Authors:
Ayşegül Korkmaz, Mehmet Musa Özcan
Volume 31, Issue 1;
Pages: 1-6; 2025
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
In this study, the effects of drying, roasting and germination processes on the macro and microelement amounts of pumpkin seeds were investigated. While the P contents of raw pumpkin seeds vary between 5688.86 (control) and 9810.9 mg/kg (Microwave), the P contents of germinated pumpkin seeds were found to be between 845.92 (Oven) and 10134.20 mg/kg (Microwave). The K contents of raw pumpkin and germinated pumpkin seeds depending on the drying types were determined to be between 4039.59 (Microwave) and 5048.27 mg/kg (control) and 1239.56 (control) and 2131.92 mg/kg (microwave), respectively. The P, K and Ca contents of microwave dried germinated pumpkin seeds were higher than those of roasted (raw) pumpkin seeds. While the Fe contents of roasted raw pumpkin seeds varied between 56.28 (Microwave) and 65.91 mg/kg (Control), the Fe contents of germinated-dried pumpkin seeds varied between 40.12 (Oven) and 42.75 mg/kg (Microwave). The Zn contents of roasted raw and germinated pumpkin seeds were established as 37.79 (Control) and 64.66 (Microwave) and 1.42 (Control) and 59.17 mg/kg (Microwave). As in macro elements, decreases were observed in microelement contents of seeds during germination. It was observed that raw and germinated seeds were rich in Fe and Zn content.
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