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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Pumpkin Seed Flour and Its Micro-Nutrient Levels

Pumpkin Seed Flour and Its Micro-Nutrient Levels

Andrew, Twinamasiko

Paperback

Biology

ISBN10: 3844326294
ISBN13: 9783844326291
Publisher: Lap Lambert Academic Pub
Published: Apr 19 2011
Pages: 60
Weight: 0.22
Height: 0.14 Width: 6.00 Depth: 9.00
Language: English
This work was aimed at evaluating the potential of pumpkin seed flour in enhancing the vitamin A and iron levels of maize flour. 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. The iron content in 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 meal prepared from maize flour alone and a mixture of pumpkin seed revealed that the formulation of pumpkin seed flour and maize flour in the ratio of 4:1 respectively is the most acceptable for both porridge and meal.

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