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Paper Title: Development of value added recipe using pumpkin seeds
Authors Name: DELBY.N.J , ANJANA.C.S , AMRUTHA.U.A , GEETHU MOHANDAS , ANEENA MARIYA JOJO
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IJRTI_183039
Published Paper Id: IJRTI2209095
Published In: Volume 7 Issue 9, September-2022
DOI:
Abstract: For the enhancing the project we compared the nutritive value of Pumpkin seed recipes an without pumpkin seed recipes with same ingredients but in the absence of pumpkin seeds. This gave unexpected result. In the presence of a single ingredient that is pumpkin seed it created a great impact on the nutritive value of macronutrients (energy, protein, fat) an micronutrients (calcium, iron, phosphorous) An organoleptic evaluation also conducted based on the five qualities attributes such as colour, flavour, texture, appearance and taste Ten products were pepon dates candy, Nutricio ladoo, Immunity booster, pompoen panela candy, Dami pompoen ladoo, Tikba dosa, labi Chutney, Tikba chappathi, Pepita Snack, Pompoen Halwa. It was observed that Nutricio ladoo, Dami pompoen ladoo, Pompoen Panela Candy have higher acceptance. Highest calorie content was found to be for immunity booster(1774 Kcal) and highest phosphorous content was found to be Immunity booster (1998g). Immunity Booster also contain high amount of protein 53g. so according to nutritive value immunity booster is the best dish among the 10 dishes that we prepared. Pumpkin seed is rich in calcium. The incorporation of pumpkin seeds in the recipes will help to prevent calcium deficient diseases like osteoporosis and increase bone density in children. Pumpkin seed is also rich in iron. The use of pumpkin seed is also rich in iron. The use of pumpkin seed is different dishes will helps to prevent iron defiency anaemia in adolescent girl anaemia and in woman to certain extend. The other micronutrient rich in pumpkin seed is phosphorous. It helps in prevention of rickets in children and osteomalacia in adults. The developed recipes are simple and can be used in day to day life. Usually pumpkin seeds are used only in cultivation of pumpkin but from this project we analysed and concluded that it is not just a material that is to be wasted but has tremendous qualities. It helps in the prevention of diabetes, heart disease, helps to improve vision and has anti oxidant property.
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Cite Article: "Development of value added recipe using pumpkin seeds", International Journal for Research Trends and Innovation (www.ijrti.org), ISSN:2455-2631, Vol.7, Issue 9, page no.711 - 726, September-2022, Available :http://www.ijrti.org/papers/IJRTI2209095.pdf
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ISSN: 2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publication Details: Published Paper ID: IJRTI2209095
Registration ID:183039
Published In: Volume 7 Issue 9, September-2022
DOI (Digital Object Identifier):
Page No: 711 - 726
Country: -, -, -
Research Area: Engineering
Publisher : IJ Publication
Published Paper URL : https://www.ijrti.org/viewpaperforall?paper=IJRTI2209095
Published Paper PDF: https://www.ijrti.org/papers/IJRTI2209095
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ISSN: 2456-3315
Impact Factor: 8.14 and ISSN APPROVED, Journal Starting Year (ESTD) : 2016

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