udsm.ac.tzProduction potentials of edible oils in Tanzania
This paper analyses edible oils production potentials available in Tanzania for local demand, regional markets of EAC and SADC, as well as export diversification to other African countries and world
Physico-chemical properties, storage stability and sensory evaluation of pumpkin seed oil was carried out and compared with other vegetable oils commonly used in Tanzania in
SARE Grant Management SystemProduction and Marketing of Pumpkin Seed Oil ' Related
Develop some products utilizing the pumpkin seed oil Develop an effective marketing campaign to raise consumer awareness and demand for pumpkin oil Any opinions, findings,
We source Tanzania pumpkin from family growers in the northern parts of Mara district such as Tarime and the southern Kilimanjaro area of Arusha. About TAS Techno Agro Strategists since its
kilimo.go.tzTanzania Agri-Inputs Platform
Tanzania Agri-Inputs Platform aims to bring together agricultural stakeholders across Tanzania to help Tanzania's farmers have a choice of high quality seed varieties and agrochemicals ',
Despite strong growth in sunflower seed production, the level of edible oil processing in TZ is low compared to prevailing demand (est. at 300,000 400,000 tons a year). Much of the demand gap
Tanzania Investment CentreEdible Oil Production Tanzania Investment Centre
Key bottlenecks introduction: Although edible oil shows promise both in terms of seed production and processing, it still faces challenges in realizing its full potential. The major challenges include the
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The Political Economy of Sunflower
Although the severity of the pandemic was milder in Tanzania compared to other parts of the world, the pandemic nonetheless affected the marketing of sunflower seed and products, especially sunflower oil and seed cake due to
According to Vinayashree and Vasu [], the pumpkin, a prominent vegetable in India, is ranked second in global production with 5.57 MMT, 15.5%.Their seeds are mainly used for cooking and oil
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The farmers and the company agents negotiate prices and once an agreement is reached, the processors purchase the seeds from the villages and transport them to their processing
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Production of pumpkin have been recorded 22.90 million tons in 2019 with leading producers China, United States, India and Russia. By products of seed used pumpkin include
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compounds found in Styrian pumpkin seed oil. Triacylglyc-erols represent the largest fraction of the oil, which also con-tains several important secondary plant components thathave been analyzed
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- How are pumpkin seeds processed?
- Since pumpkin seeds are still mainly used in the food industry as a source of vegetable oil, they are generally processed in a traditional way, which includes in the first step the milling and moistening at 70 °C, followed by roasting at 130 °C for 30 min and cold pressing the seeds at mild processing temperatures lower than 50 °C.
- What is the chemical composition of pumpkin seeds?
- The chemical composition of pumpkin seeds highly depends on the plant phenology, genotype, topographic variables, soil properties, and measurement methods. For instance, Syed et al. (2019) revealed that pumpkin seeds consist of 41.59% oil, 25.4% protein, 25.19% carbohydrates, 5.34% fiber, 5.2% moisture, and 2.49% total ash.
- Are pumpkin seeds a sustainable protein source?
- Despite these advantages, pumpkin seed cake protein (PSP) still remains underutilized in mainstream food production. Hence, this literature review aims to explore the current status and future potential of pumpkin seeds as a sustainable protein source for the development of novel food formulations.
- Can EAE improve the quality of pumpkin seed albumin concentrates?
- This highlights the potential of EAE for efficiently obtaining high-quality pumpkin seed albumin concentrates, preserving their functional integrity, and supporting sustainable food applications.
- Can hydrolysates improve the nutritional value of pumpkin seed by-products?
- The optimal conditions (i.e., 1% enzyme concentration, 40 °C, and 60 min) produced hydrolysates with high levels of bioactive compounds, indicating the high efficiency of this method in improving the nutritional value of pumpkin seed by-products (Dyankova et al. 2024).
- What fatty acids are in pumpkin seeds?
- Pumpkin seeds are mainly known for their high amounts of fats, or the oils obtained from them. The primary fatty acids found in pumpkin seed oil (PSO) include palmitic, stearic, oleic, and linoleic acids, which collectively constitute over 95% of the total fatty acids.
