Pumpkin contains a lot of vitamins A, B, and C, as well as minerals and carbohydrates. The
use of local flour as a replacement for wheat flour is still being researched. The goal of this …

ABSTRACT A study of the Physico-chemical and functional properties of pumpkin/wheat
flour blends and sensory attributes of cakes made from the flour blends where evaluated in …

In the present study, pumpkin flour with 0, 1, 3 and 5% was used as a substitute for flour and
sugar in biscuit formulations. The physicochemical, antioxidant, rheological, sensory …

Pumpkin seeds (Cucurbita pepo) are the edible kernels of fruit Pumpkin that are used as
plant by-products. The seed is an excellent source of protein (39.35 g/100g). The presented …

The present investigations entitled “Evaluation of ripe pumpkin flours and its utilization in
bakery products” were carried out during 2016-2018 in the Department of Food Science and …

Peels, leaves, seeds and stalks of vegetables are usually discarded for the consumers,
however they are rich in fiber and can be used as ingredient for breads, cakes and cookies …

Coconut-pulp flour is coconut flour made from by-product of coconut-milk based food
products. The flour contains no gluten and high fibre, which can be considered as functional …

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 …

This research seeks to determine the formulation of yellow pumpkin bread. This research
used a Completely Randomized Design (CRD) with six different compositions of yellow …