Development and quality evaluation of value added pumpkin seed products

Abstract

The pumpkin seeds are one of the underutilized crops. Generally it is considered as an agro waste. Pumpkin seeds are rich in macro and micro nutrients such as protein, fat, iron, zinc, magnesium and calcium. In this study the pumpkin seeds are used to produce value added food product like Mathri and Halwa. The sensory evaluation was done of these products and the acceptability of these products was good. The proximate composition of pumpkin seed Mathri was evaluated. The result showed that roasted pumpkin seeds Mathri is quite rich in protein (20.15%) and highest amount of crude fat content was exhibited in pumpkin seed Mathri (31.1%), crude fiber and carbohydrate content to 2.50% and 33.0%. The pumpkin seeds mathri contained ash was found to be 8.78%. The pumpkin seed could be incorporated in foods to increase the nutritional value especially in diets that are deficient in the macro and micronutrients.