Pumpkin pulp is a rich source of vitamins and minerals for human consumption. The
objective of this study was to determine the anti-nutritional factors and mineral composition …

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 …

The pumpkin fruit of the species C. moschata Duchesne has great nutritional potential, but
remains under-utilized in Kenya. The fruits have diverse health enhancing properties. This …

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 …

Having high nutritional value and low cultivation costs, pumpkin fruit makes a great
candidate to be used by the food industry as a functional ingredient. To prolong its shelf life …

Functional properties, nutritional quality, and sensory characteristics of wheat flour/pumpkin
peel puree (PPP) based biscuits were investigated. Wheat flour and PPP were mixed in the …

Bread is widely consumed in the World. Bread always serves as food for both Urban and
rural dwellers, high and low income earners. The use of pumpkin seed milk addition in …

Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented
(FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained …

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 objective of this work was to produce biscuits from composite flour of wheat, coconut,
and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid …