Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Lakhawat S

  • Research Article
    Development, Quality Evaluation and Acceptability of Pumpkin Seed Flour Incorporated in Gravy
    Author(s): Sharma G and Lakhawat SSharma G and Lakhawat S

    The society is now heading to find an optimum alimentary diet that tries to promote the consumption of the foods that have a favorable effect on the health. This is the context where appeared the concept of “Functional foods”. Pumpkin seeds (Cucurbita Pepo) have received considerable attention in recent years due to its health protective and nutritional benefits. They are a beautiful food–earthy in flavor, sweet nuts used in variety of dishes like snacks (baking), soups, and salads. They are a good source of calories, proteins, carotenoids, minerals, fiber and phytosterols which contribute in regulating cholesterol. They also have omega 3 and omega 6 fatty acids needed for hormone balance, brain function and skin health. Tryptophan present in these seeds aids in milk production in lactating mothers and used to reduce postpartum swelling of the hands and feet.. View More»
    DOI: 10.4172/2155-9600.1000613

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