In the current study pumpkin blended cakes were prepared by substituting refined and
whole wheat flour with pumpkin powder in the ratio's of 100: 00, 90: 10, 80: 20 and 70: 30 …

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 …

Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by
mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were …

Sweet potato was processed into flour and it was used to substitute wheat flour at different
ratios (100: 0, 90: 10, 70: 30, 60: 40 and 50: 50), and was used to prepare biscuits. The …

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 …

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 …

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 …

Investigations on the use of Sweet potato (Ipomea batatas) flour and wheat (Triticum
aestivum) flour composite at various levels of substitution (10-15%) in cake production were …

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 …

The effect of substituting tigernut flour for wheat flour on the proximate, mineral and pasting
properties of the resultant blends and cake quality were studied. The proximate composition …