Evaluation of pumpkin seed products for bread fortification

Pumpkin seed products (raw, roasted, autoclaved,germinated, fermented, pumpkin protein concentrate and pumpkin proteinisolate) were incorporated into wheat flour to produce blends with proteinlevels of 15, 17, 19 and 21%. Dough properties were evaluated by afarinograph; loaves of breads were evaluated by a taste panel for crustcolor, crumb color, crumb texture, flavor, and overall quality. Resultsindicated that pumpkin seed products can be added to wheat flour up toa 17% protein level for raw, roasted and autoclaved pumpkin meal, 19%level for germinated, fermented and pumpkin protein concentrate and21% level for pumpkin protein isolate without a detrimental effecton dough or loaf quality. On the other hand, the addition of pumpkin seedproteins resulted in increasing protein, lysine and mineral contentscompared to the control. While lysine and tryptophan were the first andsecond limiting amino acids in the control bread, tryptophan and lysinewere the first and second limiting amino acids for raw, roasted, autoclaved,germinated and fermented pumpkin meal; valine and lysine and valine andtotal sulfur amino acids were the first and second limiting amino acids forpumpkin protein concentrate and isolate, respectively. In vitro protein digestibility improved when the pumpkin seed proteinswere added.     

Mercury and selenium content in Bouri (Mugil cephalus)

This study was carried out to estimate the levels of total, organic, inorganic-Hg, total Se and the interaction between both elements in the muscle and other body organs of bouri (Mugil cephalus). The results showed that strong closeness of correlation between length of fish and each of. (a) total, inorganic, organic Hg, and total Se in muscle, (b) total and organic Hg in backbone, (c) total and inorganic Hg in viscera.     

Production of low-fat cookies and their nutritional and metabolic effects in rats

Two weaning formulations were designed using computer software and then processed on a pilot plant scale by three different schemes involving extrusion cooking and traditional food processes such as soaking, decorticating and toasting to yield a total of six precooked experimental mixtures. The ingredients incorporated into these formulations were maize, cowpeas, peanuts, soybeans and soybean oil. Proximate composition indicated protein and lipid contents of 17.5-20.0 g/100 g and 7.8-9.1 g/100 g, respectively. Mineral analyses performed on samples indicated that the concentrations of copper, magnesium and zinc were comparable to those predicted whereas the concentrations of calcium and iron were lower than had been expected. Thiamin, riboflavin and niacin content ranged between 50-80% of the values predicted by the software. The differences could be due to varietal differences inherent in the nutrient profile of the raw materials or a result of processing these mixtures. However, a 100 g portion of all the supplements met at least one-third of the daily nutrient requirement of the 0.5-0.9 year old infant for selected micronutrients.