This study aims to investigate the effect of replacing wheat flour in pan bread with different
levels of pumpkin fractions (unpeeled pumpkin pulp, peeled pumpkin pulp, and pumpkin …

Pumpkin pulp is a rich source of vitamins and minerals for human consumption. The
objective of this study was to determine the anti-nutritional factors and mineral composition …

This study aims to asses the psysico-chemical, sensory and quality characteristics of bread
obtained from wheat flour substituted with different levels (15%, 30%, 50%) of boiled …

Pumpkin is a rich source of beta-carotenoid, a valuable pro-vitamin A known for
maintenance of eye vision. Meanwhile jackfruit seed is also rich in carbohydrate however it …

Several studies have focused on the production of lower cost, more nutritious, and profitable
breads. From this perspective, the objective of this study was to characterize pumpkin seed …

Bread is widely consumed in the World. Bread always serves as food for both Urban and
rural dwellers, high and low income earners. The use of pumpkin seed milk addition in …

They are usually made cookies with wheat flour which contains a limited amount of β-
carotene which is a precursor of vitamin A. Pumpkin is a rich source of β-carotene, which is …

In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin
(Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) …

Functional properties, nutritional quality, and sensory characteristics of wheat flour/pumpkin
peel puree (PPP) based biscuits were investigated. Wheat flour and PPP were mixed in the …

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 …