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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 2 (December 2019)
Open Access
Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (
Cucurbita maxima
) Seed Flour
Adeyanmola Oluwaseyi Akintade
Adeyanmola Oluwaseyi Akintade
,
Olugbenga Olufemi Awolu
Olugbenga Olufemi Awolu
and
Beatrice Olawumi Ifesan
Beatrice Olawumi Ifesan
| Dec 30, 2019
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 2 (December 2019)
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Published Online:
Dec 30, 2019
Page range:
179 - 186
Received:
Sep 01, 2019
Accepted:
Dec 09, 2019
DOI:
https://doi.org/10.2478/aucft-2019-0021
Keywords
Pumpkin seed
,
fermentation
,
germination
,
roasting
,
nutritional evaluation
© 2019 Adeyanmola Oluwaseyi Akintade et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.