Effect of dehydrated pumpkin powder and seeds on physicochemical, nutritional and sensory properties of weaning flakes

Abstract

Sri Lankan economy is primarily based on agriculture. Pumpkin production of Sri Lanka was in the range of 15000-25000 kg in 2017. The annual loss of pumpkin during post-harvest operation represents as 30–40% [1]. Pumpkin (Cucurbita maxima) which belongs to Cucurbitaceae family are grown widely in tropical and sub-tropical regions where they are rich in β carotene, vitamins, minerals, and fibers. Pumpkin seeds have a great nutritional profile that benefits a variety of human health factors. Protein, vitamins, fat , and minerals are high in seeds which help to reduce the risk of chronic diseases and heart diseases. Because of their high moisture content, fresh pumpkins are very susceptible to attack by pathogenic microorganisms during the period between harvest and consumption [2]. Therefore, modified value-added products can be a solution to post-harvest loss of pumpkin. Malnutrition has become one of the major health problems in Sri Lanka which lowers the resistance to disease of children. For instance, Sri Lankan Demographic and Health Survey highlighted that 18% of Sri Lankan children are stunt, 15% are wasted, 22% are underweight [3]. Introducing weaning flakes as a supplementary food prepared from regular weaning mixtures incorporated with pumpkin flour and pumpkin seeds flour can be consumed with milk in order to protect the nutritional values as well as to feed infants who are consuming liquid or semisolid food. Weaning is a period of transition for infants which diet changes in terms of consistency and source. From a milk-based diet, the child is gradually introduced to semi-solid foods (4). According to commercially available cereal flake products, their nutrition composition has been shown with the product as 7.90 g/100 g of protein, 13.94 g/100 g of dietary fiber, 10.9 g/100 g of crude-fat, 76.40 g/100 g of carbohydrates and 216.11 μg /100 g vitamin A. The main objective of this study was to determine the effect of Pumpkin flour (Cucurbita maxima) and pumpkin seeds flour on physicochemical, nutritional, and sensory properties of weaning flakes. Other specific objectives are to enhance the nutrient uptake by commercializing this product with high nutritional profile to children in Sri Lanka and to reduce post-harvest loss of pumpkin in Sri Lanka.