Pumpkin (Cucurbita maxima), belonging to family Cucurbitaceae, is a well-known edible
plant, cultivated and abundantly used as herbal medicine and functional food. This review …

Purpose The purpose of this paper is to review the nutritional and food value of pumpkin
Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine …

The objective of this study was to investigate the effect of partial replacement of corn flour
with pumpkin flour (PF, 0%(0 g/100 g), 25%(13.5 g/100 g) and 50%(27 g/100 g)) and durian …

The aim of the study was to characterize the selected physicochemical, thermal and
rheological properties of pumpkin starches and compared with the properties of potato and …

Pumpkin has human nutritional benefits, arising from its high content of starch and of dietary
fibres such as pectins. Pectin has been found to slow starch digestion in digesta, which is …

Pumpkin is an imperious vegetable and a large part of the pumpkin flesh goes unused
resulting from pumpkin processing, so it needs to be processed properly to be used. The …

The utilization of vegetables with supplementation of cereals and pulses plays a vital role in
improving protein-energy malnutrition and micronutrient deficiency. Therefore, the study …

Having high nutritional value and low cultivation costs, pumpkin fruit makes a great
candidate to be used by the food industry as a functional ingredient. To prolong its shelf life …

This study examined the use of hot-air drying in the preparation of pumpkin powder. The
drying temperature was varied (50, 60 and 70 C) to determine the effect of temperature on …

Pumpkin (Cucurbita maxima) research has been growing because of its characteristics,
such as the attractive color, low-cost production, nutritional potential, and functional …