Development of pumpkin peel cookies and its nutritional composition

Abstract

In India pumpkin has been used in huge quantities and it is well known that pumpkin is a nutritious food. So, in a very large amount of pumpkin peel are also produced and its gone as a waste item. The objectives of this study were develop and standardize pumpkin peel based biscuit and analyze the proximate component of developed product. Biscuits prepared by 20% of pumpkin peel flour were most accepted by the panel members on 9-point hedonic scale of sensory evaluation. Proximate analysis in which moisture, protein, fat, fibre, carbohydrate, energy and ash value had been calculated and the mean value of the analysis are respectively- Moisture (6.59%), Fat (21.75gm/100gm), Protein (0.08gm/100gm), Carbohydrate (69.40gm/100gm), Fibre (0.16gm/100gm), Ash (1.91gm/100gm) and Energy (473.71kcal/100gm). Hence, the biscuit is quite rich in nutrient and can be used for combating malnutrition and also for the pregnant women.