Development and evaluation of value added muffins incorporating pumpkin (Cucurbita pepo L.) seeds

The study was planned to evaluate Eggless Muffins value added with germinated pumpkin seed flour. The recipe was value added by replacing the refined wheat flour with 10, 20 and 30 per cent of germinated pumpkin seed flour. The value addition resulted in a significant (P<0.05) increase in ash, crude fat, crude protein and crude fiber while total carbohydrates decreased. The value added product had crude protein ranging from 12.57–19.27g; crude fibre 1.74–2.88 g and ash 4.50–7.10 g/100 g. Significant increase was observed in mineral content. The value added products had calcium, magnesium, zinc, iron, potassium and phosphorus ranging from 37.42–69.50, 55.59–57.47, 2.45–5.63, 4.57–9.45, 245.63–489.56 and 126.45–139.45mg/100 g, respectively, on dry matter basis. The developed products were acceptable to judges.