Determination of macro and micronutrients in whole butternut squash flour cucurbita MOSCHATA
The butternut squash C. moschata, is a vegetable that is part of the basic diet in many regions of America, Asia and Europe with agroindustrial importance, genetically improved for quality of pulp, seed and yield per hectare. The objective of this study was to identify the content of macro and micronutrients in whole wheat flour of butternut squash C. moschata; Pumpkin fruits at harvest maturity were used, which were conditioned by removing the placental cavity and the seed, the pulp and peel were dried to obtain a wholemeal flour and the analyzes of humidity, ash, fat, protein, detergent fiber were carried out. neutral (NDF), acid detergent fiber (ADF), pH, total sugars, energy, macrominerals and microminerals. It was identified that whole pumpkin flour has high nutrient content, highlighting the low levels of NDF and ADF, high energy content 3,945 kcal/kg, calcium 955 mg/kg (ppm) and Iron 42 mg/kg (ppm).
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