Thesis Abstract and Dissertation Abstracts
Production of Pumpkin Seed Flour and Evaluation of its Potential to Enhance Micro-nutrient Levels of Maize Flour
Abstract Category: Science
Course / Degree: Food Science and Technology
Institution / University: Makerere University, Uganda
Published in: 2008
The research was aimed at evaluating the potential of pumpkin seed flour in enhancing the vitamin A and iron levels of maize flour. Pumpkin seeds were obtained from variety Cucurbita pepo and were used to make flour. Vitamin A and iron content were determined in the maize flour alone, pumpkin seed flour alone and a mixture of pumpkin seed flour maize flour in the ratios of 1:1, 2:1 and 4:1.
Vitamin A content of maize flour alone and pumpkin seed flour alone was 102.6µg/kg and 1014.33µg/kg, respectively. For a mixture of pumpkin seed flour and maize flour in the ratios of 1:1, 2:1 and 4:1, it was found to be 1104.33, 2106 and 4100.33 µg/kg , respectively. Vitamin A content of maize flour alone was not sufficient to meet the Recommended Daily Allowance (RDA) for the infants, children, males, females, pregnant and lactating mothers. However, the mixtures of pumpkin seed flour and maize flour in the ratios of 1:1, 2:1 and 4:1 had enough vitamin A to meet the RDAs of such groups of people, implying that the pumpkin seed flour enhanced the vitamin A composition of maize flour.
Iron content of maize flour alone and pumpkin seed flour alone was 0.98 mg/kg and 3.88 mg/kg, respectively. For a mixture of pumpkin seed flour and maize flour in the ratios of 1:1, 2:1 and 4:1 the iron content was 4.98 mg/kg, 9.03 mg/kg and 16.58 mg/kg, respectively. Iron content in a mixture of pumpkin seed flour and maize flour in a ratio of 2:1only, was found to meet the RDAs for infants while that of a mixture of pumpkin seed flour and maize flour in the ratio of 4:1 was found to meet the RDAs of infants, children, males, females, pregnant and lactating mothers. Iron content of maize flour alone could not meet the RDAs of any of the above groups of people, implying that the pumpkin seed flour enhanced the iron content of maize flour.
Sensory evaluation results of porridge and posho prepared from maize flour alone and a mixture of pumpkin seed flour and maize flour in the ratios of 1:1, 2:1 and 4:1 revealed that consumer acceptability in terms of colour reduced with increase in the level of incorporation of pumpkin seed flour to maize flour. The consumer acceptability in terms of flavour, mouthfeel, taste and overall acceptability however, increased with the level of incorporation of pumpkin seed flour to maize flour. The formulation of pumpkin seed flour and maize flour in the ratio of 4:1 respectively was found to be the most acceptable for both porridge and posho.
Thesis Keywords/Search Tags:
pumpkin seed flour, maize flour, micro nutrient
This Thesis Abstract may be cited as follows:
Twinamasiko, A. (2008). Production of Pumpkin Seed Flour and Evaluation of its Potential to Enhance Micro-nutrient Levels of Maize Flour: Makerere University, Kampala.
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Submission Details: Thesis Abstract submitted by Twinamasiko Andrew from Uganda on 23-Feb-2011 11:02.
Abstract has been viewed 4192 times (since 7 Mar 2010).
Twinamasiko Andrew Contact Details: Email: andrewtwina@yahoo.com
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