Numerous ways or ideas of intensifying the use of available local food are increasingly
pursued but information of the nutritive value of such local foodstuffs is crucial in order to …

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 …

Peels, leaves, seeds and stalks of vegetables are usually discarded for the consumers,
however they are rich in fiber and can be used as ingredient for breads, cakes and cookies …

This study was carried out to evaluate the pumpkin seeds powder as function properties,
phytochemicals, and vitamins to prepare cookies using partial replacement of 72% wheat …

The study was designed to use whole wheat flour and jamun seed powder blends in the
preparation of functional cookies to improve the quantity and quality of protein …

Pumpkin seeds (Cucurbita pepo) are the edible kernels of fruit Pumpkin that are used as
plant by-products. The seed is an excellent source of protein (39.35 g/100g). The presented …

Grapefruit pomace, has been considered a valuable waste byproduct and a rich source of
health promoting and functional components. The present work aims to prepare a flour by …

In a tropical region, pumpkin (Cucurbita moschata) and cassava (Manihot esculenta Crantz)
are abundant agricultural products in Indonesia. Pumpkin is a rich source of several …

Pumpkin powder and seed kernel powder was utilised for the development of weaning mix
and cookies. Six different treatments of weaning mix in which wheat flour was supplemented …

Pumpkin seeds are nutritionally dense food but commonly discarded as waste. Keeping in
view the economic and nutritional benefits of pumpkin seeds, the products supplemented …