Evaluation of physicochemical properties and microbiological safety of pumpkin (Cucurbita pepo) seed composite flours.

The physicochemical properties and microbiological safety of pumpkin (Cucurbita pepo) seed composite flours were evaluated using standard analytical and microbiological assessment methods. The increased substitution of PSF into WF1 had significant (p<0.05) decrease on some functional properties of the blends such as water absorption capacity (WAC), oil absorption capacity (OAC), gelation capacity (GC) and bulk density (BD). WAC of blends ranged from 1.40±0.06 mL/g to 1.70±0.19 mL/g, OAC ranged from 3.22±0.19 mL/g to 3.55±0.15 mL/g, GC ranged from 15.50±0.79 % to 18.84±1.15%, and BD ranged from 0.41±0.07 g/mL to 0.69±0.10 g/mL. Conversely, as levels of substitution of PSF into WF1 increased, there was significant (p<0.05) increase on emulsifying capacity (EC), emulsion stability (ES), foaming capacity (FC) and foaming stability (FS). EC of blends ranged from 14.67±1.18% to 18.41±1.55%, ES ranged from 25.28±2.22% to 38.45±1.91%, FC ranged from 21.03±1.87% to 24.93±1.28%, and FS ranged from 41.49±1.78% to 48.81±2.03%. The blending of PSF into WF1 had significant (p