Pumpkin provides a valuable source of carotenoids and ascorbic acid which have major
roles in nutrition as provitamin A and as an antioxidant respectively. Pumpkin can be …

Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented
(FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained …

Present study was conducted to explore and utilize the excellent nutritional profiles of
pumpkin peel, flesh and seeds. Pumpkin parts are good sources of protein, fat, fiber and ash …

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 …

The objective of this study is to investigate the effect of pre-drying treatment and particle size
on pumpkin flour's compositional, functional, pasting, thermal, and structural properties. Pre …

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 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 …

Proximate analysis and phytochemical screening of fluted pumpkin (Telfairia occidentalis)
pod was investigated using standard analytical methods. Results of the proximate analysis …

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 …

Pumpkin flours (Cucurbita maxima D.) are alternative horticultural products and functional
properties of food components. The main aim of this study was to investigate the quality …