development and nutritional evaluation of pumpkin … · certificate i this is to certify that the...

DEVELOPMENT AND NUTRITIONAL EVALUATION

OF PUMPKIN SEED (Cucurbita moschata)

SUPPLEMENTED PRODUCTS

Thesis

Submitted to the Punjab Agricultural University

in partial fulfillment of the requirements

for the degree of

MASTER OF SCIENCE

in

FOOD AND NUTRITION (Minor Subject: Food Science and Technology)

By

Manpreet Kaur (L-2014-HSc-342-M)

Department of Food and Nutrition College of Home Science

© PUNJAB AGRICULTURAL UNIVERSITY

LUDHIANA-141004

2017

CERTIFICATE I

This is to certify that the thesis entitled "Development and nutritional evaluation of

pumpkin seed (Cucurbita moschata) supplemented products" submitted for the degree of

M.Sc. in the subject of Food and Nutrition (Minor Subject: Food Science and Technology)

of the Punjab Agricultural University, Ludhiana, is a bonafide research work carried out by

Manpreet Kaur (L-2014-H.Sc.-342-M) under my supervision and that no part of the thesis

has been submitted for any other degree.

The assistance and help received during the course of investigation have been fully

acknowledged.

_____________________________

Major Advisor Dr. (Mrs.) Sonika Sharma Assistant Professor

Department of Food and Nutrition

College of Home Science

Punjab Agricultural University

Ludhiana- 141004, Punjab

CERTIFICATE II

This is to certify that the thesis entitled "Development and nutritional evaluation

of pumpkin seed (Cucurbita moschata) supplemented products" submitted by Manpreet

Kaur (L-2014-H.Sc.-342-M) to the Punjab Agricultural University, Ludhiana, in partial

fulfillment of requirement for the degree of Master of Science in the subject of Food and

Nutrition (Minor Subject: Food Science and Technology) has been approved by the

student's Advisory Committee along with the Head of the Department after an oral

examination on the same.

_______________________ ________________

Dr. (Mrs.) Sonika Sharma Dr. S.K. Mann

Major Advisor External Examiner

Former Dean

College of Home Science

P.A.U., Ludhiana

____________________

Dr. (Mrs.) Anita Kochhar

Head of the Department

______________________

Dr. (Mrs.) Neelam Grewal

Dean Postgraduate Studies

ACKNOWLEDGEMENT

It is my proud privilege to express my deep sense of gratitude and

indebtness to my Major Advisor, Dr. (Mrs.) Sonkia Sharma, Assistant

Professor, Department of Food and Nutrition, PAU, Ludhiana for her

inspiring guidance and constant encouragement in planning and

execution of study and research work which helped me to successfully

complete the work in time. She had been very kind to me in extending all

possible helps and providing facilities for the completion of the research

work as well as in the preparation of this manuscript. Her patience and

persistence became an ideal for me.

I am extremely thankful to the other members of my advisory

Committee, namely Dr. (Mrs.) Anita Kochhar, Professor-cum-Head,

Department of Food and Nutrition, Dr. (Mrs.) Neerja Singla, Assistant

Scientist, Department of Food and Nutrition, Dr. Baljit Singh, Senior

Baking Technologist, Department of Food Science and Technology,

Dr. Ajmer Singh Dhatt, Senior Vegetable Breeder, Department of

Vegetable Science for their generous and valuable suggestions in planning

and execution of this study.

Something inexpressible, deep in my heart, the blessings of my

family: Captt. Nirmal Singh (Grandfather), Smt. Niranjan Kaur

(Grandmother), S. Jasvir Singh (Father), Smt. Kulwant Kaur (Mother),

S. Harjinder Singh (Chacha Ji), S. Harjeet Singh (Chacha Ji), Smt. Baljit

Kaur (Chachi Ji), Amandeep Singh (Brother), Dilpreet Singh (Brother),

Gaganjot Kaur (Bhabhi Ji). Loving nature, moral support and

encouragement of my family during the M.Sc. Programme have given me

the strength to go ahead and achieve this goal. The selfless sacrifices and

paramount affection of my family cannot be acknowledged by words.

I acknowledge the support of my buddies Simar and Manveer for

their constant moral support and who helped and inspired me a lot

during my study period in university. My special thanks to Parminder

veera and Karanveer who helped me a lot during this period of masters

degree.

My boundless emotions found no words to express their gratitude

to my hostelmate and classmates Sukhman, Prabh, Raman, Pallavi,

Pushu, and Daljit for making atmosphere friendly and motivating.

The words fall short to thank Punjab Agricultural University,

Ludhiana to bestow upon me an opportunity to pursue for Master Degree

in Food and Nutrition.

Dated: Place: Ludhiana (Manpreet Kaur)

Title of the Thesis : Development and nutritional evaluation of pumpkin

seed (Cucurbita moschata) supplemented products

Name of the Student : Manpreet Kaur

and Admission No. (L-2014-H.Sc.-342-M)

Major Subject : Food and Nutrition

Minor Subject : Food Science and Technology

Name and Designation : Dr (Mrs) Sonika Sharma

of Major Advisor Assistant Professor

Degree to be awarded : M.Sc.

Year of award of degree : 2017

Total pages in thesis : 71+Annexure+Vita

Name of University : Punjab Agricultural University Ludhiana-141004,

Punjab (India)

ABSTRACT

Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly

discarded as waste. The purpose of the study was proper utilization of pumpkin seeds to

supplement various food products to enhance nutritional content. Pumpkin seeds were

processed into raw and roasted flour. Five products namely Laddoo, Panjeeri, Mathi, Cake,

Cookies were prepared and standardized. For each product, one control and six experimental

samples (three using raw pumpkin seed flour and three using roasted pumpkin seed flour) were

prepared. The control and test samples were analyzed for their sensory attributes. Most accepted

test samples (supplemented with raw and roasted pumpkin seed flour) were analyzed for

nutritional composition along with control sample. All the products supplemented with 30%

pumpkin seed flour (raw and roasted) 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 and roasted 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

raw and roasted 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. Moisture content was

highest in control cake i.e. 20.26%, protein content was highest in laddoo supplemented with

raw and roasted pumpkin seed flour (11.72 and 12.07%), fat content of mathi supplemented

with roasted pumpkin seed flour was maximum i.e. 45.56%, fiber content of laddoo

supplemented with raw pumpkin seed flour was maximum with 3.21% and maximum ash

content was found in panjeeri supplemented with raw pumpkin seed flour (2.55%). Maximum

iron content (3.29 mg/100gm) was found in panjeeri supplemented with raw pumpkin seed

flour and maximum zinc content (2.08mg/100gm) was found in laddoo supplemented raw

pumpkin seed flour. Higher content of total carotenoid content (0.370 mg/100gm) and

antioxidant activity (74.20%) was found in laddoo supplemented with raw pumpkin seed flour.

Maximum peroxide value was found in control mathi i.e. 8.9 meq/kg. Microbial count of raw

pumpkin seed flour was higher as compared to the roasted pumpkin seed flour but was in safe

limits. Thus pumpkin seed flour can be stored in air tight glass container for two months.

Keywords: Pumpkin seeds, Supplemented products, Sensory evaluation, Nutritional

composition, Microbial count.

________________________ _____________________

Signature of Major Advisor Signature of the Student

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CONTENTS

CHAPTER TOPIC PAGE NO.

I INTRODUCTION 1 – 4

II REVIEW OF LITERATURE 5 – 17

III MATERIALS AND METHODS 18 – 30

IV RESULTS AND DISCUSSION 31 – 58

V SUMMARY 59 – 63

REFERENCES 64 – 71

ANNEXURE I

VITA

LIST OF TABLES

Table

No.

Title Page

No.

4.1.1 Organoleptic scores for Laddoo supplemented with raw pumpkin seed flour 32

4.1.2 Organoleptic scores for Laddoo supplemented with roasted pumpkin seed

flour

33

4.1.3 Organoleptic scores for Panjeeri supplemented with raw pumpkin seed flour 34

4.1.4 Organoleptic scores for Panjeeri supplemented with roasted pumpkin seed 35

4.1.5 Organoleptic scores for Mathi supplemented with raw pumpkin seed flour 37

4.1.6 Organoleptic scores for Mathi supplemented with roasted pumpkin seed flour 38

4.1.7 Organoleptic scores for Cake supplemented with raw pumpkin seed flour 39

4.1.8 Organoleptic scores for Cake supplemented with roasted pumpkin seed flour 40

4.1.9 Organoleptic scores for Cookies supplemented with raw pumpkin seed flour 42

4.1.10 Organoleptic scores for Cookies supplemented with roasted pumpkin seed 43

4.2.1 Proximate composition of flours 44

4.2.2 Proximate composition of pumpkin seed supplemented products 48

4.3.1 Mineral content of flours 50

4.3.2 Mineral composition of pumpkin seed supplemented products 51

4.4.1 Antioxidant compounds of flours 53

4.4.2 Antioxidant compounds in pumpkin seed supplemented products 54

4.5 Micr Microbial analysis of pumpkin seed flour 57

LIST OF FIGURES

Figure

No.

Title Page

No.

1 Standard curve of Iron 27

2 Standard curve of Zinc 27

3 Organoleptic score for laddoo supplemented with raw pumpkin seed flour 32

4 Organoleptic score for laddoo supplemented with roasted pumpkin seed

flour

33

5 Organoleptic score for panjeeri supplemented with raw pumpkin seed

flour

35

6 Organoleptic score for panjeeri supplemented with roasted pumpkin seed

flour

36

7 Organoleptic score for mathi supplemented with raw pumpkin seed flour 37

8 Organoleptic score for mathi supplemented with roasted pumpkin seed

flour

38

9 Organoleptic score for cake supplemented with raw pumpkin seed flour 40

10 Organoleptic score for cake supplemented with roasted pumpkin seed

flour

41

11 Organoleptic score for cookies supplemented with raw pumpkin seed flour 42

12 Organoleptic score for cookies supplemented with roasted pumpkin seed

flour

43

13 Iron content of pumpkin seed flour supplemented products 52

14 Zinc content of pumpkin seed flour supplemented products 53

15 Total Carotenoid Content of pumpkin seed flour supplemented products 55

16 Total Antioxidant Activity of pumpkin seed flour supplemented products 56

17 Peroxide value of pumpkin seed flour supplemented products 57

LIST OF PLATES

Plate

No.

Title

1 Laddoo supplemented with raw and roasted pumpkin seed flour

2 Panjeeri supplemented with raw and roasted pumpkin seed flour

3 Mathi supplemented with raw and roasted pumpkin seed flour

4 Cake supplemented with roasted pumpkin seed flour

5 Cookies supplemented with raw and roasted pumpkin seed flour

LIST OF ABBREVATIONS

FAO - Food and Agriculture Organization

WHO - World Health Organization

EMRO - Eastern Mediterranean Regional Office

HIV - Human Immunodeficiency Virus

AIDS - Acquired Immunodeficiency Syndrome

TCC - Total Carotenoid Content

TPC - Total Phenolic Content

HPLC - High Performance Liquid Chromatography

EAAI - Essential Amino Acid Index

HDL - High Density Lipoprotein

LDL - Low Density Lipoprotein

PER - Protein Efficiency Ratio

PSF - Pumpkin Seed Flour

CB - Cereal Bar

NFE - Nitrogen Free Extract

NA - Nutrient Agar

GYE - Glucose Yeast Extract

CHAPTER I

INTRODUCTION

Numerous ways or ideas of intensifying the use of available local food are

increasingly pursued but information of the nutritive value of such local foodstuffs and

ingredients is also crucial in order to encourage the consumption. Knowledge of the nutritive

value is essential for supplementing staple foods to increase the nutritional status of people.

Worldwide, a lot research has focused on increasing the nutritional value of food products at

economical level.

In developing countries, availability of animal origin protein is inadequate to meet the

daily requirements of protein of the rapidly rising population. Therefore, it is necessary to

gear up the present-day research efforts to study the properties of food and potential of

utilization of protein and other required nutrients from the local food crops which are not

utilized efficiently or moderately abandoned legumes and oilseeds (Enujiugha and Ayodele-

Oni 2003).

In recent times, more attention has been given to the appropriate use of agricultural

waste products to produce food, fertilizer, feed for cattle and raw material in industries, which

help to reduce the waste disposal problem. But this type of effort could be done economically

only in the locations where the availability of valuable resources is in huge quantities.

A healthy and well-nourished person depends on healthy food system. Today,

malnutrition imposes high cost on society. Malnutrition comes in many forms and under

nutrition is most prevalent form of malnutrition in developing countries. One out of five

children are stunted and around 165 million children in the world are malnourished (FAO

2013). Moreover, about 2 billion people in the world lack vitamins and minerals which are

essential for healthy life (FAO/WHO 2004). Half of the humankind is affected by the

deficiency of trace elements (WHO/EMRO 2009).

The enrichment of food products is a consequential idea to treat explicit nutritional

insufficiencies. Food enrichment also elevates healthiness in humanity and avert chronic

diseases. The identification and evolution of fortifying agents that would guarantee good

product quality and maximize the bioavailability of essential nutrients create technical and

scientific challenges for the nutritionists (Revathy and Sabitha 2013). Significant

consideration has been given to enrich wheat flour products with high protein oilseed flour

and for this, baked products are considered best due to worldwide consumption (Hoover

1979).

Pumpkin belongs to the family Cucurbitaceae. It is a plant that has been traditionally

used as a medicine in developing countries and obtained revival of use in the United States

and Europe (Caili et al 2006). Edible parts of the plant include the flowers, fruit, leaves, root

2

and seeds. Pumpkin is cultivated throughout the world and traditionally used as medicine in

China, Yugoslavia, Argentina, India, Mexico, Brazil and America. Pumpkin has gained

extensive attention in current times due to the good nutritional composition and health

shielding values of its seeds. Pumpkin seeds, also known as pepitas which are small, flat,

green, edible seeds. These seeds are the most important part of pumpkin but are mostly

discarded as waste. But now days, pumpkin seeds are subjected to industrial processing and

have been commonly commercialized as a salty snack.

Pumpkin seeds are loaded with nutrients and medicinal properties due to which these

seeds are used for remedial purposes all over the world. Pumpkin seeds are often eaten as

snack after roasting and salting in Arab countries (Al-Khalifa 1996). Xanthopoulou et al

(2009) stated that pumpkin seeds are used as an additive in salads, flakes, pastries etc. due to

their beneficial phytochemial content. The addition of these seeds can be considered a good

substitute for nutritional enhancement of food products (Gorgonio et al 2011).

Pumpkin seeds are rich natural source of protein with the range of 25 to 37% and oil

with the range of 37 to 45% and are renowned as valuable oil seeds loaded with protein for

human consumption (Milovanoic and Vucelic-Radovic 2008). Edible oil extracted from

pumpkin seeds has been highly acceptable and considered very healthy (Bastic et al 1977).

Pumpkin seeds and pumpkin seed oil is loaded with unsaturated fatty acids especially omega

3 fatty acids (Murkovic et al 1996).These seeds are also rich in phytosterols (Phillips et al

2005; Ryan et al 2007), polyunsaturated fatty acids (Applequist et al 2006; Sabudak 2007),

antioxidant vitamins such as carotenoids and tocopherol (Stevenson et al 2007), trace

elements such as zinc (Glew et al 2006), iron and magnesium (Lim 2012). Pumpkin seeds are

also known for pharmacological activities like anti-fungal (Wang and Ng 2003), anti-diabetic

(Quanhong et al 2003), anti-bacterial and anti-inflammation activities (Caili et al 2006) and

anti-oxidant effects (Nkosi et al 2006). Moreover, pumpkin seeds are loaded with amino acids

like tryptophan, lysine, methionine, tyrosine and also rich in iron, therefore these seeds are

beneficial to adolescents to cure anaemia caused due to iron deficiency (El Adawy and Taha

2001; Patel 2013).

Pumpkin seeds are also a good source of fiber. They contain 31.48 % crude fiber

(Nyam et al 2013). Fiber present in pumpkin seeds can prevent constipation, diabetes,

prolong intestinal transit time, lower cholesterol level and provide satiety. Pumpkin seed flour

is a valuable by-product obtained after the extraction of oil from pumpkin seeds which is rich

in fiber and helpful in maintaining intestinal functions and provides satiety that is beneficial

for obese people to control the body weight.

Another engrossing benefit of pumpkin seed flour is that it is gluten-free, therefore it

can be recommended to the patients suffering from gluten intolerance or celiac disease (Patel

2013). Pumpkin seed flour was also used in promoting nutritional status of undernourished

3

children in Kenya as an adequate source of dietary energy, protein and fat (Ward and

Ainsworth 1998).

Pumpkin seeds also contain high amount of L-tryptophan due to which they are

suggested to cure depression (Eagles 1990). Tryptophan is an essential amino acid present in

pumpkin seed, and 5-hydroxytryptophan (5-HTP) is the intermediate metabolite of tryptophan

in the formation of neurotransmitter serotonin. Both tryptophan and 5-HTP are promoted as

treatment of depression.

Plenty of studies have indicated the health benefits resulting from the consumption of

pumpkin seeds, for example in acute schistosomiasis, a parasitic disease accompanied by

fever, chills, headache, fatigue and intense gastrointestinal discomfort (Patel 2013). One of

the most critical health benefits attributed to pumpkin seed oil is its activity to cure benign

prostate hyperplasia. Phytosterol-rich extracts of pumpkin seeds are considered as crucial

therapeutic agents for the treatment of benign prostate hyperplasia and have been used in the

treatment of symptomatic micturition (ejection of urine from the urinary bladder through the

urethra to the outside of the body) disorders (Fruhwirth & Hermetter 2007). Pumpkin seeds

snack supplementation inhibits the crystal formation or aggregation which reduces the risk of

bladder stone disease (Caili et al 2006). Both pumpkin seeds and oil have been claimed to

promote HIV/AIDS wellness (Zimmerman 1997).

Consumption of diets rich in pumpkin seeds also have been associated to lower the

chances of occurrence of many types of cancer like colorectal, lung, breast, gastric cancer

(Huang et al 2004). Moreover, pumpkin seeds have been used in traditional medicine as

vermifuges (Applequist et al 2006). Pumpkin seeds are recommended for the protection

against colworm, tapeworm, seasickness and disturbance of pregnancy all over the world

(Markovic and Bastic 1976). Pumpkin seeds are also consumed in fresh or roasted form for

the relief of abdominal cramps and distension due to intestinal worms (Caili et al 2006).

A pleasing green color and nutty taste of pumpkin seed flour makes it feasible to use

them to develop new food products with nutrient adequacy. Pumpkin seed flour can be used

to fortify soups, cookies, pancakes and breads. Moreover, it is also used to fortify wheat flour

to produce bakery products like pastries with unique and nutty taste (Patel 2013). Above

mentioned all properties of pumpkin seed flour makes it potentially valuable supplement to

food products to overcome the malnutrition among children in India.

Fortification refers to the supplementation of food products with the addition of

nutrients to foods whether they are present originally in food or not. It is a way of enhancing

the nutritional status of the people. Adding nutrients to foods is not a new idea but the types

of foods selected and the amounts of nutrients added will depend on the particular nutritional

needs of an individual. The identification and development of fortifying agents that will

4

guarantee product quality and high bioavailability are technological and scientific challenges

(Karmes and Harris 2006).

Fortified foods are the best possible way to elevate nutritional status. Naghii and

Mofid (2007) stated that supplementation of staple food with pumpkin seed kernels improves

the iron status of people. Use of pumpkin seeds in food products is beneficial to vulnerable

groups mainly in children, adolescents and pregnant women to overcome nutritional

deficiencies.

Pumpkin seeds are cheapest and nutrient dense. Therefore, the complementary food

mix fortified with pumpkin seed flour is also economical with higher acceptability of sensory

parameters and high nutrient content (Dhiman 2009). Stevenson et al (2007) reported that

pumpkin seeds are nutritious, soft, chewy, sweet snack and food additive.

One fourth cup of pumpkin seed contains 200 calories and 15 to 50 percent of many

crucial nutrients like protein, iron, zinc, magnesium, manganese etc. Beneficial fatty acids,

amino acids and antioxidants are also present in abundance in these seeds. They also contain

good amount of vitamins like tocopherol and carotenoids. A handful of pumpkin seeds a day

keeps the doctor away (Revathy and Sabitha 2013).

Pumpkin seeds can be used as whole or in the form of flour to supplement the food

products. Considering, the nutritional deficiencies and health problems among people in

India, the current study is designed to develop food products with incorporation of pumpkin

seeds for nutritional enhancement and to evaluate the chemical composition and sensory

parameters of supplemented food products.

Objectives

To formulate and standardize pumpkin seed flour in raw and roasted form.

To study the microbial properties of the pumpkin seed flour.

To develop and organoleptically evaluate pumpkin seed flour supplemented products.

To study the nutritional composition of pumpkin seed flour and its products.

CHAPTER II

REVIEW OF LITERATURE

The available literature related to the present study is revised study is under the

following headings:

2.1 Description of pumpkin seeds

2.2 History of pumpkin seeds

2.3 Nutrient content of pumpkin seeds

2.4 Anti-nutritional factors

2.5 In vitro protein digestibility

2.6 Effect of processing on pumpkin seeds

2.7 Antioxidant Activity

2.8 Peroxide value of pumpkin seeds

2.9 Pumpkin seeds and Health

2.10 Functional food development using pumpkin seeds

2.11 Microbial count of pumpkin seed flour

2.1 Description of pumpkin seeds

Pumpkin seeds also known as pepitas are flat, dark green seeds encased in a yellow-

white husk. These seeds have malleable, chewy texture and a subtly sweet, nutty flavour.

They can be relished all over the year. Pumpkin seeds are available in the food stores in

various forms like raw and shelled, raw and unshelled, roasted and shelled, roasted and

unshelled. Like watermelon, cucumber and squash seeds, pumpkin seeds belong to the

Cucurbitaceae family. Cucurbita pepo, Cucurbita maxima, Cucurbita moschata and

Cucurbita mixta are the common varieties of pumpkin.

2.2 History of pumpkin seeds

Pumpkin and their seeds are native to America and various species are found across

the North, South and Central America. Pumpkin seeds - a renowned food among many

inhabitant American tribes, who consume these seeds for their nutritional and medicinal

properties. From America, the pumpkin seeds got popularized and spread to the rest of the

globe through trade and exploration over many centuries. India and other parts of Asia also

included these seeds into a place of importance instead of discarding them. Today, China

ranks first in production of pumpkin and pumpkin seeds in the whole world. India, Russia, the

Ukraine, Mexico, and the U.S. are also major producers of pumpkin and pumpkin seeds.

2.3 Nutrient content of pumpkin seeds:

Hamed et al (2008) analysed the defatted pumpkin seed flour in unroasted and

roasted form which showed the proximate composition of unroasted and roasted flour as

6

following : moisture 5.47 and 6.10%, crude protein 65.05 and 60.17%, crude fibre 2.98 and

3.75%, crude ash 9.04 and 8.78%, carbohydrate 15.63 and 18.68%.

Lim (2012) reported that dried pumpkin seed kernels called pepitas had the following

nutrient composition (per 100 g edible portion) : energy 559 kcal, protein 30.23 g, total lipids

49.05 g, ash 4.88 g, carbohydrates 10.71 g, total dietary fibre 6 g, iron 8.82 mg, magnesium

592 mg, zinc 7.81 mg, total polyunsaturated fatty acids 20.976 g, β-carotene 9 µg, leutin +

zeaxanthin 74 µg. Pumpkin seeds were considered as most nutritious – excellent source of

vitamin A, all the minerals, protein and fair sources of thiamine and niacin. Pumpkin seeds

were found to contain several major groups of active constituents: essential fatty acids, amino

acids, minerals, phytostreols (e.g. β-sitosterol) and vitamins- pyridoxine, vitamin K,

pantothenic acid, γ-tocopherol, thiamine, niacin, folate, choline.

Elinge et al (2012) analysed the pumpkin seeds for their nutritional and anti-

nutritional composition and the results obtained were: moisture content 5.00%, ash 5.50%,

crude lipid 38.00%, crude fibre 1.00%, crude protein 27.48%, carbohydrate 28.03%, energy

564Kcal/100g. Mineral analysis showed that the iron and zinc content were 3.75mg and 14.14

mg per 100gm.

Abd El-Ghany et al (2010) found that the percentage values of protein, fat, ash, fiber,

moisture and carbohydrate in pumpkin seeds were 31.57, 29.01, 3.89, 6.36, 5.11 and 24.06%.

The values of zinc, iron, calcium, magnesium and sodium were also analysed which were

7.99, 9.76, 78.18, 90.69 and 20.56 mg/100gm.

Rodriguez-Miranda et al (2012) studied the chemical composition of whole pumpkin

seed meal and defatted pumpkin seed meal and results were as follows: protein 35.45 and

64.13%, fat 49.14 and 7.01%, crude fibre 2.30 and 1.59%, ash 5.27 and 9.13%, carbohydrates

7.85 and 18.14%, energy 2611.07 and 1702.42Kcal per 100gm.

Milovanovic et al (2014) found the chemical composition of pumpkin seeds as

moisture 5.26%, ash 3.26%, protein 24.46%, fat 38.53% and crude fibre 14.77%.

Stevenson et al (2007) studied twelve pumpkin cultivars (Cucurbita maxima D.) for

their seed oil content, fatty acid composition, and tocopherol content. Oil content ranged from

10.9 to 30.9%. Total unsaturated fatty acid content ranged from 73.1 to 80.5%. The

predominant fatty acids present were linoleic, oleic, palmitic, and stearic. The tocopherol

content of the oils ranged from 27.1 to 75.1 µg per one gram of oil for alpha-tocopherol, from

74.9 to 492.8 micrograms/g for gamma-tocopherol, and from 35.3 to1109.7 µg/g for beta-

tocopherol. Ryan et al (2007) determined the levels of phytosterols, squalene and tocopherols

in selected grains, seeds, and legumes. The method comprised acid hydrolysis and lipid

extraction followed by alkaline saponification, prior to analysis by High-performance liquid

chromatography (HPLC). Beta-sitosterol was the most prevalent phytosterol whose

concentration was 24.9 mg/100g in pumpkin seeds. Squalene was particularly abundant in

7

pumpkin seeds (89mg/100g). Total tocopherol content was 15.9mg/100g in pumpkin seeds

and the total oil content was 42.3% (w/w) in pumpkin seeds. Kim et al (2012) revealed that

oleic, palmitic, linoleic and stearic acids were the main fatty acids found in pumpkin seeds.

Whereas, seeds of C. pepo and C. Moschata variety had considerably more gamma-

tocopherol than the seeds of C. Maxima which had the highest beta-carotene content. C. pepo

seeds had notably more beta-sitosterol content than the other varieties of pumpkin seeds. It

was found that pumpkin seeds had highest iron content from eleven types of nuts and seeds

evaluated for their nutritional loads (Chung et al 2013).

Kim et al (2012) analyzed the chemical composition of pumpkin seeds of different

varieties. Results for cucurbita moschata was reported as: carbohydrate 14.01%, protein

29.81%, fibre 10.85%, fat 45.67%, ash 5.31%, moisture 5.17%, β-carotene 7.15 mg/kg.

Siano et al (2016) studied the total carotenoid content (TCC) and total phenolic

content (TPC) of cherry, pomegranate and pumpkin seed oil. Results showed that TCC of

cherry, pomegranate and pumpkin seed oil was 13.6, 31.5 and 107.5 µg β-carotene per kg oil.

TPC of cherry, pomegranate and pumpkin seed oil was 6.08, 230.5 and 52.4 mg gallic acid

equivalent per kg oil. Pumpkin seed oil had high TCC and pomegranate seed oil had high

TPC.

Parry (2006) found the β-carotene, lutein, zeaxanthin, cryptoxanthin and total

carotenoid content of pumpkin seed oil as 5957 µg/kg, 270.1 µg/kg, 28.52 mg/kg, 4.91 mg/kg

and 70.59µmol/kg. Botanic Innovations (2012) reported the β-carotene, lutein and

cryptoxanthin as 5957.6, 272, 4910 µg /kg of pumpkin seed oil.

2.4 Anti-nutritional factors:

Anti-nutritional factors found in pumpkin seeds like haemogglutinin, saponins,

tannins, anti-vitamins and phytic acid, which interrupt the absorption and utilization of

minerals and adversely react with proteins to form complex products which have inhibitory

effect on digestion of proteins.

Tannin content of pumpkin seeds:

El-Adawy and Taha (2001) found that the tannin content of pumpkin seeds kernel

was 0.17gm/100gm. Fagemi et al (2005) reported that the tannin content of raw dried, boiled,

fermented, germinated and roasted fluted pumpkin seeds was 19.1, 7.5, 9.8, 14,

9.9mg/100gm, respectively. Hamed et al (2008) studied the tannin content in unroasted and

roasted pumpkin seed flour which was 228.31 and 125.01 mg/100gm.

Phytic acid content in pumpkin seeds:

El-Adawy and Taha (2001) reported that the phytic acid content of pumpkin seeds

kernels was 2.37gm/1000gm. Giami et al (2005) obtained that the level of phytic acid in raw

pumpkin seed was 1.19mg/100gm. Fagemi et al (2005) showed that the phytic acid content of

raw dried, boiled, fermented, germinated and roasted fluted pumpkin seeds was 13.8, 4.3, 2.8,

8

6.4 and 6gm/kg., respectively. Hamed et al (2008) stated that the phytic content in unroasted

and roasted pumpkin seed flour was 63.62 and 56.13 mg/100gm.

2.5 In vitro protein digestibility

The good quality of protein depends on the amino acid profile and the in vitro protein

digestibility (Hahn et al 1984). El-Adawy and Taha (2001) reported that pumpkin seeds

kernels had 90% in vitro protein digestibility which was higher than the water melon seeds

kernel flour i.e. 87.9%.

Atuonwu and Akobundo (2010) stated that the in vitro protein digestibility of defatted

pumpkin seed flour was 77.91%. They also found the essential amino acid index (EAAI) and

protein efficiency ratio (PER) as 57.31% and 1.80.

Hamed et al (2008) examined the effect of roasting on protein digestibility of

pumpkin seed flour. Results showed that the in vitro protein digestibility of unroasted and

roasted seed flour was 59.39 and 92.76%. Roasting significantly increased the protein

digestibility may be due to the reduction of antinutritional factors.

Fagemi et al (2005) showed that the in vitro protein digestibility of raw dried, boiled,

fermented, germinated and roasted fluted pumpkin seeds was 78.3, 86.5, 85.9, 72.0 and 78.1 %.

2.6 Effect of processing on pumpkin seeds:

Many heat treatments were used in pumpkin seed preparations before they were

consumed. Pumpkin seeds were employed for human feeding after previous salting and

roasting (Cirrilli 1971). Giami et al (2001) reported that there were no significant differences

on crude protein, ash and fat content of raw and heat processed (roasted and boiled) sample of

breadnut seed.

Fagbemi et al (2005) stated that roasting significantly increased the water absorption

capacity, fat absorption capacity and least gelation concentration of the defatted pumpkin seed

flour by 17.26, 21.3 and 6% while heat processing reduced foaming capacity and

emulsification capacity.

Modawi (2006) investigated the effect of roasting process on defatted pumpkin seed

flour in terms of nutritional, anti-nutritional and functional properties. It was observed that

roasting process reduced the protein content and increase the fiber and carbohydrate content.

Roasting had no significant effect on moisture, ash and fat content. Roasting of pumpkin seed

notably lowers the tannin and phytic acid content to 125 and 56.1mg/100gm compared to the

unroasted sample of pumpkin seeds i.e. 228.3 and 63.6mg/100gm. An enhancement was also

observed in protein digestibility and availability of minerals after roasting of seeds. Roasting

of pumpkin seeds considerably improved the in vitro protein digestibility to 92.76% as

compared to unroasted seeds (59.39%) and increased the availability of minerals like

potassium, sodium, manganese, iron, calcium and zinc but on the other hand, the availability

of Cobalt was decreased to 75% compared to unroasted sample of seeds i.e. 97.48%.

9

Roasting process of pumpkin seed was also found to improve the water absorption capacity,

fat absorption capacity and dispersibility, but it had no effect on bulk density. Other

functional properties of roasted pumpkin seeds were reduced foaming properties, emulsion

properties and less gelation concentration.

2.7 Antioxidant activity

Nyam et al (2013) found that DPPH radical scavenging activity of pumpkin seeds

was 36.97%. He also prepared bread supplemented with 5 % pumpkin seeds. Results showed

a 37.99% increase in DPPH radical scavenging activity in pumpkin seed bread as compared to

control bread.

Bialek et al (2016) analysed the quality of pumpkin seed flour and found that the

antioxidant capacity measured by DPPH reduction of pumpkin seed flour was 64%.

Xanthopoulou et al (2009) determined the antioxidant and lipoxygenase inhibitory

activities of pumpkin seed methanol extracts using free radical DPPH (2,2-diphenyl-1-

picrylhydrazyl) scavenging and soyabean lipoxygenase inhibition. Results expressed as EC50

values for scavenging activity on DPPH assay was 5.57 mg/ml. In addition, the methanol

extract inhibited 50% of lipoxygenase activity at concentrations ranging from 0.3 mg/ml to

1.02 mg/ml.

Ardabili et al (2010) reported that the addition of pumpkin seed oil in the canola oil

enhanced the frying stability of canola oil. Phenolic composition of pumpkin seed oil had

good anti-oxidative effect which significantly affects the canola oil stability.

Andjelkovic et al (2010) stated that the maximum antioxidant capacity of pumpkin

seed oil measured by the reduction of the DPPH radical was 62%.

2.8 Peroxide value of pumpkin seeds

Detection of peroxide value gave the initial evidence of rancidity in unsaturated fats

and oils (Marco et al 2015). Peroxide value is expressed in units of miliequivalents per kg.

Bialek et al (2016) determined the peroxide value of pumpkin seed flour which was

2.89 meq/kg. Vujasinovic et al (2010) found that the peroxide value of naked pumpkin seed

and pumpkin seed with hull as 2.95 and 5.04 mmol/kg.

Srbinoska et al (2012) studied the peroxide value of pumpkin seed whole and

pumpkin seed kernel of two different varieties (Cucurbita maxima and Cucurbita pepo).

Results showed that the peroxide value of whole seed and kernel of Cucurbita maxima was

4.93 and 4.26 meq/kg extract whereas in Cucurbita pepo, it was 6.06 meq/kg extract for

whole seed and 5.70 meq/kg extract for seed kernel.

Tsaknis et al (1997) analyzed the characteristics of crude and purified pumpkin seed

oil in which peroxide value of crude and pumpkin seed oil was obtained as 9.20 and

9.04meq/kg. Adeel et al (2014) found that the peroxide value of pumpkin seed oil was

6.74meqO2/kg oil. More peroxide value is harmful for shelf life of oil. Exposure of peroxide

10

provides initial evidence of rancidity and deterioration of pumpkin seed oil caused by

unsaturated fats and oils.

2.9 Pumpkin seeds and health

Cardioprotective and Anti-hypertensive effect: Pumpkin seeds plays crucial role in

soothing vessels and lowering of blood pressure. El-Mosallamy et al (2012)

examined the effects of pumpkin seed oil treatment on chemically induced

hypertension in rats. 40-100 mg/kg pumpkin seed oil was given once daily for six

weeks. It was observed that the consumption of the oil considerably reduced the

increased blood pressure caused by the chemical. The higher magnesium content in

pumpkin seeds is credited to lower the risk of heart attack. Abuelgassim and Al-

showayman (2012) stated that rats induced with atherosclerosis were fed with

pumpkin seeds for 37 days. HDL cholesterol was significantly increased in rats but

also a 48% decrease in total cholesterol and 79% reduction in LDL cholesterol was

observed.

Bone protection: Pumpkin seeds are good source of minerals i.e. magnesium and

phosphorous which optimize the bone health and avert osteoporosis. Ryder et al

(2005) assessed the relationship between magnesium intake and bone mineral density,

a major factor in the development of osteoporosis, in over 2000 elderly men and

women aged 70-79 yrs. After taking into account confounding factors of age, calcium

intake, osteoporosis status, Body Mass Index, and physical activity, they concluded

that higher intakes of magnesium were correlated with greater bone mineral density,

particularly for Caucasian (white people of Europe) individuals. They believed that

magnesium promotes alkaline environment inside the bones, which had shown to be

conductive to boost the bone mineral density.

Easing arthritis: Pumpkin seed oil has influential antioxidant properties that relieve

inflammation related with arthritic symptoms. Fahim et al (1995) conducted an

experiment in which rats were induced with arthritis showed significant increased

levels of inflammation which were reduced on the supplementation of rats with

pumpkin seed oil; results that compared favourably to when the rats received the non-

steroidal anti-inflammatory drug indomethacin. Furthermore, the indomethacin-

supplemented rats experienced high levels of lipid peroxidation in liver i.e. an

indicator of liver injury, whereas the pumpkin seed oil supplemented group of rats

experienced no side effects.

Anxiety relief: Hudson et al (2007) conducted a study which revealed that tryptophan

was abundant in pumpkin seeds which can help to lessen anxiety. Tryptophan is

converted into serotonin which is a hormone that enhances mood and promotes

11

healthiness of brain. They investigated whether consuming a tryptophan rich food

could boost sertonin levels and reduce anxiety symptoms. They discovered that

subjects with anxiety disorder who consumed tryptophan rich pumpkin seeds before

an anxiety test showed better improvements in subjective and objective measures on

the Endler Multidimensional Anxiety Scale compared with those who didn't consume

pumpkin seeds.

Hypolipidaemic effect: Makni et al (2008) evaluated the effect of intake of mixture of

flax and pumpkin seeds in rats fed with a 1% cholesterol diet. Significant increase in

monounsaturated and polyunsaturated fatty acids was observed in rats fed with

pumpkin seed. Improved efficiency of antioxidant defence system indicated the anti-

atherogenic prospective of the seed mixture. Gossell-Williams et al (2008) examined

the effect of pumpkin seed oil supplementation on the cholesterol and blood pressure

in rats. Both non-ovariectomized and ovariectomized rats were supplemented with

corn oil or pumpkin seed oil for five days per week for twelve weeks (40mg/kg given

orally). Blood analysis showed satisfactory lipid profile in the group of rats

supplemented with pumpkin seed oil. Barakat and Mahmoud (2011) examined the

potential of pumpkin seeds used alongside with flax seed or purslane seed on

hyperlipidaemia in rats fed with high cholesterol diet. An administration of two

percent cholesterol diet significantly increased the total cholesterol, total lipids and

triacyiglycerol in both liver and serum of rats. The consumption of flax and pumpkin

or purslane and pumpkin seed mixtures notably decreased the lipid parameters

suggesting the hypolipidaemic prospective of the seed mixture.

Anti-diabetic effect: Makni et al (2011) observed that consumption of mixture of

pumpkin seeds and flax seeds reduced the increased levels of the plasma enzymes

produced by the initiation of diabetes and caused a consequent revival towards

normalization as compared to the control group animals. Its use in food on daily basis

may be efficient in prevention of diabetes and its side effects. Teugwa et al (2013)

evaluated the anti-diabetic effect of proteins obtained from several species of

Cucurbitaceae, including C. moschata. The result showed that globulin is the most

abundant protein found in pumpkin seeds which measured 295.11mg/g dry matter of

extracted proteins and able to lower the blood sugar levels in rats with high blood

sugar levels.

Cancer management: Consumption of pumpkin seeds has revealed extensive benefits

in benign prostate hyperplasia i.e. enlargement of prostate gland in men. Gossell-

Williams et al (2006) studied the efficacy of pumpkin seed oil on rats with

testosterone-induced prostate hyperplasia. During the course of hyperplasia induction,

12

pumpkin seed oil and corn oil (vehicle) were orally administered for 20 days. On 21st

day, rats were killed and their prostate was weighed. The induced increase in prostate

size was repressed in rats fed with pumpkin seed oil i.e. 2mg/100g. The protective

effect of pumpkin seed oil was considerable at the higher dose. The results showed

that utilization pumpkin seed oil can be helpful for managing benign prostatic

hyperplasia. Zaineddin et al (2012) given a food-frequency questionnaire to a

vulnerable group of women. It was found that the eating of sunflower and pumpkin

seeds was associated with extensively reduced postmenopausal breast cancer threat.

Bladder stone alleviation: Lim (2012) reported that supplementation of pumpkin

seeds in diet could be helpful to decrease the risk of bladder stone in children and

adolescents in Thailand. The results revealed that the longer supplementation period

of pumpkin seeds showed the better effects on bladder stone mitigation. Pumpkin

seeds lowered oxalcrystalluria i.e. occurrence of calcium-oxalate crystals and calcium

level but increased phosphorous, glycosaminogycans, pyrophosphate and potassium

levels in urine as compared to orthophosphate supplementation. Pumpkin seeds

provided high phosphorous levels and increased level of inhibitors of crystal

formation or aggregation which would consequently reduce the formation of bladder

stones.

Gynaecological effect: Phytoestrogens are plant metabolites similar to 17 beta-

estradiol in structural and functional properties. They are renowned to lesser the risk

of osteoporosis, heart disease, menopausal problems and breast cancer (Zaineddin et

al 2012). Pumpkin seed oil has been discovered to have higher content of

phytoestrogens as other plant sources like soybean, flax seed, sesame, sunflower seed

etc. Gossell-Williams et al (2011) evaluated the credible beneficial effects of

pumpkin seed oil on postmenopausal women. The randomized, double-blinded and

placebo-controlled study was conducted on thirty five women who had undergone

menopause naturally or due to surgery. The women consuming pumpkin seed oil

showed a noteworthy increase in high-density lipoprotein and considerable decrease

in diastolic blood pressure. A decrease in the severity of hot flushes, frequent

headaches and joint pains were reported in the women utilizing pumpkin seed oil.

The placebo group administered with wheat germ oil complained of more depression

and emotional anxiety. The positive reaction of pumpkin seed oil administration

implies further studies to find out menopause curative properties of pumpkin seeds.

2.10 Functional food development using pumpkin seeds

Naghii and Mofid (2007) compared the consumption of ready-to-eat cereal fortified

with iron (30g providing 7.1 mg iron per day) and pumpkin seed kernels (30g providing

4.0mg iron per day) for 4 weeks. After the consumption period, level of serum iron got higher

13

which indicates improved iron status. Children, teenagers, women of child bearing ages and

expectant women who are often prone to anaemia caused due to iron insufficiency were

benefitted.

Norfezah et al (2011) studied the effect of incorporation of flour with three different

parts i.e. peel, flesh and seeds of Crown pumpkin (C. maxima). The flour was incorporated

into an extruded snack formulation at different levels and processed in an extruding machine

to make ten products. Incorporation of pumpkin seeds and peels at the level of 10% resulted

in stiffness of the product.

Radocaj et al (2012) produced a spread with high content of omega-3 and omega-6

fatty acids using a press cake obtained from hull-less pumpkin seed oil. The spread was

similar to peanut butter in appearance, texture and spreadability. The spread contained good

amount of omega-3 fatty acid and no oil separation was visualized after one month of storage.

An optimum spread was developed using 80% of hemp oil (w/w of the total added oil) and

1.25% (w/w) of stabilizer which provides 0.97 g of omega-3 fatty acids per serving size.

Ward and Ainsworth (1998) developed a low-cost weaning food enriched with

protein, fat and energy for undernourished infants in Kenya. The weaning food was produced

in the form of porridge which was blended with ground pumpkin seeds. The in-vitro protein

digestibility was 82.5%, confirming a high-quality protein food. Free-floating water-soluble

amino acids were not detected on High-performance liquid chromatography testing which

indicates the better food stability. Peroxide value was also found lesser which implies the

absence of rancidity in porridge.

El-Soukkary (2001) examined the effect of supplementation of pumpkin seed into

wheat flour and dough properties. The results revealed that pumpkin seeds could be added to

wheat flour up to a 17% protein level for raw, roasted and autoclaved pumpkin flour, 19%

level for germinated, fermented and pumpkin protein concentrate and 21% level for pumpkin

protein isolate without a unfavourable effect on quality of dough or loaf. The addition of

pumpkin seed proteins resulted in higher content of protein, lysine and minerals as compared

to the control. In vitro protein digestibility was also improved with the addition of pumpkin

seed proteins.

Procida et al (2013) studied the lutein, zeaxanthin, tocopherol and fatty acid contents

of twelve samples of pumpkin seed oils along with the volatile fraction resulting from the

roasting process. The roasting temperature played a vital role in the concentrations of volatile

substances originating from lipid per-oxidation and Maillard reaction. The results suggested

that roasting at high-temperature leads to the production of oil with strong aromatic

characteristics, while roasting at mild-temperature leads to a production of oil with a minor

distinctive aroma. Higher content of alpha-tocopherol, gamma-tocopherol and carotenoids

14

(lutein and zeaxanthin) was found which confirmed the nutraceutical properties in pumpkin

seed oil.

Nyam et al (2013) determined the proximate composition, functional properties and

antioxidant activity of pumpkin seeds and rind. Bread was prepared by incorporating pumpkin

seeds and rind at different levels i.e. 0, 5 and 10%. Organoleptic evaluation of prepared bread

samples for different attributes such as appearance, aroma, flavour, texture and overall

acceptability was undertaken. The physical properties of the bread samples like dough

expansion, loaf volume, crumb, color and texture were also examined. Results showed that

the crude fibre content of the pumpkin seeds and pumpkin rind was significantly high i.e.

31.48% and 14.83% respectively. The antioxidant activity for the pumpkin rind i.e. 69.38%

was higher than the pumpkin seeds. Incorporation of 5% level of pumpkin rind in bread gave

the higher overall acceptability score and sensory attributes followed by bread supplemented

with 5% pumpkin seeds. Total dietary fibre, total phenolic compound and antioxidant activity

in breads supplemented with 5% pumpkin seed and 5% pumpkin rind flour were higher than

the control bread sample. So, pumpkin seeds and rinds can be used as fibre sources in bakery

products.

Mbondo (2013) formulated and evaluated the pumpkin seed tablets. He stated that the

use of herbal medicines in management of medical conditions has become popular in the

recent years both for preventive and curative purposes. With the increasing prevalence of

certain diseases like Benign prostate hyperplasia, diabetes, arthritis and the accompanying

economic burden, it is necessary to develop new safer and inexpensive medicines for their

management. Pumpkin seeds have been used for the management of these and other medical

condition. The seeds of pumpkin were powdered for administration or chewed whole. This

mode of administration posed limitations such as inaccurate dosing due to different measuring

devices used. The presence of high amount of oils in the seed powder increases the possibility

of rancidity due to improper storage conditions. There is also a high potential of microbial

growth. Pumpkin seed powder is subjected to high temperatures during cooking, therefore

high chances of the active ingredients getting inactivated due to high temperatures used. Seed

powder is also prone to adulteration hence formulation of tablets decreases this possibility. In

this research work, tablets of pumpkin seed were prepared by the wet granulation technique.

The purpose of this was to formulate a suitable solid dosage form of whole pumpkin seed that

may address the above mentioned limitations. Pre-formulation studies indicated that the

powder did not have free flowing capacity and hence wet granulation method was adopted.

The tablets were evaluated for hardness, weight variation, friability and integration time.

From the results obtained, it was concluded that pumpkin seed tablets can be made from

pumpkin seed powder which will improve effectiveness and patient compliance.

15

Vujasinovic et al (2012) studied the roasting conditions for hull-less pumpkin seeds

using response surface methodology for highest yield of the bioactive compounds and

antioxidants from the virgin pumpkin seed oils. The optimum conditions found for roasting

pumpkin seeds were 120 0C for 49 minutes which produced oil with 0.29 percent

phospholipids, alpha-tocopherol and gamma-tocopherol 5.74 and 24.41mg/100gm, total

phenols 23.06mg/kg and antioxidant activity of 27.18 mg oil/mg Diphenylpicrylhydrazyl.

Hamed et al (2008) determined the consequence of roasting on nutritional

composition, anti-nutritional factors, protein digestibility, mineral availability and

physiochemical properties of pumpkin seeds consumed in Sudan. Results showed that

roasting process notably reduced the protein content. Roasting of pumpkin seeds significantly

reduced tannin and phytic acid content to 125.01 and 56.1 mg/100 g which implies

improvement in protein digestiblity. Roasting of pumpkin seeds considerably improve

mineral availability and physiochemical properties of the pumpkin seed flour.

Atuonwu and Akobundu (2010) evaluated the nutritional composition and

organoleptic attributes of cookies supplemented with defatted pumpkin seed flour. Pumpkin

seeds were processed into defatted flour. The potential of the pumpkin seed flour as

composite with wheat flour in cookie production was also examined. The protein content of

defatted pumpkin seed flour was as high as 57.50% with good amino acid profile. Minerals

were also found in abundance in seed flour. Defatted pumpkin seed flour had higher protein

digestibility i.e. 77.91 percent and Protein Efficiency Ratio (PER) of 1.80. The anti-nutrients

were beneath tolerable limits. The physicochemical and sensory attributes of cookies revealed

that up to 10% substitution of wheat flour with defatted pumpkin seed flour produced

acceptable cookies similar to the control (100% wheat flour).

Milovanoic et al (2014) evaluated the nutritional quality of the wheat bread prepared

with supplementation of pumpkin seed, buckwheat and quinoa. The principle of the research

was to mix pumpkin seed, buckwheat and quinoa at the level of 40% with wheat flour and to

study the effect of this blend on nutritional composition and sensory parameters of the bread.

Chemical composition of wheat bread and supplemented bread was analyzed by using

relevant methods. Chemical composition of supplemented bread was better with an increase

in protein, fat and fibre content as compared to the control wheat bread. Sensory attributes of

supplemented bread like loaf volume, appearance, crust and crumb texture, aroma-odor and

color were found outstanding.

Silva et al (2014) developed pumpkin seed flour-based cereal bars. In this study,

pumpkin seed flour (PSF) with medium granulometry i.e. PSF1 and coarse granulometry i.e.

PSF2 were used in preparation of cereal bars (CB) with different combinations with brown

oats. Five bars were prepared as CB-1 (control-25% brown oats and 0% PSF); CB-2 (12.5%

PSF1 and 12.5% brown oats); CB-3 (25% PSF1 and 0% brown oats); CB-4 (12.5% PSF2 and

16

12.5% brown oats); and CB-5 (25% PSF2 and 0% brown oats). The sensory attributes were

analyzed in a conventional preference mapping which indicated that the bars CB-2 and CB-5

received maximum organoleptic acceptability score. Cereal bars with maximum overall

acceptability score i.e. CB-2 and CB-5 were further analyzed for nutritional composition and

compared with the control cereal bar CB-1. The cereal bars CB-2 and CB-5 showed an

increase in crude protein content with 87.5% and 62.5% and dietary fibre with 77% and 44%

respectively. These results revealed that the CB-2 and CB-5 cereal bars as excellent source of

protein and fibre.

Kanwal et al (2015) developed and evaluated the physio-chemical properties of

biscuits supplemented with pumpkin seeds to fight undernutrition in children of Pakistan.

Pumpkin seed flour was substituted at different levels in wheat flour to produce biscuits

(T₂=5%, T₃=10%, T₄=15% and T5=20%) and compared with control (T1) i.e. biscuits

prepared with wheat flour only. Nutritional analysis of biscuits showed that T5 i.e. biscuits

supplemented with 20% pumpkin seed flour contained moisture (1.55%), protein (12.30%),

fat (28.29%), ash (4.13%), crude fibre (1.60%), iron (2.28 mg) and zinc (3.11 mg). Sensory

analysis also shown increasing trend in all sensory attributes. Results showed good

acceptability at all levels but treatment T4 with 15% pumpkin seed flour scored highest (8.0)

for maximum overall acceptability. From this study, it was concluded that pumpkin seed flour

can be incorporated successfully to partly replace wheat flour to prepare highly nutritious and

wholesome biscuits without disturbing its overall acceptability.

Bialek et al (2016) studied the effect of partial replacement of wheat flour with

pumpkin seed flour in muffins presented to children. In this study one control (0% pumpkin

seed flour) and three experimental muffins (17%, 33% and 50% pumpkin seed flour) were

prepared. Above 71 percent of the children evaluated muffins having 33% of pumpkin seed

flour as tasty and very tasty. Nutritional value of control and experimental muffin with 33%

pumpkin seed flour per 100gm was as following: energy 341 and 388Kcal, fat 13.4 and

14.3gm, protein 6.5 and 14.1gm, monosaccharides 46.1 and 44.3gm and dietary fibre 1.2 and

1.9gm. So, as the level replacement of wheat flour with pumpkin seed flour increased, the

nutritional composition of muffins enhanced. It was found suitable to incorporate pumpkin

seed flour at the level of 33% into muffins stored for 2 weeks without special packaging

conditions. The supplemented muffin formulation resulted in a nutrient enriched product

appropriate to enhance the nutritional status of undernourished children.

2.11 Microbial count of pumpkin seed flour

Revathy and Sabitha (2013) tested the microbial contamination of pumpkin seed flour

during the initial, 15th, 30

th and 45

th day of storage. Flour was stored in polyethylene bag and

plastic container at both room temperature and refrigerator. The microbial count of pumpkin

seed flour stored in plastic container at room temperature on initial, 15th, 30

th and 45

th day was

17

4 x 103, 7 x 10

3, 10 x 10

3 and 12 x 10

3. Whereas the pumpkin seed flour stored in

polyethylene bag at room temperature showed increase in bacterial count than flour stored in

plastic container at room temperature. The count was 6 x 103 on initial day, 9 x 10

3 on 15

th

day, 13 x 103 on 30

th day and 16 x 10

3 on 45

th day. The bacterial count of the pumpkin seed

flour stored in plastic container at refrigerated temperature on initial day was 3 x 103, 4 x 10

3

on 15th, 6 x 10

3 on 30

th day and 7 x 10

3on 45

th day. On the other hand, flour stored in

polyethylene bag at refrigerated temperature was higher in count than flour stored in plastic

container. The count was 5 x 103 on initial day, 7 x 10

3 on 15

th day, 8 x 10

3 on 30

th day and

10 x 103 on 45

th day. It was found that microbial count of pumpkin seed flour increased when

it is stored in polyethylene bag as compared to plastic container.

CHAPTER III

MATERIAL AND METHODS

The present study was carried out on development and nutritional evaluation of

pumpkin seed (cucurbita moschata) supplemented products. The material and methods

selected for the study have been discussed under the following headings.

3.1 Procurement of pumpkin seeds and preparation of flour

3.2 Development and standardization of pumpkin seed flour based products

3.3 Organoleptic evaluation of developed products

3.4 Nutritional evaluation

3.4.1 Estimation of Proximate composition

3.4.2 Estimation of Mineral content

3.4.2.1 Iron

3.4.2.2 Zinc

3.4.3 Estimation of Total carotenoid content

3.4.4 Estimation of Total antioxidant activity

3.4.5 Estimation of Peroxide value

3.5 Microbial analysis of pumpkin seed flour in raw and roasted form

3.6 Statistical analysis

3.1 Procurement of pumpkin seeds and preparation of flour

Whole pumpkin seeds (Punjab Samrat) were procured from the Department of

Vegetable Science, Punjab Agricultural University, Ludhiana.

Preparation of flour:

-Raw flour:

Selection of Pumpkin seeds

Cleaning of Pumpkin seeds

Sun Drying

Grinded

Flour

-Roasted flour:

Selection of Pumpkin seeds

Cleaning of Pumpkin seeds

Sun Drying

Roasting for 15-20 mins at 75 0C

Grinded

Flour

19

3.2 Development and standardization of pumpkin seed flour based products

Five products namely Laddoo, Panjeeri, Mathi, Cake, Cookies were prepared in the

Food Laboratory of Department of Food and Nutrition, College of Home Science, PAU.

These products were prepared using standardized recipe with the supplementation of raw and

roasted pumpkin seed flour at different levels. For each recipe, one control and six

experimental samples were prepared.

The recipes of the pumpkin seed flour supplemented products are given below:

1. LADDOO

Variations in the level of incorporation of pumpkin seed flour in laddoo has been

presented below:

Name

of

Recipe

Ingredients Amount

(g)

C

Amount

(g)

T1/T4

(15%)

Amount

(g)

T2/T5

(30%)

Amount (g)

T3/T6

(45%)

Laddoo Bengal gram flour

Pumpkin seed flour

(Raw/Roasted)

Sugar

Ghee

100

-

50

50

85

15

50

50

70

30

50

50

55

45

50

50

T1, T2 and T3: Supplemented with raw pumpkin seed flour

T4, T5 and T6: Supplemented with roasted pumpkin seed flour

The recipe of the laddoo with most acceptable level has been given below:

Ingredients

Bengal gram flour - 70g

Pumpkin seed flour - 30g

Sugar - 50g

Ghee - 50g

Method

1. Heat ghee in a kadahi, add bengal gram flour and roast on low heat till light brown

color.

2. Allow the mixture to cool slightly, add pumpkin seed flour, sugar and mix well.

3. Roll into even sized laddoo and serve.

Total cooked weight - 190g

No. of servings - 10 laddoo

Weight per serving - 20g

20

2. PANJEERI

Variations in the level of incorporation of pumpkin seed flour in panjeeri has been

presented below:

Name of

Recipe

Ingredients Amount

(g)

C

Amount (g)

T1/T4

(15%)

Amount (g)

T2/T5

(30%)

Amount (g)

T3/T6

(45%)

Panjeeri Whole wheat flour

Pumpkin seed flour

(Raw/Roasted)

Sugar

Ghee

100

-

35

50

85

15

35

50

70

30

35

50

55

45

35

50



The recipe of the panjeeri with most acceptable level has been given below:

Ingredients

Whole wheat flour - 70g


Sugar - 35g

Ghee - 50g

Method

1. Take kadahi and heat ghee in it.

2. Put wheat flour in it and roast it.

3. Remove flour from flame and cool it.

4. Add pumpkin seed flour and sugar.

5. Mix it well and serve.


No. of servings - 6


3. MATHI

Variations in the level of incorporation of pumpkin seed flour in mathi has been

presented below:

Name

of

Recipe

Ingredients Amount

(g)

C

Amount

(g)

T1/T4

(15%)

Amount

(g)

T2/T5

(30%)

Amount

(g)

T3/T6

(45%)

Mathi Refined wheat flour

Pumpkin seed flour

(Raw/Roasted)

Ghee

Carom seeds

Salt

Refined oil

100

-

20

1/4tsp

1/4tsp

50ml

85

15

20

1/4tsp

1/4tsp

50ml

70

30

20

1/4tsp

1/4tsp

50ml

55

45

20

1/4tsp

1/4tsp

50ml



21

The recipe of the mathi with most acceptable level has been given below:

Ingredients

Refined wheat flour - 70g


Ghee - 20g

Carom seeds (Ajwain) - 1/4tsp

Salt - 1/4tsp

Refined oil - 50ml

Method

1. Add pumpkin seed flour, salt and carom seeds to the refined wheat flour.

2. Add fat to the flour as shortening and mix thoroughly.

3. Knead it into a stiff dough.

4. Divide the dough into small balls.

5. Roll the balls into shape of mathi.

6. Prick the rolled mathi with knife so that it remains flat even after frying.

7. Deep fry the mathi till golden brown color.


No. of servings - 10


4. CAKE

Variations in the level of incorporation of pumpkin seed flour in cake has been

presented below:

Name

of

Recipe

Ingredients Amount

(g)

C

Amount

(g)

T1/T4

(10%)

Amount

(g)

T2/T5

(20%)

Amount (g)

T3/T6

(30%)

Cake Refined wheat flour

Pumpkin seed flour

(Raw/Roasted)

Powdered sugar

Butter

Eggs

Baking powder

Vanilla essence

120

-

120

60

2

1/2tsp

1tsp

108

12

120

60

2

1/2tsp

1tsp

96

24

120

60

2

1/2tsp

1tsp

84

36

120

60

2

1/2tsp

1tsp



22

The recipe of the cake with most acceptable level has been given below:

Ingredients

Refined wheat flour - 96g


Powdered sugar - 120g

Butter - 60g

Eggs - 2

Baking powder - 1/2tsp

Vanilla essence - 1tsp

Method

1. Flours and baking powder were sifted twice.

2. Fat and sugar were creamed together till light and fluffy.

3. Eggs were beaten along with vanilla essence.

4. Beaten eggs were added to the creamy mixture little by little mixing continuously.

5. Flour was folded gently using cut-and-fold method.

6. Milk was added to bring the mixture to dropping consistency.

7. Mixture was poured in a greased and dusted cake tin and levelled it properly.

8. Cake was baked at 180° C for 20 minutes.

9. Cooled on a cooling-rack.

Total weight - 335g

No. of servings - 11 pieces


5. COOKIES

Variations in the level of incorporation of pumpkin seed flour in cookies has been

presented below:

Name

of

Recipe

Ingredients Amount

(g)

C

Amount

(g)

T1/T4

(15%)

Amount

(g)

T2/T5

(30%)

Amount

(g)

T3/T6

(45%)

Cookies Refined wheat flour

Pumpkin seed flour

(Raw/Roasted)

Powdered sugar

Butter

Milk

Baking powder

120

-

60

70

13ml

1/4tsp

102

18

60

70

13ml

1/4tsp

84

36

60

70

13ml

1/4tsp

66

54

60

70

13ml

1/4tsp



23

The recipe of the cookies with most acceptable level has been given below:

Ingredients

Refined flour - 84g


Powdered sugar - 60g

Butter - 70g

Milk - 13ml

Baking powder - 1/4tsp

Method

1. Fat was rubbed on a clean surface till it becomes light.

2. Sugar was added to fat and rubbed again.

3. Flours were sifted and baking powder was added gradually.

4. Smooth dough was made by using milk.

5. Dough was rolled to ¼ inch thickness.

6. Round shapes were cut and baked at 150° C for 20 minutes.

Total weight - 225g

No. of servings - 22


3.3 Organoleptic evaluation of pumpkin seed supplemented products

The developed products were organoleptically evaluated by a semi-trained panel of

10 judges from Department of Food and Nutrition, College of Home Science, Punjab

Agricultural University, Ludhiana. The judges were served each preparation with one control

and six experimental samples. Control sample was prepared from ingredients used in the

usual recipes and test samples were prepared by using pumpkin seed flour at different levels

for different recipes. The samples were coded to avoid any biased judgement. Each product

was tested and mean scores were calculated. Judges were asked to score the samples for

appearance, color, texture, flavor, taste and overall acceptability using a score card of 9-point

Hedonic Rating Scale (Larmond 1970).

The scores assigned were as follows:

Grading Scores

Liked extremely 9

Liked very much 8

Liked moderately 7

Liked slightly 6

Neither liked nor disliked 5

Disliked slightly 4

Disliked moderately 3

24

Disliked very much 2

Disliked extremely 1

The organoleptic score card used for sensory evaluation has been given in Annexure Ι.

3.5 Nutritional evaluation of developed products

After the development and organoleptic evaluation of products, the highest acceptable

products along with its corresponding control were weighed, homogenized and oven dried at

60° C. Dried samples were ground and stored in air tight plastic bags for further nutritional

evaluation.

3.5.1 Estimation of Proximate Composition (AOAC 2000)

3.5.1.1 Moisture

Weighed 5 g of fresh sample was taken in triplicate and dried to a constant weight in

a hot air oven for 8 hours at 105° C. China crucible with dried material was transferred

immediately to a desiccator, cooled and weighed. Moisture was calculated according to the

following formula

% Moisture =(g) sample ofWeight

(g)in weight Loss x 100

3.5.1.2 Crude Protein

The macro-Kjeldahl method was used for determination of nitrogen. The factor 6.25

was used to convert nitrogen to crude protein.

Reagents

Concentrated H2SO4

Digestion mixture: 1 part Copper Sulphate and 9 parts of Potassium Sulphate

4% Boric Acid

40% Sodium Hydroxide

Mixed indicator: 0.1 g Methyl red and 0.5 g of Bromocresol Green were dissolved in

100 ml of 95% Ethanol

0.1 N Sulphuric Acid

Procedure

Weighed 0.5 g of test sample and transferred to a Kjeldahl digestion flask. It was

digested with 25 ml concentrated sulphuric acid and digestion mixture (3-5g). The digestion

was carried out until the solution was clear. Digested solution was taken and volume was

made upto 100 ml and then 50 ml of it was taken in the distillation flask, added 50 ml of 40%

NaOH, (an excess amount to neutralize the acid and create strong alkaline pH) and 100 ml of

water. After addition of sodium hydroxide, immediately the flask was fixed to a condenser

having a 250 ml flask containing 25 ml of boric acid with mixed indicator. The distillation

was carried out till the distillate became almost double. Distillate was titrated with 0.1 N

25

H2SO4 to a pink red end point. A blank was also run with the sample.

% Nitrogen = sample ofWeight

100 0.0014 used SOH 0.1N of Vol. 42

Percent crude protein = Percent N x 6.25

Note: Volume of 0.1N H2SO4 used was taken after subtraction of blank sample.

3.5.1.3 Total Ash

The 5 g of sample was taken in previously weighed crucible. It was ignited and placed

in a muffle furnace at 550° C for 4 hours. After cooling in desiccator, the residue left in the

crucible was weighed.

% Ash= (g) sample ofWeight

(g)ash ofWeight x 100

3.5.1.4 Crude Fat

Reagents

Petroleum ether

Procedure

Thimbles were prepared from Whatman No. 1 filter paper sheet with the help of 2

cm diameter test tube and thread. Five gram of moisture free sample was transferred to

the thimble and was plugged with cotton. The thimble was placed in the Soxlet assembly

and petroleum ether (40 - 60° C) was put in the flask to 1.5 times capacity of Soxlet

assembly and the apparatus was fitted with condenser to a water tap for cold water

circulation. The apparatus was fitted with condenser to a water tap for cold water

circulation. The apparatus was started by fixing at 60°C and was run for 18 hours taking

care of the tap water and ether in the flask. All the fatty constituents were dissolved in the

ether.

At the end, ether was evaporated in the flask and the contents were transferred to a pre-

weighed crucibles using small quantities of the ether. It was evaporated in the crucibles on

water bath and then fatty constituents left in the crucibles were weighed.

Crude fat % = (g) sample ofWeight

(g)fat ofWeight x 100

3.5.1.5 Crude Fibre

Reagents

1.25% Sulphuric acid

1.25% Sodium hydroxide

26

Procedure

The 5 g of moisture and fat free sample was taken in a 500 ml beaker and added 200 ml

of 1.25 percent sulphuric acid. It was refluxed for 30 minutes and filtered through muslin

cloth using Buchner funnel. Washed the residue with hot water till it was acid free and

transferred the residue to beaker. Added 200 ml of 1.25 percent sodium hydroxide to beaker

and again refluxed for 30 minutes. Again filtered through muslin cloth and washed with hot

water. Transferred the residue to a pre-weighed crucible and dried to a constant weight at

130° C for 2 hours in hot air oven. Residue was then ignited in muffle furnace and loss in the

weight was recorded.

Crude fibre % = (g) taken sample ofWeight

(g)ignition after ash of weight - residue ofWeight x 100

3.5.1.6 Total carbohydrates or nitrogen free extract (NFE)

The available carbohydrates were calculated by adding the value of moisture, crude

protein, crude fat, fibre and ash which was then subtracted from 100.

Carbohydrate (%) = 100 – (CP% + CF% + CF% + Total ash%)

Where

CP = Crude Protein

CF = Crude Fibre

CF = Crude fat

3.5.1.7 Energy

The energy content was calculated by factorial method.

Energy (Kcal) = (4× protein) + (9 × fat) + (4 × carbohydrate)

3.5.2 Estimation of Mineral content (AOAC 2000)

Samples were prepared by wet digestion method in which 0.5 gm of sample, which

was moisture free was taken in the conical flask and 25 ml of diacid (nitric acid : perchloric

acid in 5:1 v/v) was added to each sample. Samples were digested on hot plate till 1ml

volume was left and colourless. Then volume was made to 100 ml and after it was filtered

through whatman no. 41 filter paper. Representative sample in a suitable liquid form is

sprayed into the flame of an atomic absorption spectrophotometer and the absorption or

emission of the mineral to be analysed was measured at a specific wavelength.

Minerals to be analysed were:

Minerals Wavelength (nm)

1. Iron 248.3

2. Zinc 213.9

27

Fig. 1: Standard curve of Iron

Fig. 2: Standard curve of Zinc

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

0 0.1 0.2 0.3 0.4 0.5 0.6

OD

(2

48

.3 n

m)

Concentration (mg)

0

0.02

0.04

0.06

0.08

0.1

0.12

0.14

0.16

0.18

0.2

0 1 2 3 4 5

OD

(2

13

.9 n

m)

Concentration (mg)

28

3.5.3 Estimation of Total carotenoid content (Ranganna 2002)

Reagents

Acetone

Petroleum ether

5% sodium sulphate

Procedure

Two gram sample was taken in a pestel and mortar, ground using acetone. Extraction

was repeated for 2-3 times until the extract becomes colorless. The extracts were pooled and

filtered. The filterate was transferred to a separating funnel and 15-20 ml of petroleum ether.

The pigments got transferred into the petroleum ether phase by diluting the acetone with

water containing 5% sodium sulphate. Petroleum ether extracts were pooled and volume was

made up to 25 ml with 3% acetone in petroleum ether. Absorbance was measured

spectrophotometrically at 452 nm for total carotenoid content.

The total carotenoid content was calculated using the following formula:

Carotenoid content(µg/g) = A x V(ml) x 10

4

A1cm1%

x P(g)

Where A= Absorbance; V= Total extract volume; P= Sample weight; A1cm1%

=

2592(β-carotene Extinction Coefficient in petroleum ether).

3.5.4 Estimation of Antioxidant activity using DPPH method ( Liang Yu 2008)

Reagents

DPPH ( 2,2-di-phenyl-2-picryl-hydrazyl)

Methanol

Procedure

Two gram of dried sample was extracted with 20 ml methanol (99.5%). The

extraction process was done twice (20 ml + 20 ml) each for 2 hours in a shaking machine.

Supernatant was filtered using Whatman No. 1 filter paper after centrifuging the suspension at

10,000 rpm for 15 minutes. An aliquot of 0.1 ml of the samples was taken in a test tube and

then 2.9 ml of 0.01mM DPPH reagent was added, vortexed and let to stand at room

temperature in the dark for 30 minutes. The decrease in absorbance at 517 nm was measured.

Antioxidant activity (AA) was expressed as percentage inhibition of the DPPH radical and

was determined by the following equation:

AA% = (1-A/B x 100)

Where, A = Absorbance of the sample, B = Absorbance of the blank.

3.5.5 Estimation of Peroxide value (AOAC 2000)

Reagents

Glacial acetic acid

29

Chloroform

1% Starch solution

0.01N Sodium Thiosulphate (Na2S2O3)

Saturated Potassium Iodide solution

Procedure

Five gram dried sample was extracted with 50 ml chloroform on the shaker for 2-3

hours. Suspension was filtered using whatman No. 1 filter paper. Then 20 ml filterate was

taken and 30 ml glacial acetic acid was added. 1-2 ml of saturated potassium iodide solution

was added and kept for 25-30 minutes. Then 50 ml distilled water was added along with 2 ml

of 15 starch solution. The solution was titrated against 0.01N Na2S2O3 till the blue/brown ring

disappear and sample become colourless. Peroxide value was calculated using formula given

below:

PV (meq/kg) = [(S-B) x N x 1000]/W

Where, S = Sample reading; B = Blank reading; N = Normality; W = weight of sample

3.5 Microbial analysis of pumpkin seed flour in raw and roasted form

Raw and roasted pumpkin seed flour were stored in air-tight glass container for two

months (October-November) and analyzed for total plate count, yeast and mould count every

fortnightly. Experiments regarding the microbiological study of pumpkin seed flour were

conducted at Department of Microbiology, college of basic sciences, PAU, Ludhiana. Total

plate count and yeast and mould count were recorded as per the procedures by APHA (1980)

using Nutrient Agar for total plate count and Glucose Yeast Agar for yeast and mould count.

Composition of Media:

Nutrient Agar (NA)

Beef extract 3.0 gm

Peptone 5.0 gm

NaCl 5.0 gm

Agar 15 gm

Distilled Water 1000 ml

pH 7.2

Glucose Yeast Extract (GYE)

Glucose 10 gm

Peptone 5 gm

Extract 5 gm

Agar 20 gm

Distilled Water 1000 ml

pH 6.8-7.2

30

Expression of microbial count:

The microbial count were expressed as colony forming units per gram (CFU/g) for

which the colonies were counted in triplicate petridishes, the count ranged between 30-300

colonies per petridish. Means of the three replicates were taken and divided by weight of

sample. The figures obtained were multiplied by their respective dilution factor to express the

final count.

3.6 Statistical analysis

The data was analysed with the help of various statistical tools such as mean and

standard error. To test the significant difference between the control and experimental

samples, ANOVA was applied using SPSS 16 software.

CHAPTER IV

RESULTS AND DISCUSSION

The present study was based on the development of supplemented products namely

laddoo, panjeeri, mathi, cake and cookies using raw and roasted pumpkin seed flour. The

developed products were tested for their organoleptic scores and the most acceptable level

was analyzed for their nutritional composition like proximate composition, mineral content

(iron and zinc), total carotenoid content, total antioxidant activity, peroxide value. The results

of the investigation are presented and discussed under the following headings.

4.1 Organoleptic evaluation of the developed products

4.2 Proximate composition

4.2.1 Proximate composition of flours

4.2.2 Proximate composition of pumpkin seed supplemented products

4.3 Mineral content

4.3.1 Mineral content of flours

4.3.2 Mineral content of pumpkin seed supplemented products

4.4 Antioxidant compounds

4.4.1 Antioxidant compounds of flours

4.4.2 Antioxidant compounds of pumpkin seed supplemented products

4.5 Microbial analysis of pumpkin seed flour

4.1 Organoleptic Evaluation of the Developed products

Five supplemented products were prepared. For each product, one control

sample was prepared using basic ingredients and six test samples were prepared from which

three test samples were supplemented with raw pumpkin seed flour and three were

supplemented with roasted pumpkin seed flour at different levels. The developed products

were organoleptically evaluated by a semi-trained panel of 10 judges from the Department of

Food and Nutrition by using 9 point hedonic rating scale to judge the acceptability of the

products. Appearance, colour, flavour, texture, taste and overall acceptability of different

attributes were considered for evaluation.

4.1.1 Laddoo

Laddoo supplemented with raw pumpkin seed flour: Four samples of laddoo were

prepared using bengal gram flour as control and for test samples, bengal gram flour

was supplemented with raw pumpkin seed flour at 15%, 30% and 45% levels. The

mean scores of organoleptic evaluation of laddoo (raw pumpkin seed flour) by semi-

trained panel of judges using nine-point hedonic rating scale is presented in Table

4.1.1 and Fig 3. The results revealed that the highest scores for all the sensory

parameters were obtained by T2 treatment (30%). The scores of T2 treatment were

found to be slightly higher in the range 7.4-7.9 than the T3 treatment (45%) i.e. 7.5-

32

7.7 for all the parameters followed by T1 treatment (15%). All the three treatments

(T1, T2 and T3) had high scores than control which was found in the range of 7.3-7.5.

The mean scores for appearance, colour, texture, flavour and taste of T2 treatment

were non-significantly higher i.e. 7.6, 7.7, 7.4, 7.9 and 7.8 than that of control i.e. 7.5,

7.4, 7.5, 7.3 and 7.5. The overall acceptability was found higher in the T2 treatment.

Table 4.1.1 Organoleptic scores for Laddoo supplemented with raw pumpkin seed flour

Levels Appearance Colour Texture Flavour Taste Overall

Acceptability

C 7.5a±0.17 7.4

a±0.16 7.5

a±0.17 7.3

b±0.15 7.5

a±0.17 7.44

a±0.12

T1 7.5a±0.17 7.5

a±0.17 7.5

a±0.17 7.6

ab±0.16 7.6

a±0.16 7.54

a±0.10

T2 7.6a±0.16 7.7

a±0.15 7.4

a±0.16 7.9

a±0.10 7.8

a±0.13 7.68

a±0.03

T3 7.5a±0.17 7.6

a±0.16 7.3

a±0.15 7.7

ab±0.15 7.5

a±0.17 7.52

a±0.07

Means with different notation (a, b and c) indicates significant difference at 5% level

of significance.

C – Control

T1- 15% Raw Pumpkin Seed Flour



Fig.3: Organoleptic score for laddoo supplemented with raw pumpkin seed flour

Laddoo supplemented with roasted pumpkin seed flour: Four samples were

prepared using bengal gram flour as control and test samples were prepared by

incorporating roasted pumpkin seed flour at different levels i.e. 15%, 30% and 45%.

The mean scores of acceptability trials laddoo (roasted pumpkin seed flour) by semi

trained panel of judges using nine-point hedonic rating scale are presented in Table

7

7.1

7.2

7.3

7.4

7.5

7.6

7.7

7.8

7.9

8

Appearance Colour Texture Flavour Taste Overall

Acceptability

C

T1

T2

T3

Laddoo supplemented with raw pumpkin seed flour

C – Control T1 – 15% raw pumpkin seed flour

T2 - 30% raw pumpkin seed flour T3 - 45% raw pumpkin seed flour

Laddoo supplemented with roasted pumpkin seed flour

C – Control T4 – 15% roasted pumpkin seed flour

T5 - 30% roasted pumpkin seed flour T6 - 45% roasted pumpkin seed flour

Plate 1: Laddoo supplemented with raw and roasted pumpkin seed flour

C T1

T2 T3

C T4

T5 T6

33

4.1.2 and Fig 4. The results showed that the maximum scores for all parameters were

obtained by T5 treatment (30%) ranging between 7.4 -7.8 followed by T4 (15%) and

T6 (45%) treatments i.e. 7.4 -7.5 and 7.1 - 7.5 respectively. Overall acceptability of

control was 7.44 which was lower than T4 and T5 treatment i.e. 7.46 and 7.62. T5

treatment i.e. supplementation of roasted pumpkin seed flour at 30% level obtained

maximum overall acceptability.

Table 4.1.2 Organoleptic scores for Laddoo supplemented with roasted pumpkin seed

flour


Acceptability

C 7.5a±0.17 7.4

a±0.16 7.5

ab±0.17 7.3

a±0.15 7.5

a±0.17 7.44

ab±0.11

T4 7.4a±0.16 7.4

a±0.16 7.5

ab±0.17 7.5

a±0.17 7.5

a±0.17 7.46

ab±0.06

T5 7.8a±0.13 7.6

a±0.16 7.8

a±0.13 7.4

a±0.16 7.5

a±0.17 7.62

a±0.09

T6 7.5a±0.17 7.2

a±0.13 7.1

b±0.10 7.2

a±0.13 7.3

a±0.15 7.26

b±0.06

Means with different notation (a, b and c) indicates significant difference at 5% level of

significance.

C – Control

T4- 15% Roasted Pumpkin Seed Flour



Fig.4: Organoleptic score for laddoo supplemented with roasted pumpkin seed flour

6.6

6.8

7

7.2

7.4

7.6

7.8

8


Acceptability

C

T4

T5

T6

34

From the above results, it was found that the 30% supplementation of pumpkin seed

flour in laddoo in both raw and roasted form achieved maximum overall acceptability which

was even higher than the control sample. Whereas the overall acceptability of laddoo

supplemented with raw pumpkin seed flour was higher than the laddoo supplemented with

roasted pumpkin seed flour. Mittal (2011) developed pinni using oats and sorghum and found

30% level of supplementation to be acceptable with scores range of 7.5 - 7.71 for the different

sensory attributes. Jain (2015) prepared atta laddoo using niger seeds at different levels and

evaluated for organoleptic parameters. Results revealed that the laddoo with 20% niger seed

was acceptable. Bansal (2013) developed burfi of bengal gram flour supplemented with

partially defatted peanut flour and found that upto 20% supplementation was maximum

accepted by the panellists.

4.1.2 Panjeeri

Panjeeri supplemented with raw pumpkin seed flour: Four samples were prepared

using whole wheat flour as control and test samples were supplemented with raw

pumpkin seed flour at 15%, 30% and 45% levels. The mean scores of acceptability

trials of panjeeri (raw pumpkin seed flour) by semi-trained panel of judges using nine-

point hedonic rating scale are presented in Table 4.1.3 and Fig 5. The data revealed that

the highest scores for all sensory parameters were obtained by T2 treatment (30%) with

the overall acceptability of 7.82 followed by the control with overall acceptability 7.58.

Further this was followed by T1 treatment (15%) i.e. 7.54 and T3 treatment (45%) i.e.

7.36. The mean scores for all the sensory parameters of T2 were higher than the control,

i.e. 7.7-7.9 and 7.6 - 7.7 which were liked very much. Thus the overall acceptability of

T2 treatment i.e. panjeeri supplemented with 30% of raw pumpkin seed flour was

higher than that of control as well as other two treatments.

Table 4.1.3 Organoleptic scores for Panjeeri supplemented with raw pumpkin seed flour


Acceptability

C 7.6a±0.16 7.4

a±0.16 7.6

ab±0.16 7.7

a±0.15 7.6

a±0.16 7.58

ab±0.07

T1 7.4a±0.16 7.4

a±0.16 7.6

ab±0.16 7.6

a±0.16 7.7

a±0.15 7.54

ab±0.07

T2 7.7a±0.15 7.8

a±0.13 7.9

a±0.10 7.8

a±0.13 7.9

a±0.10 7.82

a±0.07

T3 7.6a±0.16 7.4

a±0.16 7.3

b±0.15 7.0

b±0.15 7.5

a±0.17 7.36

b±0.09


significance.

C – Control




Panjeeri supplemented with raw pumpkin seed flour



Panjeeri supplemented with roasted pumpkin seed flour



Plate 2: Panjeeri supplemented with raw and roasted pumpkin seed flour

C T1

T2 T3

C T4

T5 T6

Fig.5: Organoleptic score for panjeeri supplemented with raw pumpkin seed flour

Panjeeri supplemented with roasted pumpkin seed flour: Four samples were prepared

using whole wheat flour for control sample and for test samples, roasted pumpkin seed

flour was incorporated at different levels (15%, 30% and 45%). The mean scores of

acceptability trials of panjeeri (roasted pumpkin seed flour) by semi-trained panel of

judges using nine-point hedonic rating scale are presented in Table 4.1.4 and Fig 6. The

results showed that the highest score for all parameters were obtained by panjeeri with

30% supplementation (T5 treatment) followed by T6 treatment (45%). The scores for

appearance, colour, texture, flavour and taste of T5 treatment i.e. 7.3, 7.5, 7.9, 7.8 and 7.8

were higher than those of T6 treatment being 7.3, 7.1, 7.4, 7.2 and 7.6 respectively. The

mean scores for overall acceptability of T5 treatment is 7.66 that was significantly higher

than that of T6 treatment i.e. 7.32. Mean scores for all parameters of T5 treatment were

found higher than the control sample (7.58).

Table 4.1.4 Organoleptic scores for Panjeeri supplemented with roasted pumpkin seed

flour


Acceptability

C 7.6a±0.16 7.4

ab±0.16 7.6

ab±0.16 7.7

ab±0.15 7.6

a±0.16 7.58

ab±0.07

T4 7.2a±0.13 6.9

b±0.18 7.2

b±0.13 7.5

ab±0.17 7.7

a±0.15 7.30

b±0.09

T5 7.3a±0.15 7.5

a±0.17 7.9

a±0.10 7.8

a±0.13 7.8

a±0.13 7.66

a±0.09

T6 7.3a±0.15 7.1

ab±0.10 7.4

ab±0.16 7.2

b±0.13 7.6

a±0.16 7.32

b±0.06


significance.

C – Control




6.4

6.6

6.8

7

7.2

7.4

7.6

7.8

8


Acceptability

C

T1

T2

T3

36

Fig.6: Organoleptic score for panjeeri supplemented with roasted pumpkin seed flour

Results showed that the panjeeri supplemented with raw pumpkin seed had higher

overall acceptability (7.82) than the panjeeri supplemented with roasted pumpkin seed flour

(7.66). Both the treatments supplemented with raw and roasted pumpkin seed flour (T2 and

T5) had better scores than the control sample (7.58). Bansal (2013) developed panjeeri

supplemented with partially defatted peanut flour and found that the panjeeri supplemented

with 50% partially defatted peanut flour was highly accepted by the panellists with overall

acceptability score 8.04 followed by the control panjeeri. Kaur and Kochhar (2014) prepared

a panjeeri supplemented with potato flour which achieved maximum overall acceptability

score at 40% supplementation. Chandani (2002) reported that the wheat flour panjeeri was

found to be highly acceptable by the panellists.

4.1.3 Mathi

Mathi supplemented with raw pumpkin seed flour: Four samples were prepared

using refined wheat flour for control and for test samples, raw pumpkin seed flour

was incorporated at 15%, 30% and 45% levels. The mean scores of acceptability

trials of mathi (supplemented with raw pumpkin seed flour) by a panel of semi-

trained judges using nine-point hedonic rating scale are presented in Table 4.1.5 and

Fig 7. The highest scores for all the attributes were obtained by mathi supplemented

with raw pumpkin seed flour at 30% level (T2 treatment) with scores in the range of

7.4 – 7.6 which was liked very much. These scores of T2 treatment were found

comparatively higher than control with an overall acceptability score of 7.50 and 7.26

respectively. The mean scores for appearance, colour, texture, flavour and taste of T2

treatment i.e. 7.5, 7.4, 7.6, 7.5 and 7.5 were higher than the control sample i.e. 7.1,

7.3, 7.2, 7.2 and 7.5 respectively.

6.4

6.6

6.8

7

7.2

7.4

7.6

7.8

8

Appearance Colour Texture Flavour Taste Overall Acceptability

C

T4

T5

T6

Mathi supplemented with raw pumpkin seed flour



Mathi supplemented with roasted pumpkin seed flour



Plate 3: Mathi supplemented with raw and roasted pumpkin seed flour

C T1

T2 T3

C T4

T5 T6

37

Table 4.1.5 Organoleptic scores for Mathi supplemented with raw pumpkin seed flour


Acceptability

C 7.1ab

±0.18 7.3a±0.15 7.2

a±0.20 7.2

a±0.20 7.5

ab±0.17 7.26

a±0.15

T1 6.9ab

±0.18 6.9a±0.18 7.5

a±0.17 7.6

a±0.16 7.8

a±0.13 7.34

a±0.14

T2 7.5a±0.17 7.4

a±0.16 7.6

a±0.16 7.5

a±0.17 7.5

ab±0.17 7.50

a±0.11

T3 6.8b±0.13 7.4

a±0.16 7.3

a±0.15 7.5

a±0.17 7.2

b±0.13 7.24

a±0.10


significance.

C – Control




Fig.7: Organoleptic score for mathi supplemented with raw pumpkin seed flour

Mathi supplemented with roasted pumpkin seed flour: Four samples of mathi

were prepared using refined wheat flour for control and for test samples, refined

wheat flour was supplemented with roasted pumpkin seed flour at 15%, 30% and

45% levels. The mean scores of acceptability trials of mathi (roasted pumpkin

seed flour) by semi-trained panel of judges using nine-point hedonic rating scale

are presented in Table 4.1.6 and Fig 8. The results revealed that the highest scores

for all sensory parameters were obtained by T5 treatment (30%) followed by T6

treatment (45%) ranging between 7.5-7.9 and 7.2- 7.9 with an overall

acceptability of 7.62 and 7.46 respectively, although the differences were non-

6.2

6.4

6.6

6.8

7

7.2

7.4

7.6

7.8

8


Acceptability

C

T4

T5

T6

38

significant. Overall acceptability of control sample was 7.28, which was lowest

when compared with all the three treatment samples. Thus indicating that mathi

supplemented with roasted pumpkin seed flour was better accepted than the plain

refined flour mathi.

Table 4.1.6 Organoleptic scores for Mathi supplemented with roasted pumpkin seed

flour


Acceptability

C 7.1a±0.18 7.3

a±0.15 7.2

a±0.20 7.2

a±0.20 7.6

a±0.16 7.28

a±0.15

T4 7.2a±0.13 7.2

a±0.13 7.5

a±0.17 7.6

a±0.16 7.7

a±0.15 7.44

a±0.10

T5 7.5a±0.17 7.5

a±0.17 7.6

a±0.16 7.6

a±0.16 7.9

a±0.10 7.62

a±0.11

T6 7.3a±0.15 7.6

a±0.16 7.2

a±0.13 7.5

a±0.17 7.9

a±0.10 7.46

a±0.10


significance.

C – Control




Fig.8: Organoleptic score for mathi supplemented with roasted pumpkin seed flour

From the above results, it was observed that the mathi supplemented with roasted

pumpkin seed flour had higher overall acceptability as compared to the mathi supplemented

with raw pumpkin seed flour and control sample. Maximum level of acceptance of pumpkin

6.6

6.8

7

7.2

7.4

7.6

7.8

8


Acceptability

C

T4

T5

T6

39

seed flour either roasted or raw (T2 and T5) was at 30% level. Bansal (2013) developed mathi

supplemented with partially defatted peanut flour at different levels. Results revealed that the

mathi with 10% partially defatted peanut flour was more accepted even than that of control.

Kaur and Kochhar (2014) prepared mathi using potato flour at different levels and

organolepticaly evaluated it using nine-point hedonic rating scale. It was found that the mathi

with 25% potato flour supplementation was more liked with the overall acceptability score of

8.08.

4.1.4 Cake

Cake supplemented with raw pumpkin seed flour: Four samples of the cake were

prepared using refined wheat flour for control and for test samples, refined wheat

flour was supplemented with raw pumpkin seed flour at different levels (10%, 20%

and 30%). The mean scores of organoleptic evaluation of cake (raw pumpkin seed

flour) by an semi-trained panel of judges using nine-point hedonic rating scale are

presented in Table 4.1.7 and Fig 9. The highest scores for all sensory parameters was

obtained by T2 treatment (20%) and was found to be higher than control with overall

acceptability 7.66 and 7.58 respectively. The other two treatments i.e. T1 (10%) and

T3 (30%) had a lower overall acceptability score i.e. 7.40 and 7.46 respectively as

compared to control (refined wheat flour) with 7.58 overall acceptability score. The

overall acceptability score of T2 treatment was higher than that of control and other

two treatments. Thus indicating that the cake supplemented with raw pumpkin seed

flour at 20% level was better accepted than the cake prepared with refined wheat

flour.

Table 4.1.7 Organoleptic scores for Cake supplemented with raw pumpkin seed flour


Acceptability

C 7.7a±0.15 7.6

a±0.16 7.6

a±0.16 7.3

a±0.15 7.7

a±0.15 7.58

a±0.12

T1 7.4a±0.16 7.5

a±0.17 7.3

a±0.15 7.2

a±0.13 7.6

a±0.16 7.40

a±0.11

T2 7.8a±0.13 7.6

a±0.16 7.5

a±0.17 7.7

a±0.15 7.7

a±0.15 7.66

a±0.09

T3 7.5a±0.17 7.5

a±0.17 7.5

a±0.17 7.3

a±0.15 7.5

a±0.17 7.46

a±0.09


significance.

C – Control




40

Fig . 9: Organoleptic score for cake supplemented with raw pumpkin seed flour

Cake supplemented with roasted pumpkin seed flour: Four samples of cake were

prepared using refined wheat flour for control and roasted pumpkin seed flour was

supplemented in test samples at 10%, 20% and 30% levels. The mean scores of

organoleptic evaluation of cake (roasted pumpkin seed flour) by a semi-trained panel

of judges using nine-point hedonic rating scale are presented in Table 4.1.8 and Fig

10. It was found that the highest scores for all sensory parameters were obtained by

T5 treatment (20%). The scores of T5 treatment were slightly higher in the range 7.5 -

7.8 with overall acceptability of 7.64 than the control i.e. 7.3 – 7.7 with overall

acceptability of 7.58 for all parameters. Thus the cake supplemented with roasted

pumpkin seed flour at 20% level was better accepted than the cake made from refined

wheat flour only. However by increasing the supplementation to 30% level, the

overall acceptability decreased to 7.36 when compared with the control overall

acceptability at 7.58.

Table 4.1.8 Organoleptic scores for Cake supplemented with roasted pumpkin seed flour


Acceptability

C 7.7a±0.15 7.6

a±0.16 7.6

a±0.16 7.3

a±0.15 7.7

a±0.15 7.58

a±0.12

T4 7.2ab

±0.13 7.5a±0.17 7.1

a±0.10 7.1

a±0.10 7.7

a±0.15 7.32

a±0.04

T5 7.7a±0.15 7.5

a±0.17 7.6

a±0.16 7.6

a±0.16 7.8

a±0.13 7.64

a±0.10

T6 7.1b±0.10 7.3

a±0.15 7.4

a±0.16 7.4

a±0.16 7.6

a±0.16 7.36

a±0.09


significance.

C – Control




6.9

7

7.1

7.2

7.3

7.4

7.5

7.6

7.7

7.8

7.9


Acceptability

C

T1

T2

T3

Cake supplemented with raw pumpkin seed flour



Cake supplemented with roasted pumpkin seed flour



Plate 4: Cake supplemented with roasted pumpkin seed flour

C T1

T2 T3

C T4

T5 T6

41

Fig.10: Organoleptic score for cake supplemented with roasted pumpkin seed flour

The above mentioned results revealed that cake made with supplementation of raw

pumpkin seed flour at different levels of supplementations i.e. 10, 20 and 30% had more

overall acceptability than the cake supplemented with roasted pumpkin seed flour. The

maximum acceptability was at 20% level of supplementation in both raw and roasted when

compared with the cake made from refined wheat flour only. Bialek et al (2016) developed

muffins for children by partial replacement of wheat flour with pumpkin seed flour at 17%,

33% and 50% levels. Results showed that more than 71% of the children evaluated muffins

containing 33% pumpkin seed flour as tasty and very tasty. Milovanoic et al (2014) prepared

bread supplemented with quinoa, buckwheat and pumpkin seed kernels at 40% level with

wheat flour. Sensory properties of supplemented bread such as specific volume, appearance,

crust and crumb texture, aroma-odour and colour were evaluated and found excellent.

4.1.5 Cookies

Cookies supplemented with raw pumpkin seed flour: Four samples of cookies

were prepared using refined wheat flour for control and for test samples, raw

pumpkin seed flour was incorporated with refined wheat flour at different levels

(15%, 30% and 45%). The mean scores of organoleptic evaluation of cookies (raw

pumpkin seed flour) by a semi-trained panel of judges using nine-point hedonic rating

scale are presented in Table 4.1.9 and Fig 11. The data revealed that the highest

scores for all the sensory parameters were obtained by T2 treatment (30%) with an

overall acceptability score of 7.66 and was liked very much followed by T1 treatment

(15%) with overall acceptability 7.52. Whereas the score for acceptability of control

sample was non-significantly lower i.e. 7.50 than the test samples (T1 and T2). Thus

indicating that supplementation of raw pumpkin seed flour up to 30% was better

accepted as compared to cookies made from refined wheat flour.

6.6

6.8

7

7.2

7.4

7.6

7.8

8


Acceptability

C

T4

T5

T6

42

Table 4.1.9 Organoleptic scores for Cookies supplemented with raw pumpkin seed flour


Acceptability

C 7.6a±0.16 7.5

a±0.17 7.3

a±0.15 7.6

a±0.16 7.5

a±0.17 7.50

a±0.07

T1 7.5a±0.17 7.3

a±0.15 7.5

a±0.17 7.6

a±0.16 7.7

a±0.15 7.52

a±0.09

T2 7.6a±0.16 7.6

a±0.16 7.5

a±0.17 7.8

a±0.13 7.8

a±0.13 7.66

a±0.11

T3 7.4a±0.16 7.4

a±0.16 7.6

a±0.16 7.5

a±0.17 7.6

a±0.16 7.50

a±0.09


significance.

C – Control




Fig.11: Organoleptic score for cookies supplemented with raw pumpkin seed flour

Cookies supplemented with roasted pumpkin seed flour: Four samples of cookies

were prepared using refined wheat flour for control and for test sample, refined wheat

flour was supplemented with roasted pumpkin seed flour at 15%, 30% and 45%

levels. The mean scores of acceptability trials of cookies (roasted pumpkin seed flour)

by semi-trained panel of judges using nine-point hedonic rating scale are presented in

Table 4.1.10 and Fig 12. From the results, it was found that the T5 treatment (30%)

obtained the highest scores for appearance, colour, texture, flavour and taste ranging

from 7.5 - 7.7 followed by T4 treatment (15%) ranging from 7.5-7.6. The scores for

overall acceptability of T5 treatment i.e. 7.62 were found to be higher than the control

7

7.1

7.2

7.3

7.4

7.5

7.6

7.7

7.8

7.9


Acceptability

C

T1

T2

T3

Cookies supplemented with raw pumpkin seed flour



Cookies supplemented with roasted pumpkin seed flour



Plate 5: Cookies supplemented with raw and roasted pumpkin seed flour

C T1

T2 T3

C T4

T5 T6

43

i.e. 7.50. The cookies supplemented with roasted pumpkin seed flour at 45% level

were also better accepted (7.56) as compared to cookies made from only refined

wheat flour (7.50).

Table 4.1.10 Organoleptic scores for Cookies supplemented with roasted pumpkin seed

flour


Acceptability

C 7.6a±0.16 7.5

a±0.17 7.3

a±0.15 7.6

a±0.16 7.5

a±0.17 7.50

a±0.07

T4 7.6a±0.16 7.6

a±0.16 7.5

a±0.17 7.6

a±0.16 7.6

a±0.16 7.58

a±0.15

T5 7.7a±0.15 7.6

a±0.16 7.5

a±0.17 7.6

a±0.16 7.7

a±0.15 7.62

a±0.11

T6 7.5a±0.17 7.6

a±0.16 7.6

a±0.16 7.5

a±0.17 7.6

a±0.16 7.56

a±0.10


significance.

C – Control




Fig.12: Organoleptic score for cookies supplemented with roasted pumpkin seed flour

The above results showed that the cookies supplemented with raw pumpkin seed flour

obtained slightly higher scores than the cookies supplemented with roasted pumpkin seed

flour. Overall cookies supplemented with raw or roaste d pumpkin seed flour were better

accepted up to 45% level as compared with cookies made from only refined wheat flour.

Control sample obtained least acceptability scores than all the supplemented samples. Kanwal

et al (2015) developed biscuits supplemented with pumpkin seed flour at different levels.

Results showed acceptability at all levels but treatment with 15% pumpkin seed flour scored

7.1

7.2

7.3

7.4

7.5

7.6

7.7

7.8


Acceptability

C

T4

T5

T6

44

maximum for overall acceptability i.e. 8.0. Atuonwu and Akobundu (2010) evaluated the

sensory quality of cookies supplemented with defatted pumpkin seed flour. He found that

upto 10% substitution of wheat flour with defatted pumpkin seed flour produced acceptable

cookies similar to the control (100% wheat flour).

Test samples developed with the supplementation of pumpkin seed flour (raw and

roasted) were found to be highly acceptable. Laddoo, panjeeri, mathi and cookies were

accepted at 30% supplementation level whereas cake was highly accepted at 20% level. All

the products were liked very much with an overall acceptability mean scores for laddo (raw

7.68 and roasted- 7.62), panjeeri (raw- 7.82 and roasted- 7.66), mathi (raw- 7.50 and roasted

7.62), cake (raw- 7.66 and roasted- 7.64) and cookies (raw- 7.66 and roasted- 7.62)

respectively. In the all products, products supplemented with raw pumpkin seed flour gained

maximum acceptability scores as compared to the products supplemented roasted pumpkin

seed flour except mathi. Control sample of all products obtained lower acceptability scores

than the test samples due to the improved appearance, colour, nutty flavour and taste.

4.2 Proximate Composition

4.2.1 Proximate composition of flours

The data on the proximate composition of different flours has been presented in Table

4.2.1.

Table 4.2.1 Proximate composition of flours

Nutrients Pumpkin

seed flour

(Raw)

Pumpkin

seed flour

(Roasted)

Whole

wheat

flour

Refined

wheat

flour

Bengal

gram flour

Moisture (%) 06.98±0.006 02.80±0.006 12.20±0.25 13.30±0.03 08.90±0.02

Crude protein (%) 22.05±0.006 23.45±0.006 12.00±0.30 10.20±0.10 17.05±0.25

Crude fat (%) 30.80±0.006 31.90±0.006 01.80±0.15 00.90±0.29 05.50±1.17

Crude fiber(%) 07.68±0.006 07.56±0.006 01.60±0.10 00.40±0.10 01.15±0.05

Total ash (%) 08.92±0.006 08.04±0.006 02.40±0.25 01.30±0.04 02.50±0.05

Carbohydrates (%) 31.25 33.81 70.00 73.90 64.90

Energy (Kcal) 490 516 344 345 377

Values are expressed as Mean±SE

The moisture content among the various flours used for the development of products

ranged from 2.80% in roasted pumpkin seed flour to 13.30% in refined wheat flour. The raw

pumpkin seed flour, whole wheat flour and bengal gram flour had a moisture content of 6.98,

12.20 and 8.90% respectively. Hamed et al (2008) analysed the pumpkin seed flour in

unroasted and roasted form, which shows the moisture content as 5.47 and 6.10%. Gopalan et

45

al (2007) reported the moisture content of whole and refined wheat flour as 12.20 and 13.30%

respectively. Bedi (2004) reported the moisture content of bengal gram flour as 6.71%.

Maximum protein content was found in roasted pumpkin seed flour i.e. 23.45%

followed by raw pumpkin seed flour i.e. 22.05%. The protein content of whole wheat flour,

refined wheat flour and bengal gram flour was observed to be 12.00, 10.20 and 17.05%

respectively. Hamed et al (2008) found that the protein content of unroasted and roasted as

65.05 and 60.17%. Bedi (2004) reported 20.18% protein in bengal gram flour. Kumar and

Prakash (2006) found that the bengal gram flour contains 20.90% protein while Mittal (2011)

reported a value of 14% for the same. Gupta and Singh (2005) found that whole wheat flour

contains 9.1% protein on dry matter basis. Farzana et al (2003) reported that the protein

content of whole and refined wheat flour as 11.0 and 12.7% respectively.

Crude fat content of flours used in products development was in the range of 0.90

31.90% being maximum in roasted pumpkin seed flour and raw pumpkin seed flour i.e.31.90

and 30.80%. Fat content of whole wheat flour, refined wheat flour and bengal gram flour was

observed to be 1.80, 0.90 and 5.50%. Elinge et al (2012) found the fat content of pumpkin seed

flour as 38.00%. Farzana et al (2003) reported that whole wheat flour and refined wheat flour

contains 1.1 and 1.6% of fat respectively. Mittal (2011) reported 3.1% fat in Bengal gram flour.

Crude fiber content of the flours was found to be in the range of 0.40% for refined

wheat flour to 7.68% for raw pumpkin seed flour. The fiber content of roasted pumpkin seed

flour was also found high i.e. 7.56%. The fiber content of whole wheat flour, refined wheat

flour and bengal gram flour was found to be 1.60, 0.40 and 1.15% respectively. Hamed et al

(2008) found the fiber content of unroasted and roasted pumpkin seed flour as 2.98 and 3.75%.

Gopalan et al (2007) reported that the whole wheat flour and refined wheat flour contain fiber

as 1.9 and 0.3%. Mittal (2011) reported the fiber content in bengal gram flour to be 1.6%.

The total ash content of flours ranged from 1.30 – 8.92% being maximum for raw

pumpkin seed flour and minimum for refined wheat flour. Roasted pumpkin seed flour was

found to contain second highest ash content i.e. 8.04%. the ash content of whole wheat flour

and bengal gram was found to be 2.40 and 2.50% respectively. Hamed et al (2008) found that

the total ash content of unroasted and roasted pumpkin seed flour as 9.04 and 8.78%. Gopalan

et al (2007) reported the ash content of refined wheat flour as 0.6%. Sharma (2009) reported

the ash content of whole wheat flor to be 2.2%. The ash content of bengal gram flour was

reported to be 2.39% (Bedi 2004) and 2.2% (Mittal 2011).

Carbohydrate content of flours was found to be in the range of 31.25 – 73.90% being

maximum for refined wheat flour and minimum for raw pumpkin seed flour. The

carbohydrate content of roasted pumpkin seed flour (33.81%) was also found almost similar

to the raw pumpkin seed flour. Whereas whole wheat flour and bengal gram flour was

observed to contain 70 and 64.90% carbohydrates. Hamed et al (2008) reported that the

46

carbohydrate content of unroasted and roasted pumpkin seed flour was 15.63 and 18.68%.

Wani and Kumar (2014) revealed the carbohydrate content of bengal gram flour as 57.78%.

4.2.2 Proximate composition of pumpkin seed flour supplemented products

The proximate composition of control and test samples of supplemented product

using raw and roasted pumpkin seed flour has been given in Table 4.2.2.

Laddoo

The moisture content of laddoo was 2.82 percent for control whereas 2.28 and 1.96

percent for T2 treatment (30% raw pumpkin seed flour) and T5 treatment (30% roasted

pumpkin seed flour) which were significantly different. The protein content of both

acceptable sample T2 and T5 i.e. 11.72 and 12.07% was significantly higher than the control

sample i.e. 9.97%. The fat content of control sample was 27.45% which was significantly

lower than the both test samples. There was a significant increase in the fibre content of T2

(3.21%) and T5 (3.18%) treatments than the control (1.69%). The ash content of both the

treatments, T2 (2.46%) and T5 (2.33%) was higher than the control sample (1.41%). The

carbohydrate content of control was significantly higher i.e. 56.46 g than T5 treatment (51.94

g) followed by T2 treatment (51.22 g). Energy content was found to be highest in T5

treatment i.e. 548 Kcal followed by T2 treatment (536 Kcal) and control sample (515 Kcal).

Thus with the supplementation of pumpkin seed flour (raw and roasted), there was a

significant increase in the nutritional composition of laddoo as compared to the laddoo made

from bengal gram flour. There was a significant increase in protein, fat, fiber, ash and energy

content. Elinge et al (2012) studied the nutritional composition of pumpkin seeds and results

obtained for moisture, ash, crude lipid, crude fibre, crude protein, carbohydrate and energy

were 5.00%, 5.50%, 38.00%, 1.00%, 27.48%, 28.03% and 564 Kcal per 100 gm. Srivastava

and Verma (2014) analyzed the proximate composition of laddoo supplemented with 35%

sunflower seeds flour and they found the energy 683 Kcal, protein 14.79 gm and fat 40 gm

which were higher than the control laddoo with energy 680 Kcal, protein 12.10 gm and fat

21.70. Rana and Kaur (2016) studied the proximate composition of laddoo supplemented with

10% garden cress seeds and results revealed that the moisture, protein, fat, ash content of

garden cress supplemented laddoo was 0.92, 14.91, 23.37, 2.13% which were high as

compared to the control laddoo i.e. 0.81% moisture, 14.82% protein, 19.50% fat and 1.43%

ash.

Panjeeri

It was observed that the moisture content of control panjeeri (whole wheat flour) was

2.76% which was higher than the T2 treatment (30% raw pumpkin seed flour) i.e. 2.62%

followed by T5 treatment (30% roasted pumpkin seed flour) with 2.12 % moisture. With the

supplementation of pumpkin seed flour, there was a significant increase in protein content as

the protein content was found to be significantly higher in T5 treatment with 9.11% than T2

47

treatment and control i.e. 8.97% and 6.05%. Fat content of both the treatments T2 and T5

(31.57 and 31.88%) was significantly higher than the control sample (26.82%). Fiber content

of T2 (3.16%) and T5 (3.15%) treatments was almost same but significantly higher than the

control sample (1.55%). There was a significant difference between the ash content of

control, T2 treatment and T5 treatment i.e. 1.46, 2.55 and 2.41%. Carbohydrate content of

control sample was 61.36 g which was significantly higher than the T5 treatment i.e. 51.33

gm followed by T2 treatment with 51.13 g. Energy content was found to be maximum in T5

treatment i.e. 529 Kcal than the T2 treatment and control sample i.e. 525 and 511 Kcal. Thus

it was concluded that with the supplementation of pumpkin seed flour whether in raw or

roasted form, there was a significant increase in the nutritional composition of panjeeri as

compared to the control panjeeri made from whole wheat flour only. Bansal (2013) evaluated

the panjeeri supplemented with 50% partially defatted peanut flour and found the moisture,

protein, fat, fiber and ash as 1.45%, 31.00%, 25.50%, 6.00% and 3.80% which were almost

higher as compared to the control panjeeri except fat i.e. 0.37% moisture, 9.27% protein,

37.45% fat, 1.50% fiber and 3.80% ash. Kaur and Kochhar (2014) analyzed nutritional

composition of the control panjeeri (wheat flour only) and panjeeri supplemented with 40%

potato flour. Results showed the significant differences in the moisture, protein, fat, fiber, ash

content of control and supplemented panjeeri i.e. 0.65, 6.60, 25.70, 1.30, 0.67% and 1.35,

7.40, 23.42, 2.40, 0.95% respectively.

Mathi

The results revealed that the moisture content of control sample (refined wheat flour)

was 2.02% which was significantly higher than both T2 (30% raw pumpkin seed flour) and

T5 (30% roasted pumpkin seed flour) treatments i.e. 1.89 and 1.52%. Protein content was also

significantly higher in T5 treatment (9.67%) and T2 treatment (9.09%) than the control

sample (6.22%). There was a significant increase in the fat content of both T2 and T5

treatments i.e. 45.52 and 45.56% from the control sample whose fat content was 40.31%.

Fiber content of T2 treatment was 2.08% which was more than the T5 treatment whereas

control sample had significantly lower fiber content i.e. 0.22%. Ash content of control sample

(0.38%) was significantly lower than the T2 treatment (1.93%) followed by T5 treatment

(1.69%). Carbohydrate content was observed more in control sample as 50.85 g than the T2

and T5 treatments i.e. 39.49 and 39.52 g. Energy content of T5 treatment was maximum as

607 Kcal followed by the T2 treatment with 604 Kcal whereas control sample had least

calories i.e. 591 Kcal. Thus it was observed that the supplementation of raw or roasted

pumpkin seed flour in the mathi increased the nutritional content as compared to the control

mathi made from refined wheat flour only. Kaur and Kochhar(2014) evaluated the nutritional

value of mathi supplemented with 25% potato flour and found that it provides 3.93%

moisture, 6.44% protein, 35.93% fat, 1.28% fiber and 1.35% ash which were higher than the

48

control mathi except protein i.e. 3.43% moisture, 6.52% protein, 35.20% fat, 0.46% fiber

and 1.27% ash. Dhanesh (2016) analyzed the proximate composition of control mathi and

mathi supplemented with 10% defatted peanut flour and 1% fenugreek leaf powder. Results

revealed that the moisture, protein, fat, fiber, ash, carbohydrates, energy content of control

and supplemented mathi was 3.32 and 3.44%, 11.59 and 16.58%, 18.86 and 20.92%, 0.23 and

1.43%, 0.48 and 0.88%, 65.52 and 57.18% , 478 and 484 Kcal.

Table 4.2.2 Proximate composition of pumpkin seed supplemented products

Treatment Moisture

(%)

Protein

(%)

Fat (%) Fiber (%) Ash (%) CHO (g) Energy

(Kcal)

Laddoo

Control 2.82a±0.006 09.97

c±0.006 27.65

c±0.006 1.69

c±0.006 1.41

c±0.006 56.46 515

Acceptable

(Raw)

2.28b±0.006 11.72

b±0.006 31.55

b±0.006 3.21

a±0.006 2.46

a±0.006 51.22 536

Acceptable

(Roasted)

1.96c±0.006 12.07

a±0.006 32.40

a±0.006 3.18

b±0.006 2.33

b±0.006 51.94 548

Panjeeri

Control 2.76a±0.006 6.05

c±0.006 26.82

c±0.006 1.55

b±0.006 1.46

c±0.006 61.36 511

Acceptable

(Raw)

2.62b±0.006 8.97

b±0.006 31.57

b±0.006 3.16

a±0.006 2.55

a±0.006 51.13 525

Acceptable

(Roasted)

2.12c±0.006 9.11

a±0.006 31.88

a±0.006 3.15

a±0.006 2.41

b±0.006 51.33 529

Mathi

Control 2.02a±0.006 6.22

c±0.006 40.31

c±0.006 0.22

c±0.006 0.38

c±0.006 50.85 591

Acceptable

(Raw)

1.89b±0.006 9.09

b±0.006 45.52

b±0.006 2.08

a±0.006 1.93

a±0.006 39.49 604

Acceptable

(Roasted)

1.52c±0.006 9.67

a±0.006 45.56

a±0.006 2.04

b±0.006 1.69

b±0.006 39.52 607

Cake

Control 20.26a±0.006 7.17

c±0.006 17.40

c±0.006 0.31

c±0.006 0.94

c±0.006 53.92 401

Acceptable

(Raw)

18.34b±0.006 8.10

b±0.006 20.94

b±0.006 1.80

a±0.006 1.59

a±0.006 49.23 418

Acceptable

(Roasted)

17.97±c0.006 8.45

a±0.006 21.08

a±0.006 1.71

b±0.006 1.52

b±0.006 49.27 421

Cookies

Control 8.77a±0.006 6.02

c±0.006 24.55

c±0.006 0.33

c±0.006 1.06

c±0.006 59.27 482

Acceptable

(Raw)

6.43b±0.006 8.29

b±0.006 28.83

b±0.006 2.50

a±0.006 2.52

a±0.006 51.43 498

Acceptable

(Roasted)

4.96c±0.006 8.32

a±0.006 28.97

a±0.006 2.46

b±0.006 2.36

b±0.006 52.93 506



significance.

49

Cake

The moisture content of control sample (20.26%) was significantly higher than the T2

treatment (20% raw pumpkin seed flour) i.e. 18.34% followed by T5 treatment (20% roasted

pumpkin seed flour) with 17.97%. There was a significant increase in protein content of T5

and T2 treatment i.e. 8.45 and 8.10% from the control sample with 7.17%. Fat content was

also maximum in T5 treatment with 21.08% followed by T2 treatment with 20.94% and

further followed by control sample with 17.40%. Fiber content of control sample (0.31%) was

quite lower as compared to T2 and T5 treatment i.e. 1.80 and 1.71%. Ash content of control

sample was also significantly lower with 0.94% than the T2 and T5 treatment which had 1.59

and 1.52%. Both the T2 and T5 treatments contained low carbohydrate content i.e. 49.23 and

49.27 g than the control sample (53.92 g). Energy content of T5 treatment was found to be

higher with 421 kcal followed by T2 treatment with 418 Kcal whereas control sample had less

energy content i.e. 401 Kcal. Thus with the supplementation of pumpkin seed flour (raw or

roasted) significantly affects the nutritional composition of cake as compared to the control

cake made of refined flour. Bialek et al (2016) found the nutritional value of control and

experimental muffins supplemented with 33% pumpkin seed flour per 100 gm as following:

energy 341 and 388 Kcal, protein 6.50 and 14.10 gm, fat 13.40 and 14.30 gm,

monosaccharides 46.10 and 44.30 gm and fiber 1.20 and 1.90 gm.

Cookies

It was found that the moisture content of control sample was 8.77% which was higher

than the T2 treatment (30% raw pumpkin seed flour) with 6.43% and T5 treatment (30%

roasted pumpkin seed flour) had least moisture content i.e.4.96%. Protein content of control

sample (6.02%) was significantly lower than the T2 (8.29%) and T5 (8.32%) treatments. Fat

content was higher in T5 treatment with 28.97% than the T2 treatment with 28.83% followed

by the control sample with 24.55%. Fiber content of T2 (2.50%) and T5 (2.46%) was

significantly increased from control sample (0.33%). Ash content was also lower in control

sample i.e. 1.06% as compared to T2 and T5 treatments i.e. 2.52 and 2.36%. But

carbohydrates were higher in control sample with 59.27 g than T5 treatment with 52.93 g

followed by T2 treatment with 51.43 g. Energy content was higher in T5 treatment (506 Kcal)

than T2 treatment (498 Kcal) whereas control sample had least energy content i.e. 482 Kcal.

From the results, it was concluded that the supplementation of raw or roasted pumpkin seed

flour in cookies leads to significant increase in nutrient content as compared to the control

cookies. Kanwal et al (2015) evaluated the moisture, protein, fat, ash, fiber of control biscuits

and biscuits supplemented with 20% pumpkin seed flour as 4.76, 9.20, 20.39, 1.68, 3.40%

and 1.55, 12.30, 28.29, 4.13, 1.60%. Seth and Kochhar (2016) found that the nutritional value

of control and experimental cookies supplemented with 10% level of partially defatted peanut

flour per 100 gm as following: energy 531 and 534 Kcal, moisture 13.09 and 12.47%, protein

50

4.71 and 6.21%, fat 26.86 and 28.51%, fiber 0.12 and 0.60%, ash 1.34 and 1.48%,

carbohydrates 66.25 and 62.87%.

4.3 Mineral content

4.3.1 Mineral content of flours

The data on the mineral content (iron and zinc) of different flours has been presented

in Table 4.3.1.

Table 4.3.1 Mineral content of flours

Minerals Pumpkin

seed flour

(Raw)

Pumpkin

seed flour

(Roasted)

Whole

wheat

flour

Refined

wheat

flour

Bengal

gram

flour

Iron (mg/100gm) 8.16±0.006 7.08±0.006 3.55±0.15 2.40±0.30 4.85±0.05

Zinc (mg/100gm) 6.60±0.006 6.35±0.006 1.92±0.05 0.82±0.05 3.50±0.76


The iron content of various flours used in product development was ranged from 2.40

to 8.16 mg/100gm being maximum in raw pumpkin seed flour and minimum in refined wheat

flour. The iron content of roasted pumpkin seed flour, whole wheat flour and bengal gram

flour was observed to be 7.08, 3.55 and 4.85% respectively. Elinge et al (2012) reported the

iron content of pumpkin seeds was 3.75 mg/100gm. Lim (2012) stated that the iron content of

dried pumpkin seed kernels as 8.82 mg/100gm. Gopalan et al (2007) reported iron in whole

and refined wheat flour as 4.9 and 2.7 mg/100gm. Farzana et al (2003) found that refined

wheat flour contained 2.1 mg iron per 100gm whereas whole wheat flour contained 7.1 mg of

iron per 100gm.

The zinc content of flours used in product development was in the range of 0.82 6.60

mg/100. Maximum zinc content was found in raw pumpkin seed flour i.e. 6.60 mg/100gm

followed by roasted pumpkin seed flour i.e. 6.35 mg/100gm. Zinc content of whole wheat

flour, refined wheat flour was observed as 1.92, 0.82 and 3.50 mg/100gm. Lim (2012)

reported that the zinc content of dried pumpkin seed kernels as 7.81 mg/100gm. Elinge et al

(2012) studied that the zinc content of pumpkin seeds was 14.14 mg/100gm. Ghribi et al

(2015) reported that the zinc content of bengal gram flour as 4.18 mg/100gm. Gopalan et al

(2007) reported the zinc content of whole wheat flour and refined wheat flour as 2.2 and 0.6

mg/100gm.

4.3.2 Mineral content of pumpkin seed flour supplemented products

The mineral content (Iron and Zinc) of control and test samples of supplemented

product using raw and roasted pumpkin seed flour has been given in Table 4.3.2.

51

Table 4.3.2 Mineral content of pumpkin seed supplemented products

Treatment Iron (mg/100g) Zinc (mg/100g)

Laddoo

Control 2.36c±0.006 1.18

c±0.006

Acceptable (Raw) 3.09a±0.006 2.08

a±0.006

Acceptable (Roasted) 2.93b±0.006 2.04

b±0.006

Panjeeri

Control 2.15c±0.006 1.02

c±0.006


a±0.006


b±0.006

Mathi

Control 1.38c±0.006 0.32

c±0.006


a±0.006


b±0.006

Cake

Control 1.24c±0.006 0.20

b±0.006


a±0.006


a±0.006

Cookies

Control 1.31c±0.006 0.23

c±0.006


a±0.006


b±0.006



significance.

Iron

Iron content of all the products has been shown in Fig. 13. Results revealed that the

iron content of all the supplemented products was higher than their control samples. In

laddoo, it was found 3.09 mg in T2 treatment (30% raw pumpkin seed flour), 2.93 mg in T5

treatment (30% roasted pumpkin seed flour) and 2.36 mg in control sample made from bengal

gram flour. In panjeeri, iron content of T2 treatment i.e. 3.29 mg was higher than the T5

treatment i.e. 3.11 mg followed by control sample made of whole wheat flour with 2.15 mg.

Iron content of mathi was again maximum in T2 treatment (2.71 mg) followed by T5

treatment (2.50 mg) whereas control had minimum content (1.38 mg) as it was made from

refined wheat flour. In cake, it was observed that T2 treatment (20% raw pumpkin seed flour)

contained more iron i.e. 2.04 mg as compared to T5 (20% roasted pumpkin seed flour) and

control sample (refined wheat flour) which was 1.96 and 1.24 mg. In cookies, T2 contained

higher iron content with 2.36 mg followed by T5 with 2.18 mg and further followed by

52

control sample (refined wheat flour) with 1.31 mg. Abd El-Ghany et al (2010) analyzed the

mineral content of pumpkin seeds and reported that the iron content of seeds as 9.76

mg/100gm. Kanwal et al (2015) studied the iron content of biscuits supplemented with 33%

pumpkin seed flour and found that biscuits contained 2.28 mg/100gm. Whereas control

biscuits contained 0.364 mg/100gm which was lesser as compared to the supplemented

biscuits. Thus iron content of all the products significantly increased with the supplementation

of raw and roasted pumpkin seed flour. Further it was observed that the maximum iron

concentration was in the products supplemented with raw pumpkin seed flour at 30 and 20%

level of incorporation.

Fig. 13: Iron content of pumpkin seed flour supplemented products (on dry weight basis)

Zinc

Zinc content of the developed products has been shown in Fig. 14. From the results, it

was found that the zinc content of the products supplemented with raw and roasted pumpkin

seed flour was as followed : laddoo 2.08 and 2.04 mg, panjeeri 1.95 and 1.91 mg, mathi 1.51

and 1.45 mg, cake 0.64 and 0.63 mg, cookies 1.28 and 1.22 mg/100gm. Control samples of

each product had lower zinc content than the treatments. Among all the products, zinc content

of cake was the least. Abd El-Ghany et al (2010) analyzed the mineral content of pumpkin

seeds and reported that the zinc content of seeds as 7.99 mg/100gm. Kanwal et al (2015)

studied the iron content of biscuits supplemented with 33% pumpkin seed flour and found

that biscuits contained 3.11 mg/100gm which was higher than the control biscuits made from

refined flour i.e. 0.96 mg/100gm. Thus zinc content of all the products significantly increased

with the supplementation of raw and roasted pumpkin seed flour. Further it was observed that

the maximum zinc content was in the products supplemented with raw pumpkin seed flour at

30 and 20% level of incorporation followed by products supplemented with roasted pumpkin

seed flour.

0

0.5

1

1.5

2

2.5

3

3.5

Laddoo Panjeeri Mathi Cake Cookies

(mg

/10

0g

)

Developed Products

Control

Accepted (Raw)

Accepted (Roasted)

53

Fig.14: Zinc content of pumpkin seed flour supplemented products (on dry weight basis)

4.4 Antioxidant compounds

4.4.1 Antioxidant compounds of flours

The data on the antioxidant compounds of different flours has been presented in

Table 4.4.1.

Table 4.4.1 Antioxidant compounds of flours

Antioxidant

compounds

Pumpkin

seed flour

(Raw)

Pumpkin

seed flour

(Roasted)

Whole

wheat

flour

Refined

wheat

flour

Bengal

gram flour

Total Carotenoid

Content

(mg/100gm)

0.75±0.006 0.42±0.006 0.13±0.02 0.09±0.01 0.95±0.04

Total Antioxidant

Activity (%)

68.80±0.006 61.30±0.006 34.96±0.3 22.40±0.01 60.12±0.22

Peroxide value

(meq/kg)

4.60±0.006 6.20±0.006 0.98±0.01 1.12±0.05 1.53±0.06


Total Carotenoid Content

Total carotenoid content flours ranged from 0.09 to 0.95 mg/100gm being maximum

in bengal gram flour and minimum in refined wheat flour. The total carotenoid content of raw

and roasted pumpkin seed flour was 0.75 and 0.42 mg/100gm whereas whole wheat flour

contained 0.13 mg/100gm. Lim (2012) stated that the pumpkin seed kernels (100gm)

contained 9µg β-carotene and 75µg lutein + zeaxanthin. Luterotti and Kljak (2010) reported

that the total carotenoid concentration of wheat flour was ranging between 1.1 to 1.3 mg/kg.

Total Antioxidant Activity

Total antioxidant activity of raw pumpkin seed flour was higher i.e. 68.80% than the

roasted pumpkin seed flour with 61.30%. Whereas the antioxidant activity of whole wheat

flour, refined wheat flour and bengal gram flour was 34.96, 22.40 and 60.12%. Bialek et al

0

0.5

1

1.5

2

2.5


(mg

/10

0g

)

Developed Products

Control

Accepted (Raw)

Accepted (Roasted)

54

(2016) analysed the quality of pumpkin seed flour and found that the antioxidant capacity

measured by DPPH reduction of pumpkin seed flour was 64%. Abozed et al (2014) reported

that the DPPH scavenging activity of whole wheat as 23.90%. Sharma et al (2013) found that

the antioxidant activity of bengal gram as 67.00%.

Peroxide Value

Peroxide value of raw pumpkin seed flour was lower (4.60 meq/kg) than the roasted

pumpkin seed flour (6.20 meq/kg). Peroxide value of whole wheat flour, refined wheat flour

and bengal gram flour was observed as 0.98, 1.12 and 1.53 meq/kg. Lesser the peroxide value

implies lesser chances of rancidity. Bialek et al (2016) determined the peroxide value of

pumpkin seed flour which was 2.89 meq/kg.

4.4.2 Antioxidant compounds in pumpkin seed supplemented products

The antioxidant compounds of control and test samples of supplemented product

using raw and roasted pumpkin seed flour has been given in Table 4.4.2.

Table 4.4.2 Antioxidant compounds in pumpkin seed supplemented products

Treatment Total Carotenoid

Content (mg/100g)

Total Antioxidant

Activity (%)

Peroxide Value

(meq/kg)

Laddoo

Control 0.200c±0.0006 63.70

c±0.006 4.2

a±0.06

Acceptable (Raw) 0.370a±0.0006 74.20

a±0.006 4.0

a±0.58


b±0.006 3.2

a±0.06

Panjeeri

Control 0.090c±0.0006 53.80

c±0.006 2.8

a±0.06

Acceptable (Raw) 0.280a±0.0006 63.50

a±0.006 2.5

b±0.06


b±0.006 2.1

c±0.06

Mathi

Control 0.003c±0.0006 54.80

c±0.006 8.9

a±0.06

Acceptable (Raw) 0.120a±0.0006 61.30

a±0.006 6.7

b±0.06


b±0.006 6.3

c±0.06

Cake

Control 0.022c±0.0006 52.70

c±0.006 5.0

a±0.58

Acceptable (Raw) 0.190a±0.0006 60.30

a±0.006 3.6

b±0.06


b±0.578 3.5

b±0.06

Cookies

Control 0.019c±0.0006 49.50

c±0.006 3.7

a±0.06

Acceptable (Raw) 0.231a±0.0006 58.10

a±0.006 2.8

b±0.06


b±0.006 2.2

c±0.06



significance.

55

Total Carotenoid Content

Total carotenoid content (TCC) of developed products has been shown in Fig. 15.

From the results, it is observed that carotenoid content of all the products are significantly

different. Laddoo was found to be the product with maximum TCC among all the five

products whereas mathi contained minimum total carotenoid content. TCC of accepted

products i.e. laddoo, panjeeri, mathi, cake and cookies supplemented with raw and roasted

flour was 0.370 and 0.320 mg, 0.280 and 0.220 mg, 0.120 and 0.090 mg, 0.190 and 0.184 mg,

0.231 and 0.208 mg/100gm. Control samples of each product was lower than the

supplemented. Thus the total carotenoid content of all the products supplemented with

pumpkin seed flour whether in raw or roasted form showed an increase as compared to the

control sample of each product. Kim et al (2012) found that the pumpkin seeds of Cucurbita

moschata variety contained 7.15 mg/kg β-carotene. Siano et al (2016) studied the TCC of

pumpkin seed oil which was 107.5 µg β-carotene per kg oil.

Fig. 15: Total Carotenoid Content of pumpkin seed flour supplemented products

Total Antioxidant Activity

Total antioxidant activity (TAA) of developed products has been shown in Fig. 16. In

laddoo, TAA of 30% raw pumpkin seed flour supplemented laddoo was 74.20% which was

quite higher than the 30% roasted pumpkin seed flour supplemented laddoo and control

laddoo made of bengal gram flour i.e. 69.90% and 63.70%. In panjeeri, total antioxidant

activity of T2 treatment (30% raw pumpkin seed flour), T5 treatment (30% roasted pumpkin

seed flour) and control (whole wheat flour) was 63.50%, 61.30% and 53.80%. TAA of T2

(30% raw pumpkin seed flour) and T5 (30% roasted pumpkin seed flour) mathi was higher

i.e.61.30% and 59.10% than the control sample (refined wheat flour) i.e. 54.80%. It was

found that the T2 (20% raw pumpkin seed flour) cake had higher TAA (60.30%) followed by

0

0.05

0.1

0.15

0.2

0.25

0.3

0.35

0.4


(mg

/10

0g

)

Developed Products

Control

Accepted (Raw)

Accepted (Roasted)

56

T5 (20% roasted pumpkin seed flour) cake i.e. 57.00%. In cookies, there was a more TAA in

T2 treatment (30% raw pumpkin seed flour) with 58.10% than the T5 treatment (30% roasted

pumpkin seed flour) with 54.80% whereas the control sample (refined wheat flour) had

49.50%. Thus total antioxidant activity was found higher in the products supplemented with

raw pumpkin seed flour followed by the products supplemented with roasted pumpkin seed

flour whereas control sample of all the products had comparatively less TAA. Nyam et al

(2013) found that DPPH radical scavenging activity of pumpkin seeds is 36.97%. He also

prepared bread supplemented with 5% pumpkin seeds. Results showed a 37.99% increase in

DPPH radical scavenging activity in pumpkin seed bread as compared to control bread.

Fig. 16: Total Antioxidant Activity of pumpkin seed flour supplemented products

Peroxide Value

Peroxide value of developed products has been shown in Fig. 17. Peroxide value raw

and roasted pumpkin seed flour supplemented products i.e. laddoo, panjeeri, mathi, cake,

cookies was 4.0 and 3.2 meq/kg, 2.5 and 2.1 meq/kg, 6.7 and 6.3 meq/kg, 3.6 and 3.5 meq/kg,

2.8 and 2.2 meq/kg respectively. From the results, it was observed that cookies had minimum

peroxide value among all the products. Control samples of all the five products had

significantly higher peroxide value than the treatment samples i.e. products supplemented

with raw and roasted pumpkin seed flour at different levels of incorporation which implies

that the supplementation of pumpkin seed flour whether in raw or roasted form reduces the

chances of rancidity and increase the shelf life of products. Srbinoska et al (2012) studied the

peroxide value of pumpkin seed whole and pumpkin seed kernel of two different varieties.

Results showed that the peroxide value of whole seed of Cucurbita maxima was 4.93 meq/kg

extract whereas in Cucurbita pepo, it was 6.06 meq/kg extract for whole seed.

0

10

20

30

40

50

60

70

80


Per

cen

tag

e (%

)

Developed Products

Control

Accepted (Raw)

Accepted (Roasted)

57

Fig. 17: Peroxide value of pumpkin seed flour supplemented products

4.5 Microbial analysis of pumpkin seed flour

The data on the microbial analysis of raw and roasted pumpkin seed flour has been

presented in Table 4.5. Table presents the values of NA (which gives the estimation of the

presence of bacteria in the raw and roasted pumpkin seed flour) and GYE (estimation for the

presence of yeast and moulds in the raw and roasted pumpkin seed flour) at different

intervals.

Table 4.5 Microbial analysis of pumpkin seed flour

Raw Pumpkin Seed Flour Roasted Pumpkin Seed Flour

NA (CFU/g) GYE (CFU/g) NA (CFU/g) GYE (CFU/g)

0 Day 1.9 X 103

ND 1.2 X 103 ND

15th

Day 3 X 103

ND 2.7 X 103 ND

30th

Day 5.2 X 103 ND 5 X 10

3 ND

45th

Day 8 X 103 1.2 X 10

3 7 X 10

3 1 X 10

3

60th

Day 10 X 103 1.7 X 10

3 8.8 X 10

3 1.1 X 10

3

NA: Nutrient Agar GYE: Glucose Yeast Extract CFU: Colony Forming Units

Raw and roasted pumpkin seed flour was stored in air-tight glass container for two

months (October-November) at room temperature approximately 22 -25˚C. Microbial testing

of both flours was done fortnightly to test the microbial growth. Results showed that on the

initial day of storage (0 day), NA value of raw pumpkin seed flour was 1.9 x 103

CFU/g

(Colony Formation Units) and of roasted pumpkin seed flour was 1.2 x 103

CFU/g. On 15th

0

1

2

3

4

5

6

7

8

9

10


(meq

/kg

)

Developed Products

Control

Accepted (Raw)

Accepted (Roasted)

58

day, NA value of raw and roasted pumpkin seed flour was increased to 3 x 103 and 2.7 x 10

3

CFU/g. After one month i.e. on 30th day, NA value of raw and roasted pumpkin seed flour

was found to be 5.2 x 103 and 5 x 10

3 CFU/g. After 45 days, the NA value was increased to 8

x 103 and 7 x 10

3 CFU/g for raw and roasted pumpkin seed flour. At the interval of two

months, NA value of raw pumpkin seed flour was 10 x 103 CFU and roasted pumpkin seed

flour was 8.8 x 103 CFU/g. It was observed that NA value (bacterial count) of roasted

pumpkin seed flour was lower than the raw pumpkin seed flour. No GYE value (yeast and

mould growth) was detected at initial, 15th, 30

th day of storage in both raw and roasted

pumpkin seed flour. On 45th

day of storage, GYE value of raw and roasted pumpkin seed flour

was observed as 1.2 x 103 and 1 x 10

3 CFU/g respectively. On 60

th day, GYE value was found

1.7 x 103 CFU/g for raw pumpkin seed flour and 1.1 x 10

3 CFU/g for roasted pumpkin seed

flour. Thus it was found that the roasted pumpkin seed flour had better shelf life than the raw

pumpkin seed flour as roasting of the flour would kill the microorganisms and increase the

shelf life. Revathy and Sabitha (2013) tested the microbial contamination of pumpkin seed

flour during the initial, 15th, 30

th and 45

th day of storage. Flour was stored in polyethylene bag

and plastic container at room temperature. The count of pumpkin seed flour stored in plastic

container at room temperature on initial, 15th, 30

th and 45

th day was 4 x 10

3, 7 x 10

3, 10 x 10

3

and 12 x 103. Whereas the pumpkin seed flour stored in polyethylene bag showed increase in

bacterial count than flour stored in plastic container at room temperature. The count was 6 x

103 on initial day, 9 x 10

3 on 15

th day, 13 x 10

3 on 30

th day and 16 x 10

3 on 45

th day.

Bansal (2013) analyzed the shelf life of defatted peanut flour which was stored in

polythene bag at ambient temperature (25-35°C) for three months. The microbial count of

defatted peanut flour was found 1.4 104 CFU/g after three months of storage.

CHAPTER V

SUMMARY

Malnutrition imposes high cost on society. Malnutrition is of different types, from

which under nutrition is most prevalent type in developing countries. The enrichment of food

products is an important idea to manage or prevent specific nutritional deficiencies. The

identification and development of fortifying agents that would guarantee high product quality

and maximize the bioavailability of essential nutrients create technical and scientific

challenges for the nutritionists.

Pumpkin seeds are rich natural source of protein ranging from 25 to 37% and oil

ranging from 37 to 45% and are renowned as valuable high protein oil seeds for human

consumption. Edible oil extracted from pumpkin seeds has been highly acceptable and

considered very healthy for health. Pumpkin seeds and pumpkin seed oil is rich in unsaturated

fatty acids especially omega 3 fatty acids. These seeds are also rich in phytosterols,

polyunsaturated fatty acids, antioxidant vitamins such as carotenoids and tocopherol, trace

elements such as zinc, iron and magnesium. Moreover, pumpkin seeds are rich in amino acids

like lysine, tyrosine, tryptophan, methionine and also rich in iron, thus being recommendable

to children and adolescents prone to anaemia caused due to iron deficiency.

A pleasing greenish colour of pumpkin seed flour and its nutty taste makes it feasible

to use them to create new food products of a high nutritional value. Pumpkin seed flour has

been used as additive to pancakes, breads, soups, sauces etc. Moreover, it is also used as an

additive to wheat flour to produce pastries with an original and unique taste. Above

mentioned all properties of pumpkin seed flour make it potentially valuable additive to food

products to overcome the malnutrition among children in India.

Pumpkin seeds (Punjab Samrat) were procured from the Department of Vegetable

Science, Punjab Agricultural University, Ludhiana. Further, pumpkin seeds were processed

into raw and roasted flour. Five products namely Laddoo, Panjeeri, Mathi, Cake, Cookies

were prepared and standardized in the food laboratory. For each product, one control and six

experimental samples (three using raw pumpkin seed flour and three using roasted pumpkin

seed flour) were prepared. The developed products were organoleptically evaluated using

nine-point hedonic rating scale by a semi-trained panel of 10 judges from Department of Food

and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana. The

judges were served each preparation with one control and six test samples. Control sample

was prepared by using 100% basic ingredient i.e. whole wheat flour or refined wheat flour or

bengal gram flour and test samples were prepared by supplementing pumpkin seed flour (raw

and roasted) at 15, 30 and 45% levels in all the products except cake in which incorporation

levels were 10, 20 and 30%. The control and test samples were analyzed for their sensory

60

attributes. Most accepted test samples (supplemented with raw and roasted pumpkin seed

flour) were analyzed for nutritional composition along with control sample.

All the products having 30% pumpkin seed flour (raw and roasted) were highly

acceptable by a panel of semi-trained judges except cake which was highly accepted at 20%

level of supplementation. All the products were liked very much with the overall acceptability

mean score for raw and roasted pumpkin seed flour supplemented laddoo (7.68 and 7.62),

panjeeri (7.82 and 7.66), mathi (7.50 and 7.62), cake (7.66 and 7.64), cookies (7.66 and 7.62)

respectively. The maximum score was obtained by panjeeri supplemented with raw pumpkin

seed flour and minimum score was obtained by mathi supplemented with raw pumpkin seed

flour. Almost all the products supplemented with raw pumpkin seed flour gained higher

overall acceptability score than the products supplemented with roasted pumpkin seed flour

except mathi. The maximum organoleptically acceptable test products (one with raw pumpkin

seed flour and one with roasted pumpkin seed flour supplementation) along with their control

samples were nutritionally evaluated for proximate, mineral content, total carotenoid content,

total antioxidant activity and peroxide value.

Chemical composition of all the flours i.e. raw pumpkin seed flour, roasted pumpkin

seed flour, whole wheat flour, refined wheat flour and bengal gram flour used in product

development was also done. Moisture content of flours was ranged from 2.80% in roasted

pumpkin seed flour to 13.30% in refined wheat flour. Maximum protein content was found in

roasted pumpkin seed flour i.e. 23.45% followed by raw pumpkin seed flour i.e. 22.05% and

minimum protein was found in refined wheat flour (10.20%). Crude fat content of flours used

in products development was in the range of 0.90 – 31.90% being maximum in roasted

pumpkin seed flour and minimum in refined wheat flour. Crude fiber content of the flours

was found to be in the range of 0.40% for refined wheat flour to 7.68% for raw pumpkin seed

flour. The fiber content of roasted pumpkin seed flour was also found high i.e. 7.56%. The

total ash content of flours ranged from 1.30 – 8.92% being maximum for raw pumpkin seed

flour and minimum for refined wheat flour. Roasted pumpkin seed flour was found to contain

second highest ash content i.e. 8.04%. Carbohydrate content of flours was found to be in the

range of 31.25 – 73.90% being maximum for refined wheat flour and minimum for raw

pumpkin seed flour. The iron content of flours was ranged from 2.40 to 8.16 mg/100gm being

maximum in raw pumpkin seed flour and minimum in refined wheat flour. The zinc content

of flours used in product development was in the range of 0.82 – 6.60 mg/100. Maximum zinc

content was found in raw pumpkin seed flour i.e. 6.60 mg/100gm followed by roasted

pumpkin seed flour i.e. 6.35 mg/100gm. Total carotenoid content flours ranged from 0.09 to

0.95 mg/100gm being maximum in bengal gram flour. The total carotenoid content of raw

and roasted pumpkin seed flour was 0.75 and 0.42 mg/100gm. Total antioxidant activity of

raw pumpkin seed flour was higher i.e. 68.80% than the roasted pumpkin seed flour with

61

61.30%. Peroxide value of raw pumpkin seed flour was lower (4.60 meq/kg) than the roasted

pumpkin seed flour (6.20 meq/kg).

The nutritional evaluation of developed products revealed that moisture content was

highest in control cake i.e. 20.26 % and lowest in mathi supplemented with roasted pumpkin

seed flour i.e. 1.52%. Protein content was highest in laddoo supplemented with raw and

roasted pumpkin seed flour (11.72 and 12.07%) and minimum in control cookies (6.02%). Fat

content mathi supplemented with roasted pumpkin seed flour was maximum i.e. 45.56% and

minimum in control cake i.e. 17.40%. Among all the products, fiber content of laddoo

supplemented with raw pumpkin seed flour was maximum with 3.21% whereas minimum

fiber content was found in control mathi with 0.22%. Ash content was found more in

pumpkin seed flour (raw and roasted) supplemented products as compared to the control

samples. Maximum ash content was found in panjeeri supplemented with raw pumpkin seed

flour (2.55%) and minimum content was found in control mathi (0.38%). Highest

carbohydrates were found in control panjeeri (61.36%) and highest energy content was found

in mathi supplemented with roasted pumpkin seed flour (607 Kcal)

Iron content of all the supplemented products was higher than their control samples.

Maximum iron content was found in panjeeri supplemented with raw pumpkin seed flour i.e.

3.29 mg/100gm and minimum content was in control cake i.e. 1.24 mg/100gm. Zinc content

of all the products ranged from 0.20 – 2.08 mg/100gm being maximum in laddoo

supplemented with raw pumpkin seed flour and minimum in control cake. It was observed

that the products supplemented with raw pumpkin seed flour contained more iron and zinc as

compared to those supplemented with roasted pumpkin seed flour.

The total carotenoid content of all the products supplemented with pumpkin seed

flour whether in raw or roasted form showed an increase as compared to the control sample of

each product. laddoo supplemented with raw pumpkin seed flour contained maximum total

carotenoid content (0.370 mg/100gm) among all the products. Total antioxidant activity of all

the products ranged from 49.50 – 74.20% being maximum in laddoo supplemented with raw

pumpkin seed flour and minimum in control cookies. Peroxide value was found to be lowest

in panjeeri supplemented with roasted pumpkin seed flour i.e. 2.1 meq/kg and highest in

control mathi i.e. 8.9 meq/kg.

Results revealed that nutrients were higher in test samples of all the products as

compared to the control samples except moisture and carbohydrates which were higher in

control samples. Mineral content was higher in raw pumpkin seed flour supplemented

products followed by roasted pumpkin seed flour supplemented products and control samples

contained minimum mineral content. Total carotenoid content and antioxidant activity was

also higher in pumpkin seed flour supplemented products (raw and roasted) as compared to

62

the control samples. Peroxide value was found higher in control samples as compared to the

raw and roasted pumpkin seed flour supplemented products.

Microbial analysis of raw and roasted pumpkin seed flour stored in air tight glass

container was done for 60 days after 15 days interval. It was observed that the bacterial count

increased with the increased storage time. Yeast and mould was not detected in first month of

storage in both raw and roasted pumpkin seed flour. After 45 days of storage, yeast and

mould was detected in both flours. Microbial count in raw pumpkin seed flour was found

higher as compared to the roasted pumpkin seed flour but the count was in safer limit.

On the basis of the results of the present study, the following conclusions may be

drawn:

Pumpkin seed flour can be supplemented in both raw and roasted form in wide range

of food products.

All the products i.e. laddoo, panjeeri, mathi, cake and cookies supplemented with

pumpkin seed flour (raw and roasted) were oragnoleptically highly acceptable.

Supplementation of 30% pumpkin seed flour in both raw and roasted form was highly

accepted in laddoo, panjeeri, mathi and cookies and 20% in cake.

The protein, fat, fiber, ash and energy content of all the supplemented products were

significantly higher as compared to the control samples.

Mineral content i.e. iron and zinc was also significantly higher in pumpkin seed flour

supplemented products than the control products. Maximum iron content (3.29

mg/100gm) was found in panjeeri supplemented with raw pumpkin seed flour and

maximum zinc content (2.08 mg/100gm) was found in laddoo supplemented raw

pumpkin seed flour.

Total carotenoid content and antioxidant activity was also increased in the pumpkin

seed flour supplemented products. Higher content of total carotenoid content (0.370

mg/100gm) and antioxidant activity (74.20%) was found in laddoo supplemented

with raw pumpkin seed flour.

Peroxide value was decreased in the supplemented products. Maximum peroxide

value was found in control mathi i.e. 8.9 meq/kg.

Microbial count of raw pumpkin seed flour was higher as compared to the roasted

pumpkin seed flour but was in safe limits. Thus pumpkin seed flour can be stored in

air tight glass container for two months.

On the basis of the conclusions drawn from the results of the study, the following

recommendations can be given:

Incorporation of pumpkin seed flour in various recipes at a level up to 30% is highly

acceptable and is recommended to improve the nutritional value of diets in terms of

63

protein, fat, fiber, energy, iron and zinc. Value added products using pumpkin seed

flour can be supplemented to the children to eradicate malnutrition. These products

may also be a part of supplementary feeding programmes.

Imparting education to women from different villages regarding importance of

pumpkin seeds which are commonly discarded as waste and encourage them to use

these seeds in various recipes.

Keeping in view the nutritional value of pumpkin seed flour, it can be recommended

to food industries to incorporate pumpkin seed flour in their products to improve the

nutritional value.

Further research is required to study the complete potential of pumpkin seed flour.

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A18.

ANNEXURE - I

HEDONIC RATING SCALE

Name of Evaluator_________________________________ Dated ______________

Name of Product _________________________________ Time _______________

This is a scale to test how much you like or dislike a particular product. Kindly gives

us an honest expression of what you feel.

Sample

Code


Acceptability

Rating score Organoleptic

Liked extremely

Liked very much

Liked moderately

Liked slightly

Neither liked nor disliked

Disliked slightly

Disliked moderately

Disliked very much

Disliked extremely

9

8

7

6

5

4

3

2

1

VITA

Name of the student : Manpreet Kaur

Father's name : Mr. Jasvir Singh

Mother's name : Mrs. Kulwant Kaur

Nationality : Indian

Date of birth : 02-02-1992

Permanent home address : C/O Captt. Nirmal Singh, Village- Nangal fateh

Khan, P.O.- Patara, Distt.- Jalandhar, PIN-

144101

EDUCATIONAL QUALIFICATION

Bachelor degree : B.Sc. (Home Science)

University : Punjab Agricultural University, Ludhiana

Year of award : 2014

OCPA : 7.64/10.00

Master's degree : M.Sc. (Food and Nutrition)

University : Punjab Agricultural University, Ludhiana

Year of award : 2017

OCPA : 8.01/10.00

Title of Master's Thesis : Development and nutritional evaluation of

pumpkin seed (Cucurbita moschata) supplemented

products.

development and nutritional evaluation of pumpkin … · certificate i this is to certify that the...

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