Nutritional assessment of defatted oil meals of melon (<i>Colocynthis citrullus</i> L.) and fluted pumpkin (<i>Telfaria occidentalis</i> hook) by chick assay

Nwokolo, E.; Sim, J. S.

doi:10.1002/jsfa.2740380307

Cited by 62 publications

(32 citation statements)

References 7 publications

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“…After oil extraction the content of protein increases reaching over 70% of dry matter in cake [23]. The experiments of Nwokolo and Sim [18] showed that pumpkin protein was similar to soybean cake in high availability of amino acids. Information on chemical composition and nutritional value of products obtained after pressing and/or extracting oil from pumpkin seeds is still fragmentary.…”

Section: Introductionmentioning

confidence: 94%

Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein

Zduńczyk¹,

Minakowski

Frejnagel

et al. 1999

Nahrung

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The chemical composition and nutritional value of pumpkin (Cucurbita pepo) seed cake (PSC) were studied and compared with those of casein and soybean meal. Crude protein and ether extract content in dry matter of PSC was 598.0 g/kg and 124.6 g/kg, respectively, and was higher than the percentage of these components (474.2 and 28.3 g/kg, respectively) in soybean meal used in this experiment. The main fatty acids in PSC cake were oleic acid (50.4%) and linoleic acid (29.9%). Protein found in PSC contained considerable quantities of tryptophan (1.54 g/16 g N); by contrast, the content of lysine (3.21 g/16 g N) and isoleucine (3.83 g/16 g N) was low. Small quantities of phenolic compounds (2.61 g/kg), low activity of trypsin inhibitors (1.33 TUI/mg) and small quantities of alpha-galactosides (19.9 g/kg) were found in PSC. Among antinutritive components only the content of inositol phosphates in PSC (40.5 mg/g) was higher than in soybean meal (10.8 mg/g). True digestibility coefficient (TD) of PSC protein was similar (83.1%), but protein efficiency ratio (PER) was lower (1.01) in comparison with soybean meal (83.5% and 1.50, respectively). After supplementation with lysine, TD (85.9%) and PER (1.43) in PSC were comparable with TD and PER to soybean meal. The PSC-soybean meal mix diet (protein ratio 1:1) had a higher PER value than the diet with soybean meal only (1.98 vs. 1.50).

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Section: Introductionmentioning

confidence: 94%

Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein

Zduńczyk¹,

Minakowski

Frejnagel

et al. 1999

Nahrung

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“…After the extraction of oil from the ground seeds (Cucurbita moschata) the residual cake contains about 730 g kg-l crude protein (Sharma et al 1986). In West Africa, especially in Nigeria, pumpkin seeds are served, cooked and dried, as snacks; the seed may also be cooked, ground and fermented for use as a flavour enhancer in gravies and soups (Nwokolo and Sim 1987). In Egypt the pumpkin seed is eaten as a nut.…”

Section: Introductionmentioning

confidence: 99%

Nutritive value of pumpkin (Cucurbita Pepo Kakai 35) seed products

et al. 1993

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Abstract:The nutritive value of the pumpkin seed products was evaluated. Isolation of protein eliminated 80% of the phytic acid and 100% of the tannic acid, trypsin inhibitor and flatulence factors. Ethanol treatment during the preparation of the protein concentrate reduced tannic acid by 78 YO and trypsin inhibitor by 21 YO, while it had no effect on the phytic acid content. Isoleucine and valine were the first limiting amino acids for meal and protein concentrate, while the sulphur-containing amino acids and valine were first limiting in pumpkin protein isolate-I and isolate-N, respectively. Pumpkin seed products had high levels of crude protein in the range 72G960 g kg-'. In-vitro protein digestibility and biological value were in the ranges 88-97 YO and 73-86 YO, respectively. Both meal and concentrate were rich in minerals (Ca, K, P, Mg, Fe and Zn) while isolates contain remarkable levels of sodium and copper. Pumpkin meal is a good source of the vitamin B group, while a large proportion of these vitamins is lost during the preparation of the protein concentrate and isolates.

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“…Pumpkin seed oil are good source of vitamins, minerals and anti-oxidants [37], it has many therapeutic activities like antioxidant activity [42] [44], anti inflammatory [45], antimicrobial activity [46] [47], and anti carcinogenic effect [48].…”

Section: Discussionmentioning

confidence: 99%

“…Pumpkin seed oils are good source of vitamins, minerals and anti-oxidants [37]. Active components include fatty acid, 19.4% saturated fatty acids (palmitic K. E. Sharquie et al acid and stearic acid), 80.7% unsaturated fatty acids (linoleic acid and oleic acid) [38], Tocopherol (β-tocopherol, γ-tocopherol, δ-tocopherol), carotenoids including β-carotene and lutein [39], Phytosterols or plant sterols [40], Amino acid Glutamic and aspartic acid, leucine, valine, phenylalanine, and tryptophan are among the amino acids identified [41].…”

Section: Introductionmentioning

confidence: 99%

Treatment of Recurrent Aphthous Stomatitis by 100% Topical Pumpkin Seed Oil

Sharquie¹,

Noaimi²,

Latif³

2017

JCDSA

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Background: Recurrent aphthous stomatitis (RAS) is a major oral health problem, where its etiopathogenesis is not well understood. Accordingly, its therapy whether topical or systemic can induce clearance, but the relapse rate is high. Objective: To use 100% topical pumpkin seed oil in RAS as it has many actions as anti-inflammatory and antioxidant effects. Patients and Methods: This single, blind, clinical, therapeutic trial was conducted in the Department of Dermatology-Baghdad Teaching Hospital, Baghdad, Iraq, during February 2015-August 2016. Twenty-five patients with RAS were included in this work. After full history and clinical examination, the clinical diagnosis was established. Oral clinical manifestation index score (OCMI) was carried out before, during and after stopping therapy to assess the different parameters of this score. 100% Topical pumpkin seed oil was given two times daily for 3 months during which short term assessment for each patient was done by using OCMI before, after 4 days and after 8 days of therapy in addition to assessing the mean size of largest diameter of ulcers in each visit to evaluate the therapeutic efficacy of the therapy, while long term assessment of the OCMI was done every month for 3 months after starting of the therapy to evaluate the prophylactic effect of the therapy. After 3 months, pumpkin seed oil was stopped and assessment of OCMI was done monthly for another 3 months to evaluate the remission action of pumpkin seed oil. Results: Twenty-five patients were included in this study: 15 (60%) males and 10 (40%) females. While their ages ranged from 9 -60 (27.48 ± 11.97) years. The mean of OCMI before pumpkin seed oil therapy was ranged from 9 -15 (12.96 ± 1.42), while after the therapy the mean started to decline to lower level within 4 days of therapy and was statistically significant (p < 0.0001) and continued to decline significantly till the end of third month of therapy (p < 0.0001). The percent reduction was 79.30% after 4 days of therapy and 94.38% after 8 days of therapy. After stopping therapy, the mean of OCMI started to increase, but it is remained statistically highly significant (p < 0.0001) at the end of third months after stopping therapy when it is compared with baseline mean of OCMI. Conclusion: Pumpkin seed oil had an effective therapeutic and prophylactic action against RAS, in addition, it induced remission for at least 3 months after stopping therapy. No local or systemic side effects were observed during the course of therapy.

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Nutritional assessment of defatted oil meals of melon (Colocynthis citrullus L.) and fluted pumpkin (Telfaria occidentalis hook) by chick assay

Cited by 62 publications

References 7 publications

Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein

Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein

Nutritive value of pumpkin (Cucurbita Pepo Kakai 35) seed products

Treatment of Recurrent Aphthous Stomatitis by 100% Topical Pumpkin Seed Oil

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