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 …

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 …

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 …

Several studies have been found in the literature about the phytochemistry, nutritional
profiles, and pharmacological potential of pumpkin and pumpkin‐based food products but a …

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

In India pumpkin has been used in huge quantities and it is well known that pumpkin is a
nutritious food. So, in a very large amount of pumpkin peel are also produced and its gone …

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 …

Pumpkin covers a wide number of species of the family Cucurbitaceae, most of them with
actual or potential economic value. Dehydration of pumpkin for producing pumpkin powder …

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 …

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 …