The purpose of this work was to study the effect of drying on physicochemical properties and
nutritional quality of fruits, seeds and seed kernels of two species of pumpkin; isolate and …

The nutritional and oil characteristics of pumpkin seed kernels were investigated. Proximate
composition and physicochemical properties of oil were performed according to AOAC …

Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly discarded as
waste. The purpose of the study was proper utilization of pumpkin seeds to supplement …

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 …

Pumpkin flours (Cucurbita maxima D.) are alternative horticultural products and functional
properties of food components. The main aim of this study was to investigate the quality …

Pumpkin (Cucurbita maxima) seeds are a rich source of ingredients such as aminoacids,
fatty acids, minerals, and phytochemicals exhibiting nutraceutical effects on human health. In …

Methods: Fresh mature pumpkin fruits were procured from the laboratory. The pumpkin seed
was divided into three different portions and subjected to traditional sand toasting …

Pumpkin provides a valuable source of carotenoids and ascorbic acid which have major
roles in nutrition as provitamin A and as an antioxidant respectively. Pumpkin can be …

The edible flowers and its several products gaining its importance as functional food.
Pumpkin flower mainly consumed in India and Mexico but due to lack of scientific research …

Fruits and vegetable's peels which are usually discarded during consumption and
processing and good source of nutrients. Pumpkin is extensively grown and consumed …