Purpose This paper aims to study the use of pumpkin pulp and its by-products in food
formulation. Pumpkins are important and useful in the food industry. However, only the pulp …

Increasing health awareness in the public and consumption of foods capable of promoting
health has raised the use of fruits and vegetables seeds loaded with of nutritional contents …

A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much
attention because of its variety of phytochemicals and health advantages. Pumpkins are a …

Pumpkin (Cucurbita maxima) seeds are a rich source of ingredients such as aminoacids,
fatty acids, minerals, and phytochemicals exhibiting nutraceutical effects on human health. In …

Having high nutritional value and low cultivation costs, pumpkin fruit makes a great
candidate to be used by the food industry as a functional ingredient. To prolong its shelf life …

The main objectives of the study was to develop pulp from ripe pumpkin using different
combination of water per cent and cooking time and to evaluate best preservation method …

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 …

Purpose The purpose of this paper is to review the nutritional and food value of pumpkin
Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine …

Pumpkin is one of the most regularly consumed vegetables and it is also recognized for its
nutritional, medicinal, and economic benefits. Pumpkins are low in calories yet high in …

Pumpkin pulp has rich source of vitamins and mineral salts for human consumption.
However, there is limited utilization in terms of it commercial acceptability. The aim of this …