Effect of fermentation process on pumpkin´s (Cucúrbita pepo) microbiological and bromatological characteristics.

Abstract

In order to evaluate the effect of fermentation on pumpkin´s microbiological and bromatological concentrations, five random samples of the fermented product were analyzed in a first experiment in three moments (1, 21 and 42 days, after its preparation). The concentration of total microorganisms and yeasts was determined, and it was observed an apparent stability on it 21 days after the fermentation was made. In a second trial, five samples of pumpkin were chemically analyzed with a randomized design before and after fermenting, with two treatments and five repetitions. The fermentation significantly increased (P <0.05) the contributions in dry matter, crude protein, digestible energy, calcium and phosphorus and it was concluded that the fermentation process was an effective way to improve the nutritional quality of pumpkin, allowing a greater contribution in nutrients and enhancing its probiotic effect.