Food Science and Technology
1. Optimising drying conditions for maximum nutritional quality and bioactivity of Cucurbita pepo L var. fastigata flesh and seeds

Nulu Nansikombi; John H. Muyonga; Yusuf B. Byaruhanga

Volume 3, Issue 2 - September 2020 , Summer and Autumn 2020, , Pages 333-346

http://dx.doi.org/10.22077/jhpr.2020.2998.1113

Abstract
  Purpose: Transformation of pumpkin flesh and seeds into dry flours increases their shelf stability and versatility. This study sought to optimise drying conditions for production of flour with high nutritional and nutraceutical value from flesh and seeds of C. pepo L var. fastigata using Response Surface ...  Read More