Influence of Traditional Food Processing Systems on Food Safety, Chemical Compositions, and Functional Properties of Pumpkin (Cucurbita pepo L) Seed Flour

Plant foods contain almost all of the essential mineral and organic nutrients for human, as well as several unique organic phytochemicals that have been linked to the promotion of good health. This study investigated the influence of traditional food processing systems on the food safety, chemical compositions, and functional properties of pumpkin (Cucurbita pepo L) seed flour. Methods: Fresh mature pumpkin fruits were procured from the laboratory. The pumpkin seed was divided into three different portions and subjected to traditional sand toasting, germination, and processing into flour. The samples were analyzed for proximate composition, minerals, heavy metals, vitamins, functional properties, and microbial safety. Results: The result of proximate composition analyses revealed that raw and traditionally processed pumpkin seed flour had ۳۳.۷۵-۳۹.۶۳% protein, ۴۳.۶۵-۳۶.۳۶% fat, ۷.۳۸-۵.۸۹% moisture, ۴.۸۵-۶.۰۴% ash, ۱.۸۹-۲.۲۵% fiber, and ۵.۹۴-۱۴.۴۹% carbohydrate. The mineral and heavy metal content were in the range of ۷.۱۷-۴.۱۳ mg/۱۰۰ Iron, ۱۱۷.۸۸-۲۲۱.۵۵ mg/۱۰۰ g Potassium, ۷.۴۱-۹.۰۱ mg/۱۰۰ g Calcium, ۴۵.۶۷-۵۵.۶۵ mg/۱۰۰ g Phosphorus, ۰.۸۹-۴.۶۷ mg/۱۰۰ g Iodine, and ۷.۳۹-۶.۳۳ mg/۱۰۰ g Zinc. The toxic/deleterious elements values for Hg, Pb, As, and Cd were ۰.۰۱۸-۰.۰۰۴ mg/۱۰۰ g; ۰.۰۲۱–۰.۰۶۲ mg/۱۰۰ g, ۰.۰۱۳–۰.۰۹۲ mg/۱۰۰ g, and ۰.۰۰۱۱-۰.۰۰۵۱ mg/۱۰۰ g, respectively.  Cyanide, Nitrate, Phytate, and Oxalate contents of the pumpkin seed flour were ۰.۷۲-۰.۳۲ mg/۱۰۰ g, ۲.۷۷–۱.۰۰ mg/۱۰۰ g, ۳۵.۵۶–۱۴.۵۶ mg/۱۰۰ g, and ۰.۰۷۳–۰.۰۳۰ mg/۱۰۰ g, respectively. An appreciable amount of vitamins (Beta-carotene, vitamin C, and thiamine) were recorded with excellent functional properties. The microbial count was within the limit of national and international standards showing the processed pumpkin seed flour to be safe.  Conclusion: It can be concluded that subjecting pumpkin seeds to traditional processing methods enhanced their nutritional properties and food safety quality. Therefore, adopting this traditional processing approach can be used in rural community nutrition and nutrition in emergency feeding programs in developing countries.

کلیدواژه ها:

Germination ، Toasting ، Traditional food system ، Ant-nutritional factors ، Food safety