The present study was conducted to develop and investigate pumpkin pies to assess its
prospect in marketability and study their shelf-life. Fresh pumpkin was used to produce …

Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly discarded as
waste. The purpose of the study was to formulate pumpkin seeds as valuable product with …

This study was carried out to produce and enhance sensory properties and nutritional value
of canned pumpkin and pineapple and the effect after processing and storage on these …

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 …

The pumpkin seeds are one of the underutilized crops. Generally it is considered as an agro
waste. Pumpkin seeds are rich in macro and micro nutrients such as protein, fat, iron, zinc …

In India pumpkin has been used in huge quantities and it is well known that pumpkin is a
nutritious food. So, in a very large amount of pumpkin peel are also produced and its gone …

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 …

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 …

Present study was planned and conducted at Institute of Food Science and Nutrition,
University of Sargodha and Food Technology Section, AARI Faisalabad during 2020, to …

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 …