Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2020, Vol. 1, Issue 2, Part A
Physicochemical quality and consumer acceptability of condiment from pumpkin (Cucurbita pepo) seeds

Author(s): Bunde-Tsegba CM, Abankwa K and Tersoo-Abiem EM

Abstract: Effect of fermentation on the quality attributes of pumpkin seeds was investigated. Pumpkin seeds were fermented in a digital incubator at 35 ⁰C using fresh gmelina leaves. Fermentation was carried out at different intervals of 24, 36, 48 and 72 hours to obtain samples F1, F2 and F3 respectively. The non-fermented sample (F0) was used as control. Samples were subjected to sensory evaluation and the most preferred sample was compared with the control based on the proximate composition, microbiological analysis and sensory attributes using standard analytical methods. The best sample (C) was finally compared with the control in terms of pH, mineral and vitamin contents. Result of the proximate composition indicated that protein, crude fat, crude fibre, ash, moisture and carbohydrates were in the range of 38.36-40.6, 40.13-44.63, 0.76-0.92, 4.95-5.43, 5.54-6.61 and 0.83-1.91% respectively. Sample F3 had highest values except in carbohydrates. The total bacteria count ranged from 1.3x102 -9.3x105 Cfu/g, while the mould count ranged from 1.0x103-7.4x103cfu/g. Sample F3 had highest values of bacteria count and the least value of mould count. Mean sensory scores for appearance were in the range of 4.83-6.47, texture was 5.73-7.13, flavour 6.13-6.57 and overall acceptability 6.66-6.93, respectively. Sample F3 was rated best in all the attributes except for appearance. The comparison of sample F3 with the control (F0) showed that, F3 increased with fermentation period in pH while F0 was constant. Sample F3 had 13.29, 135.67, 742.65, 996.76 and 327.95mg/100g for Fe, Ca, K, P and Mg respectively while sample F0 had 13.30, 134.36, 742.66, 996.74 and 327.96respectively. The vitamin content of F3 and F0 were almost constant for β-carotene, α-carotene, thiamine and vitamin C with values of 214.66 µg, 48.84 µg, 0.07mg/100g and 1.69mg/100g respectively for F3 and 214.66 µg, 48.96 µg, 0.07mg/100g and 1.70mg/100g respectively for F0. It was therefore possible to convert pumpkin seeds into a nutritious and flavourable condiment for human consumption.

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How to cite this article:
Bunde-Tsegba CM, Abankwa K, Tersoo-Abiem EM. Physicochemical quality and consumer acceptability of condiment from pumpkin (Cucurbita pepo) seeds. J Curr Res Food Sci 2020;1(2):04-08.
Journal of Current Research in Food Science