Evaluation of physicochemical properties and microbiological safety of pumpkin (Cucurbita pepo) seed composite flours.

Peace Chika Emeka-Ike; Christian Chukwuemeka Ike

doi:10.30574/gscbps.2020.12.3.0223

Authors

Peace Chika Emeka-Ike Department of Food Science and Technology, Imo State University, Owerri, P.M.B. 2000 Owerri, Imo State, Nigeria.
Christian Chukwuemeka Ike Department of Biological Sciences (Microbiology Programme), College of Basic and Applied Sciences, Rhema University, Nigeria, P.M.B. 7021 Aba, Abia State.

DOI:

https://doi.org/10.30574/gscbps.2020.12.3.0223

Keywords:

Pumpkin (Cucurbita pepo) seed flour, Wheat flour, Functional properties, Pasting properties, Microbiological safety

Abstract

The physicochemical properties and microbiological safety of pumpkin (Cucurbita pepo) seed composite flours were evaluated using standard analytical and microbiological assessment methods. The increased substitution of PSF into WF1 had significant (p<0.05) decrease on some functional properties of the blends such as water absorption capacity (WAC), oil absorption capacity (OAC), gelation capacity (GC) and bulk density (BD). WAC of blends ranged from 1.40±0.06 mL/g to 1.70±0.19 mL/g, OAC ranged from 3.22±0.19 mL/g to 3.55±0.15 mL/g, GC ranged from 15.50±0.79 % to 18.84±1.15%, and BD ranged from 0.41±0.07 g/mL to 0.69±0.10 g/mL. Conversely, as levels of substitution of PSF into WF1 increased, there was significant (p<0.05) increase on emulsifying capacity (EC), emulsion stability (ES), foaming capacity (FC) and foaming stability (FS). EC of blends ranged from 14.67±1.18% to 18.41±1.55%, ES ranged from 25.28±2.22% to 38.45±1.91%, FC ranged from 21.03±1.87% to 24.93±1.28%, and FS ranged from 41.49±1.78% to 48.81±2.03%. The blending of PSF into WF1 had significant (p<0.05) decrease on pasting attributes of the blends as protein content increased with the exception of pasting temperature. The values of pasting attributes ranges as: peak viscosity- PV (RVU) 1362.7±2.90 to 1445.5±3.10, trough viscosity- TV (RVU) 778.30±3.92 to 806.08±3.80, breakdown viscosity- BV (RVU) 628.10±3.33 to 658.22±2.15, final viscosity- FV (RVU) 1572.30±2.46 to 1693.9±3.64, setback value- SB (RVU) 843.4±2.04 to 901.8±1.98, peak time- PT (min) 5.88±0.28 to 5.64±0.29, and pasting temperature- PTemp (^oC) 89.28±1.77 to 91.74±2.11. Bacterial and fungal counts (CFU/g) of blended flours ranged from 2.83x10³±0.09 to 3.15x10³±0.52 and 3.59x10²±1.81 to 3.92x10²±1.12 respectively. The inclusion of different levels of pumpkin seed flour (PSF) into wheat flour (WF1) had good physicochemical and microbiological properties that would eventually result in safe, high quality and value added products.

Metrics

Metrics Loading ...

References

Younis YMH, Ghirmy S and Al-Shihry SS. (2000). African Cucurbita pepo L: Properties of seed and variability in fatty acid composition of seed oil. Phytochemistry, 54, 71-75.

Chavan UD, Mekenzic DB and Shahidi P. (2001). Functional properties of protein - isolates from Beach Pea (Lathyrus maritimus L.). Food Chemistry, 74, 177- 187.

Jianmei Y, Mohammed A and Goktepe I. (2007). Peanut protein concentrate. Production and functional properties as affected by processing. Food Chemistry, 1303 (1), 121-129.

Adebowale AA, Sanni LO andAwonarin SO. (2005). Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Science and Technology International, 11, 373–382.

Onweluzo JC and Nnamuchi OM. (2009). Production and evaluation of porridge-type breakfast product from Treculia Africana and sorghum bicolor flours. Pakistan Journal of Nutrition,8, 731–736.

Ajanaku KO, Ajanaku CO, and Edobor-Osoh A and Nwinyi OC. (2012). Nutritive value of sorghum ogi fortified with groundnut seed (Arachis hypogaea L.). American Journal of Food Technology,7, 82–88.

Kinsela JE and Phillips L. (1989). Structure-function relationships in food proteins, film and foaming behaviour, In: Kinsdla JE and Soucic W (Eds), Food Proteins. The American Oil Chemists Society. Champaign, 52-77.

Onyango MOA, Habwe FO and Walingo KM. (2008).Food processing and preparation technologies for sustainable utilization of African indigenous vegetables for nutrition security and wealth creation in Kenya. International Journal of Food Science and Technology, 13, 1-9.

Ene C. (2008).Consumer food choices- trends and challenges. Petroleum-Gas University of Ploiesti Bulletin, 2(60), 77-82.

Ogunwolu SO, Henshaw FO, Mock H, Santros A and Awonorin SO. (2009). Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut. Food Chemistry, 115, 852-858.

Neto VQ, Narain N, Silva JB and Bora PS. (2001). Functional properties of raw and heat processed cashew nut (Anarcardium occidentale L) kernel protein isolate. Nahrung/Food, 45, 258-262.

Eke SO and Akobundu ENT. (1993). Functional properties of African yam bean (Sphenostylis slenocarpa) seed flour as affected by processing. Food Chemistry, 48, 337-340.

Coffman CV and Garcia VV. (1977). Functional properties and amino acid content of a protein isolate from mung bean flour. Journal Food Technology, 12, 473-480.

Akubor PI and Adedeji EO. (2016). Effects of ph and sodium chloride concentration on the functional properties of locust bean pulp flour. FUW Trends in Science & Technology Journal, 1(2), 344 – 347.

Okezie BO and Bello AE. (1988). Physicochemical and functional properties of winged bean flour and isolate compared with soy-isolate. Journal of Food Science, 53(2), 450-454.

Newport Scientific. (1998). Applications of manual for rapid visco analyzer using thcrmocline for windows. Newport Scientific Ply Ltd. Australia, 2-26.

Cappucino GJR and Sherman B. (2010). Microbiology: A Laboratory Manual, 9thEdition.The Benjamin Publishing Company. California.

Singh U. (2001). Functional properties of grain legume flours. Journal Food Science and Technology, 38, 191-199.

Chandra S and Singh S. (2013). Assessment of functional properties of different flours. African Journal of Agricultural Research, 8(38), 4849–4852.

Nguyen VT and Nguyen TTT. (2018). Production of high-quality flour and the made biscuits from pumpkin, International Journal of Food Science and Nutrition, 3(5), 157-166.

Atuonwu AC and Akobundu ENT. (2010).Functional and pasting properties of pumpkin (Cucurbitapepo) seed products. Journal of Agricultural and Veterinary Sciences, 2, 36-49.

Lorenz K and Collins F. (1980). Quinoa starch physiochemical properties and functional characteristics. Starch, 42, 81-86.

Yusuf MI and Ejeh DD. (2018). Production of bambara groundnut substituted whole wheat bread functional properties and quality characteristics. Journal of Nutrition & Food Sciences, 8(5), 2-7.

Adebowale KO and Lawal OS. (2004). Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. Food Research International, 37, 355–365.

Iwe MO, Onyeukwu U and Agiriga AN. (2016). Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food and Agriculture, 2, 1-10.

Moure A, Sineiro J, Dominguez H and Parajo JC. (2006). Functionality of oil seed protein products: A review. Food Research International, 39 (9), 945- 963.

Garba U and Kaur S. (2014). Review-protein isolates: Production, functional properties and application. International Research Journal of Chemistry, 4, 22–36.

Mepba HD, Eboh L and Nwaojigwa SU. (2007).Chemical composition, functional and baking properties of wheat-plantain composite flours. African Journal of Food Agriculture, Nutrution and Development, 7(1), 1-23.

Yu J, Ahmedna M and Goktepe I. (2007). Peanut protein concentrate production and functional properties as affected by processing. Food Chemistry, 130(1), 121-129.

Keto A and Nakai S. (1980). Hydrophobicity determined by a flourescence probe method and its correlation with surface properties of proteins, Biochemica et Biophysica Acta, 624(1), 13-20.

Brou, K, N’Da-Kouassi A, Kouadio J, Guehi T, N’Guessan K and Gnakri D. (2013). Biochemical characterization and functional properties of weaning food made from cereals (millet, maize) and legumes (beans, soybeans). Journal of Food Chemistry and Nutrition, 1(1), 22–32.

El-Adawy TA. (2001). Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours. Journal of Agricultural and Food Chemistry, 49, 1253– 1259.

Osungbaro TO. (1990). Effect of differences in variety and dry milling of maize on textural characteristics of ogi (fermented maize porridge) and agidi (fermented maize meal). Journal of the Science of Food and Agriculture, 52, 1–11.

Ocheme OB, Adedeji OE, Chinma CE, Yakubu CM and Ajibo UH. (2018). Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends. Food Science and Nutrition. 6, 1173–1178.

Chandra S, Singh S and Kumari D. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal Food Science and Technology, 52(6), 3681–3688.

Emeka-Ike PC. (2020). Potentials of wheat and pumpkin (Cucurbita pepo) seed composite flours in cake making. Unpublished M.Sc. Thesis, Department of Food and Technology, Faculty of Engineering, Imo State University, Owerri, 1-124.

Iwe MO and Onuh JO. (1992). Functional and sensory properties of soybean and sweet potato flour mixtures. Lebensmittelwissenschaft und Technologie, 25, 569–573.

Iwe MO and Onadipe OO. (2001). Effect of addition of extruded full fat soy flour into sweet potato flour on the functional properties of the mixture. Journal of Sustainable Agriculture and the Environment, 3, 109–117.

Gernah DI, Ariahu CC and Ingbian EK. (2011). Effects of malting and lactic fermentation on some chemical and functional properties of maize. The American Journal of Food Technology, 6, 404–412.

Kiin-Kabari DB, Eke-Ejiofor J and Giami SY. (2015). Functional and pasting properties of wheat / plantain flours enriched with bambara groundnut protein concentrate. International Journal of Food Science and Nutrition Engineering, 5(2), 75-81.

Ohizua ER, Adeola AA, Idowu MA, Sobukola OP, Afolabi TA, Ishola RO and Falomo A. (2017). Nutrient composition, functional and pasting properties of unripe cooking banana, pigeon pea and sweet potato flour blend. Food Sciences and Nutrition, 5, 750–762.

Blazek J and Copeland L. (2008). Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohydrate Polymers, 71, 380-387.

Danbaba N, Anounye JC, Gana AS, Abo ME, Ukwungwu MN and Maji AT. (2012). Physical and pasting properties of ‘ofada’ rice (Oryza sativa L.) varieties. Nigerian Food Journal, 30, 18–25.

Sanni OL, Adebowale TA, Filani TA, Oyewole OB and Westby A. (2006).Quality of flash and rotary dryer dried fufu flour. Journal of Food, Agriculture and Environment, 4, 74–78.

Adebowale ARA, Sanni SA and Oladapo FO. (2008). Chemical, functional and sensory properties of instant yam-breadfruit flour. Nigerian Food Journal, 26, 2–12.

Sanni AI, Asiedu M and Ayernor GS. (2001). Influence of processing conditions on the nutritive value of ogi- baba, a Nigerian fermented sorghum gruel. Plant Foods for Human Nutrition, 56(3), 217–223.

Kaur M, Shandu KS and Singh N. (2007). Comparative study of the functional, thermal and pasting properties of flour from different chickpea cultivars. Journal of Food Chemistry,104, 259–267.

Ragace S, Adelel-Al EM and Naoman M. (2006). Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry, 89, 32-38.

Alais C and Linden G. (1986). Energy and protein intakes of infants and children from the low income group of Ibadan. Nutrition Research, 26, 129-137.

Oduro I, Ellis WO, Argyectry SK, Atenkora K and Otoo JA. (2000). Pasting characteristics of starch from varieties of sweet potato. Tropical Science, 40, 25-28.

Adeyemi IA and Idowu MA. (1990). The evaluation of pre-gelatinized maize flour in the development of maissa, a baked product. Nigerian Food Journal, 8, 63–73.

Jennifer MD and Les C. (2004). Genotype and environmental influences on pasting properties of rice flour. Journal of Cereal Chemistry, 81, 486–489.

Ike CC, Emeka-Ike PC, Nwokorie CC and Anochie CC. (2015). Microbiological quality evaluation of locally prepared snacks sold in Aba metropolis, Abia State, Nigeria. International Journal of Scientific Engineering and Applied Science (IJSEAS),1(7), 46-59.

Manpreet K. (2017). Development and nutritional evaluation of pumpkin seed (Cucurbita moschata) supplemented products. Unpublished M.Sc. Thesis, Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana-141004, 1-89.

Emeka-Ike PC, Ike CC, Nwokorie CC and Ogwuegbu HO. (2019). Food safety processing and evaluation of powdered pap from maize and malted maize with carrot. Elixir International Journal - Elixir Food Science, 132, 53452-53457.

Jay MJ, Loessner MJ and Golden DA. (2005). Modern Food Microbiology, Seventh Edition. Springer Publishers, USA, 39-60.