1Assistant Professor, Department of Food Process Engineering, National Institute of Technology, Rourkela-769008, India
2ex-M. Sc. Student, Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India
*Corresponding author: email: pradhanrc@nitrkl.ac.in
Online published on 11 February, 2016.
Bottle gourd (Lagenaria siceraria) is a rich source of dietary protein and contains omega-3 fatty acid in its oil. It is high-value oil in India as well as in the world market due to its medicinal properties. The oil is generally extracted using solvent extraction method from the kernels. Physico-chemical properties of the kernel were determined at initial moisture content of 6.18% (wet basis). Proximate analysis of the kernel was also evaluated. These properties are useful in designing particular equipment and also in post-harvest processing of kernel. The oil and protein content of kernel were found to be higher than that of the seed.
Bottle gourd seed, Kernel, Physical properties, Proximate value
