THE EFFECT OF MATERIALS TREATMENT ON PUMPKIN SEEDS (Cucurbita moschata Durch) CHEMICAL CHARACTERISTICS
Akbar Suhaji, Meta Mahendradatta, Zainal

Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245,
E-mail: azzacbarz[at]gmail.com

Abstract

Pumpkin seeds (Cucurbita moschata Durch) are high in nutrients and health-promoting components. Pumpkin seeds also have anti-nutritional compounds that can reduce the availability of minerals and proteins. Since an antinutrient, phytic acid has negative qualities, as it may bind to several vital minerals, rendering them inaccessible. Processing techniques such as soaking, germination, malting and fermentation can reduce the phytic acid. Pumpkin seeds were treated with soaking at 45oC, fermentation with LAB (L. plantarum) and germination. Proximate analysis was performed and obtained the best treatment for each nutrient content. The highest carbohydrate content was obtained in the soaking treatment at 45oC at 13.88%. The highest fat content and ash content was obtained in the fermentation at 34.72% and 3.11% consecutively. The highest protein content was 39.85% and for moisture, the highest was 3,71%, both was obtained in the germination treatment. The highest fiber content was obtained in untreated pumpkin seeds of 8.04%. Phytic acid content was reduced in all treatment, with the best result was on germination treatment with 72,15% phytic acid reduced.

Keywords: Pumpkin seeds, proximate analysis, soaking, fermentation, germination

Topic: Food Chemistry