Sensory properties, physical and microbiological studies of pumpkin seed (Cucurbita pepo)
blended cakes were evaluated using standard analytical and microbiological methods …

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 …

The nutritional and microbiological qualities of pumpkin (Cucurbita pepo) seed composite
flours were studied using standard nutrient assessment and microbiological methods …

The purpose of this work was to study the effect of drying on physicochemical properties and
nutritional quality of fruits, seeds and seed kernels of two species of pumpkin; isolate and …

Different levels of substitution of wheat flour (WF) with plantain flour (PF) ranging from 0 to
50%, including 100% plantain flour (sample B) were prepared. Functional properties of the …

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 …

This study was carried out on the formulation of new nutritious biscuits at different levels of
supplementation. Supplemented biscuits were produced by mixing wheat flour with dried …

Wheat flour is used to accelerate rheological properties of dough and as the vehicle for
proven food fortification with high consumption and processing. Consumption of locally …

The chemical, anti-nutritional and sensory properties of cookies made with whole wheat
(Triticum aestivum), unripe banana (Musa sapientum) and Pigeon pea (Cajanus cajan) …

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 …