Pumpkin Seed Oil

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  • Topic: Fatty acid, Fatty acids, Linoleic acid
  • Pages : 12 (3659 words )
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  • Published : July 27, 2012
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Intel College EDEXCEL BTEC Diploma in Management Studies (DMS) Stage 1- MBA Programme MANAGEMENT RESEARCH

EXTRACTION OF OIL FROM PUMPKIN SEED

By

EDWIN OMONDI AGUTTU

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Table of contents Abstract……………………………………………………………………………………3 1.0 Introduction……………………………………………………………………………4 1.1 Pumpkin plant…………………………………………………………………………4 1.2 Idea generation…………………………………………………………………………4 1.3 Idea screening…………………………………………………………………………5 2.0 Product development……………………………………………………………………5 2.1 Modern extraction methods……………………………………………………………5 2.1.1 Development of the oil expeller…………………………………….………………5 2.1.2 The bench work………………………………………………………………………5 2.1.3 The screw expeller……………………………………………………………………6 2.2 Traditional extraction method…………………………………………………………..6 2.2.1 First step………………………………………………………………………..……6 2.2.2 The second step…………………………………………………………………………7 2.3 Average pumpkin seed analysis…………………………………………………………7 2.3.1 Main nutrients………………………………………………………………………7 2.4 Health benefits…………………………………………………………………………9 2.5 Availability of pumpkin seeds in Kenya for commercial use……………………………11 2.6 Market commercial value………………………………………………………………11 2.7 Target market…………………………………………………………………………12 3.0 Business analysis………………………………………………………………………12 3.1 Income, expenditure and profit………………………………………..………………12 3.2 Marketing strategy………………………………………..,…………………………13 3.3 Project funding………………………………………………………….……………14 3.4 Test marketing …………………………………………………….…………………14 4.0 Commercialization………………………………………………………………………14 5.0 Conclusion……………………………………………………………………………14 2

ABSTRACT Though pumpkin seeds are nutritionally important and have strong medicinal value they are most often inadvertently thrown away. Pumpkin seeds are high in protein to the extent that a gram of protein from pumpkin seeds contains the same amount of essential amino acid called tryptophan as a glass of milk. However, seeds from fluted pumpkins in fresh form are known to contain anti nutrients that limit the availability of the protein to humans. Fermentation or germination of these seeds for up to five days lowers the anti-nutrients making protein available and increasing the nutritive value. A domestic way of preparing seeds is roasting. After scooping the seeds from the pumpkin fruit, they are boiled and drained. The seeds are placed in a roasting pan with some oil and baked in an oven. The purpose of the research is to make the traditional method of seed use into a commercially viable project for extracting oil and other uses. Pumpkin seeds contain omega 3 fatty acids, Magnesium and Iron in addition to high levels of Zinc, Phosphorous, Potassium and Copper. In addition to these nutrients, pumpkin seed is a very good source of edible oil which is high in oxidative value making it good for domestic and industrial use. It is also high in the good fats (unsaturated fats), linoleic, oleic acid and Vitamin E making it an healthy alternative to conventional cooking fats.

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1.0 INTRODUCTION

1.1 Pumpkin Plant The origin of pumpkin has been attributed to North America, most probably Guatemala, central Mexico or Columbia. The name pumpkin as is today known was coined by Americans. The source of this name can be traced back to Greek word pepon which means big melon. The French changed pepon to pumpoin. The British changed the word further to pumpion before American added the twist to pumpion to make it pumpkin. There are several varieties of pumpkins grown all over the world, some wildly while others are cultivated. The three most important classes of pumpkins consumed or grown for commercial purposes are: acorn, buttercup/kabocha and butternut squash Pumpkin is an annual vine or trailing plant which grows in low to high altitude making pumpkins available all over the world.In 2008, China was the highest producer of pumpkin producing 6.3 million tonnes annually followed by India with 3.5 million and USA third with 0.8 million tonnes. In these leading producer countries, pumpkin is usually...
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