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Huria: Journal of the Open University of Tanzania

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Physical-Chemical Properties, Storage Stability and Sensory Evaluation of Pumpkin Seed Oil

ME Lyimo, NB Shayo, A Kasanga

Abstract


Physico-chemical properties, storage stability and sensory evaluation of pumpkin seed oil was carried out and compared with other vegetable oils commonly used in Tanzania in order to evaluate its potential as an edible oil with the aim of promoting its utilization in rural areas. Pumpkin seeds were collected from different farmers in three villages in Morogoro Region, Tanzania. The proximate composition of the seeds was determined using standard methods. Storage stability of the oil was evaluated by monitoring the physicalchemical properties of the oil for 15 weeks following the standard procedures. Acceptability of the oil was determined using a 5 point hedonic scale. Pumpkin seeds contained 34.7%, 15.9%, 3.85% and 44% protein, fat, fibre and carbohydrates, respectively. The specific gravity of the pumpkin seed oil was 0.92; peroxide value 4.6 meq/kg; iodine value 108.4; saponification value 173.0 and acid value of 0.5 mg KOH/g. The pumpkin seed oil was organoleptically acceptable in terms of flavour, taste and odour. The pumpkin seed oil conforms very well with other common edible vegetable oils in Tanzania in terms of physical-chemical properties and sensory evaluation. Farmers should be encouraged to utilize pumpkin seed oil for household consumption.

Key words: pumpkin seed oil, sensory acceptability




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