Proximate composition and functional properties of raw and processed full‐fat fluted pumpkin (<i>Telfairia occidentalis</i>) seed flour

Y. Giami, Sunday; A Bekebain, Dickson

doi:10.1002/jsfa.2740590308

Public

Proximate composition and functional properties of raw and processed full‐fat fluted pumpkin (<i>Telfairia occidentalis</i>) seed flour

Shared by NobleBlocks on Jan 1, 1992 • 12:00 AM UTC

Authors:

Sunday Y. Giami

Dickson A Bekebain

Abstract

Abstract The proximate composition and functional properties of raw, germinated and fermented full‐fat fluted pumpkin ( Telfairia occidentalis Hook) flour were studied. Functional properties evaluated by laboratory studies were nitrogen solubility, water and fat absorption, bulk density, foam capaci...

Subject

Food science

Absorption of water

Proximate

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