20 7.6
a±0.16 7.28
a±0.15
T4 7.2a±0.13 7.2
a±0.13 7.5
a±0.17 7.6
a±0.16 7.7
a±0.15 7.44
a±0.10
T5 7.5a±0.17 7.5
a±0.17 7.6
a±0.16 7.6
a±0.16 7.9
a±0.10 7.62
a±0.11
T6 7.3a±0.15 7.6
a±0.16 7.2
a±0.13 7.5
a±0.17 7.9
a±0.10 7.46
a±0.10
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
C – Control
T4- 15% Roasted Pumpkin Seed Flour
T5- 30% Roasted Pumpkin Seed Flour
T6- 45% Roasted Pumpkin Seed Flour
Fig.8: Organoleptic score for mathi supplemented with roasted pumpkin seed flour
From the above results, it was observed that the mathi supplemented with roasted
pumpkin seed flour had higher overall acceptability as compared to the mathi supplemented
with raw pumpkin seed flour and control sample. Maximum level of acceptance of pumpkin
6.6
6.8
7
7.2
7.4
7.6
7.8
8
Appearance Colour Texture Flavour Taste Overall
Acceptability
C
T4
T5
T6
Page 53
39
seed flour either roasted or raw (T2 and T5) was at 30% level. Bansal (2013) developed mathi
supplemented with partially defatted peanut flour at different levels. Results revealed that the
mathi with 10% partially defatted peanut flour was more accepted even than that of control.
Kaur and Kochhar (2014) prepared mathi using potato flour at different levels and
organolepticaly evaluated it using nine-point hedonic rating scale. It was found that the mathi
with 25% potato flour supplementation was more liked with the overall acceptability score of
8.08.
4.1.4 Cake
Cake supplemented with raw pumpkin seed flour: Four samples of the cake were
prepared using refined wheat flour for control and for test samples, refined wheat
flour was supplemented with raw pumpkin seed flour at different levels (10%, 20%
and 30%). The mean scores of organoleptic evaluation of cake (raw pumpkin seed
flour) by an semi-trained panel of judges using nine-point hedonic rating scale are
presented in Table 4.1.7 and Fig 9. The highest scores for all sensory parameters was
obtained by T2 treatment (20%) and was found to be higher than control with overall
acceptability 7.66 and 7.58 respectively. The other two treatments i.e. T1 (10%) and
T3 (30%) had a lower overall acceptability score i.e. 7.40 and 7.46 respectively as
compared to control (refined wheat flour) with 7.58 overall acceptability score. The
overall acceptability score of T2 treatment was higher than that of control and other
two treatments. Thus indicating that the cake supplemented with raw pumpkin seed
flour at 20% level was better accepted than the cake prepared with refined wheat
flour.
Table 4.1.7 Organoleptic scores for Cake supplemented with raw pumpkin seed flour
Levels Appearance Colour Texture Flavour Taste Overall
Acceptability
C 7.7a±0.15 7.6
a±0.16 7.6
a±0.16 7.3
a±0.15 7.7
a±0.15 7.58
a±0.12
T1 7.4a±0.16 7.5
a±0.17 7.3
a±0.15 7.2
a±0.13 7.6
a±0.16 7.40
a±0.11
T2 7.8a±0.13 7.6
a±0.16 7.5
a±0.17 7.7
a±0.15 7.7
a±0.15 7.66
a±0.09
T3 7.5a±0.17 7.5
a±0.17 7.5
a±0.17 7.3
a±0.15 7.5
a±0.17 7.46
a±0.09
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
C – Control
T1- 10% Raw Pumpkin Seed Flour
T2- 20% Raw Pumpkin Seed Flour
T3- 30% Raw Pumpkin Seed Flour
Page 54
40
Fig . 9: Organoleptic score for cake supplemented with raw pumpkin seed flour
Cake supplemented with roasted pumpkin seed flour: Four samples of cake were
prepared using refined wheat flour for control and roasted pumpkin seed flour was
supplemented in test samples at 10%, 20% and 30% levels. The mean scores of
organoleptic evaluation of cake (roasted pumpkin seed flour) by a semi-trained panel
of judges using nine-point hedonic rating scale are presented in Table 4.1.8 and Fig
10. It was found that the highest scores for all sensory parameters were obtained by
T5 treatment (20%). The scores of T5 treatment were slightly higher in the range 7.5 -
7.8 with overall acceptability of 7.64 than the control i.e. 7.3 – 7.7 with overall
acceptability of 7.58 for all parameters. Thus the cake supplemented with roasted
pumpkin seed flour at 20% level was better accepted than the cake made from refined
wheat flour only. However by increasing the supplementation to 30% level, the
overall acceptability decreased to 7.36 when compared with the control overall
acceptability at 7.58.
Table 4.1.8 Organoleptic scores for Cake supplemented with roasted pumpkin seed flour
Levels Appearance Colour Texture Flavour Taste Overall
Acceptability
C 7.7a±0.15 7.6
a±0.16 7.6
a±0.16 7.3
a±0.15 7.7
a±0.15 7.58
a±0.12
T4 7.2ab
±0.13 7.5a±0.17 7.1
a±0.10 7.1
a±0.10 7.7
a±0.15 7.32
a±0.04
T5 7.7a±0.15 7.5
a±0.17 7.6
a±0.16 7.6
a±0.16 7.8
a±0.13 7.64
a±0.10
T6 7.1b±0.10 7.3
a±0.15 7.4
a±0.16 7.4
a±0.16 7.6
a±0.16 7.36
a±0.09
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
C – Control
T4- 10% Roasted Pumpkin Seed Flour
T5- 20% Roasted Pumpkin Seed Flour
T6- 30% Roasted Pumpkin Seed Flour
6.9
7
7.1
7.2
7.3
7.4
7.5
7.6
7.7
7.8
7.9
Appearance Colour Texture Flavour Taste Overall
Acceptability
C
T1
T2
T3
Page 55
Cake supplemented with raw pumpkin seed flour
C – Control T1 – 10% raw pumpkin seed flour
T2 - 20% raw pumpkin seed flour T3 - 30% raw pumpkin seed flour
Cake supplemented with roasted pumpkin seed flour
C – Control T4 – 10% roasted pumpkin seed flour
T5 - 20% roasted pumpkin seed flour T6 - 30% roasted pumpkin seed flour
Plate 4: Cake supplemented with roasted pumpkin seed flour
C T1
T2 T3
C T4
T5 T6
Page 56
41
Fig.10: Organoleptic score for cake supplemented with roasted pumpkin seed flour
The above mentioned results revealed that cake made with supplementation of raw
pumpkin seed flour at different levels of supplementations i.e. 10, 20 and 30% had more
overall acceptability than the cake supplemented with roasted pumpkin seed flour. The
maximum acceptability was at 20% level of supplementation in both raw and roasted when
compared with the cake made from refined wheat flour only. Bialek et al (2016) developed
muffins for children by partial replacement of wheat flour with pumpkin seed flour at 17%,
33% and 50% levels. Results showed that more than 71% of the children evaluated muffins
containing 33% pumpkin seed flour as tasty and very tasty. Milovanoic et al (2014) prepared
bread supplemented with quinoa, buckwheat and pumpkin seed kernels at 40% level with
wheat flour. Sensory properties of supplemented bread such as specific volume, appearance,
crust and crumb texture, aroma-odour and colour were evaluated and found excellent.
4.1.5 Cookies
Cookies supplemented with raw pumpkin seed flour: Four samples of cookies
were prepared using refined wheat flour for control and for test samples, raw
pumpkin seed flour was incorporated with refined wheat flour at different levels
(15%, 30% and 45%). The mean scores of organoleptic evaluation of cookies (raw
pumpkin seed flour) by a semi-trained panel of judges using nine-point hedonic rating
scale are presented in Table 4.1.9 and Fig 11. The data revealed that the highest
scores for all the sensory parameters were obtained by T2 treatment (30%) with an
overall acceptability score of 7.66 and was liked very much followed by T1 treatment
(15%) with overall acceptability 7.52. Whereas the score for acceptability of control
sample was non-significantly lower i.e. 7.50 than the test samples (T1 and T2). Thus
indicating that supplementation of raw pumpkin seed flour up to 30% was better
accepted as compared to cookies made from refined wheat flour.
6.6
6.8
7
7.2
7.4
7.6
7.8
8
Appearance Colour Texture Flavour Taste Overall
Acceptability
C
T4
T5
T6
Page 57
42
Table 4.1.9 Organoleptic scores for Cookies supplemented with raw pumpkin seed flour
Levels Appearance Colour Texture Flavour Taste Overall
Acceptability
C 7.6a±0.16 7.5
a±0.17 7.3
a±0.15 7.6
a±0.16 7.5
a±0.17 7.50
a±0.07
T1 7.5a±0.17 7.3
a±0.15 7.5
a±0.17 7.6
a±0.16 7.7
a±0.15 7.52
a±0.09
T2 7.6a±0.16 7.6
a±0.16 7.5
a±0.17 7.8
a±0.13 7.8
a±0.13 7.66
a±0.11
T3 7.4a±0.16 7.4
a±0.16 7.6
a±0.16 7.5
a±0.17 7.6
a±0.16 7.50
a±0.09
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
C – Control
T1- 15% Raw Pumpkin Seed Flour
T2- 30% Raw Pumpkin Seed Flour
T3- 45% Raw Pumpkin Seed Flour
Fig.11: Organoleptic score for cookies supplemented with raw pumpkin seed flour
Cookies supplemented with roasted pumpkin seed flour: Four samples of cookies
were prepared using refined wheat flour for control and for test sample, refined wheat
flour was supplemented with roasted pumpkin seed flour at 15%, 30% and 45%
levels. The mean scores of acceptability trials of cookies (roasted pumpkin seed flour)
by semi-trained panel of judges using nine-point hedonic rating scale are presented in
Table 4.1.10 and Fig 12. From the results, it was found that the T5 treatment (30%)
obtained the highest scores for appearance, colour, texture, flavour and taste ranging
from 7.5 - 7.7 followed by T4 treatment (15%) ranging from 7.5-7.6. The scores for
overall acceptability of T5 treatment i.e. 7.62 were found to be higher than the control
7
7.1
7.2
7.3
7.4
7.5
7.6
7.7
7.8
7.9
Appearance Colour Texture Flavour Taste Overall
Acceptability
C
T1
T2
T3
Page 58
Cookies supplemented with raw pumpkin seed flour
C – Control T1 – 15% raw pumpkin seed flour
T2 - 30% raw pumpkin seed flour T3 - 45% raw pumpkin seed flour
Cookies supplemented with roasted pumpkin seed flour
C – Control T4 – 15% roasted pumpkin seed flour
T5 - 30% roasted pumpkin seed flour T6 - 45% roasted pumpkin seed flour
Plate 5: Cookies supplemented with raw and roasted pumpkin seed flour
C T1
T2 T3
C T4
T5 T6
Page 59
43
i.e. 7.50. The cookies supplemented with roasted pumpkin seed flour at 45% level
were also better accepted (7.56) as compared to cookies made from only refined
wheat flour (7.50).
Table 4.1.10 Organoleptic scores for Cookies supplemented with roasted pumpkin seed
flour
Levels Appearance Colour Texture Flavour Taste Overall
Acceptability
C 7.6a±0.16 7.5
a±0.17 7.3
a±0.15 7.6
a±0.16 7.5
a±0.17 7.50
a±0.07
T4 7.6a±0.16 7.6
a±0.16 7.5
a±0.17 7.6
a±0.16 7.6
a±0.16 7.58
a±0.15
T5 7.7a±0.15 7.6
a±0.16 7.5
a±0.17 7.6
a±0.16 7.7
a±0.15 7.62
a±0.11
T6 7.5a±0.17 7.6
a±0.16 7.6
a±0.16 7.5
a±0.17 7.6
a±0.16 7.56
a±0.10
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
C – Control
T4- 15% Roasted Pumpkin Seed Flour
T5- 30% Roasted Pumpkin Seed Flour
T6- 45% Roasted Pumpkin Seed Flour
Fig.12: Organoleptic score for cookies supplemented with roasted pumpkin seed flour
The above results showed that the cookies supplemented with raw pumpkin seed flour
obtained slightly higher scores than the cookies supplemented with roasted pumpkin seed
flour. Overall cookies supplemented with raw or roaste d pumpkin seed flour were better
accepted up to 45% level as compared with cookies made from only refined wheat flour.
Control sample obtained least acceptability scores than all the supplemented samples. Kanwal
et al (2015) developed biscuits supplemented with pumpkin seed flour at different levels.
Results showed acceptability at all levels but treatment with 15% pumpkin seed flour scored
7.1
7.2
7.3
7.4
7.5
7.6
7.7
7.8
Appearance Colour Texture Flavour Taste Overall
Acceptability
C
T4
T5
T6
Page 60
44
maximum for overall acceptability i.e. 8.0. Atuonwu and Akobundu (2010) evaluated the
sensory quality of cookies supplemented with defatted pumpkin seed flour. He found that
upto 10% substitution of wheat flour with defatted pumpkin seed flour produced acceptable
cookies similar to the control (100% wheat flour).
Test samples developed with the supplementation of pumpkin seed flour (raw and
roasted) were found to be highly acceptable. Laddoo, panjeeri, mathi and cookies were
accepted at 30% supplementation level whereas cake was highly accepted at 20% level. All
the products were liked very much with an overall acceptability mean scores for laddo (raw
7.68 and roasted- 7.62), panjeeri (raw- 7.82 and roasted- 7.66), mathi (raw- 7.50 and roasted
7.62), cake (raw- 7.66 and roasted- 7.64) and cookies (raw- 7.66 and roasted- 7.62)
respectively. In the all products, products supplemented with raw pumpkin seed flour gained
maximum acceptability scores as compared to the products supplemented roasted pumpkin
seed flour except mathi. Control sample of all products obtained lower acceptability scores
than the test samples due to the improved appearance, colour, nutty flavour and taste.
4.2 Proximate Composition
4.2.1 Proximate composition of flours
The data on the proximate composition of different flours has been presented in Table
4.2.1.
Table 4.2.1 Proximate composition of flours
Nutrients Pumpkin
seed flour
(Raw)
Pumpkin
seed flour
(Roasted)
Whole
wheat
flour
Refined
wheat
flour
Bengal
gram flour
Moisture (%) 06.98±0.006 02.80±0.006 12.20±0.25 13.30±0.03 08.90±0.02
Crude protein (%) 22.05±0.006 23.45±0.006 12.00±0.30 10.20±0.10 17.05±0.25
Crude fat (%) 30.80±0.006 31.90±0.006 01.80±0.15 00.90±0.29 05.50±1.17
Crude fiber(%) 07.68±0.006 07.56±0.006 01.60±0.10 00.40±0.10 01.15±0.05
Total ash (%) 08.92±0.006 08.04±0.006 02.40±0.25 01.30±0.04 02.50±0.05
Carbohydrates (%) 31.25 33.81 70.00 73.90 64.90
Energy (Kcal) 490 516 344 345 377
Values are expressed as Mean±SE
The moisture content among the various flours used for the development of products
ranged from 2.80% in roasted pumpkin seed flour to 13.30% in refined wheat flour. The raw
pumpkin seed flour, whole wheat flour and bengal gram flour had a moisture content of 6.98,
12.20 and 8.90% respectively. Hamed et al (2008) analysed the pumpkin seed flour in
unroasted and roasted form, which shows the moisture content as 5.47 and 6.10%. Gopalan et
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al (2007) reported the moisture content of whole and refined wheat flour as 12.20 and 13.30%
respectively. Bedi (2004) reported the moisture content of bengal gram flour as 6.71%.
Maximum protein content was found in roasted pumpkin seed flour i.e. 23.45%
followed by raw pumpkin seed flour i.e. 22.05%. The protein content of whole wheat flour,
refined wheat flour and bengal gram flour was observed to be 12.00, 10.20 and 17.05%
respectively. Hamed et al (2008) found that the protein content of unroasted and roasted as
65.05 and 60.17%. Bedi (2004) reported 20.18% protein in bengal gram flour. Kumar and
Prakash (2006) found that the bengal gram flour contains 20.90% protein while Mittal (2011)
reported a value of 14% for the same. Gupta and Singh (2005) found that whole wheat flour
contains 9.1% protein on dry matter basis. Farzana et al (2003) reported that the protein
content of whole and refined wheat flour as 11.0 and 12.7% respectively.
Crude fat content of flours used in products development was in the range of 0.90
31.90% being maximum in roasted pumpkin seed flour and raw pumpkin seed flour i.e.31.90
and 30.80%. Fat content of whole wheat flour, refined wheat flour and bengal gram flour was
observed to be 1.80, 0.90 and 5.50%. Elinge et al (2012) found the fat content of pumpkin seed
flour as 38.00%. Farzana et al (2003) reported that whole wheat flour and refined wheat flour
contains 1.1 and 1.6% of fat respectively. Mittal (2011) reported 3.1% fat in Bengal gram flour.
Crude fiber content of the flours was found to be in the range of 0.40% for refined
wheat flour to 7.68% for raw pumpkin seed flour. The fiber content of roasted pumpkin seed
flour was also found high i.e. 7.56%. The fiber content of whole wheat flour, refined wheat
flour and bengal gram flour was found to be 1.60, 0.40 and 1.15% respectively. Hamed et al
(2008) found the fiber content of unroasted and roasted pumpkin seed flour as 2.98 and 3.75%.
Gopalan et al (2007) reported that the whole wheat flour and refined wheat flour contain fiber
as 1.9 and 0.3%. Mittal (2011) reported the fiber content in bengal gram flour to be 1.6%.
The total ash content of flours ranged from 1.30 – 8.92% being maximum for raw
pumpkin seed flour and minimum for refined wheat flour. Roasted pumpkin seed flour was
found to contain second highest ash content i.e. 8.04%. the ash content of whole wheat flour
and bengal gram was found to be 2.40 and 2.50% respectively. Hamed et al (2008) found that
the total ash content of unroasted and roasted pumpkin seed flour as 9.04 and 8.78%. Gopalan
et al (2007) reported the ash content of refined wheat flour as 0.6%. Sharma (2009) reported
the ash content of whole wheat flor to be 2.2%. The ash content of bengal gram flour was
reported to be 2.39% (Bedi 2004) and 2.2% (Mittal 2011).
Carbohydrate content of flours was found to be in the range of 31.25 – 73.90% being
maximum for refined wheat flour and minimum for raw pumpkin seed flour. The
carbohydrate content of roasted pumpkin seed flour (33.81%) was also found almost similar
to the raw pumpkin seed flour. Whereas whole wheat flour and bengal gram flour was
observed to contain 70 and 64.90% carbohydrates. Hamed et al (2008) reported that the
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carbohydrate content of unroasted and roasted pumpkin seed flour was 15.63 and 18.68%.
Wani and Kumar (2014) revealed the carbohydrate content of bengal gram flour as 57.78%.
4.2.2 Proximate composition of pumpkin seed flour supplemented products
The proximate composition of control and test samples of supplemented product
using raw and roasted pumpkin seed flour has been given in Table 4.2.2.
Laddoo
The moisture content of laddoo was 2.82 percent for control whereas 2.28 and 1.96
percent for T2 treatment (30% raw pumpkin seed flour) and T5 treatment (30% roasted
pumpkin seed flour) which were significantly different. The protein content of both
acceptable sample T2 and T5 i.e. 11.72 and 12.07% was significantly higher than the control
sample i.e. 9.97%. The fat content of control sample was 27.45% which was significantly
lower than the both test samples. There was a significant increase in the fibre content of T2
(3.21%) and T5 (3.18%) treatments than the control (1.69%). The ash content of both the
treatments, T2 (2.46%) and T5 (2.33%) was higher than the control sample (1.41%). The
carbohydrate content of control was significantly higher i.e. 56.46 g than T5 treatment (51.94
g) followed by T2 treatment (51.22 g). Energy content was found to be highest in T5
treatment i.e. 548 Kcal followed by T2 treatment (536 Kcal) and control sample (515 Kcal).
Thus with the supplementation of pumpkin seed flour (raw and roasted), there was a
significant increase in the nutritional composition of laddoo as compared to the laddoo made
from bengal gram flour. There was a significant increase in protein, fat, fiber, ash and energy
content. Elinge et al (2012) studied the nutritional composition of pumpkin seeds and results
obtained for moisture, ash, crude lipid, crude fibre, crude protein, carbohydrate and energy
were 5.00%, 5.50%, 38.00%, 1.00%, 27.48%, 28.03% and 564 Kcal per 100 gm. Srivastava
and Verma (2014) analyzed the proximate composition of laddoo supplemented with 35%
sunflower seeds flour and they found the energy 683 Kcal, protein 14.79 gm and fat 40 gm
which were higher than the control laddoo with energy 680 Kcal, protein 12.10 gm and fat
21.70. Rana and Kaur (2016) studied the proximate composition of laddoo supplemented with
10% garden cress seeds and results revealed that the moisture, protein, fat, ash content of
garden cress supplemented laddoo was 0.92, 14.91, 23.37, 2.13% which were high as
compared to the control laddoo i.e. 0.81% moisture, 14.82% protein, 19.50% fat and 1.43%
ash.
Panjeeri
It was observed that the moisture content of control panjeeri (whole wheat flour) was
2.76% which was higher than the T2 treatment (30% raw pumpkin seed flour) i.e. 2.62%
followed by T5 treatment (30% roasted pumpkin seed flour) with 2.12 % moisture. With the
supplementation of pumpkin seed flour, there was a significant increase in protein content as
the protein content was found to be significantly higher in T5 treatment with 9.11% than T2
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treatment and control i.e. 8.97% and 6.05%. Fat content of both the treatments T2 and T5
(31.57 and 31.88%) was significantly higher than the control sample (26.82%). Fiber content
of T2 (3.16%) and T5 (3.15%) treatments was almost same but significantly higher than the
control sample (1.55%). There was a significant difference between the ash content of
control, T2 treatment and T5 treatment i.e. 1.46, 2.55 and 2.41%. Carbohydrate content of
control sample was 61.36 g which was significantly higher than the T5 treatment i.e. 51.33
gm followed by T2 treatment with 51.13 g. Energy content was found to be maximum in T5
treatment i.e. 529 Kcal than the T2 treatment and control sample i.e. 525 and 511 Kcal. Thus
it was concluded that with the supplementation of pumpkin seed flour whether in raw or
roasted form, there was a significant increase in the nutritional composition of panjeeri as
compared to the control panjeeri made from whole wheat flour only. Bansal (2013) evaluated
the panjeeri supplemented with 50% partially defatted peanut flour and found the moisture,
protein, fat, fiber and ash as 1.45%, 31.00%, 25.50%, 6.00% and 3.80% which were almost
higher as compared to the control panjeeri except fat i.e. 0.37% moisture, 9.27% protein,
37.45% fat, 1.50% fiber and 3.80% ash. Kaur and Kochhar (2014) analyzed nutritional
composition of the control panjeeri (wheat flour only) and panjeeri supplemented with 40%
potato flour. Results showed the significant differences in the moisture, protein, fat, fiber, ash
content of control and supplemented panjeeri i.e. 0.65, 6.60, 25.70, 1.30, 0.67% and 1.35,
7.40, 23.42, 2.40, 0.95% respectively.
Mathi
The results revealed that the moisture content of control sample (refined wheat flour)
was 2.02% which was significantly higher than both T2 (30% raw pumpkin seed flour) and
T5 (30% roasted pumpkin seed flour) treatments i.e. 1.89 and 1.52%. Protein content was also
significantly higher in T5 treatment (9.67%) and T2 treatment (9.09%) than the control
sample (6.22%). There was a significant increase in the fat content of both T2 and T5
treatments i.e. 45.52 and 45.56% from the control sample whose fat content was 40.31%.
Fiber content of T2 treatment was 2.08% which was more than the T5 treatment whereas
control sample had significantly lower fiber content i.e. 0.22%. Ash content of control sample
(0.38%) was significantly lower than the T2 treatment (1.93%) followed by T5 treatment
(1.69%). Carbohydrate content was observed more in control sample as 50.85 g than the T2
and T5 treatments i.e. 39.49 and 39.52 g. Energy content of T5 treatment was maximum as
607 Kcal followed by the T2 treatment with 604 Kcal whereas control sample had least
calories i.e. 591 Kcal. Thus it was observed that the supplementation of raw or roasted
pumpkin seed flour in the mathi increased the nutritional content as compared to the control
mathi made from refined wheat flour only. Kaur and Kochhar(2014) evaluated the nutritional
value of mathi supplemented with 25% potato flour and found that it provides 3.93%
moisture, 6.44% protein, 35.93% fat, 1.28% fiber and 1.35% ash which were higher than the
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control mathi except protein i.e. 3.43% moisture, 6.52% protein, 35.20% fat, 0.46% fiber
and 1.27% ash. Dhanesh (2016) analyzed the proximate composition of control mathi and
mathi supplemented with 10% defatted peanut flour and 1% fenugreek leaf powder. Results
revealed that the moisture, protein, fat, fiber, ash, carbohydrates, energy content of control
and supplemented mathi was 3.32 and 3.44%, 11.59 and 16.58%, 18.86 and 20.92%, 0.23 and
1.43%, 0.48 and 0.88%, 65.52 and 57.18% , 478 and 484 Kcal.
Table 4.2.2 Proximate composition of pumpkin seed supplemented products
Treatment Moisture
(%)
Protein
(%)
Fat (%) Fiber (%) Ash (%) CHO (g) Energy
(Kcal)
Laddoo
Control 2.82a±0.006 09.97
c±0.006 27.65
c±0.006 1.69
c±0.006 1.41
c±0.006 56.46 515
Acceptable
(Raw)
2.28b±0.006 11.72
b±0.006 31.55
b±0.006 3.21
a±0.006 2.46
a±0.006 51.22 536
Acceptable
(Roasted)
1.96c±0.006 12.07
a±0.006 32.40
a±0.006 3.18
b±0.006 2.33
b±0.006 51.94 548
Panjeeri
Control 2.76a±0.006 6.05
c±0.006 26.82
c±0.006 1.55
b±0.006 1.46
c±0.006 61.36 511
Acceptable
(Raw)
2.62b±0.006 8.97
b±0.006 31.57
b±0.006 3.16
a±0.006 2.55
a±0.006 51.13 525
Acceptable
(Roasted)
2.12c±0.006 9.11
a±0.006 31.88
a±0.006 3.15
a±0.006 2.41
b±0.006 51.33 529
Mathi
Control 2.02a±0.006 6.22
c±0.006 40.31
c±0.006 0.22
c±0.006 0.38
c±0.006 50.85 591
Acceptable
(Raw)
1.89b±0.006 9.09
b±0.006 45.52
b±0.006 2.08
a±0.006 1.93
a±0.006 39.49 604
Acceptable
(Roasted)
1.52c±0.006 9.67
a±0.006 45.56
a±0.006 2.04
b±0.006 1.69
b±0.006 39.52 607
Cake
Control 20.26a±0.006 7.17
c±0.006 17.40
c±0.006 0.31
c±0.006 0.94
c±0.006 53.92 401
Acceptable
(Raw)
18.34b±0.006 8.10
b±0.006 20.94
b±0.006 1.80
a±0.006 1.59
a±0.006 49.23 418
Acceptable
(Roasted)
17.97±c0.006 8.45
a±0.006 21.08
a±0.006 1.71
b±0.006 1.52
b±0.006 49.27 421
Cookies
Control 8.77a±0.006 6.02
c±0.006 24.55
c±0.006 0.33
c±0.006 1.06
c±0.006 59.27 482
Acceptable
(Raw)
6.43b±0.006 8.29
b±0.006 28.83
b±0.006 2.50
a±0.006 2.52
a±0.006 51.43 498
Acceptable
(Roasted)
4.96c±0.006 8.32
a±0.006 28.97
a±0.006 2.46
b±0.006 2.36
b±0.006 52.93 506
Values are expressed as Mean±SE
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
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Cake
The moisture content of control sample (20.26%) was significantly higher than the T2
treatment (20% raw pumpkin seed flour) i.e. 18.34% followed by T5 treatment (20% roasted
pumpkin seed flour) with 17.97%. There was a significant increase in protein content of T5
and T2 treatment i.e. 8.45 and 8.10% from the control sample with 7.17%. Fat content was
also maximum in T5 treatment with 21.08% followed by T2 treatment with 20.94% and
further followed by control sample with 17.40%. Fiber content of control sample (0.31%) was
quite lower as compared to T2 and T5 treatment i.e. 1.80 and 1.71%. Ash content of control
sample was also significantly lower with 0.94% than the T2 and T5 treatment which had 1.59
and 1.52%. Both the T2 and T5 treatments contained low carbohydrate content i.e. 49.23 and
49.27 g than the control sample (53.92 g). Energy content of T5 treatment was found to be
higher with 421 kcal followed by T2 treatment with 418 Kcal whereas control sample had less
energy content i.e. 401 Kcal. Thus with the supplementation of pumpkin seed flour (raw or
roasted) significantly affects the nutritional composition of cake as compared to the control
cake made of refined flour. Bialek et al (2016) found the nutritional value of control and
experimental muffins supplemented with 33% pumpkin seed flour per 100 gm as following:
energy 341 and 388 Kcal, protein 6.50 and 14.10 gm, fat 13.40 and 14.30 gm,
monosaccharides 46.10 and 44.30 gm and fiber 1.20 and 1.90 gm.
Cookies
It was found that the moisture content of control sample was 8.77% which was higher
than the T2 treatment (30% raw pumpkin seed flour) with 6.43% and T5 treatment (30%
roasted pumpkin seed flour) had least moisture content i.e.4.96%. Protein content of control
sample (6.02%) was significantly lower than the T2 (8.29%) and T5 (8.32%) treatments. Fat
content was higher in T5 treatment with 28.97% than the T2 treatment with 28.83% followed
by the control sample with 24.55%. Fiber content of T2 (2.50%) and T5 (2.46%) was
significantly increased from control sample (0.33%). Ash content was also lower in control
sample i.e. 1.06% as compared to T2 and T5 treatments i.e. 2.52 and 2.36%. But
carbohydrates were higher in control sample with 59.27 g than T5 treatment with 52.93 g
followed by T2 treatment with 51.43 g. Energy content was higher in T5 treatment (506 Kcal)
than T2 treatment (498 Kcal) whereas control sample had least energy content i.e. 482 Kcal.
From the results, it was concluded that the supplementation of raw or roasted pumpkin seed
flour in cookies leads to significant increase in nutrient content as compared to the control
cookies. Kanwal et al (2015) evaluated the moisture, protein, fat, ash, fiber of control biscuits
and biscuits supplemented with 20% pumpkin seed flour as 4.76, 9.20, 20.39, 1.68, 3.40%
and 1.55, 12.30, 28.29, 4.13, 1.60%. Seth and Kochhar (2016) found that the nutritional value
of control and experimental cookies supplemented with 10% level of partially defatted peanut
flour per 100 gm as following: energy 531 and 534 Kcal, moisture 13.09 and 12.47%, protein
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4.71 and 6.21%, fat 26.86 and 28.51%, fiber 0.12 and 0.60%, ash 1.34 and 1.48%,
carbohydrates 66.25 and 62.87%.
4.3 Mineral content
4.3.1 Mineral content of flours
The data on the mineral content (iron and zinc) of different flours has been presented
in Table 4.3.1.
Table 4.3.1 Mineral content of flours
Minerals Pumpkin
seed flour
(Raw)
Pumpkin
seed flour
(Roasted)
Whole
wheat
flour
Refined
wheat
flour
Bengal
gram
flour
Iron (mg/100gm) 8.16±0.006 7.08±0.006 3.55±0.15 2.40±0.30 4.85±0.05
Zinc (mg/100gm) 6.60±0.006 6.35±0.006 1.92±0.05 0.82±0.05 3.50±0.76
Values are expressed as Mean±SE
The iron content of various flours used in product development was ranged from 2.40
to 8.16 mg/100gm being maximum in raw pumpkin seed flour and minimum in refined wheat
flour. The iron content of roasted pumpkin seed flour, whole wheat flour and bengal gram
flour was observed to be 7.08, 3.55 and 4.85% respectively. Elinge et al (2012) reported the
iron content of pumpkin seeds was 3.75 mg/100gm. Lim (2012) stated that the iron content of
dried pumpkin seed kernels as 8.82 mg/100gm. Gopalan et al (2007) reported iron in whole
and refined wheat flour as 4.9 and 2.7 mg/100gm. Farzana et al (2003) found that refined
wheat flour contained 2.1 mg iron per 100gm whereas whole wheat flour contained 7.1 mg of
iron per 100gm.
The zinc content of flours used in product development was in the range of 0.82 6.60
mg/100. Maximum zinc content was found in raw pumpkin seed flour i.e. 6.60 mg/100gm
followed by roasted pumpkin seed flour i.e. 6.35 mg/100gm. Zinc content of whole wheat
flour, refined wheat flour was observed as 1.92, 0.82 and 3.50 mg/100gm. Lim (2012)
reported that the zinc content of dried pumpkin seed kernels as 7.81 mg/100gm. Elinge et al
(2012) studied that the zinc content of pumpkin seeds was 14.14 mg/100gm. Ghribi et al
(2015) reported that the zinc content of bengal gram flour as 4.18 mg/100gm. Gopalan et al
(2007) reported the zinc content of whole wheat flour and refined wheat flour as 2.2 and 0.6
mg/100gm.
4.3.2 Mineral content of pumpkin seed flour supplemented products
The mineral content (Iron and Zinc) of control and test samples of supplemented
product using raw and roasted pumpkin seed flour has been given in Table 4.3.2.
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51
Table 4.3.2 Mineral content of pumpkin seed supplemented products
Treatment Iron (mg/100g) Zinc (mg/100g)
Laddoo
Control 2.36c±0.006 1.18
c±0.006
Acceptable (Raw) 3.09a±0.006 2.08
a±0.006
Acceptable (Roasted) 2.93b±0.006 2.04
b±0.006
Panjeeri
Control 2.15c±0.006 1.02
c±0.006
Acceptable (Raw) 3.29a±0.006 1.95
a±0.006
Acceptable (Roasted) 3.11b±0.006 1.91
b±0.006
Mathi
Control 1.38c±0.006 0.32
c±0.006
Acceptable (Raw) 2.71a±0.006 1.51
a±0.006
Acceptable (Roasted) 2.50b±0.006 1.45
b±0.006
Cake
Control 1.24c±0.006 0.20
b±0.006
Acceptable (Raw) 2.04a±0.006 0.64
a±0.006
Acceptable (Roasted) 1.96b±0.006 0.63
a±0.006
Cookies
Control 1.31c±0.006 0.23
c±0.006
Acceptable (Raw) 2.36a±0.006 1.28
a±0.006
Acceptable (Roasted) 2.18b±0.006 1.22
b±0.006
Values are expressed as Mean±SE
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
Iron
Iron content of all the products has been shown in Fig. 13. Results revealed that the
iron content of all the supplemented products was higher than their control samples. In
laddoo, it was found 3.09 mg in T2 treatment (30% raw pumpkin seed flour), 2.93 mg in T5
treatment (30% roasted pumpkin seed flour) and 2.36 mg in control sample made from bengal
gram flour. In panjeeri, iron content of T2 treatment i.e. 3.29 mg was higher than the T5
treatment i.e. 3.11 mg followed by control sample made of whole wheat flour with 2.15 mg.
Iron content of mathi was again maximum in T2 treatment (2.71 mg) followed by T5
treatment (2.50 mg) whereas control had minimum content (1.38 mg) as it was made from
refined wheat flour. In cake, it was observed that T2 treatment (20% raw pumpkin seed flour)
contained more iron i.e. 2.04 mg as compared to T5 (20% roasted pumpkin seed flour) and
control sample (refined wheat flour) which was 1.96 and 1.24 mg. In cookies, T2 contained
higher iron content with 2.36 mg followed by T5 with 2.18 mg and further followed by
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control sample (refined wheat flour) with 1.31 mg. Abd El-Ghany et al (2010) analyzed the
mineral content of pumpkin seeds and reported that the iron content of seeds as 9.76
mg/100gm. Kanwal et al (2015) studied the iron content of biscuits supplemented with 33%
pumpkin seed flour and found that biscuits contained 2.28 mg/100gm. Whereas control
biscuits contained 0.364 mg/100gm which was lesser as compared to the supplemented
biscuits. Thus iron content of all the products significantly increased with the supplementation
of raw and roasted pumpkin seed flour. Further it was observed that the maximum iron
concentration was in the products supplemented with raw pumpkin seed flour at 30 and 20%
level of incorporation.
Fig. 13: Iron content of pumpkin seed flour supplemented products (on dry weight basis)
Zinc
Zinc content of the developed products has been shown in Fig. 14. From the results, it
was found that the zinc content of the products supplemented with raw and roasted pumpkin
seed flour was as followed : laddoo 2.08 and 2.04 mg, panjeeri 1.95 and 1.91 mg, mathi 1.51
and 1.45 mg, cake 0.64 and 0.63 mg, cookies 1.28 and 1.22 mg/100gm. Control samples of
each product had lower zinc content than the treatments. Among all the products, zinc content
of cake was the least. Abd El-Ghany et al (2010) analyzed the mineral content of pumpkin
seeds and reported that the zinc content of seeds as 7.99 mg/100gm. Kanwal et al (2015)
studied the iron content of biscuits supplemented with 33% pumpkin seed flour and found
that biscuits contained 3.11 mg/100gm which was higher than the control biscuits made from
refined flour i.e. 0.96 mg/100gm. Thus zinc content of all the products significantly increased
with the supplementation of raw and roasted pumpkin seed flour. Further it was observed that
the maximum zinc content was in the products supplemented with raw pumpkin seed flour at
30 and 20% level of incorporation followed by products supplemented with roasted pumpkin
seed flour.
0
0.5
1
1.5
2
2.5
3
3.5
Laddoo Panjeeri Mathi Cake Cookies
(mg
/10
0g
)
Developed Products
Control
Accepted (Raw)
Accepted (Roasted)
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Fig.14: Zinc content of pumpkin seed flour supplemented products (on dry weight basis)
4.4 Antioxidant compounds
4.4.1 Antioxidant compounds of flours
The data on the antioxidant compounds of different flours has been presented in
Table 4.4.1.
Table 4.4.1 Antioxidant compounds of flours
Antioxidant
compounds
Pumpkin
seed flour
(Raw)
Pumpkin
seed flour
(Roasted)
Whole
wheat
flour
Refined
wheat
flour
Bengal
gram flour
Total Carotenoid
Content
(mg/100gm)
0.75±0.006 0.42±0.006 0.13±0.02 0.09±0.01 0.95±0.04
Total Antioxidant
Activity (%)
68.80±0.006 61.30±0.006 34.96±0.3 22.40±0.01 60.12±0.22
Peroxide value
(meq/kg)
4.60±0.006 6.20±0.006 0.98±0.01 1.12±0.05 1.53±0.06
Values are expressed as Mean±SE
Total Carotenoid Content
Total carotenoid content flours ranged from 0.09 to 0.95 mg/100gm being maximum
in bengal gram flour and minimum in refined wheat flour. The total carotenoid content of raw
and roasted pumpkin seed flour was 0.75 and 0.42 mg/100gm whereas whole wheat flour
contained 0.13 mg/100gm. Lim (2012) stated that the pumpkin seed kernels (100gm)
contained 9µg β-carotene and 75µg lutein + zeaxanthin. Luterotti and Kljak (2010) reported
that the total carotenoid concentration of wheat flour was ranging between 1.1 to 1.3 mg/kg.
Total Antioxidant Activity
Total antioxidant activity of raw pumpkin seed flour was higher i.e. 68.80% than the
roasted pumpkin seed flour with 61.30%. Whereas the antioxidant activity of whole wheat
flour, refined wheat flour and bengal gram flour was 34.96, 22.40 and 60.12%. Bialek et al
0
0.5
1
1.5
2
2.5
Laddoo Panjeeri Mathi Cake Cookies
(mg
/10
0g
)
Developed Products
Control
Accepted (Raw)
Accepted (Roasted)
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54
(2016) analysed the quality of pumpkin seed flour and found that the antioxidant capacity
measured by DPPH reduction of pumpkin seed flour was 64%. Abozed et al (2014) reported
that the DPPH scavenging activity of whole wheat as 23.90%. Sharma et al (2013) found that
the antioxidant activity of bengal gram as 67.00%.
Peroxide Value
Peroxide value of raw pumpkin seed flour was lower (4.60 meq/kg) than the roasted
pumpkin seed flour (6.20 meq/kg). Peroxide value of whole wheat flour, refined wheat flour
and bengal gram flour was observed as 0.98, 1.12 and 1.53 meq/kg. Lesser the peroxide value
implies lesser chances of rancidity. Bialek et al (2016) determined the peroxide value of
pumpkin seed flour which was 2.89 meq/kg.
4.4.2 Antioxidant compounds in pumpkin seed supplemented products
The antioxidant compounds of control and test samples of supplemented product
using raw and roasted pumpkin seed flour has been given in Table 4.4.2.
Table 4.4.2 Antioxidant compounds in pumpkin seed supplemented products
Treatment Total Carotenoid
Content (mg/100g)
Total Antioxidant
Activity (%)
Peroxide Value
(meq/kg)
Laddoo
Control 0.200c±0.0006 63.70
c±0.006 4.2
a±0.06
Acceptable (Raw) 0.370a±0.0006 74.20
a±0.006 4.0
a±0.58
Acceptable (Roasted) 0.320b±0.0006 69.90
b±0.006 3.2
a±0.06
Panjeeri
Control 0.090c±0.0006 53.80
c±0.006 2.8
a±0.06
Acceptable (Raw) 0.280a±0.0006 63.50
a±0.006 2.5
b±0.06
Acceptable (Roasted) 0.220b±0.0006 61.30
b±0.006 2.1
c±0.06
Mathi
Control 0.003c±0.0006 54.80
c±0.006 8.9
a±0.06
Acceptable (Raw) 0.120a±0.0006 61.30
a±0.006 6.7
b±0.06
Acceptable (Roasted) 0.090b±0.0006 59.10
b±0.006 6.3
c±0.06
Cake
Control 0.022c±0.0006 52.70
c±0.006 5.0
a±0.58
Acceptable (Raw) 0.190a±0.0006 60.30
a±0.006 3.6
b±0.06
Acceptable (Roasted) 0.184b±0.0006 57.00
b±0.578 3.5
b±0.06
Cookies
Control 0.019c±0.0006 49.50
c±0.006 3.7
a±0.06
Acceptable (Raw) 0.231a±0.0006 58.10
a±0.006 2.8
b±0.06
Acceptable (Roasted) 0.208b±0.0006 54.80
b±0.006 2.2
c±0.06
Values are expressed as Mean±SE
Means with different notation (a, b and c) indicates significant difference at 5% level of
significance.
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55
Total Carotenoid Content
Total carotenoid content (TCC) of developed products has been shown in Fig. 15.
From the results, it is observed that carotenoid content of all the products are significantly
different. Laddoo was found to be the product with maximum TCC among all the five
products whereas mathi contained minimum total carotenoid content. TCC of accepted
products i.e. laddoo, panjeeri, mathi, cake and cookies supplemented with raw and roasted
flour was 0.370 and 0.320 mg, 0.280 and 0.220 mg, 0.120 and 0.090 mg, 0.190 and 0.184 mg,
0.231 and 0.208 mg/100gm. Control samples of each product was lower than the
supplemented. Thus the total carotenoid content of all the products supplemented with
pumpkin seed flour whether in raw or roasted form showed an increase as compared to the
control sample of each product. Kim et al (2012) found that the pumpkin seeds of Cucurbita
moschata variety contained 7.15 mg/kg β-carotene. Siano et al (2016) studied the TCC of
pumpkin seed oil which was 107.5 µg β-carotene per kg oil.
Fig. 15: Total Carotenoid Content of pumpkin seed flour supplemented products
Total Antioxidant Activity
Total antioxidant activity (TAA) of developed products has been shown in Fig. 16. In
laddoo, TAA of 30% raw pumpkin seed flour supplemented laddoo was 74.20% which was
quite higher than the 30% roasted pumpkin seed flour supplemented laddoo and control
laddoo made of bengal gram flour i.e. 69.90% and 63.70%. In panjeeri, total antioxidant
activity of T2 treatment (30% raw pumpkin seed flour), T5 treatment (30% roasted pumpkin
seed flour) and control (whole wheat flour) was 63.50%, 61.30% and 53.80%. TAA of T2
(30% raw pumpkin seed flour) and T5 (30% roasted pumpkin seed flour) mathi was higher
i.e.61.30% and 59.10% than the control sample (refined wheat flour) i.e. 54.80%. It was
found that the T2 (20% raw pumpkin seed flour) cake had higher TAA (60.30%) followed by
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
0.4
Laddoo Panjeeri Mathi Cake Cookies
(mg
/10
0g
)
Developed Products
Control
Accepted (Raw)
Accepted (Roasted)
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56
T5 (20% roasted pumpkin seed flour) cake i.e. 57.00%. In cookies, there was a more TAA in
T2 treatment (30% raw pumpkin seed flour) with 58.10% than the T5 treatment (30% roasted
pumpkin seed flour) with 54.80% whereas the control sample (refined wheat flour) had
49.50%. Thus total antioxidant activity was found higher in the products supplemented with
raw pumpkin seed flour followed by the products supplemented with roasted pumpkin seed
flour whereas control sample of all the products had comparatively less TAA. Nyam et al
(2013) found that DPPH radical scavenging activity of pumpkin seeds is 36.97%. He also
prepared bread supplemented with 5% pumpkin seeds. Results showed a 37.99% increase in
DPPH radical scavenging activity in pumpkin seed bread as compared to control bread.
Fig. 16: Total Antioxidant Activity of pumpkin seed flour supplemented products
Peroxide Value
Peroxide value of developed products has been shown in Fig. 17. Peroxide value raw
and roasted pumpkin seed flour supplemented products i.e. laddoo, panjeeri, mathi, cake,
cookies was 4.0 and 3.2 meq/kg, 2.5 and 2.1 meq/kg, 6.7 and 6.3 meq/kg, 3.6 and 3.5 meq/kg,
2.8 and 2.2 meq/kg respectively. From the results, it was observed that cookies had minimum
peroxide value among all the products. Control samples of all the five products had
significantly higher peroxide value than the treatment samples i.e. products supplemented
with raw and roasted pumpkin seed flour at different levels of incorporation which implies
that the supplementation of pumpkin seed flour whether in raw or roasted form reduces the
chances of rancidity and increase the shelf life of products. Srbinoska et al (2012) studied the
peroxide value of pumpkin seed whole and pumpkin seed kernel of two different varieties.
Results showed that the peroxide value of whole seed of Cucurbita maxima was 4.93 meq/kg
extract whereas in Cucurbita pepo, it was 6.06 meq/kg extract for whole seed.
0
10
20
30
40
50
60
70
80
Laddoo Panjeeri Mathi Cake Cookies
Per
cen
tag
e (%
)
Developed Products
Control
Accepted (Raw)
Accepted (Roasted)
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57
Fig. 17: Peroxide value of pumpkin seed flour supplemented products
4.5 Microbial analysis of pumpkin seed flour
The data on the microbial analysis of raw and roasted pumpkin seed flour has been
presented in Table 4.5. Table presents the values of NA (which gives the estimation of the
presence of bacteria in the raw and roasted pumpkin seed flour) and GYE (estimation for the
presence of yeast and moulds in the raw and roasted pumpkin seed flour) at different
intervals.
Table 4.5 Microbial analysis of pumpkin seed flour
Raw Pumpkin Seed Flour Roasted Pumpkin Seed Flour
NA (CFU/g) GYE (CFU/g) NA (CFU/g) GYE (CFU/g)
0 Day 1.9 X 103
ND 1.2 X 103 ND
15th
Day 3 X 103
ND 2.7 X 103 ND
30th
Day 5.2 X 103 ND 5 X 10
3 ND
45th
Day 8 X 103 1.2 X 10
3 7 X 10
3 1 X 10
3
60th
Day 10 X 103 1.7 X 10
3 8.8 X 10
3 1.1 X 10
3
NA: Nutrient Agar GYE: Glucose Yeast Extract CFU: Colony Forming Units
Raw and roasted pumpkin seed flour was stored in air-tight glass container for two
months (October-November) at room temperature approximately 22 -25˚C. Microbial testing
of both flours was done fortnightly to test the microbial growth. Results showed that on the
initial day of storage (0 day), NA value of raw pumpkin seed flour was 1.9 x 103
CFU/g
(Colony Formation Units) and of roasted pumpkin seed flour was 1.2 x 103
CFU/g. On 15th
0
1
2
3
4
5
6
7
8
9
10
Laddoo Panjeeri Mathi Cake Cookies
(meq
/kg
)
Developed Products
Control
Accepted (Raw)
Accepted (Roasted)
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58
day, NA value of raw and roasted pumpkin seed flour was increased to 3 x 103 and 2.7 x 10
3
CFU/g. After one month i.e. on 30th day, NA value of raw and roasted pumpkin seed flour
was found to be 5.2 x 103 and 5 x 10
3 CFU/g. After 45 days, the NA value was increased to 8
x 103 and 7 x 10
3 CFU/g for raw and roasted pumpkin seed flour. At the interval of two
months, NA value of raw pumpkin seed flour was 10 x 103 CFU and roasted pumpkin seed
flour was 8.8 x 103 CFU/g. It was observed that NA value (bacterial count) of roasted
pumpkin seed flour was lower than the raw pumpkin seed flour. No GYE value (yeast and
mould growth) was detected at initial, 15th, 30
th day of storage in both raw and roasted
pumpkin seed flour. On 45th
day of storage, GYE value of raw and roasted pumpkin seed flour
was observed as 1.2 x 103 and 1 x 10
3 CFU/g respectively. On 60
th day, GYE value was found
1.7 x 103 CFU/g for raw pumpkin seed flour and 1.1 x 10
3 CFU/g for roasted pumpkin seed
flour. Thus it was found that the roasted pumpkin seed flour had better shelf life than the raw
pumpkin seed flour as roasting of the flour would kill the microorganisms and increase the
shelf life. Revathy and Sabitha (2013) tested the microbial contamination of pumpkin seed
flour during the initial, 15th, 30
th and 45
th day of storage. Flour was stored in polyethylene bag
and plastic container at room temperature. The count of pumpkin seed flour stored in plastic
container at room temperature on initial, 15th, 30
th and 45
th day was 4 x 10
3, 7 x 10
3, 10 x 10
3
and 12 x 103. Whereas the pumpkin seed flour stored in polyethylene bag showed increase in
bacterial count than flour stored in plastic container at room temperature. The count was 6 x
103 on initial day, 9 x 10
3 on 15
th day, 13 x 10
3 on 30
th day and 16 x 10
3 on 45
th day.
Bansal (2013) analyzed the shelf life of defatted peanut flour which was stored in
polythene bag at ambient temperature (25-35°C) for three months. The microbial count of
defatted peanut flour was found 1.4 104 CFU/g after three months of storage.
Page 75
CHAPTER V
SUMMARY
Malnutrition imposes high cost on society. Malnutrition is of different types, from
which under nutrition is most prevalent type in developing countries. The enrichment of food
products is an important idea to manage or prevent specific nutritional deficiencies. The
identification and development of fortifying agents that would guarantee high product quality
and maximize the bioavailability of essential nutrients create technical and scientific
challenges for the nutritionists.
Pumpkin seeds are rich natural source of protein ranging from 25 to 37% and oil
ranging from 37 to 45% and are renowned as valuable high protein oil seeds for human
consumption. Edible oil extracted from pumpkin seeds has been highly acceptable and
considered very healthy for health. Pumpkin seeds and pumpkin seed oil is rich in unsaturated
fatty acids especially omega 3 fatty acids. These seeds are also rich in phytosterols,
polyunsaturated fatty acids, antioxidant vitamins such as carotenoids and tocopherol, trace
elements such as zinc, iron and magnesium. Moreover, pumpkin seeds are rich in amino acids
like lysine, tyrosine, tryptophan, methionine and also rich in iron, thus being recommendable
to children and adolescents prone to anaemia caused due to iron deficiency.
A pleasing greenish colour of pumpkin seed flour and its nutty taste makes it feasible
to use them to create new food products of a high nutritional value. Pumpkin seed flour has
been used as additive to pancakes, breads, soups, sauces etc. Moreover, it is also used as an
additive to wheat flour to produce pastries with an original and unique taste. Above
mentioned all properties of pumpkin seed flour make it potentially valuable additive to food
products to overcome the malnutrition among children in India.
Pumpkin seeds (Punjab Samrat) were procured from the Department of Vegetable
Science, Punjab Agricultural University, Ludhiana. Further, pumpkin seeds were processed
into raw and roasted flour. Five products namely Laddoo, Panjeeri, Mathi, Cake, Cookies
were prepared and standardized in the food laboratory. For each product, one control and six
experimental samples (three using raw pumpkin seed flour and three using roasted pumpkin
seed flour) were prepared. The developed products were organoleptically evaluated using
nine-point hedonic rating scale by a semi-trained panel of 10 judges from Department of Food
and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana. The
judges were served each preparation with one control and six test samples. Control sample
was prepared by using 100% basic ingredient i.e. whole wheat flour or refined wheat flour or
bengal gram flour and test samples were prepared by supplementing pumpkin seed flour (raw
and roasted) at 15, 30 and 45% levels in all the products except cake in which incorporation
levels were 10, 20 and 30%. The control and test samples were analyzed for their sensory
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60
attributes. Most accepted test samples (supplemented with raw and roasted pumpkin seed
flour) were analyzed for nutritional composition along with control sample.
All the products having 30% pumpkin seed flour (raw and roasted) were highly
acceptable by a panel of semi-trained judges except cake which was highly accepted at 20%
level of supplementation. All the products were liked very much with the overall acceptability
mean score for raw and roasted pumpkin seed flour supplemented laddoo (7.68 and 7.62),
panjeeri (7.82 and 7.66), mathi (7.50 and 7.62), cake (7.66 and 7.64), cookies (7.66 and 7.62)
respectively. The maximum score was obtained by panjeeri supplemented with raw pumpkin
seed flour and minimum score was obtained by mathi supplemented with raw pumpkin seed
flour. Almost all the products supplemented with raw pumpkin seed flour gained higher
overall acceptability score than the products supplemented with roasted pumpkin seed flour
except mathi. The maximum organoleptically acceptable test products (one with raw pumpkin
seed flour and one with roasted pumpkin seed flour supplementation) along with their control
samples were nutritionally evaluated for proximate, mineral content, total carotenoid content,
total antioxidant activity and peroxide value.
Chemical composition of all the flours i.e. raw pumpkin seed flour, roasted pumpkin
seed flour, whole wheat flour, refined wheat flour and bengal gram flour used in product
development was also done. Moisture content of flours was ranged from 2.80% in roasted
pumpkin seed flour to 13.30% in refined wheat flour. Maximum protein content was found in
roasted pumpkin seed flour i.e. 23.45% followed by raw pumpkin seed flour i.e. 22.05% and
minimum protein was found in refined wheat flour (10.20%). Crude fat content of flours used
in products development was in the range of 0.90 – 31.90% being maximum in roasted
pumpkin seed flour and minimum in refined wheat flour. Crude fiber content of the flours
was found to be in the range of 0.40% for refined wheat flour to 7.68% for raw pumpkin seed
flour. The fiber content of roasted pumpkin seed flour was also found high i.e. 7.56%. The
total ash content of flours ranged from 1.30 – 8.92% being maximum for raw pumpkin seed
flour and minimum for refined wheat flour. Roasted pumpkin seed flour was found to contain
second highest ash content i.e. 8.04%. Carbohydrate content of flours was found to be in the
range of 31.25 – 73.90% being maximum for refined wheat flour and minimum for raw
pumpkin seed flour. The iron content of flours was ranged from 2.40 to 8.16 mg/100gm being
maximum in raw pumpkin seed flour and minimum in refined wheat flour. The zinc content
of flours used in product development was in the range of 0.82 – 6.60 mg/100. Maximum zinc
content was found in raw pumpkin seed flour i.e. 6.60 mg/100gm followed by roasted
pumpkin seed flour i.e. 6.35 mg/100gm. Total carotenoid content flours ranged from 0.09 to
0.95 mg/100gm being maximum in bengal gram flour. The total carotenoid content of raw
and roasted pumpkin seed flour was 0.75 and 0.42 mg/100gm. Total antioxidant activity of
raw pumpkin seed flour was higher i.e. 68.80% than the roasted pumpkin seed flour with
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61
61.30%. Peroxide value of raw pumpkin seed flour was lower (4.60 meq/kg) than the roasted
pumpkin seed flour (6.20 meq/kg).
The nutritional evaluation of developed products revealed that moisture content was
highest in control cake i.e. 20.26 % and lowest in mathi supplemented with roasted pumpkin
seed flour i.e. 1.52%. Protein content was highest in laddoo supplemented with raw and
roasted pumpkin seed flour (11.72 and 12.07%) and minimum in control cookies (6.02%). Fat
content mathi supplemented with roasted pumpkin seed flour was maximum i.e. 45.56% and
minimum in control cake i.e. 17.40%. Among all the products, fiber content of laddoo
supplemented with raw pumpkin seed flour was maximum with 3.21% whereas minimum
fiber content was found in control mathi with 0.22%. Ash content was found more in
pumpkin seed flour (raw and roasted) supplemented products as compared to the control
samples. Maximum ash content was found in panjeeri supplemented with raw pumpkin seed
flour (2.55%) and minimum content was found in control mathi (0.38%). Highest
carbohydrates were found in control panjeeri (61.36%) and highest energy content was found
in mathi supplemented with roasted pumpkin seed flour (607 Kcal)
Iron content of all the supplemented products was higher than their control samples.
Maximum iron content was found in panjeeri supplemented with raw pumpkin seed flour i.e.
3.29 mg/100gm and minimum content was in control cake i.e. 1.24 mg/100gm. Zinc content
of all the products ranged from 0.20 – 2.08 mg/100gm being maximum in laddoo
supplemented with raw pumpkin seed flour and minimum in control cake. It was observed
that the products supplemented with raw pumpkin seed flour contained more iron and zinc as
compared to those supplemented with roasted pumpkin seed flour.
The total carotenoid content of all the products supplemented with pumpkin seed
flour whether in raw or roasted form showed an increase as compared to the control sample of
each product. laddoo supplemented with raw pumpkin seed flour contained maximum total
carotenoid content (0.370 mg/100gm) among all the products. Total antioxidant activity of all
the products ranged from 49.50 – 74.20% being maximum in laddoo supplemented with raw
pumpkin seed flour and minimum in control cookies. Peroxide value was found to be lowest
in panjeeri supplemented with roasted pumpkin seed flour i.e. 2.1 meq/kg and highest in
control mathi i.e. 8.9 meq/kg.
Results revealed that nutrients were higher in test samples of all the products as
compared to the control samples except moisture and carbohydrates which were higher in
control samples. Mineral content was higher in raw pumpkin seed flour supplemented
products followed by roasted pumpkin seed flour supplemented products and control samples
contained minimum mineral content. Total carotenoid content and antioxidant activity was
also higher in pumpkin seed flour supplemented products (raw and roasted) as compared to
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62
the control samples. Peroxide value was found higher in control samples as compared to the
raw and roasted pumpkin seed flour supplemented products.
Microbial analysis of raw and roasted pumpkin seed flour stored in air tight glass
container was done for 60 days after 15 days interval. It was observed that the bacterial count
increased with the increased storage time. Yeast and mould was not detected in first month of
storage in both raw and roasted pumpkin seed flour. After 45 days of storage, yeast and
mould was detected in both flours. Microbial count in raw pumpkin seed flour was found
higher as compared to the roasted pumpkin seed flour but the count was in safer limit.
On the basis of the results of the present study, the following conclusions may be
drawn:
Pumpkin seed flour can be supplemented in both raw and roasted form in wide range
of food products.
All the products i.e. laddoo, panjeeri, mathi, cake and cookies supplemented with
pumpkin seed flour (raw and roasted) were oragnoleptically highly acceptable.
Supplementation of 30% pumpkin seed flour in both raw and roasted form was highly
accepted in laddoo, panjeeri, mathi and cookies and 20% in cake.
The protein, fat, fiber, ash and energy content of all the supplemented products were
significantly higher as compared to the control samples.
Mineral content i.e. iron and zinc was also significantly higher in pumpkin seed flour
supplemented products than the control products. Maximum iron content (3.29
mg/100gm) was found in panjeeri supplemented with raw pumpkin seed flour and
maximum zinc content (2.08 mg/100gm) was found in laddoo supplemented raw
pumpkin seed flour.
Total carotenoid content and antioxidant activity was also increased in the pumpkin
seed flour supplemented products. Higher content of total carotenoid content (0.370
mg/100gm) and antioxidant activity (74.20%) was found in laddoo supplemented
with raw pumpkin seed flour.
Peroxide value was decreased in the supplemented products. Maximum peroxide
value was found in control mathi i.e. 8.9 meq/kg.
Microbial count of raw pumpkin seed flour was higher as compared to the roasted
pumpkin seed flour but was in safe limits. Thus pumpkin seed flour can be stored in
air tight glass container for two months.
On the basis of the conclusions drawn from the results of the study, the following
recommendations can be given:
Incorporation of pumpkin seed flour in various recipes at a level up to 30% is highly
acceptable and is recommended to improve the nutritional value of diets in terms of
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63
protein, fat, fiber, energy, iron and zinc. Value added products using pumpkin seed
flour can be supplemented to the children to eradicate malnutrition. These products
may also be a part of supplementary feeding programmes.
Imparting education to women from different villages regarding importance of
pumpkin seeds which are commonly discarded as waste and encourage them to use
these seeds in various recipes.
Keeping in view the nutritional value of pumpkin seed flour, it can be recommended
to food industries to incorporate pumpkin seed flour in their products to improve the
nutritional value.
Further research is required to study the complete potential of pumpkin seed flour.
Page 80
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ANNEXURE - I
HEDONIC RATING SCALE
Name of Evaluator_________________________________ Dated ______________
Name of Product _________________________________ Time _______________
This is a scale to test how much you like or dislike a particular product. Kindly gives
us an honest expression of what you feel.
Sample
Code
Appearance Colour Texture Flavour Taste Overall
Acceptability
Rating score Organoleptic
Liked extremely
Liked very much
Liked moderately
Liked slightly
Neither liked nor disliked
Disliked slightly
Disliked moderately
Disliked very much
Disliked extremely
9
8
7
6
5
4
3
2
1
Page 89
VITA
Name of the student : Manpreet Kaur
Father's name : Mr. Jasvir Singh
Mother's name : Mrs. Kulwant Kaur
Nationality : Indian
Date of birth : 02-02-1992
Permanent home address : C/O Captt. Nirmal Singh, Village- Nangal fateh
Khan, P.O.- Patara, Distt.- Jalandhar, PIN-
144101
EDUCATIONAL QUALIFICATION
Bachelor degree : B.Sc. (Home Science)
University : Punjab Agricultural University, Ludhiana
Year of award : 2014
OCPA : 7.64/10.00
Master's degree : M.Sc. (Food and Nutrition)
University : Punjab Agricultural University, Ludhiana
Year of award : 2017
OCPA : 8.01/10.00
Title of Master's Thesis : Development and nutritional evaluation of
pumpkin seed (Cucurbita moschata) supplemented
products.