Physicochemical characterization of quinoa, amaranth, foxnut and pumpkin seeds

Abstract:

The present study evaluated the physicochemical, nutritional, mineral, and functional properties of quinoa (Chenopodium quinoa), amaranth (Amaranthus spp.), foxnut (Euryale ferox), and pumpkin seeds (Cucurbita pepo), which are widely recognized as nutrient-rich plant-based food ingredients. Standard analytical methods were employed to determine moisture, protein, fat, ash, crude fibre, carbohydrate, mineral composition, and selected physical properties. Considerable variation was observed among the four plant materials in their nutritional composition and functional characteristics. Pumpkin seeds exhibited the highest protein and fat contents, whereas foxnut was characterized by high carbohydrate content and low-fat levels. Quinoa and amaranth demonstrated balanced nutritional profiles with appreciable amounts of protein, dietary fibre, and essential minerals, highlighting their nutritional significance. Mineral analysis revealed that pumpkin seeds contained the highest concentrations of magnesium, phosphorus, potassium, and zinc, while amaranth showed comparatively higher calcium and iron contents. Physical characterization also demonstrated distinct differences in seed morphology, bulk density, true density, porosity, and angle of repose, reflecting their diverse structural and engineering properties. These findings provide a comprehensive understanding of the nutritional and functional characteristics of quinoa, amaranth, foxnut, and pumpkin seeds and support their potential utilization as valuable plant-based ingredients in the development of nutrient-rich food products.