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 …

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 …

The objectives of this paper were both the production and the characterization of flour from
pumpkin peel as well as the development of breads with partial addition of the flour obtained …

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …

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 …

In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin
(Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) …

The proximate composition and functional properties of raw, germinated and fermented full‐
fat fluted pumpkin (Telfairia occidentalis Hook) flour were studied. Functional properties …

Pumpkin seed oil press cake (PSOPC) is a by‐product of pumpkin oil production, and after
cold pressing, a significant amount of oil still remains in the press cake. The aim of this study …

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 …

Pumpkin flours were produced by hot-air oven drying or freeze-drying, with or without a pre-
treatment with metabisulfite. Freeze-dried pumpkin flour had deep orange color while …