Utilization of pumpkin pulp and seeds flours as nutrient supplement of wheat flour biscuits [electronic resource].

Includes references.

This study was carried out to investigate the utilization of pulp and seeds flours of pumpkin as replacement of wheat flour at different levels (5.10,15.20%) to prepare rich protein and minerals biscuits for school children. The chemical composition of flours of wheat, pumpkin pulp and pumpkin seeds was determined. Chemical composition and physical properties as well as organoleptic evaluation of prepared biscuits were also determined. Elemental analysis of both pulp, defatted seeds flours of pumpkin and wheat flour as well as of prepared biscuits was performed. In addition, biological study using Albino white rats was done to evaluate biological parameters of prepared biscuits.

Summary in Arabic.

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