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


Authors

  • A.C. Atuonwu Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267, Umuahia, Abia State, Nigeria
  • E.N.T. Akobundu Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267, Umuahia, Abia State, Nigeria

DOI:

https://doi.org/10.3923/pjn.2010.672.677

Keywords:

Amino acid, biological value, cookies, defatted flour, pumpkin seed

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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Published

15.06.2010

Issue

Vol. 9 No. 7 (2010)

Section

Research Article

License

Copyright (c) 2010 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Atuonwu, A., & Akobundu, E. (2010). Nutritional and Sensory Quality of Cookies Supplemented with Defatted Pumpkin (Cucurbita pepo) Seed Flour. Pakistan Journal of Nutrition, 9(7), 672–677. https://doi.org/10.3923/pjn.2010.672.677