Abstract
The pH, soluble nitrogen, soluble solids and titratable acidity increased during a 6 day fermentation of fluted pumpkin seeds. Gas liquid chromatographic analysis of trimethylsilyl (TMS) dirivatives of carbohydrates extracted from the seeds showed that the unfermented seeds contained mostly sucrose with a low content of flatus-oligosaccharides, raffinose and stachyose. There were also high contents of fructose and galactose. Fermentation increased the total monosaccharides with high content of glucose and some unidentified monosaccharides. Fermentation decreased the total oligosaccharide, eliminated raffinose and stachyose and increased the content of maltose. Except for a slight decrease in total saturated and increase in total unsaturated fatty acids, fermentation had no effect on fatty acid composition.
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Achinewhu, S.C. Some biochemical and nutritional changes during the fermentation of fluted pumpkin (Telferia occidentalis). Plant Food Hum Nutr 36, 97–106 (1986). https://doi.org/10.1007/BF01092137
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DOI: https://doi.org/10.1007/BF01092137