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
1.0INTRODUCTION
CHAPTER TWO
2.0LITERATURE REVIEW
2.1Occurrence, History and cultivation of fluted pumpkin.
2.2Nutritional and Chemical composition of fluted pumpkin
2.3Fluted pumpkin processing and utilization
2.3.1Storage, distribution and marketing of fluted pumpkin
2.4Functional properties and it’s uses
2.4.1Foaming Capacity
2.4.2Emulsion Capacity and Stability.
CHAPTER THREE
3.0Materials and Methods
3.1Material Collection and processing.
3.2Method of processing the raw material
3.2.1Boiled with Nacl Fluted pumpkin seed flour.
3.2.2Soakd with Nacl fluted pumpkin seed flour.
3.2.3Boiled with Na2 S04 fluted pumpkin seed flour
3.2.4Soaked with Na2 So4 fluted pumpkin seed flour
3.2.5Raw dried fluted pumpkin seed flour
3.3preparation of defatted fluted pumpkin seed flour
3.3.1Coding of defatted fluted pumpkin seed flour
3.4Determination of proximate composition of defatted pumpkin seed flour.
3.4.1Moisture content determination
3.4.2Ash content determination
3.4.3Crude fat Determination
3.4.4Crude protein Determination
3.4.5Crude fibre
3.4.6Carbohydrate
3.5Test on Functional properties of defatted fluted pumpkin seed flour
3.5.1preparation of salt
3.5.2Effect of salt Concentration on protein solubility of defatted fluted pumpkin sees flour.
3.5.3Determination of the effect of pH on foaming capacity and stability of the defatted fluted pumpkin seed flour
CHAPTER FOUR
4.0Results and discussion
CHAPTER FIVE
5.0Conclusion and recommendation
REFERENCES
APPENDIXES