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 …

Purpose The purpose of this paper is to review the nutritional and food value of pumpkin
Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine …

Pumpkin is a dicotyledonous seed vegetable with many nutritional components, including
pumpkin polysaccharides, active proteins, essential amino acids, carotenoids, minerals and …

The main objectives of the study was to develop pulp from ripe pumpkin using different
combination of water per cent and cooking time and to evaluate best preservation method …

Pumpkin (Cucurbita maxima), belonging to family Cucurbitaceae, is a well-known edible
plant, cultivated and abundantly used as herbal medicine and functional food. This review …

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 …

Pumpkin is one of the most regularly consumed vegetables and it is also recognized for its
nutritional, medicinal, and economic benefits. Pumpkins are low in calories yet high in …

Plant products have been used for millennia as a medicine in human nutrition. The
popularity of pumpkin consumed as both food and medicine in traditional medicine for …

Purpose This paper aims to study the use of pumpkin pulp and its by-products in food
formulation. Pumpkins are important and useful in the food industry. However, only the pulp …

Pumpkin (Cucurbita spp.) due to its unusual and extravagant characters is considered as the
marvels of vegetable world. Among cucurbitaceous vegetables, pumpkin has been …