Agronomics characteristics and nutritional quality of fruits and seeds of pumpkin Cucurbita sp.

• Main Authors: Robert Rodríguez R, Magda Valdés R, Sanin Ortiz G
• Format: Article
• Language: English
• Published: Universidad de Sucre 2018-03-01
• Series: Revista Colombiana de Ciencia Animal Recia
• Subjects: Ahuyama; agroindustria; Cucurbita; carotenoides; luteína; almidones.
• Online Access: http://revistas.unisucre.edu.co/index.php/recia/article/view/636

The Butternut Squash is food security in ancient pre-Columbian America for its agronomic plasticity and culinary versatility. Today its value in use is evident in both its diversity within the genus Cucurbita and 20-27 species, where the most used are: Cucurbita maxima, C. moschata, C. pepo, C. argyrosperma; C. ficifolia. The high biological value in the pulp (80% in vitro digestibility) and oil in the seeds (45%), where 55% are unsaturated (56% linoleic acid) fatty. The processed pumpkin is a competitive and sustainable raw material for agro food industry, and is a source of carotenoids, lutein, Vitamima A, Vitamin C, starch, long chain polyunsaturated oils, and this entire means an increase in research in squash due to its comprehensive utility in the pulp and seed.