Edible seeds from Cucurbitaceae family as potential functional foods: Immense promises, few concerns

Patel, Seema; Rauf, Abdur

doi:10.1016/j.biopha.2017.04.090

Cited by 73 publications

(59 citation statements)

References 88 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Common beans, peas, lentils, chickpeas, cowpeas, lupins, and soybeans are examples of legumes (Siddiq and others ). Gourd seeds are rich in lipids and proteins, and are consumed in some regions of the world, mainly in African countries and India (Patel and Rauf ). Grains from the Amaranthaceae family have high a protein content and are rich in lysine (Berghofer and Schoenlechner ).…”

Section: Introductionmentioning

confidence: 99%

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Miano

Augusto

2018

Comp Rev Food Sci Food Safe

118

View full text Add to dashboard Cite

Hydration is a crucial step during grain processing. It is performed prior to many other processes, such as germination, cooking, extraction, malting and fermentation. The number of publications on this topic studying the description of the mechanisms involved and recent technologies for processing enhancement has increased recently. However, due to the complexity of the hydration process, there are still many aspects that are little understood. For that reason, this review provides not only an overview of recent developments in this field, but also a critical discussion of publications from the last 2 decades, as well as suggestions for future innovative studies. This review discusses the importance of hydration in the grain industries, the pathway for water entry into the various grains, the mass transfer and fluid flow mechanisms in the process, the behavior of the hydration kinetics, the mathematical modelling, the technologies used to accelerate the process and other necessary requirements that must be performed to complement and complete our knowledge of this process.

show abstract

Section: Introductionmentioning

confidence: 99%

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Miano

Augusto

2018

Comp Rev Food Sci Food Safe

118

View full text Add to dashboard Cite

show abstract

“…The pumpkin fruit has yellowish-orange skin and flesh, is fibrous and sweeter than the other varieties of pumpkin [1]. Three Cucurbita familia include Cucurbita pepo, Cucurbita moschata and Cucurbita maxima [2]. The three familia contain 0.06-7.4 mg/100 g β carotene, 0-7.5 mg/100 g α carotene and 0-17 mg/100 g lutein [3].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge

Slamet

Praseptiangga

Hartanto

et al. 2019

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

Pumpkin is a potential source of vitamin A and antioxidant. Arrowroot starch as the source of carbohydrates contains a low glycemic index. However, the utilization of pumpkin and arrowroot starch as the source of food products is still limited. Both ingredients can be processed into nutritious food with practical servings. The objective of the research was to investigate the effect of pumpkin and arrowroot starch ratio and the rotation speed of the drum dryer on the physiochemical properties and the acceptability of the instant porridge. The various ratios of pumpkin and arrowroot starch in the study were 1:1, 2:1, 3:1, 4:1, and 5:1. The process of making instant porridge from pumpkin and arrowroot starch was using a drum dryer with a rotation speed at 1 and 1.5 rpm and a saturated steam pressure at 1 bar. The porridge yield was tested for physiochemical properties and acceptability. The variables of pumpkin to arrowroot starch and the rotation speed of the drum dryer affected the physical and chemical properties, and the acceptability of the instant porridge yielded. Based on amylograph characteristics, the instant porridge had amylograph profile type C, except on pumpkin and arrowroot starch in a ratio of 5:1 with drum dryer rotation speed at 1 rpm. The best and most acceptable instant porridge according to the panelists was obtained at the ratio of 5:1 with 1.5 rpm speed.

show abstract

“…The cucurbitaceae is a medium‐size plant family often plants in this family called as cucurbits, originally found in an area of the moderate climatic conditions and found to be economically useful because of presence of nutritional value of fruits that as well used for curative purposes (Jeffrey, ; Mariod & Matthaeus, ; Mariod, et al, ; Patel & Rauf, ; Rahman, ). Cucurbitaceae includes an extensive range of edible plants such as watermelon and pumpkin and their seeds are often disposed as waste (Patel & Rauf, ). Cucurbits have played an important role in human nutrition, particularly in equatorial countries where consumption is considerably elevated due to their growth in cultivation.…”

Section: Introductionmentioning

confidence: 99%

“…The cucurbitaceae is a medium-size plant family often plants in this family called as cucurbits, originally found in an area of the moderate climatic conditions and found to be economically useful because of presence of nutritional value of fruits that as well used for curative purposes (Jeffrey, 1990;Mariod & Matthaeus, 2008;Mariod, et al, 2009;Patel & Rauf, 2017;Rahman, 2013).…”

mentioning

confidence: 99%

See 1 more Smart Citation

A potential new source: Nutritional and antioxidant properties of edible oils from cucurbit seeds and their impact on human health

et al. 2018

View full text Add to dashboard Cite

Seeds from the cucurbitaceae plant family are discarded as the byproducts which generally obtained after extraction of oil during food processing. Recently, found a great deal of interest as cucurbit seeds are found to be rich source of nutrients such as monounsaturated fatty acids, polyunsaturated fatty acids, tocopherols (α‐Tocopherol, β‐Tocopherol, δ‐Tocopherol, γ‐Tocopherol), carotenoids, β‐carotene, phytosterol, proteins, minerals, vitamins, phenolic compounds, and antioxidants. Despite the potential nutritional benefits, the commercial product of cucurbit plants are lacking in the market. Therefore, there is an urgent need to increase production and utilization of cucurbit seed oil for human nutrition. The main purpose of the present review is to sum up the published information on the nutritional potential of cucurbit seed oils to promote industrial production and stimulates further research on commercial use of cucurbit seeds. Practical applications The aims of this review are to highlight the nutritional values and antioxidant properties of cucurbit seed and their impact on the overall human health. These cucurbit seeds are rich source of vitamins and minerals which are necessary for healthy human diet. In addition to other commercial oils, cucurbits oils are equally important and rich in essential active ingredients. Quite abundance of cucurbit seeds in African continents can pave way to enhance production on the industrial scale which can create employability ranging from farmers to skilled workers. In all, the oil produced from the cucurbit seeds can be applied practically to implement large‐scale production as a part of food industry and dietary supplement industry in paramedical sector.

show abstract

Edible seeds from Cucurbitaceae family as potential functional foods: Immense promises, few concerns

Cited by 73 publications

References 88 publications

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge

A potential new source: Nutritional and antioxidant properties of edible oils from cucurbit seeds and their impact on human health

Contact Info

Product

Resources

About