ABSTRACT
A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively.
The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4 respectively. The control was neither soaked; F4, F6, F5, F7, and F8 respectively. All the samples were dried milled and sieved to obtain their respectively flours. The flour samples were defatted using n-hexane. Proximate composition, Protein solubility and foaming capacity of the samples were determined result showed that the flours contain moisture (1 040-14.67%)
Ash (5.72 – 10.72%) crude fat (6.22-11.17%) crude fibre (4.89 –6.78%) crude protein (59.20 –69.83%). Protein solubility and from capacity of the samples were affected by treatment employed.
Protein solubility ranged between (35 . 57 – 47. 27) while foam capacity varied at different pH values.
TABLE OF CONTENTS
TITLE PAGE …………………………………… i
APPROVAL PAGE . ………………………………... ii
DEDICATION …………………………….. iii
ACKNOWLEDGEMENT ………………………… iv
ABSTRACT ……………………… v
CHAPTER ONE
1.0 INTRODUCTION
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Occurrence, History and cultivation of fluted pumpkin.
2.2 Nutritional and Chemical composition of fluted pumpkin
2.3 Fluted pumpkin processing and utilization
2.3.1 Storage, distribution and marketing of fluted pumpkin
2.4 Functional properties and it’s uses
2.4.1 Foaming Capacity
2.4.2 Emulsion Capacity and Stability.
CHAPTER THREE
3.0 Materials and Methods
3.1 Material Collection and processing.
3.2 Method of processing the raw material
3.2.1 Boiled with Nacl Fluted pumpkin seed flour.
3.2.2 Soakd with Nacl fluted pumpkin seed flour.
3.2.3 Boiled with Na2 S04 fluted pumpkin seed flour
3.2.4 Soaked with Na2 So4 fluted pumpkin seed flour
3.2.5 Raw dried fluted pumpkin seed flour
3.3 preparation of defatted fluted pumpkin seed flour
3.3.1 Coding of defatted fluted pumpkin seed flour
3.4 Determination of proximate composition of defatted pumpkin seed flour.
3.4.1 Moisture content determination
3.4.2 Ash content determination
3.4.3 Crude fat Determination
3.4.4 Crude protein Determination
3.4.5 Crude fibre
3.4.6 Carbohydrate
3.5 Test on Functional properties of defatted fluted pumpkin seed flour
3.5.1 preparation of salt
3.5.2 Effect of salt Concentration on protein solubility of defatted fluted pumpkin sees flour.
3.5.3 Determination of the effect of pH on foaming capacity and stability of the defatted fluted pumpkin seed flour
CHAPTER FOUR
4.0 Results and discussion
CHAPTER FIVE
5.0 Conclusion and recommendation
REFERENCES
APPENDIXES
