THE DEVELOPMENT OF PUMPKIN SEEDS FLOUR AS SUPPLEMENTED PRODUCTS

Siti Noraini Latif, Norhidayah Abdullah

Abstract


Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly discarded as waste. The purpose of the study was to formulate pumpkin seeds as valuable product with good nutritionally supplement. Pumpkin seeds were processed into raw flour. Four products namely Cake, Cookies, Muffin and Bingka were prepared and standardized. For each product, one control and three experimental samples using raw pumpkin seed flour were prepared. The control and test samples were analyzed for their sensory attributes. Most accepted test samples were analyzed for nutritional composition along with control sample. All the products supplemented with 30% pumpkin seed were most acceptable except cake which was highly accepted at 20% level of supplementation. The  moisture, protein, fat, fiber, ash, iron, zinc content of raw pumpkin seed flour was 6.98 and 2.80%, 22.05 and 23.45%, 30.80 and 31.90%, 7.68 and 7.56%, 8.92 and 8.04%, 8.16 and 7.08mg/100gm, 6.60 and 6.35mg/100gm respectively. Total carotenoid content, antioxidant activity, peroxide value of pumpkin seed flour was found as 0.75 and 0.42mg/100gm, 68.80 and 61.30%, 4.60 and 6.20meq/kg. The protein, fat, fiber, ash and energy content of all the supplemented products were significantly higher as compared to the control samples.

 


Keywords


Pumpkin seeds, supplemented products, sensory evaluation, nutritional composition

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