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Design and Production of Infant Flours Based on pumpkin Pulp Enriched with Cakes Extracted from Its Seeds

Journal of Agricultural Chemistry and Environment 2024年第2期13卷 192-207页

作者： Koumba Hawa Toundoufedouno Kéloua Kourouma Adama Moussa Sakho Karamoko Lansary Sylla Aboubacar Diallo Laboratory of Food and Nutritional Sciences College of Tourism and Hotel Trade Conakry Republic of Guinea Department of Laboratory Technology Mamou Higher Institute of Technology Mamou Republic of Guinea Department of Chemistry Gamal Abdel Nasser University of Conakry Conakry Republic of Guinea Higher Institute of Architecture and Town Planning Conakry Republic of Guinea

The inclusion of composite flours in infant food at weaning time should be a priority for mothers. The aim of this project is to formulate infant flour based on pulp flour enriched with oilcake from these grains after extraction of the oil. To do this, the elements were combined to obtain a regulatory formulation. Micro- and macronutrients, minerals, vitamins and tasting of the prepared porridge were determined. The results obtained were satisfactory. The moisture content of the fruit pulp was determined using oven-drying techniques: 92.2%, carbohydrates 6.00%, lipids 0.3%, ash 0.80%, proteins 1.10%, calcium 19.8%, phosphorus 42.6% and iron 0.4%. Furthermore, the carbohydrate content of flours composed of 5% insertion is 62.9 g to 48.8 g per 100 g, and the protein content of compound flours with 5% insertion is 15.9 g to 28.25 g per 100 g. On the other hand, the vitamin C and E contents of fresh pulp and oilcake are 25 mg, 13 mg and 21 mg respectively. However, only copper and β-carotene from 5% to 30% insertion remain invariant to the different insertion rates, with a value of 25 mg for copper and 0 µg for β-carotene. In addition, a variation in the degree of swelling of weaning flours compared with the standard from 3.95% at 5% insertion to 3.58 at 30% insertion was observed. The solubility of flours increases on the one hand with increases in the degree of insertion of the cakes. Flour formulated so many toward basicity. But the presence of traces of oil containing fatty acids can reduce this basicity. This study may be an alternative of industrial flours in infant nutrition.

关键词： pumpkin Seeds Oilcake Infant Flour Oil Micronutrients

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Screening and identification of candidate Fusarium wilt-resistance genes from pumpkin

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Horticultural Plant Journal 2022年第5期8卷 583-592页

作者： Jun Xu Qianqian Xian Ke Wang Jingping Dong Chaoyang Zhang Shengli Du Xuewen Xu Xuehao Chen School of Horticulture and Plant Protection Yangzhou UniversityYangzhouJiangsu 225009China Huai’an Key Laboratory for Agricultural Biotechnology Huaiyin Institute of Agricultural Sciences in Xuhuai Region of Jiangsu ProvinceHuai’anJiangsu 223001China State Key Laboratory of Vegetable Germplasm Innovation Tianjin 300192China

pumpkin(Cucurbita moschata)has been widely used as cucumber(Cucumis sativus L.)rootstock to defend against Fusarium wilt(FW)and increase cucumber yields and profits.However,the resistance genes and mechanisms underlying the FW tolerance in pumpkin are poorly understood.Here we analyzed the transcriptome of pumpkin inoculated with the cucumber FW causal agent Fusarium oxysporum f.***.cucumerinum(Foc),and obtained 3152 and 4735 upregulated genes induced by Foc at 24h after Foc inoculation compared with at 0h and 24h non-inoculated control,respectively.Next,404 common differentially expressed genes(DEGs)were screened using the criterion log_(2) FPKM(fold change)≥2.In total,206 of 404 DEGs were predominantly expressed in roots,which is the first tissue that Foc contacts and invades.140 DEGs were selected and classified into four groups(pathogenesis resistance,secondary metabolism-related,transcription factor and signal binding)based on their functional descriptions.Then,29 genes having high expression levels were selected to investigate the expression patterns induced by a Foc inoculation.Among them,16 genes were significantly induced by Foc and showed high expression levels at various treatment time points.These candidate genes may act as positive regulators of FW resistance in pumpkin and provide effective resources for improving cucumber FW resistance through breeding programs.

关键词： pumpkin Rootstock Transcriptome Fusarium wilt Resistance genes

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High-density genetic mapping identified a major locus for environmental sex expression in pumpkin(Cucurbita moschata Duch.)

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Horticultural Plant Journal 2022年第5期8卷 593-601页

作者： Hafiz Muhammad Khalid Abbas Hexun Huang Tingquan Wu Rui Wang Hu Du Sen Lu Shudan Xue Chunpeng Yao Qingmin Jin Yujuan Zhong Guangdong Key Laboratory for New Technology Research of Vegetables Vegetable Research InstituteGuangdong Academy of Agricultural SciencesGuangzhou 510640China

Long-day length and high temperature inhibit sex expression in pumpkin(Cucurbita moschata Duch.),and therefore directly impact the production potential.In this study,female flowering patterns in photoperiod-insensitive(PPIS)and photoperiod-sensitive(PPS)germplasms differed significantly in a moderately long day and high temperature environment.However,both germplasms exhibited a similar response in short day with either low temperature or high temperature environment.Photoperiod sensitivity led to this difference in sex expression between the germplasms.For the traits of 1st female flowering node(FFFN)and number of female flowers(NFF),high-density linkage map construction and quantitative trait locus(QTL)mapping were performed using SLAF-seq technology and 162 F_(2) individuals generated from PPIS and PPS.In total,4655 SLAFs were selected and mapped on 20 linkage groups(LGs).The total map length was 2502.01 cM with an average interval distance of 0.75 cM.Major QTLs for both FFFN and NFF were detected on LG6 with intervals of 7.89 and 17.67 cM and PVE values of 30.5%and 22.9%,respectively.Further analyses of the major locus for FFFN revealed 73 protein-coding genes.Among them,4 were related to sex expression,photoperiod flowering,and hormone response.An InDel(insertion and deletion)marker partially correlated with FFFN of the F_(2) population was also developed.Our study identified the QTL for the sex expression response to environmental factors using the high-density linkage map.The identified candidate genes and markers will provide useful information about the molecular interaction between the environment and sex expression and for marker-assisted selection of pumpkin environment-insensitive resources.

关键词： pumpkin Photoperiod sensitivity Sex expression High-density genetic map SLAF-seq QTL mapping

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The Introduction and Spread of pumpkin in China

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Chinese Annals of History of Science and Technology 2017年第2期1卷 94-112页

作者：李昕升王思明 Institution of Chinese Agricultural Civilization Nanjing Agricultural UniversityNanjing 210095China

pumpkin is native to the Americas.According to local gazetteers,it was introduced to China’s southeastern coastal areas and southwestern frontiers in the early sixteenth century,and rapidly spread nationwide as a crop serving as both vegetable and staple.By the end of the Ming dynasty it had spread to most provinces of China,reaching nationwide distribution during the Qing.During the Republic of China in the first half of the twentieth century,high-caliber breeds became more widely known,with cultivation particularly flourishing in Sichuan Province and across North China.It had significant impact on the rural economy,resulting in changes in the planting system,the relief of famine,and the enrichment of the practice of traditional Chinese medicine.

关键词： pumpkin introduction spread influence

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Treatment of Recurrent Aphthous Stomatitis by 100% Topical pumpkin Seed Oil

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Journal of Cosmetics, Dermatological Sciences and Applications 2017年第4期7卷 324-335页

作者： Khalifa E. Sharquie Adil A. Noaimi Tuqa M. Latif Department of Dermatology College of Medicine University of Baghdad Iraqi and Arab Board for Dermatology and Venereology Baghdad Teaching Hospital Medical City Baghdad Iraq Department of Dermatology Baghdad Teaching Hospital Medical City Baghdad Iraq

Background: Recurrent aphthous stomatitis (RAS) is a major oral health problem, where its etiopathogenesis is not well understood. Accordingly, its therapy whether topical or systemic can induce clearance, but the relapse rate is high. Objective: To use 100% topical pumpkin seed oil in RAS as it has many actions as anti-inflammatory and antioxidant effects. Patients and Methods: This single, blind, clinical, therapeutic trial was conducted in the Department of Dermatology-Baghdad Teaching Hospital, Baghdad, Iraq, during February 2015-August 2016. Twenty-five patients with RAS were included in this work. After full history and clinical examination, the clinical diagnosis was established. Oral clinical manifestation index score (OCMI) was carried out before, during and after stopping therapy to assess the different parameters of this score. 100% Topical pumpkin seed oil was given two times daily for 3 months during which short term assessment for each patient was done by using OCMI before, after 4 days and after 8 days of therapy in addition to assessing the mean size of largest diameter of ulcers in each visit to evaluate the therapeutic efficacy of the therapy, while long term assessment of the OCMI was done every month for 3 months after starting of the therapy to evaluate the prophylactic effect of the therapy. After 3 months, pumpkin seed oil was stopped and assessment of OCMI was done monthly for another 3 months to evaluate the remission action of pumpkin seed oil. Results: Twenty-five patients were included in this study: 15 (60%) males and 10 (40%) females. While their ages ranged from 9 - 60 (27.48 ± 11.97) years. The mean of OCMI before pumpkin seed oil therapy was ranged from 9 - 15 (12.96 ± 1.42), while after the therapy the mean started to decline to lower level within 4 days of therapy and was statistically significant (p < 0.0001) and continued to decline significantly till the end of third month of therapy (p < 0.0001). The percent reduction was 79.30% after 4 days of therapy and 94.38% after 8 day

关键词： Recurrent Aphthous Stomatitis pumpkin Seed Oil Therapy

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Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and pumpkin Powder

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Food and Nutrition Sciences 2015年第7期6卷 660-674页

作者： Mona M. A. Aly Hinar A. Seleem Department of Crops Technology Research Food Technology Research Institute Agricultural Research Center Giza Egypt

In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.

关键词： Celiac Disease Rice Flour Cassava Flour Extruded Soy Protein pumpkin Powder β-Carotene Color Texture Profile Analysis Flat Bread Biscuits

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Dependence of pumpkin Yield on Plant Density and Variety

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American Journal of Plant Sciences 2011年第5期2卷 636-643页

作者： Khalid El-Sayed Abd El-Hamed Mohammed Wasfy Mohammed Elwan 不详

pumpkins (Cucurbita spp.) are an important specialty vegetable. Field studies were conducted on three pumpkin cultivars characterized with different growth habits to determine the effects of plant population and genotypes on marketable yield. Increasing plant populations from 4780 to 9560 plant per hectare resulted in significantly greater fruit number and yield in both growing seasons and for all tested genotypes. Average fruit weight declined at the higher populations. The response of pumpkin genotypes to different planting densities was genotype (growth habit) dependent since the response was pronounced in large vine types compared to bush type. The phenotypic variation existed among pumpkin genotypes for yield seems to be under genetic control. Foliar application of potassium improved growth and yield of pumpkin plants although the non-significant effect. These results demonstrate that growers may increase pumpkin yield by increasing plant populations.

关键词： Cucurbita Pepo Cucurbita Moschata pumpkin Planting Density Plant Population Competition Potassium Cultivar by Environment Interaction

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Effect of Carrot and pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

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Food and Nutrition Sciences 2018年第8期9卷 969-982页

作者： Mohamed F. Y. Hassan Hassan Barakat Department of Dairy Science Faculty of Agriculture Sohag University Sohag Egypt Department of Food Technology Faculty of Agriculture Benha University Benha Egypt Department of Food Science and Human Nutrition College of Agriculture and Veterinary Medicine Qassim University Buraidah Kingdom of Saudi Arabia

Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.

关键词： Ice Cream pumpkin Carrot Chemical Physical and Nutritional Properties

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Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred pumpkin-Yoghurt

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Food and Nutrition Sciences 2017年第7期8卷 746-759页

作者： Hassan Barakat Mohamed F. Y. Hassan Department of Food Technology Faculty of Agriculture Benha University Benha Egypt Food Science and Human Nutrition Department College of Agriculture and Veterinary Medicine Qassim University Buraidah Kingdom of Saudi Arabia Department of Dairy Science Faculty of Agriculture Sohag University Sohag Egypt

pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5°C ± 1°C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P -1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.

关键词： pumpkin Stirred Yoghurt Fortification Bioactive Compounds Quality Consumer Acceptability

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Effects of different pruning ways on the sugar-decreasing matters of pumpkin (Cucurbita moschata) fruits during the ripeness

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Journal of Northeast Agricultural University(English Edition) 2007年第4期14卷 294-296页

作者： NI Shujun JIANG Xinmei LIU Shouwei YU Xihong College of Horticulture Northeast Agricultural University Harbin 150030 China College of Horticulture Heilongjiang Agricultural Academy of Sciences Harbin 150030 China

This experiment used pumpkin Longyuanlixiang as material to research the effect of different pruning ways with one branch, two branches, and three branches on the sugar-decreasing matters during the ripeness of pumpkin （Cucurbita moschata） fruits. The results showed that pectin contents of pumpkin fruits during the ripeness all increased at first and then dropped in every treatment. The pectin contents under the treatments of one branch and two branches reached the high apex after pollinated for 30 d as well as for 35 d under the treatment of three branches. Pentose and chromium contents of fruits had the same trend under different pruning ways and increased during the ripenes. Three kinds of sugar-decreasing matters contents under treatment of two branches were bigger than treatment of one branch, while treatment of three branches was the lowest.

关键词： pumpkin pruning ways fruit ripeness sugar-decreasing matters

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