CHEMICAL COMPOSITION OF SEEDS, CAKES AND HULLS OBTAINED FROM PUMPKIN SEEDS (CUCURBITA MAXIMA) AND ROSELLE SEEDS (HIBISCUS SABDARIFFA)

Abstract

In the search for alternative feed sources, some seed cakes are treated with enzymes or are cooked, fermented, roasted or bleached without any effect on reducing feed costs. The aim of this study was to determine the chemical composition of seeds, cakes and hulls obtained from pumpkin seeds (Cucurbita maxima) and roselle seeds (Hibiscus sabdariffa). Pumpkin and Roselle seeds were collected, roasted until lightly golden brown, shelled and then ground with a hammer mill. The ground pastes were then pressed to extract the oil. The residue was heated to harden it and extract more oil. The residue was described as pumpkin seed cake (PSC) and roselle seed cake (RSC). Chemical analyzes were performed on whole seeds, PSC, RSC and hulls. The results showed that in both pumpkin and roselle, the fat content was higher in the whole seed. The protein content was higher in the cakes, while the crude fiber content was higher in the hulls. It can be concluded that as the protein content of the cake increases, the proportion of cake in the diet will be higher than that of whole seeds.