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The present study aimed to evaluate the proximate composition and functional properties of Cucurbita maxima, Cucumeropsis mannii and Lagenaria sciceraria defatted seed flours. The dehulled seeds were dried at 45 °C for 24 h, defatted using hexane and crushed to 500 µm to produce the defatted flour. Results revealed that they contain around 70% of protein. From the functional properties, least gelling...
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