EVALUATION OF PUMPKIN SEED (CUCURBITA-PEPO, KAKAI-35) AS A NEW SOURCEOF PROTEIN

Four products were prepared from pumpkin seed (Cucurbita pepo, Kakai 3 5), defatted meal, protein concentrate, and two protein isolates (PPI- I and PPI-II). The functional properties of these products were studie d. Pumpkin seed products had high levels of crude protein content up t o 72%, 77% and 96% in the case of meal protein concentrate and isolate s, respectively. The yield of pumpkin seed protein isolate-I, pumpkin protein isolate-II and pumpkin concentrate was 62%, 59% and 87%, respe ctively. The solubility of pumpkin seed meal and protein concentrate w as minimal at pH 3, that of protein isolates at pH 4. The major protei n fraction was globulin (60%). Pumpkin products showed excellent water and fat absorption, and emulsifying properties. The foaming capacity of pumpkin meal and protein isolate-I was much greater than that of pr otein isolate-II and protein concentrate. The foam of protein isolate- I was more stable than that of other pumpkin products. The neutralizat ion of protein isolate (PPI-II) before drying seemed to have only a sm all effect on its functional properties except foaming and water absor ption.