Comparative evaluation of bioactive compounds, nutritional and physicochemical properties of five Cucurbita species flours of South Cameroon

Dimitry, Mang Yannick; Edith, Djiogue Manejo Josiane; Thérèse, Bidja Abena Marie; Emmanuel, Panyo'o Akdowa; Armand, Abdou Bouba; Nicolas, Njintang Yanou

doi:10.1016/j.sajb.2022.03.006

Cited by 3 publications

(3 citation statements)

References 21 publications

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“…The moisture content of the undefatted flours from egusi, makataan, and moringa seeds ranged from 11.34 to 12.96% (w/w dry weight). These values were higher than the moisture content reported in previous studies on five other species of cucurbit seed (6.45% to 7.56%) by Dimitry et al [26]. However, they were lower than the moisture content found in raw Ukpo (Mucuna flagellopes) seeds (approximately 15.50%), as reported by Okorie et al [27].…”

Section: Proximate Composition Of Moringa Makataan and Egusi Hydrocol...contrasting

confidence: 57%

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Olubi,

Obilana,

Tshilumbu

et al. 2024

Foods

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Hydrocolloids form gel-like structures when dispersed in water and have garnered significant attention for their diverse applications in food, pharmaceuticals, and other industries. The extraction of hydrocolloids from natural sources, such as seeds, presents an intriguing avenue due to the potential diversity in composition and functionality. Utilising seeds from Citrullus lanatus mucosospermus, lanatus citroides, and Moringa aligns with the growing demand for natural and sustainable ingredients in various industries. This research investigated hydrocolloids extracted from Citrullus mucosospermus (CMS), lanatus citroides, and Moringa oleifera seeds, highlighting their versatile physicochemical and functional attributes. Hydrocolloids were extracted from the seeds and subjected to analysis of their proximate composition, particle size distribution, and interfacial tension using the hot water extraction method. Protein content variation was observed among the raw oilseed (CMS, Citroides, and Moringa oleifera) flours. The protein content of the hydrocolloids surpassed that of raw oilseeds, significantly enhancing the amino acid profile. Furthermore, the hydrocolloid ash contents ranged from 4.09% to 6.52% w/w dry weight, coupled with low fat levels. The particle size distribution revealed predominantly fine particles with a narrow size distribution. All three hydrocolloids demonstrated remarkable oil- and water-holding capacities, highlighting their suitability for efficient stabilisation and emulsification in food formulations. These findings suggest the potential utilisation of these hydrocolloids as valuable ingredients across a spectrum of applications, encompassing food, pharmaceuticals, and industry, thus contributing to the development of sustainable and functional products. The unique attributes presented herein mark a noteworthy advancement in the understanding and application of novel hydrocolloids from CMS, Citroides, and Moringa oleifera.

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Section: Proximate Composition Of Moringa Makataan and Egusi Hydrocol...contrasting

confidence: 57%

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Olubi,

Obilana,

Tshilumbu

et al. 2024

Foods

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“…O teor de fibras apresentado por FS foi significativamente maior que na polpa in natura e na farinha da polpa, apresentando um valor de 4,01%, sendo também superior quando comparado com o valor de 2,18% da farinha da semente (Dimitry et al, 2022). Já o teor de fibras de FP 2,28%, foi superior quando comparado com a tabela TACO (2006) de 1,7%.…”

Section: Análises Físico-químicasunclassified

Avaliação das características químicas e físicas da farinha da abóbora moranga (Cucurbita maxima): polpa e sementes

Gomes

Marins²,

Gomes³

2022

RSD

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A abóbora moranga (Cucurbita maxima) é popular no Brasil estando entre as três variedades que se destacam com maior consumo no país. A polpa da abóbora é considerada rica em antioxidantes naturais, os carotenóides. Os humanos não sintetizam este pigmento, assim a necessidade do mesmo é satisfeita pela ingestão de alimentos contendo caroteno. As sementes da também possuem teor de carotenóides, além de fenólicos totais, flavonóides e teores minerais, destacando a quantidade de Zinco. Além dos produtos já existentes no mercado, a base de abóbora moranga, existe ainda o potencial da farinha de abóbora para ser utilizada como ingrediente em pães, produtos assados e massas sem glúten. O objetivo deste trabalho foi o desenvolvimento da farinha da polpa e das sementes da abóbora moranga, buscando o melhor binômio tempo/temperatura para a desidratação e a realização das análises físico-químicas. A umidade da farinha da polpa foi considerada dentro do estabelecido pela Anvisa. O valor de cinzas não diferiu entre as amostras de farinha de polpa e semente. Já o teor de proteína foi maior na farinha de semente, assim como a acidez titulável e o teor zinco de fibras total. A composição mineral a farinha da semente se destacou devido ao elevado conteúdo de zinco. A partir das curvas de secagem foi possível observar que a temperatura mais elevada permitiu um menor tempo de secagem, o que a tornaria melhor economicamente. As farinhas apresentaram teor elevado de minerais e matéria orgânica o que as tornam uma alternativa comercial atrativa e viável.

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“…Furthermore, PSHF is attractive for its high carbohydrate content, fiber content, carotenoid content and its antioxidant capacity (68.38%). PSF has a high content of protein, fat, magnesium and phosphorus and antioxidant activity of 38.25% (Adubofuor et al , 2018; Bemfeito et al , 2020; Dimitry et al , 2022; Habiba et al , 2021; El Khatib and Muhieddine, 2020; Lima et al , 2019; Nyam et al , 2013; Staichok et al , 2016). Those pumpkin-derived flours are suitable for food formulation and may be selected according to consumers’ expectations and manufacturing needs.…”

Section: Review Of Literaturementioning

confidence: 99%

Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation

Villamil

Escobar²,

Romero³

et al. 2022

NFS

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Purpose This paper aims to study the use of pumpkin pulp and its by-products in food formulation. Pumpkins are important and useful in the food industry. However, only the pulp is used, and the shell and seeds are wasted, which represents an important food waste. Design/methodology/approach A systematic review was performed by searching electronic databases relating to the physicochemical, textural and sensory effects of the pumpkin pulp and its by-products’ incorporation into foods. No human subjects were involved, and ethical approval was not required. Findings Pumpkin seeds and shell have been included in quite a variety of products. The primary effects on the physicochemical properties of bakery products, dairy products, beverages and snacks are the increase in energy, protein, iron, calcium, carotene content and textural properties (hardness, chewiness, snapping force and viscosity). Research limitations/implications Limitations comprise the heterogeneity of the studies included, which causes varied results. Originality/value It was evidenced that pumpkin is already included in food products, especially in bakery products. However, there are not many products where the shell and seeds are used. Therefore, it is a field to be explored, as these by-products have great potential both to enrich food products and to reduce food waste contributing to sustainability.

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Comparative evaluation of bioactive compounds, nutritional and physicochemical properties of five Cucurbita species flours of South Cameroon

Cited by 3 publications

References 21 publications

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Avaliação das características químicas e físicas da farinha da abóbora moranga (Cucurbita maxima): polpa e sementes

Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation

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