DEFATTED PUMPKIN SEED MEAL AS A SUSTAINABLE PLANT PROTEIN SOURCE: NUTRITIONAL VALUE, FUNCTIONAL CHARACTERISTICS, AND FOOD APPLICATIONS

Abstract

The rapid global population growth and the resulting increase in meat demand in the future will lead to a growing number of environmental and human health problems. To mitigate these problems, the development of sustainable and environmentally friendly alternative protein sources is necessary. Defatted pumpkin seed meal stands out as a promising alternative plant-based protein source due to its high protein content, rich amino acid profile, and functional properties. Furthermore, the high protein and fiber content of this flour may contribute to preventing diet-related metabolic disorders and provide potential protection against prostate cancer. Additionally, due to its rich amino acid profile and functional properties, this pumpkin seed meal can be used in the production of certain products in the food industry. This review article provides a detailed assessment of the nutritional properties, roles in human health, functional characteristics, and food applications of defatted pumpkin seed meal. According to findings in the literature, using this meal as a sustainable resource for obtaining economically valuable proteins could also enable its use in the development of high-value products in the cosmetics, pharmaceutical, and food industries.