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 …

This research was carried out to assess processing methods on the nutritional composition
of ripe pumpkin (C. moschata). Thermal processing (steam blanching and drying) was used …

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 …

In Malaysia, the production of pumpkins increased from 3000 tons in year 1961 to 21306
tons in year 2012 (FAO, 2012). Among all the species, Cucurbita moschata as labu manis …

Pumpkin is very perishable and drying is one of methods to preserve it. The objective of the
present study was to evaluate the effect of oven and freeze-drying methods on the nutritional …

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 nutritional value and suitability of fresh and dried pulp in addition to the dehulled
defatted seed kernel flour of pumpkin (Cucurbita) fruits for preparing different food products …

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 …

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 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 …