Pumpkin pulp and peels were processed into flour after drying each part separately. The two
types of flour were analyzed for their proximate composition and functional properties. Ash …

This study was intended to investigate the potential of peeled and unpeeled pumpkin pulp
as a raw material for the production of flour that could be used in composite blend with …

Present study was conducted to explore and utilize the excellent nutritional profiles of
pumpkin peel, flesh and seeds. Pumpkin parts are good sources of protein, fat, fiber and ash …

This study aims to asses the psysico-chemical, sensory and quality characteristics of bread
obtained from wheat flour substituted with different levels (15%, 30%, 50%) of boiled …

Pumpkin covers a wide number of species of the family Cucurbitaceae, most of them with
actual or potential economic value. Dehydration of pumpkin for producing pumpkin powder …

The objectives of this paper were both the production and the characterization of flour from
pumpkin peel as well as the development of breads with partial addition of the flour obtained …

Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by
mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were …

They are usually made cookies with wheat flour which contains a limited amount of β-
carotene which is a precursor of vitamin A. Pumpkin is a rich source of β-carotene, which is …

Pumpkin (Cucurbita pepo) seed was processed into defatted flour (DCPF) and evaluated for
nutritional and sensory attributes. The potential of the flour as composite with wheat flour in …

The study aim at utilization of bulk availability of low cost ripe pumpkin into processed
products possessing health benefits. A fruit bar was developed using pumpkin (Cucurbita …