Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110



Characterization of Two Cucurbitaceae Species Seeds Flour and its Utilization in Biscuits Processing

Abdeen Elsiddig Eltyeb Elkhedir and Abel Moneim Ebrahim Mustafa

The objectives of this study were to characterize and utilize the seeds flour of two species of cucurbitaceae with wheat flour for biscuits making. Cucurbitaceae species used were (Tibish) Cucumis melo agrestis and (Fagoos) Cucumis metuliferus obtained from Khartoum and Darfor, respectively, season 2011/12. The cucurbitaceae seeds were milled into flour by warring blender then proximate analysis, minerals composition and protein fractions were conducted. Biscuits were made from cucurbitaceae seeds flour and wheat flour in ratios 5:95, 10:90 and 15:85 respectively. Organolyptic quality of biscuits was investigated. Proximate analysis of the seeds flour revealed that the crude protein was 26.1 and 27.0% respectively, crude fat was 26 and 33.3%, crude fiber 24.8 and 25%, ash 2.8 and 5.3 respectively. The results proved that the two species contained height amount of minerals especially iron (7.4 mg/100 g and 5.7 mg/100). Protein fractions showed that the water- and salt-soluble proteins (albumin and globulin) of the two species of cucurbitaceae seeds flour were the ranges of (32.4, 35.1) and 26.57 to 28.7% respectively, prolamin and glutelin fractions were (10.9, 11.15) and (23.85, 19.7%), respectively. The highest spread ratio of the wheat biscuits and composite cucurbitaceae seeds flour biscuits was observed in 5%Fagoos (3.63) and the lowest in 15% Tibish (4.07). The mean quality scores for the overall acceptability was highest in 15%Tibish (7.87) and the lowest score of (4.5) was obtained by 5% Fagoos. In conclusion the results revealed that the good nutritional value of seeds flour reinforced the usefulness of cucurbitaceae seeds flour in biscuits making.