Effects of Roasting Periods on the Nutritive Value of Telfaira occidentalis (Fluted Pumpkin) Seeds

Effect of roasting on the proximate composition, anti-nutrients, and selected mineral components of fluted pumpkin seeds were obtained by extracting the seeds from the pod, sun drying, and dividing them into three portions, one untreated and the other two roasted for 30 and 60 minutes, respectively. The samples were pulverized separately using a mechanical grinder and chemically analyzed. After employing different roasting time ranging from 0 minutes to 60 minutes; moisture content reduced from 0.86-0.27% with a coefficient of variation (CV) of 53%, crude protein reduced from 30.28-21.46% with a CV of 19%, crude fiber 2.06-2.49% with a CV of 10%, ash content 4.13-4.33% with a CV of 5%, fat content 38.13-37.75% with a CV of 1.2%, and carbohydrate 24.54-32.70% with a CV 16%. Copper changed from 0.303 to 0.114% with a CV of 100%, lead from 1.070 to 0.007% with a CV of 128%, potassium from 7.54 to 7.62% with a CV of 0.68%, and calcium from 0.513-0.20% with a CV of 20.62%. The anti-nutrient, on the other hand, exhibited a steady reduction. Oxalate concentrations changed from 148.5-104.5% with a CV of 17%, cyanide concentrations from 0.5 to 0.4% with a CV of 14%, and phytate concentrations from 425.1-175.0% with a CV of 45%. On the other hand, processing times increased the amount of ash, crude fiber, carbohydrate, lead, potassium, and calcium in the product. The anti-nutrient decreased as the processing time grew. As a result of processing fluted pumpkin seeds for 60 minutes, fluted pumpkin seeds of greater protein content are produced, which can be used as a food supplement.