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Physicochemical and Functional Properties of Pumpkin Seed Flour of

Cucurbita maxima and Cucurbita moschata Species

Article in Tropical Agricultural Research · April 2021

DOI: 10.4038/tar.v32i2.8467

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 Tropical Agricultural Research (2021) 32(2):201-211

Contents available at: Sri Lanka Journals Online

Tropical Agricultural Research

Journal Home Page: https://tar.sljol.info

Physicochemical and Functional Properties of Pumpkin Seed Flour of

Cucurbita maxima and Cucurbita moschata Species

H.M.I.A. Uduwerella1, P.C. Arampath2* and D.C. Mudannayake3

1PostgraduateInstitute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
2Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
3Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla,

Sri Lanka

ABSTRACT
ARTICLE INFO

Article history: Pumpkin seeds are rich source of nutrients and beneficial
Received: 29 July 2020 bioactive compounds. In Sri Lanka, pumpkin seeds are discarded
Revised version received: 12 October without being used. Physicochemical characteristics of seeds and
2020
functional properties of pumpkin seed flour (PSF) of two
Accepted: 17 January 2021
Available online: 1 April 2021
varieties of Cucurbita maxima (Suprema and Bingha F1) and one
variety of Cucurbita moschata (Padma) were determined. Seeds
collected from each variety were subjected to different
Keywords: treatments before preparation of PSF: roast at 80-90 °C for 15
Antioxidant activity min, germinate and dry at 50-60 °C for 4h, and dry at 50-60 °C
Flavonoids for 4h as the control, prior to prepare PSF. Antioxidant activity,
Phenolic compounds total phenolic, total flavonoids and flour properties such as
Cucurbita moschata water holding capacity (WHC), swelling capacity (SC), oil holding
Cucurbita maxima capacity (OHC), emulsion stability (ES), organic molecule
absorption capacity (OMAC)) of nine types of PSF were
determined. A sensory evaluation (Hedonic scale) was
conducted to determine the effect of 25, 50 and 75% substitution
Citation: with PSF in biscuit production. The variety × treatment
Uduwerella, H.M.I.A., Arampath, P.C. and interaction effect was significant (p<0.05) for WRC, OHC, SC and
Mudannayake, D.C. (2021). OMAC but not for WHC and ES. Germinated and dried PSF of the
Physicochemical and Functional Suprema variety possessed the highest WHC (6.31±0.16 g/g),
Properties of Pumpkin Seed Flour of OHC (3.23± 0.07 g/g) and SC (6.00±0.28 mL/g) while the highest
Cucurbita maxima and Cucurbita moschata antioxidant activity (90.06±0.24%) and flavonoid content
Species. Tropical Agricultural Research, (19.87±1.08 mg QE/g) were observed in germinated dried seeds
32(2): 201- 211. of Bingha F1 variety PSF. In roasted PSF, the highest phenolic
content (1.52±0.02 mg GAE/g) was in Bingha F1 variety.
DOI: http://doi.org/10.4038/tar.v32i2.8467 Substitution with 25% PSF was selected as the optimum level in
formulation of biscuit with the acceptable sensory attributes.
Uduwerella, H.M.I.A. Hence, PSF possesses a high potential as a source of functional
https://orcid.org/0000-0002-9568-9001 food ingredient in the food manufacturing industry.

*Corresponding author: [email protected]

202 | Uduwerella et al. (2021) Tropical Agricultural Research, 32(2): 201-211

and to investigate the applicability of PSF as an

INTRODUCTION ingredient in bakery products.
Pumpkin belonging to Cucurbitaceae family is a
seasonal crop that consists of succulent mesocarp
and many seeds (Jin et al., 2013) and traditionally
METHODOLOGY
used as a food and animal feed. Pumpkin is native
to Central America and approximately 26 species
are reported in the world. Arjuna, ANK Ruhuna, Preparation of pumpkin seed flour
Meemini, Samson, Lanka and Squash are the
common varieties of pumpkins cultivated in Sri Pumpkin seeds from two varieties of Cucurbita
Lanka (Dissanayake et al., 2018). Orange colour of maxima (Suprema and Bingha F1) and one variety
the skin and flesh of the pumpkin is due to the of Cucurbita moschata (Padma) were collected
presence of carotenoids (Azizah et al., 2009). from vegetable sellers in Kandy market, Sri Lanka
Although pumpkin seeds are generally considered (Figure 1). Seeds of the three varieties were
as a by-product, seeds are rich source of bioactive manually cleaned and separately subjected to three
compounds (Montesano et al., 2018). Pumpkin types of drying prior to making flour. As the control
seeds are often utilized directly for human treatment, seeds collected from the three varieties
consumption as a snack in many countries. Sri were dried at 50 - 60 °C for 4 hour using an air
Lankan consumers show a low preference for convection tray drier (DHG-9146A, China). In the
pumpkin seeds and products made of pumpkin second treatment, dried pumpkin seeds were
seeds. The excellent economical benefits can be subjected to roasting at 80-90 °C for 10-15 min in
achieved by valorization of this agro-waste into an air convention dryer (DHG-9146A, China). The
value-added food ingredients of products. dried or roasted seeds were allowed to cool and
then ground with seed coat, sieved and packed for
Pumpkin seeds have gained considerable attention further experiments. In the third treatment, seed
due to the nutritional and health benefits over the surfaces were sterilized by soaking in 75% of
recent years (Saraswathi et al., 2018). According to ethanol for 1 min and soaked in potable water for
the Kim et al. (2012), pumpkin seeds contain 12 hours at ambient temperature (25±2 °C) as a
higher carbohydrates, protein, fat, fiber and ash preliminary step. The soaked seeds were allowed
content compared to flesh and peel. Pumpkin seeds to germinate within layers of cotton wool for 3 days
consist of 4.06% of moisture, 3.8% of ash, 2.91% of with regular spraying of water. The germinated
crude fiber, 36.7% of lipids, and 34.56% of protein, seeds were then dried at 50-60 °C for 4 hours in an
18.1% of soluble protein, 1.08% of sugar and air convection drier followed by cooling, grinding,
2.15% of starch (Habib et al., 2015). Cucurbita sieving and packaging as described above.
maxima seeds consist of lipids (11-31%) with 73.1-
80.5% of total unsaturated fatty acids and Measurement of physical properties of
15.9mg/100g of tocopherol (Apostol et al., 2018). pumpkin seeds
The research was conducted to determine the
physicochemical and functional properties Three axial dimensions, perpendicular to each
including total phenolics, total flavonoid and other, length (L), width (W) and thickness (T) were
antioxidant activity of pumpkin seed flour (PSF) measured in randomly selected 25 seeds

Suprema Variety Bingha F1 Variety Padma Variety

Figure 1: Different Cucurbita varieties used for the study
Uduwerella et al. (2021) Tropical Agricultural Research, 32(2): 201-211 | 203

using micrometer with 0.01 mm accuracy (Devi et Antioxidant activity (%) = [(Ab − As )/ Ab)] × 100
al., 2018) and geometric mean diameter (GMD) and
arithmetic mean diameter (AMD) were calculated Where, Ab and As are absorbance of the blank and
using the following equations: the sample, respectively.

GMD = (L × W × T)⅓ The content of total polyphenols was analyzed

using the Folin–Ciocalteu’s colorimetric method as
AMD = (L+W+T)/3 described by Nyam et al. (2009) with some
modifications. Gallic acid stock solution (250ppm)
True and bulk densities and porosity of pumpkin was used to prepare the calibration curve. Dried
seeds were measured using the methods described PSF was extracted with 100% methanol. All
by Devi et al. (2018) with minor modifications. extracts were combined and evaporated using
True density is defined as the ratio of mass of the rotary evaporator at 40 oC until volume reduced to
sample to its volume. Fifty millilitres of water were 10 mL. Pumpkin seed extract (500µL) was mixed
placed in a 100 mL graduated measuring cylinder with 500 µL of distilled water and 2.5 mL of tenfold
and 5 g of seeds were immersed in that water. The diluted Folin-Ciocalteu reagent. Four millilitres of
amount of displaced water was recorded from the 7.5% Na2CO3 was added after 5 min. Vortexed
graduated scale of the cylinder. The ratio of weight mixture was kept in dark for 30 min and developed
of seeds to the volume of displaced water was colour was measured at 765nm. Gallic acid (GA)
calculated as the true density. standard curve (R2= 0.99) was used to determine
the phenolic content and total phenolic content
The bulk density was measured as the mass per was expressed as mg GAE/g of dry weight of
unit volume of the sample. Sample (5 g) was extract.
weighed into a 20 mL measuring cylinder. Volume
of the seeds was measured. The porosity of bulk Aluminum chloride colorimetric assay, described
seeds was computed from the values of true by Dissanayake et al. (2018) with modifications
density and bulk density using the relationship was used to determine the total flavonoid content.
given by Mohsenin (1986). A sample of PSF (500mg) was mixed with 10 mL of
methanol and vortexed for 10 min followed by
Porosity = 1 − (Bulk density /True density) × 100 centrifugation for 5 min at 4000 rpm and
supernatant was extracted. The extract (0.5 mL )
Analysis of chemical properties of was mixed with 2 mL of distilled water and 0.15
pumpkin seed flour mL of 5% NaNO2. The mixture was kept in dark (5
min) and added 0.15 mL of 10% AlCl3. The mixture
Moisture, crude protein, crude fat, ash, total solids was kept in dark for 6 min and added I mL of NaOH
and crude fiber contents of PSF were determined (1moldm-3). Finally the volume was raised to 2.5
using procedures described in AOAC (2020). pH mL. The solution was mixed well and the
value of PSF was determined using pH meter (ELE- absorbance was measured against the blank at
511, Hong Kong). 510nm. The standard curve (R2=0.99) was
constructed using Quercetine (QE) and total
The antioxidant activity of PSF was determined flavonoid content was expressed as mg QE/g of PSF
using DPPH radical scavenging method as (dry basis).
described by Zarroug et al. (2016) with minor
modifications. PSF extract was prepared by mixing Analysis of physical properties of pumpkin
2 g PSF with 10 mL of 100% methanol using vortex. seed flour
The same procedure was repeated for five times to
complete the extraction. All the extracted samples Colour value of the pumpkin seeds flour was
were mixed and evaporated using a rotary measured using colorimeter (Chroma meter CR
evaporator at 40 °C until volume reduced to 10 mL 410, Japan). For the determination of water holding
Different concentration of methanolic extracts capacity (WHC), 1g of PSF was mixed with 20 mL of
ranging from 100ppm to 1000ppm was prepared. distilled water and allowed to hydrate for 24 hours
Each solution (0.75 mL) was mixed with 0.3mM at 25±1 °C. The excess water was filtered off and
DPPH in methanol and agitated and kept it in dark weighed. The WHC was expressed as the quantity
up to 30 min at room temperature. Free radical of water absorb per one gram of flour sample
scavenging of DPPH was evaluated by measuring (Sangnark and Noomhorm, 2003).
absorbance at 518 nm against the blank in a
spectrophotometer. The antioxidant activity of Water retention capacity (WRC) was expressed as
each extract was expressed as (%) DPPH grams of water retained per gram of flour sample
scavenging activity, accordingly to the equation: (Chantaro et al., 2008). For that, 30 mL of distilled
204 | Uduwerella et al. (2021) Tropical Agricultural Research, 32(2): 201-211

water was added into 50 mL centrifuge tube in Preparation of pumpkin seed flour cookies
which 1 g of PSF and allowed to hydrate for 24
hours at 25±1 °C. The rehydrated sample was Wheat flour was substituted with 25%, 50% and
centrifuged (3000 rpm, 20 min) and weighed the 75% in formulation of cookies. Margarine (60 g),
solid fraction. yeast (5 g), salt (5 g) and sugar (50 g) were mixed
with different quantities (25%, 50% and 75%) of
The oil holding capacity (OHC) was determined PSF and keeping the content of margarine, yeast,
using the method explained by Vazquez-Ovando et salt and sugar as constant in all treatments. All the
al. (2009) with minor modifications. One gram of ingredients were mixed and kneaded for 15 min to
PSF was transferred into a 50 mL centrifuge tube. form a soft dough. A dough sheet was formed and
Canola oil (20 mL) was added and placed in a cut into star shape with 3 cm diameter followed by
cabinet for 24 hours at 25±1 °C followed by baking at 180±2 °C for 15 min. Unloaded cookies
centrifugation at 2200 rpm for 30 min. Weight of were allowed to cool and packed in airtight
the sample was recorded and OHC expressed as containers for further analysis.
gram of oil held per g of flour sample.
Sensory evaluation
For the determination of swelling capacity (SC), 1g
was mixed with 20 mL of distilled water and The cookies made were evaluated on sensory
allowed to hydrate for 24 hours at 25±1 °C. The attributes, colour, aroma, texture, sweetness, taste
volume of the sample was recorded after 24 hours. and overall acceptability by 34 untrained panellists
The SC was expressed as mL per gram of flour using Hedonic scale (9 - like extremely, 1- dislike
sample (Rosell et al., 2009) extremely).

Organic molecule absorption capacity (OMAC) was Data analysis

determined as described by Vazquez-Ovando et al. Statistical analyses were conducted using the
(2009). Three grams of PSF was weighed into a 50 statistical software program (Minitab17.0). The
mL centrifuge tube and mixed with 10 mL of canola two-factor factorial experiment was conducted
oil. The oil and PSF mixture was left in a cabinet at using a complete randomized design (CRD). Data
25±1 °C for 24 hours followed by centrifugation at were analysed according to a two-way ANOVA
2000 rpm for 15 min. The precipitate was weighed techniques and significant differences among
and OMAC was expressed as the quantity of oil varieties and PSF processing method were
absorbed per gram of PSF. identified using the Tukey’s test. Friedman test was
used to analysis the sensory scores with a
Emulsifying activity (EA) and emulsion stability confidence level at (p<0.05).
(ES) were determined using methods described by
Vazquez-Ovando et al. (2009) with some
modifications. Two grams of PSF was weighed and
100 mL of distilled water was added. The mixture RESULTS AND DISCUSSION
was then homogenised for 2 min. 100 mL of Canola
oil was added and homogenised for another 1 min. Physical properties of pumpkin seeds
The emulsion was then transferred into a 50 mL
centrifuge tube and centrifuged at 1200 rpm for 5 There was a significant difference (P<0.05) in
min. The emulsion volume was recorded. EA was physical dimensions of three varieties of seeds. The
expressed as volume of emulsion per 100 mL of the highest length (15.37±0.28 mm), width (8.59±0.13
mixture. ES was determined by heating the mm) and thickness (2.62±0.07 mm) measured in
prepared emulsion at 80 °C for 30 min. The Padma variety while the highest true density
emulsion was then cooled to room temperature (0.90±0.04 gcm-3) and porosity (63.47±2.27%)
and homogenised for 1 min. The emulsion was were measured in Suprema variety (Table 1).
transferred into a 50 mL centrifuge tube and Geometric mean diameter (GMD) and arithmetic
centrifuge at 1200 rpm for 5 min. The emulsion mean diameter (AMD) were significantly different
volume was recorded. ES was expressed as volume among the varieties (P<0.05). The highest GMD and
of the remaining emulsion per 100 mL of the AMD were recorded from seeds obtained by Padma
original volume of the mixture. variety. There was significant difference in true
density and bulk density (P<0.05) among the
varieties and the highest true density (0.90±0.04
g/cm3) and bulk density (0.33±0.00 g/cm3) shown
Uduwerella et al. (2021) Tropical Agricultural Research, 32(2): 201-211 | 205

Table 1. Mean±SD (n=3) of the physical properties of the seeds of the three pumpkin varieties
Characteristics Bingha F1‡ Padma‡ Suprema‡
Length (mm) 13.46±0.25b 15.37±0.28a 13.50±0.17b
Width (mm) 7.83±0.11b 8.59±0.13a 6.75±0.14c
Thickness (mm) 1.97±0.08c 2.62±0.07a 2.29±0.06b
True density (g/cm3) 0.50±0.02b 0.61±0.01b 0.90±0.04a
Bulk density (g/cm3) 0.24±0.00c 0.27±0.01b 0.33±0.00a
GMD(mm) 5.78±0.11b 6.87±0.11a 5.80±0.08b
AMD (mm) 7.76±0.61b 8.86±0.68a 7.52±0.41b
Porosity (%) 50.87±2.17b 56.11±1.52ab 63.47±2.27a
‡Values with same letters within a row are not significantly different at p< 0.05 based on the Turkey’s test

by Suprema pumpkin seeds. Suprema variety seeds The highest value 1.52±0.02 mg GAE/g was
were smaller than the other two varieties. This determined in roasted flour sample of Bingha F1.
would be reason for the highest bulk density and Results demonstrated lower value compared with
true density. The results were compatible with the the previous researchers, Sopan et al. (2014) and
previous finding of Devi et al. (2018), which Dissanayake et al. (2018), which were 6.5mg
indicate true density and bulk density as GAE/mL in Cucurbita maxima seeds and 6.2±0.6
1.16±0.01g/cm3, 0.39±0.01g/cm3 respectively. mg GAE/g which was based on the Sri Lankan
Porosity of seeds was significantly difference variety of Cucurbita maxima (Hen wattakka),
among the varieties (P<0.05). Suprema variety respectively.
recorded the highest porosity value (63.47±2.27%)
Thermal treatment has an effect on increasing total
while Devi et al. (2018) reported 65.42±0.47 % in
phenolic content in soya seeds and sesame seeds at
Cucurbita maxima seeds. Porosity calculated as
120-150 °C up to 90 min (Woumbo et al., 2017,
percentage ratio of the bulk density and true
Rizki et al., 2015). Similar trend was observed in
density. Suprema variety contains the highest true
pumpkin seed in this experiment. Control samples
density and bulk density which ensure the highest
of Padma variety showed very low total phenolic
porosity.
contents compared to control samples of Suprema
variety while roasted samples of Padma variety
Chemical properties of pumpkin seeds contain highest total phenolic contents compared
flour to roasted samples of Suprema variety. The reason
for this change was due to formation of new
The pH value in PSF was not significantly different compounds by Maillard reaction during roasting.
among the varieties (p>0.05). Generally thermal treatment causes the availability
of plant phenolic compounds in the food matrices
DPPH radical scavenging activity: by evaporation of intercellular water in foods,
triggering the changes in lignocellulosic structure
DPPH radical scavenging activity was significantly and promoting the denaturation of protein (Rizki et
different within variety and treatment (T1 (roasted al., 2015).
PSF), T2 (germinated and dried PSF) and control)
(P<0.05). Germinated samples of Bingha F1 variety Flavonoid content:
recorded the highest DPPH radical scavenging The highest flavonoid content was recorded
activity, 90.06±0.24% (P<0.05). The similar results (19.87±1.08 mgQE/g) in germinated seeds of
were reported by Dissanayke et al. (2018) as 82.7± Bingha F1 variety. The highest flavonoids content
3.0% in seeds of Sri Lankan pumpkin (Hen helps to improve the antioxidant activity, free
wattakka) variety. Results revealed that roasted radical scavenging activity and anti-bacterial
pumpkin seeds contain higher radical scavenging activity of the body. Davi et al. (2018) and
activity than the other treatments. Similar results Dissanayake et al. (2018) reported higher content
reported previously soy bean seeds (Woumbo et of flavonoid in Cucurbita maxima seeds of
al., 2017) and sesame seeds (Rizki et al., 2015). 56.16±4.60mgQE/g and 39±0.20 mgQE/g,
Total phenolic content was significantly different respectively. The reason would be the differences
(P<0.05) among pumpkin varieties tested while of the solvents used in the experiments. The
total phenolic content was not significantly present study shows a significant increment of
different (P>0.05) with T1 (roasted PSF), T2 flavonoid content in roasted seed flour and the
(germinated and dried PSF) and control (Table 2).
206 | Uduwerella et al. (2021) Tropical Agricultural Research, 32(2): 201-211

Table 2. Mean ± SD (n=3) pH, total phenolic content, anti-oxidant activity, flavonoid content and proximate composition of PSF

Bingha F1‡ Padma‡ Suprema‡

Property† Control Roasted Germinated Control Roasted Germinated Control Roasted Germinated
pH 6.07±0.01c 6.05±0.03c 6.15±0.10bc 6.33±0.03a 6.29±0.03ab 5.72±0.01d 6.04±0.02c 6.17±0.01bc 6.17±0.01bc
TPC (mg GAE/mL) 0.78±0.02bc 1.52±0.02a 0.69±0.29bc 0.42±0.02c 1.17±0.05ab 0.66±0.03bc 0.70±0.08bc 0.85±0.06bc 0.83±0.06bc
AOX (%) 89.4±0.08ab 89.1±0.31ab 90.1±0.24a 88.8±0.43ab 88.6±0.31ab 84.4±1.16c 87.6±0.20b 88.8±0.29ab 88.0±0.39ab
FC (mg QE/mL) 9.4 ±1.93a 18.9±0.61a 19.9±1.08a 15.1±0.33a 16.6±0.50a 9.00±0.20a 15.4±0.63a 17.2±0.95a 10.85±0.14a
Moisture (%) 5.25±0.29b 5.76±0.10a 6.05±1.13b 4.68±0.82b 4.96±0.16b 4.97±0.80b 4.52±0.72b 4.16±0.42b 6.33±1.33a
TS (%) 93.7±0.28a 94.2±0.10ab 92.9±1.14a 95.3±0.82a 95.0±0.16a 95.0±0.80a 95.5±0.72a 96.8±1.00a 89.5±1.49b
Crude fat (%) 27.7±0.56d 30.8±0.94cd 38.5±1.08ab 39.6±2.19ab 41.4±1.81a 33.6±0.57abc 36.8±1.62abc 35.5±2.62abc 33.6±0.57bcd
Crude protein (%) 18.6 ±0.02b 15.5± 0.00g 19.8± 0.00a 17.7 ±0.00d 16.0±0.00f 18.8± 0.00b 17.4 ±0.01e 13.9± 0.07h 18.2± 0.06c
Crude fiber (%) 58.8±0.73d 66.0±1.51bc 77.7±0.46a 66.1±3.36bc 61.5±0.88cd 79.3±1.03a 70.5±0.54b 65.5±0.29bcd 77.7±0.71a
Ash (%) 4.52±0.00c 5.16±0.40ab 5.10±0.31ab 5.16±0.12ab 4.77±0.16c 5.96±0.15ab 4.96±0.15ab 5.66±0.32ab 6.33±1.33a
† TPC is Total Phenolic content; AOX is Antioxidant activity; FC is Flavonoid content
‡Values with same letters within a row are not significantly different at p< 0.05 based on the Turkey’s test
Uduwerella et al. (2021) Tropical Agricultural Research, 32(2): 201-211 | 207

Table 3. Mean ± SD (n=3) physical properties of pumpkin seed flour

Bingha F1‡ Padma‡ Suprema‡

Property† Control Roasted Germinated Control Roasted Germinated Control Roasted Germinated
Chroma value 31.8±0.33f 29.6±0.25d 38.6±0.22a 34.2±0.12e 34.0±0.11e 35.1±0.94c 29.3±0.04b 29.1±0.12b 36.9±0.05a
Hue value -89.1±0.11d -88.0±0.06e 89.5±0.12a -88.6±0.03c 88.7±0.05c 86.3±0.17bc 87.5±0.17e 87.96±0.05e 89.1±0.06ab
WHC (g/g) 5.16±0.05ab 5.08±0.04ab 6.08±0.05a 4.86±0.11ab 5.40±0.03ab 6.13±0.03a 3.31±0.45b 5.55±0.05ab 6.31±0.16a
WRC (g/g) 4.34±0.04a 4.00±0.31a 2.71±0.00e 3.20±0.07cde 3.78±0.04abc 3.80±0.03ab 2.84±0.08de 3.35±0.04bcd 3.36±0.06bcd
SC (mL/g) 4.83±0.03bc 4.86±0.06bc 5.00±0.00b 4.40±0.05c 4.40±0.10c 5.33±0.12b 5.00±0.00b 5.00±0.00b 6.00±0.28a
OHC (g/g) 2.62±0.00cd 3.20±0.12a 2.94±0.05abc 2.38±0.03d 2.68±0.07bcd 3.03±0.04ab 2.38 ± 0.06d 2.99±0.13abc 3.23±0.07a
OMAC (g/g) 1.88±0.01d 2.29±0.14a 2.21±0.09ab 1.98±0.01cd 1.95±0.03cd 2.14±0.08b 2.02±0.04c 1.92±0.02cd 2.24±0.01ab
EA (mL/100g) 47±0.00ab 44.7±0.33c 47.7±0.33a 44.7±0.66c 44.0±0.00c 45.7±0.33bc 48.3±0.33a 44.7±0.66c 44.0±0.00c
ES (mL/100g) 46.7±0.33ab 45.0±0.00ab 45.3±0.45ab 45±0.00ab 44.3±0.33b 45.3±0.33ab 46.0±0.00ab 47.3±0.33a 45.7±0.66ab

†WHC is Water Holding Capacity, WRC is Water Retention Capacity, SC is Swelling Capacity, OHC is Oil Holding Capacity, OMAC is Organic Molecule Absorption Capacity, EA is
Emulsifying Activity, and ES is Emulsion Stability.
‡Values with same letters within a row are not significantly different at p< 0.05 based on the Turkey’s test
208 | Uduwerella et al. (2021) Tropical Agricultural Research, 32(2): 201-211

increment in ash content was due to the

observation was similar to reported by Rizki et al.
endogenous enzyme hydrolysis of complex organic
(2015). Thus, the roasted seed flour possessed
compounds which release more nutrients leaving
higher potential of anti-oxidant activity such as
the anti- nutrients leach into the germination
scavenging of super peroxide radicals and hydroxyl
medium (Chikwendu, 2003) and phytase enzyme
radicals.
activity during germination which hydrolyze the
Proximate composition bonds between protein and minerals become free.
Therefore, increase the availability of minerals
All the parameters in proximate composition were (Narsih et al., 2012). The results of the present
significantly different in variety-treatment study was compatible the proximate composition
interaction [T1 (roasted PSF), T2 (germinated and values reported by Devi et al. (2018), where
dried PSF) and control] (P<0.05). The highest moisture 5.53±0.26%, crude protein 28.90±1.36%,
moisture content (6.33±1.33%) and total solid crude fat 31.75±0.45%, crude fiber 4.59±1.01%
content (89.47±1.49%) were determined in and ash 6.90±0.14%, respectively and Saraswathi
germinated samples of Suprema variety. However, et al. (2018) reported that proximate composition
moisture and total solid contents were significantly of PSF as moisture 4.8%, protein 15.9%, fat 38.0%
different (P<0.05) among the treatments, (T1 and ash content 4.1% in seed flour.
roasted PSF, T2 Germinate PSF). The lower
moisture content ensures better shelf life and
Physical properties of pumpkin seeds flour
reduces the microbial spoilage of pumpkin seed
flour (Ajayi et al., 2006). The highest crude fat
Colour values expressed as chroma (purity of the
content of 41.42±1.81% was observed in roasted
colour) and hue (lightness) values. Both chroma
seeds samples of Padma variety. Crude fat content
and hue values were significantly different among
was significantly different among the treatments
the varieties and the treatments (P<0.05). The
while it was not significantly different (P>0.05)
highest hue value (89.5±0.1) and chroma value
among the varieties. Roasting increases fat content
(38.6±0.2) were measured in Bingha F1 variety
due to extraction of fat from the flour matrix. The
(Table 3). There was a significant difference
loss of moisture during roasting concentrates the
(P<0.05) in variety x treatment (T1-roasted PSF,
other macro molecules and higher fat content
T2- germinated and dried PSF and control)
leading susceptible to rancidity (James et al., 2015).
interaction in WRC, OHC, SC and OMAC while WHC
Germinated Bingha F1 demonstrates the highest
and ES were not significantly difference (P<0.05).
crude fat content compared to other two varieties.
WHC was significantly different within the
Qualities of the flour can be differing mainly with
treatments (P<0.05). Higher the soluble dietary
the variety of the species. Non-conversion of free
fiber content increases the WHC. The highest WHC,
fatty acids to carbohydrates which may lead to
6.31±0.16g was recorded in germinated seeds of
increase in fat composition during germination
Suprema variety. Therefore, pumpkins seeds of
(Afam-Anene and Onuoha, 2006).
Bingha F1 variety contain a relatively higher
content of soluble dietary fiber.
Protein content of the samples was significantly
different among the varieties and treatments
The highest WRC (4.34±0.04g) was recorded in
(P<0.05). In germinated seed samples, the highest
control samples of Bingha F1 variety and
crude protein content 19.75% in Bingha F1 variety
significantly different within the varieties and
and crude fiber content, 79.25±1.03% in Padma
treatments (P<0.05). Nyam et al. (2009) reported a
variety were determined. Thermal destruction of
lower WRC, 2.58±0.14g in pumpkin.
heat-treated samples leads to reduce the protein
content. Kaushik et al. (2010) reported that total
Swelling Capacity (SC) of germinated seed samples
protein content increased after germination of
of Suprema variety was 6.00±0.28 mL and
seeds. Crude fiber content was significantly
significantly different among the varieties and the
different within the variety and treatments
treatments (P<0.05). Comparably a lower value,
(P<0.05). Further, germination increases the fiber
3.25±0.50 g was reported by Nyam et al. (2009).
in seed flour (Akintade et al., 2019), dietary fiber
This might be due to the available fat content in
and mineral bioavailability (Ghavidel and Prakash,
pumpkin seeds. Previous researcher, Sowbhagya et
2007). Germinated seed samples of Suprema
al. (2007) reported the residual oil trapped inside
variety possessed the highest ash content
the fiber matrix of seeds, water molecules
(6.33±1.33%). Similar results were reported by
absorption is restricted and leads to a lower
Fouad and Rehab (2015) for lentil seeds. Ash
swelling index. OHC in germinated seeds of
content was significantly different within the
Suprema variety was 3.23±0.07 g and significantly
treatments and the varieties (P<0.05). The
Uduwerella et al. (2021) Tropical Agricultural Research, 32(2): 201-211 | 209

Figure 2. Mean scores of the sensory attributes in 25, 50 and 75 % PSF substituted biscuits.

different with the variety and treatments (P<0.05). texture, sweetness and overall acceptability of the
Pumpkin seeds were excellent in oil holding within treatments were significantly different at P<0.05
the fiber matrix. A similar result, 4.60±0.22g was among the treatments while aroma was not
reported by Nyam et al. (2009). The highest significantly different (P>0.05) (Figure 2). The
organic molecule absorption capacity (OMAC), highest score for all sensory attributes were
2.29±0.14g was measured in roasted seed samples recorded at 25% substituted PSF in cookies
of Bingha F1 variety and the values were compare to 50% and 75% substitution. Overall
significantly different among the varieties and the acceptability and sweetness were evaluated as like
treatments (P<0.05). OMAC in Bingha F1 variety moderately while colour, aroma, texture and taste
was higher than value, 1.31±0.13 g reported by were evaluated as like slightly for 25% substituted
Nyam et al. (2009). The variation in insoluble cookies. Malkanthi et al. (2020) reported that 5%
dietary fiber in pumpkin seeds has a higher impact incorporation of PSF in string hoppers was scored
on OMAC. Effective and efficient higher OMAC the highest sensory attributes for appearance,
value could be achieved with fat, bile acids, colour, aroma, taste, texture and overall
cholesterol, drugs and toxic compounds in the acceptability than 10% and 15% PSF
intestine (Vazquez-Ovando et al. 2009). incorporation. A gradual reduction of scores for all
the sensory attributes was recorded with
Emulsification Activity (EA) was significantly incorporation of more than 5% PSF in formulating.
different among the variety and the treatments
(P<0.05) while Emulsion Stability (ES) was
significantly different among the variety (P<0.05)
and significant differences were not seen among CONCLUSION
the treatment (P>0.05). PSF yielded from the
control sample of Suprema variety shows the The highest bulk density, true density and porosity
highest EA value (48.33±0.33 mL) while the values were reported by pumpkin seeds of
highest ES value, 47.33±0.33 mL in roasted seed Suprema variety while the highest GMD and AMD
flour. Nyam et al. (2009) reported similar value for were in Padma variety. Antioxidant activity and
EA 46.25±4.33 mL, and lower value ES 38.75±1.44 flavonoid content were the highest in germinated
mL. Although pumpkin seeds had better EA, seed samples of Bingha F1. The maximum total
pumpkin rind flour possesses higher emulsion phenolic content was reported in roasted seed
stability than the PSF because of higher oil content flour sample of Bingha F1 variety (1.52±0.02
in pumpkin flour of the rind. Roasting inactivates mgGAE/g). Germinated Suprema seeds had the
the hydrolytic enzymes in seed flour and protects highest moisture content and total solid content in
the oil fraction thus increase and maintaining the roasted seed samples. Germinated samples of
emulsion stability. Bingha F1 variety and roasted samples of Padma
variety recorded the highest protein and crude fat
Sensory properties content respectively. Germinated seed flour of
Suprema variety has shown the best flour
Mean scores of sensory attributes in cookies properties including the highest water holding
prepared by incorporating PSF, colour, taste, capacity and swelling capacity. Therefore, seed
210 | Uduwerella et al. (2021) Tropical Agricultural Research, 32(2): 201-211

flour of Suprema variety has the highest potential sensory attributes. Formulation and development
for partially replacement of wheat flour in bakery of value-added food products from PSF possesses
products. Further pumpkin seeds can be used for higher potential to reduce the waste of pumpkin
oil extraction. The best level of substitution of PSF seeds and able to reduce the cost of production in
is 25% in formulation of biscuits with acceptable bakery product with substantial health benefits

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