TY  - JOUR
T1  - Effects of Processing on the Functional Properties of Full Fat and Defatted
Fluted Pumpkin (Telfairia occidentalis) Seed Flours
AU - , Fagbemi, T.N. AU - , A.A. Oshodi AU - , K.O. Ipinmoroti 
JO  - Journal of Food Technology
VL  - 4
IS  - 1
SP  - 70
EP  - 79
PY  - 2006
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2006.70.79
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2006.70.79
KW  - Processing
KW  -functional properties
KW  -fluted pumpkin seed flours
AB  - Mature fluted pumpkin seeds were processed into raw dried, boiled, naturally fermented, germinated and  roasted seeds.  The seeds were milled into flours in the laboratory.  Samples of the seed flours were defatted  using n-hexane , dried  at 50?C and  sieved  to  pass  through  500?m  sieves.   The  full  fat  and defatted  seed  flours  were  evaluated  for  functional  properties.   The  results  showed that different processing and pH significantly (p 0.05) affected the functional properties of fluted pumpkin seed flours.  The functional properties  of  full  fat  and   defatted  seed  flours  respectively  ranged  as follows; Water Absorption Capacity (WAC),174.50 – 250.0% g g 1 and 423.00 – 500.0% g g 1; Oil Absorption Capacity (OAC) 134.26 –  179.11%  g g 1 and  316.77 – 423.11% g g 1;  Bulk  Density  {BD),0.33 – 0.55 g mL 1 and 0.18 – 0.38 g mL 1; Least Gelation Concentration (LGC), 12.0 – 28.0 and 4.0 – 10.0% g mL 1; foaming capacity of 12.0 – 115.0% and 20.5 – 200.0% while the foaming stability was 4.0 – 70.0% and 10.0 – 86.0% after 6 h.  The emulsion  capacity  was  20.0  –  61.67  mL  g 1 and 31.44 – 88.12 mL g 1 while protein solubility in water was 7.46 – 31.94% and 5.61 – 36.33%.  Functional properties were dependent on pH; pH 2 and pH 9 enhanced functional properties while they were reduced at pH 4. Heat processing and fermentation reduced foaming capacity, emulsion capacity and protein solubility but enhanced water and oil absorption capacity.  There was a positive correlation (p 0.05) between protein solubility and foaming properties or emulsion properties of fluted pumpkin seed flours.
ER  -