Effect of processing on vitamin A and some mineral contents of pumpkin (Cucurbita maxima) seed

Abstract

Pumpkin (Cucurbita maxima) seeds are important food materials used by most Nigerian families due to their delicious taste, aroma and appeal. In this study, changes between chemical composition of processed and unprocessed pumpkin seeds (Cucurbita maxima) was investigated. The nutritional compositions were analyzed by standard methods. The vitamin A contents 36.83 μg/100g and 33.72 μg/100g respectively. The copper, zinc, magnesium,
phosphorus and iron contents of processed seeds were; 0.063, 0.43, 47.67, 58.19 and 610.77 ppm respectively while the values for unprocessed were; 0.047, 0.41, 36.73, 58.45 and 211.19 ppm respectively with significant difference between the processed and unprocessed. The finding suggests that pumpkin seed is rich in this vitamin and minerals. If utilized efficiently. It can also ameliorate micronutrients deficiency problem in population of all age groups.