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 …

This study was intended to investigate the potential of peeled and unpeeled pumpkin pulp
as a raw material for the production of flour that could be used in composite blend with …

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 …

Mature fluted pumpkin (Telfairia occidentalis) seeds were processed into raw dried, boiled,
naturally fermented, germinated and roasted seeds. The seeds were milled into flours in the …

Mature fluted pumpkin seeds were processed into raw dried, boiled, naturally fermented,
germinated and roasted seeds. The seeds were milled into flours in the laboratory. Samples …

The flours of germinated pumpkin seeds of Crown, Jacarezinho, and Italian varieties were
evaluated. The flours showed a predominance of yellow intensity, high content of minerals …

Pre-treatments are required to preserve the quality of the product. Studies were carried out
to optimize the different pre-treatments for preparation of pumpkin flour. The Pre-treatments …

The aim of this study was to assess the impact of innovative pre-drying treatments
(ultrasound and microwave) on the physical, chemical, and functional properties pumpkin …

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 …

Pearl millet (Pennisetum glaucum (L.) R. Br.) is a gluten‐free cereal with potential use in
food security and human nutrition; however, it is still relatively unknown by the food industry …