Effects of roasting on nutritional composition of seven lines of pumpkin (Cucurbita pepo L.) seeds

ERMİŞ S., Yanmaz R.

10th EUCARPIA Meeting on Genetics and Breeding of Cucurbitaceae, Antalya, Turkey, 15 - 18 October 2012, pp.707-717 identifier

  • Publication Type: Conference Paper / Full Text
  • City: Antalya
  • Country: Turkey
  • Page Numbers: pp.707-717
  • Keywords: Pumpkin seed, Cucurbita pepo L., oil content, fatty acid, protein, vitamin E, nutrition, roasting, FATTY-ACID-COMPOSITION, CHEMICAL-COMPOSITION, OILS, SUNFLOWER, TOCOPHEROLS
  • Eskisehir Osmangazi University Affiliated: No


In this study, changes between chemical composition of raw and roasted pumpkin seeds (Cucurbita pepo L.) was investigated among 7 pumpkin lines (2 naked). Studies were carried out between 2007 and 2010 in Ankara.