Effect of Processing Methods on the Nutritional Composition of Ripe Pumpkin Fruit

Abstract

This research was carried out to assess processing methods on the nutritional composition of ripe pumpkin (C. moschata). Thermal processing (steam blanching and drying) was used to prepare pulp and powder. Pumpkin slices of treatment T6 were steam blanched for 4 minutes, soaked in potassium metabisulfite (KMS) for 15 minutes and awarded the highest overall acceptability score (8.79) by panellists were used for the preparation of pulp and powder. A significant difference was observed in moisture content between fresh, pulp and powder i.e. 88.14 %, 88.93 % and 6.12 % respectively. The heat-sensitive nutrients (ascorbic acid and β-carotene) were significantly decreased after processing to a pulp (13.88 mg/ 100 g) and powder (10.77 mg/ 100 g) in comparison to fresh fruit (15.81 mg/ 100 g). The ash, crude fibre, fat, protein, total soluble solids, titratable acidity, total carbohydrate, energy, reducing sugars and total sugars significantly increased in powder as compared to fresh and pulp due to moisture content difference. The colour was recorded to be (L* 36.83, a* 4.44, b* 40.13), (L* 0.19, a* 8.12, b* 9.60) and (L* 7.41, a* 1.23, b* 12.83) for fresh, pulp and powder, respectively. The chroma (C*) analyzed was 40.37, 12.57 and 12.89, respectively while hue angle (h o) was 83.69, 49.77 and 84.52, respectively while the browning index (BI) was 0.75, -0.43 and 0.35 for fruit, pulp and powder respectively. Several value-added products such as pumpkin concentrate, jam, juice, syrup, chutney, confectioneries, bakery products, ready to cook instant food premixes as well as reconstituted products and weaning foods with improved vitamin A content and minerals can be prepared from ripe pumpkin pulp and powder.