Executive Summary: Kabocha

Summary of Project and Key Findings:
Major Findings:

• Seed kernel contains over 40% oil. Defatted kernel contains around 65% protein.
• DME-defatted kernel works very well in an extruded HMMA product as the sole protein source.
• Freeze dried kabocha peel contains appreciable levels of carotenoids and tocopherols.
• Kabocha flesh can be juiced to give a very acceptable beverage.

Oven-dried Kabocha seeds can be dehulled using a plate grinder and then separated using water flotation. The dry kernel is about 25% of the weight of the wet whole seed. The kernel contains about 48% lipid which can be extracted successfully using carbon dioxide or dimethyl ether. The defatted kernel powder contains around 65% protein and can be used to make high moisture meat analogue as it develops fibres very well in the extruder and has a pleasant taste and appearance. The peel can be freeze dried and extracted using supercritical carbon dioxide to give a carotenoid-rich extract. The flesh can be juiced to yield a sweet tasting juice and a small fraction of starch which can be easily harvested and processed using standard processes.