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 objective of this study was to produce pumpkin powder and use it as an ingredient in
bakery products. Pumpkin powder was produced from mature pumpkin (Cucurbita moschat …

This investigation was carried out to evaluate jam and cake made from pumpkin, where four
treatment of pumpkin jam were applied. Also, pumpkin cake produced by substituting the …

Pre-treatments are required to preserve the quality of the product. Studies were carried out
to optimize the different pre-treatments for preparation of pumpkin flour. The Pre-treatments …

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 …

Pumpkin is widely used as a valuable food source and is gaining the attention of healthcare
consumers. Dried powdering pumpkin is an alternative way to increase the consumption …

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 …

The objective of this study was to develop a cereal-pulse complementary food fortified with
different concentrations of pumpkin powder (Cucurbita moschata), and to analyse its …

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