[Chemical and biological characterization of meal and protein isolates from pumpkin seed (Cucurbita moschata)]. / Caracterizaçâo química e biológica da farinha e isolado proteico de semente de abóbora (Cucurbita moschata).

The present study was carried out in order to check through chemical and biological analyses the nutritional characteristics of pumpkin seed, its delipidized meal and its proteic concentrate, considering its availability, nutritional potential, facility for production in poor soils and the need for new food resources. Another objective was to complement the amino acid pattern of pumpkin with others protein sources for human consumption. The results obtained indicate that: Raw pumpkin seed meal has a proteic values of 37.6% and the delipidized meal 68.8%; The PER values for raw seed meal and delipidized meal were 2.26 and 1.65, respectively; The chemical composition revealed that the delipized pumpkin seed meal was limited in threonine (66.8%); The isolate and seed meal proteins were both complemented with lysine and with cowpea bean meal; Whole pumpkin seed meal obtained from variety Caravelle is a good caloric material (approximately 568 cal/100 g).