Journal of Nutrition & Food Sciences
Open Access

Islam MA

Publications

• Thesis
  Nutritional and Lipid Composition Analysis of Pumpkin Seed (Cucurbita maxima Linn.)
  Author(s): Ahsan Habib, Shahangir Biswas, Abdul Hai Siddique, Manirujjaman M, Belal Uddin, Sohel Hasan, Khan MMH, Minarul Islam, Mahadi Hasan, Muedur Rahman, Asaduzzaman M, Sohanur Rahman M, Khatun M, Islam MA and Matiar RahmanAhsan Habib, Shahangir Biswas, Abdul Hai Siddique, Manirujjaman M, Belal Uddin, Sohel Hasan, Khan MMH, Minarul Islam, Mahadi Hasan, Muedur Rahman, Asaduzzaman M, Sohanur Rahman M, Khatun M, Islam MA and Matiar Rahman
  
  Pumpkin (Curcurbita maxima) is a popular vegetable in our country. This plant is locally known as “Mistikumra”. The seeds of pumpkin are rich in oil and nutrients. The nutritional compositions of pumpkin seeds were determined by standard method. The proximate compositions of the powdered seed were moisture 4.06%, ash 3.80%, crude fibre 2.91%, total lipid 36.70%, total protein 34.56%, total soluble protein 18.10%, sugar 1.08%, and starch 2.15%. The minerals composition of the seed were nitrogen 5.53%, phosphorus 0.71%, sodium 4.80 Cmol/kg, potassium 20.00 Cmol/kg, Calcium 4.40 Cmol/kg, Magnesium 348.7 ppm, iron 290.0 ppm, coper 70 ppm, zinc 39.9 ppm, and manganese 17.9 ppm. It is used as a potentially attractive source of lipid, protein and crude fibre. The oil was extracted from seed of Cucurbita maxima by solvent extraction process using petroleum ether (40°-60°C).. View More»
  DOI: 10.4172/2155-9600.1000374

  Abstract PDF

Relevant Topics