Pumpkin seed flour: physical, physicochemical and chemical characteristics

Abstract

Around 1.3 billion tons of food are thrown away every year in the world, and it is estimated that 60 kg/per capita are wasted in Brazil. As a result, the UN's 2030 schedule includes among the 17 Sustainable Development Goals (SDGs), number 12, which deals with responsible consumption and production, involving the social, environmental, economic and institutional dimensions. By using food in its entirety and/or its fractions (peels, seeds, stalks and leaves), there is a reduction in waste, environmental impacts and food production costs. Pumpkin seeds are nutritionally rich and can be used in many different applications, including as flour. Pumpkin Seed Flour (PSF), produced from Cucurbita maxima L., was evaluated for yield, physical, physicochemical and chemical characteristics. The flour yield was 93.9%, the water absorption index confirmed the low presence of starch and the solubility index confirmed the presence of soluble solids. In composition, it presented a high percentage of fibers, lipids and proteins, characteristic of oilseeds and legumes. FSA does not contain gluten and can nutritionally enhance foods for celiac patients.