The effect of pre-treatment on chemical characteristics of pumpkin seeds (Cucurbita moschata Durch)

作     者：Akbar Suhaji Meta Mahendradatta Zainal 

作者机构：Graduate School of Food Science and Technology Master Program Hasanuddin University Makassar Indonesia Food Science and Technology Study Program Hasanuddin University Makassar Indonesia 

出 版 物：《AIP Conference Proceedings》 

年 卷 期：2023年第2596卷第1期

学科分类：07[理学] 0702[理学-物理学] 

摘      要：Pumpkin seeds (Cucurbita moschata Durch) are high in nutrients and health-promoting components. Pumpkin seeds also have anti-nutritional compounds that can reduce the availability of minerals and proteins. Since an antinutrient, phytic acid has negative qualities, as it may bind to several vital minerals, rendering them inaccessible. This study aims to determine the effect of pre-treatment on phytic acid and the proximate composition of pumpkin seeds. Pre-treatments of pumpkin seeds (Cucurbita moschata Durch) were done by soaking at 45 ℃, fermentation with LAB (L. Plantarum), and germination. Proximate analysis and phytic acid content analysis were performed and obtained the best treatment for each nutrient content. The highest carbohydrate content (13.88%) was obtained from the soaking pre-treatment at 45 ℃. The highest fat (34.72%) and ash ((3.11%) content were obtained from fermentation pre-treatment. The highest protein content (39.85%) and the highest water content (3.71%) were obtained from the germination pre-treatment. The highest fiber content (8.04%) was obtained from untreated pumpkin seeds. The lowest phytic acid (0.062%) was obtained from germination pre-treatment, while phytic acid content obtained from fermentation and soaking pre-treatments was 0.072% and 0.065%, respectively. In conclusion, pre-treatments on pumpkin seeds in this study have decreased phytic acid content and changed their proximate composition.