1. ANALYSIS OF AMINO ACID PROFILE IN
PROCESSED PUMPKIN SEEDS FOR ITS
THERAPEUTIC APPLICATIONS
Dr.P.Nazni
Associate Professor and Head i/c,
Department of Food Science and Nutrition,
Periyar University, Salem-11,
naznip@gmail.com

2. INTRODUCTION
• Pumpkin seeds are edible kernels
of pumpkin fruit. The seeds, in-fact, are
concentrated source of numerous health
benefiting minerals, vitamins and anti-
oxidants.
• Pumpkin fruit, native to Mexico, is a squash-
like gourd of the Cucurbitaceae family.
Scientific name: Cucurbita pepo. Pumpkin
seed contains rich source of Tyrosine.
• Memory, mental alertness and mental focus
are cognitive functions that can be improved
nutritionally. A significant number of
common nutrients and supplements can boost
your memory and mental sharpness.
• Among these products are included pumpkin
seeds (Cucurbita maxima.), the main nutrient
are fat, fiber and protein.

3. OBJECTIVES
• Processing the pumpkin seed into powder.
• This study aimed to concentrate the amino
acids and evaluate its potential.

4. METHODOLOGY
Pumpkin seed
The selected pumpkin seed was made into powder
Raw Roasted Auto claved Germinated
Among the various processing Raw and Germinated seed powders
were taken for the study
Using HPLC techniques the amino acids were analyzed

5. RESULTS
• The results showed that only raw seeds had 1.2
g of methionine, 3.22g of theronine, 9.45g of
phenylalanine, 2.60g of tryptophan, 5.10g of
arginine, 1.27g of serine, 3.0g of tyrosine, 3.45g
of proline and 6.56g of isoleucine.
• Whereas in germinated seeds AAC was 1.77 g
of methionine, 4.95g of theronine, 12.472g of
phenylalanine, 2.8g of tryptophan, 5.2g of
arginine, 1.8g of serine, 3.8g of tyrosine, 2.11g
of proline and 5.75g of isoleucine.

6. CONCLUSION
• The best result obtained in this study, suggest
that the best method of processing was
germination which enhanced all the amino
acids compositions.