Abstract
The study looked at the optimization of blends of pumpkin pulp flour, pumpkin seed, and pumpkin starch residue for the development and nutritional evaluation of cookies. 3 optimum blends, runs 12, 15, and 16 were selected out of 16 runs using Optimal Model Design of Response Surface Methodology with responses based on proximate analysis. The amino acid profile, anti-diabetic potential, physical properties, and sensory characteristics of the developed cookies were evaluated. The proximate parameters of the cookies were found to significantly (P≤ 0.05) increased with the levels of pumpkin seed. The carbohydrate content of the pumpkin-based Cookies (47.20-49.12 %) was significantly lower than that of the control, 100 % Wheat Flour (60.29 %). The ash content ranged from 6.20-8.19 %, and dietary fibre, 24.39-26.9 %. The amino acid profile compared well with FAO/WHO recommendations for healthy adults. The most abundant amino acids in the samples were glutamic acid, alanine, leucine, aspartate, and valine. The In-vitro Protein Digestibilities of the pumpkin-based cookies were significantly higher than that of the control sample (WFC). The pumpkin-based cookies effectively inhibited α-amylase and α-glucosidase at 59 % and 69 % inhibition rates respectively. The Glycemic Indices of the pumpkin-based cookies were in the range of 50-52 % compared to the control (WFC) which was 61.43 %, thus registering the pumpkin-based cookies as low-glycemic foods. Sensory evaluation revealed that cookies made from 60 % pumpkin pulp, 24.5 % pumpkin seed, and 14.4 % pumpkin starch residues were generally acceptable as best among the pumpkin-based cookies.
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