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Nutritional and Sensory Quality of Cookies Supplemented with Defatted Pumpkin (Cucurbita pepo) Seed Flour



A.C. Atuonwu and E.N.T. Akobundu
 
ABSTRACT

Pumpkin (Cucurbita pepo) seed was processed into defatted flour (DCPF) and evaluated for nutritional and sensory attributes. The potential of the flour as composite with wheat flour in cookie production was also evaluated. The crude protein content of DCPF was as high as 57.50% with highly valuable amino acid profile, rich in essential amino acids and minerals. DCPF was highly digestible (77.91%) and has a Protein Efficiency Ratio (PER) of 1.80. The anti-nutrients were below allowable limits. Cookie diameter negatively correlated with alkaline water retention capacity of Cucurbita pepo seed/wheat flour blends with correlation coefficient of -0.89. The physico-chemical and sensory evaluation of cookies revealed that up to 10% substitution of wheat flour with DCPF produced acceptable cookies similar to the control (100% wheat flour).

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  How to cite this article:

A.C. Atuonwu and E.N.T. Akobundu, 2010. Nutritional and Sensory Quality of Cookies Supplemented with Defatted Pumpkin (Cucurbita pepo) Seed Flour. Pakistan Journal of Nutrition, 9: 672-677.

DOI: 10.3923/pjn.2010.672.677

URL: https://scialert.net/abstract/?doi=pjn.2010.672.677

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