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VOL. 6, ISSUE 4 (2021)
Physicochemical aspects of pumpkin seeds cake protein concentrate
Authors
Omima E Fadlallah Mohammed, Ahmed E Ismail Mohammed, Mamoun O Abdelgadir
Abstract
The protein concentrate prepared from pumpkin seeds cake was evaluated. Proximate composition, Invitro- protein digestibility, tannins content, minerals content, water and fat absorption capacity were determined. The results of protein content, Invitro- protein digestibility and tannins content were found to be (45.68%), (81.57%) and (0.35%), respectively. The results obtained revealed that the pumpkin seeds cake protein concentrate was found to be rich in minerals especially Na, K and Fe.
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Pages:17-19
How to cite this article:
Omima E Fadlallah Mohammed, Ahmed E Ismail Mohammed, Mamoun O Abdelgadir "Physicochemical aspects of pumpkin seeds cake protein concentrate ". National Journal of Multidisciplinary Research and Development, Vol 6, Issue 4, 2021, Pages 17-19
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