Abstract:
Pumpkin has high nutritional content, but it remains underutilized in Ethiopia. The shelf-life
extension of pumpkins is hard which leads to high postharvest losses. As a result, this research
was proposed to change the pumpkin fruit into shelf-stable flour and to open the way to use it
for food use: cookies. In this study, in the first phase, pumpkin flesh was dried into flour; then,
in the second phase, the pumpkin flour was tested for its utilization for cookie production. The
study subjected to two pumpkin varieties (Cucurbita pepo (V1) and Cucurbita maxima (V2))
flesh slices to three drying methods: sun drying, oven drying, and solar drying in full factorial
design. Both the varieties and drying methods influenced the proximate, vitamin composition,
functional properties and sensory characteristics of the pumpkin flour. The ash, protein, fiber,
fat, carbohydrates and energy content of the first variety was 8.31%, 10.04%, 11.03%, 1.85%,
55.98% and 292Kcal/100g while the second variety had 6.11%, 13.03%, 13.36%, 0.99%,
65.06% and 309Kcal/100g. Except the fat and ash, the remaining compositions were
significantly influenced by drying methods. Compared to the two varieties, the second variety
contain significantly higher β-carotene and vitamin C content with a value of 5.34and
45.85mg/g, respectively, and oven drying was the best method to retain them compared to the
remaining drying methods. The variety and drying methods significantly influenced all the
functional properties. Unlike the varieties, the mineral composition of pumpkin flour was not
affected by drying methods. The sensory acceptability attributes of cookies prepared from both
varieties were acceptable, although the control scored better acceptability, but from the
drying methods, cookies from pumpkin flour dried under oven drying method were
significantly preferable in all attributes compared to the other two drying methods. In
conclusion, the utilization of pumpkin flour for food production is possible, and the flour can
be used by the food industry, such as bakeries and confectionary, as ingredients for various
products. In addition, changing the pumpkin fruit into flour can extend the product's shelf-life.
