Development and nutritional evaluation of cake supplemented with pumpkin seed flour

A healthy and well-nourished person depends on healthy food system. Today, malnutrition imposes high cost on society. In recent times, more attention has been given to the appropriate use of agricultural waste to overcome malnutrition. Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly discarded as waste. The purpose of the study was proper utilization of pumpkin seeds to supplement bakery product i.e. cake to enhance nutritional content. Pumpkin seeds were processed into raw and roasted flour. Cake was prepared by supplementing both raw and roasted pumpkin seed flour. Organoleptic evaluation was done. Cake was highly accepted at 20% level. Moisture content was higher in control cake i.e. 20.26%, protein content was maximum in cake supplemented with roasted pumpkin seed flour (8.45%), fat content was higher in cake supplemented with roasted pumpkin seed flour (21.08%), fiber and ash content of cake supplemented with raw pumpkin seed flour was higher i.e. 1.80 and 1.59%. Iron and zinc content was higher in cake supplemented with raw pumpkin seed flour i.e. 2.04 and 0.64mg/100g. Total carotenoid content was maximum in cake supplemented with raw pumpkin seed flour (0.190mg/100g). Maximum antioxidant activity was observed in cake supplemented with raw pumpkin seed flour (60.30%). Peroxide value was higher in control cake (5.0 meq/kg).