Investigations on the Effects of Moisture Content and Variety Factors on Some Mechanical Properties of Pumpkin Seed (Cucurbitaceae spp)

The study investigated the effects of moisture content and varietal factors on some mechanical properties of pumpkin seed at three moisture content levels (18.1, 22.2, and 26% d.b) and two levels of variety (c. maxima and c. pepo). Similarly, oil content was investigated for the effect of variety factor. A 2X3 factorial experiment in a Randomized Complete Block Design (RCBD) was used, and results were analyzed with the analysis of variance (ANOVA) using the General Linear Model procedure of the SPSS 17 at 5% level of probability. The coefficient of static friction increased linearly with moisture content on all surfaces investigated(p<0.05), with the least and highest coefficients of 0.36 and 0.97 recorded by c. pepo, and c. maxima varieties on the zinc-plated, and concrete surfaces respectively. The static and dynamic angles of repose varied from 13.4 to 22.9 o , and from 38.3 to 36.7 o respectively in c. maxima. while in c. pepo from 16.0 to 20.4 o and from 30.3 to 43.1 o respectivelyasthe moisture contentwas increased from 18.1 to 26%d.b. The hardness of pumpkin seed decreased from 0.23 to 0.117N/mm 2 and from 0.172 to 0.0784N/mm 2 in c. maxima, and c. pepo respectively for the same increase in moisture content. The oil contents of 55.8 and 52.3% were recorded in c. maxima and c. pepo varieties respectively.