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Vol. 10, Issue 1 (2021)

Pumpkin and chia seed as dietary fibre source in meat products: A review

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Pumpkin and chia seed as dietary fibre source in meat products: A review
Abstract:
Pumpkin seeds (Cucurbita sp.) are usually considered as agro-industrial wastes and discarded in spite of having nutritious and best quality oil and rich source of protein and dietary fibre. Moisture, protein, fat, ash and crude fibre content of pumpkin seeds are 5.26%, 24.46%, 38.53%, 3.26% and 14.77% respectively. Regular consumption of pumpkin seed added products can improve nutrition and health. Chia seeds have become one of most popular super foods in the health community. It is a great source of dietary fibre which is good for the digestive health and also having higher concentration of beneficial unsaturated fatty acids, gluten free protein, vitamin, minerals, and phenolic compounds. It is also a superb source of omega-3 fatty acid because of higher proportion of α-linolenic acid. So this review summarizes the nutritional, physicochemical and therapeutic influence of pumpkin and chia seeds in meat and meat products.
Pages: 477-485  |  655 Views  487 Downloads


The Pharma Innovation Journal
How to cite this article:
Pumpkin, chia seed as dietary fibre source in meat products: A review. Pumpkin and chia seed as dietary fibre source in meat products: A review. Pharma Innovation 2021;10(1):477-485.
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