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Effect of Fermentation on Nutrient Composition of Pumpkin Seed Flour

Neeta Kumari, Sangeeta C. Sindhu, Varsha Rani, Anju Kumari and Varsha Kumari
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125 004 (Haryana), India
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(Received : May 11, 2021; Accepted : July 10, 2021)


The present investigation evaluated the effect of processing on nutrient composition of pumpkin seed flour. The pumpkin seed flour was subjected to two types of fermentations i. e. natural and controlled single culture. The controlled single culture fermentations were carried out with two different probiotic strains viz., L. acidophilus and L. rhamnosus at 37°C for 36 h. The unprocessed pumpkin seed flour contained 6.08, 30.31, 2.87 and 21.09 g/100 g ash, crude fat, crude fiber and crude protein, respectively. The three types of fermentations significantly increased ash (14.31 to 19.08%) and crude protein content (6.83 to 12.57%). A significant reduction was observed in total carbohydrate content (8.29 to 17.79%). Natural as well as both the controlled fermentations significantly decreased soluble fiber content (6.67, 8.89 and 6.67%, respectively).
Key words : : Pumpkin seed flour, fermentation, nutrient composition, dietary fibre, L. acidophilus, L. rhamnosus