Pumpkin pulp and peels were processed into flour after drying each part separately. The two types of flour were analyzed for their proximate composition and functional properties. Ash, fat and carbohydrates contents in pulp and peel flour were not significantly different (P 0.05), in contrast, significant differences (P 0.05) in moisture and protein content were found in both types of flour. Pumpkin pulp flour and peel flour differed significantly (P 0.05) in water absorption and oil binding. No significant difference was observed between two types of flour for swelling index. Biscuits prepared by replacement of wheat flour with pumpkin flour (pulp and peel) (0%, 3%, 6%, 9% and 12%) were analyzed for their physical measurements and sensory evaluation. There was a slight significant decrease (P 0.05) in the mean diameter and thickness with increasing the ratio of pulp flour compared with the standard treatment (0%), also, a significant increase was recorded in spread ratio by increasing ratio of replacing. There was a significant decrease (P 0.05) in mean diameter and spread ratio with increasing the replacement ratio of peel flour compared with standard treatment. The mean thickness increased by increasing the ratio of replacement compared with standard treatment and biscuit of pulp flour. Significant differences (P 0.05) were recorded for sensory characteristics such as appearance, color, odor, taste, texture and overall acceptability between biscuits. Biscuits with a replacement ratio of 3% of pulp and peel flour were the most acceptable for all sensory evaluation parameters. There was a slight significant decrease (P 0.05) for the previously mentioned sensory parameters among biscuits prepared with different ratios of pumpkin peel flour, the replacement ratio of 3% gave the highest mean values.
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