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 …

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 …

Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is
the only option to prolong their shelf life. Nigeria is currently experiencing an increase in …

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 present study aim at production and investigation of the quality attributes of pumpkin
pulp based sheets prepared of pumpkin pulp (Cucurbita moschata) and some other fruits …

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 …

Jam production from fruits is an effective means of ensuring availability of fruits at off-
seasons. The study aimed at formulating an acceptable jam from apple and banana blends …

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 …

A healthy and well-nourished person depends on healthy food system. Today, malnutrition
imposes high cost on society. In recent times, more attention has been given to the …

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 …