Development and Biochemical Analysis of Pumpkin Seed (Cucurbita Moschata Durch) Biscuits

摘要

Background and Objective: Pumpkin seeds are rich in nutritional and phytochemical content. However, pumpkin seeds are rarely consumed in Indonesia. Development of pumpkin seed-based foods, such as biscuits, may provide a nutritious supplemental food. This study aimed to identify the nutritional value of pumpkin seed-based biscuits. Materials and Methods: Five pumpkin seed biscuit formulas were developed from different wheat and pumpkin seed flour compositions as follows: Formula 1 (4:1), Formula 2 (3:2), Formula 3 (2:3), Formula 4 (1:4) and Formula 5 (0:1). The Luff-Schoorl, Kjeldahl, Soxhlet, X-ray fluorescence methods were used to analyze the nutritional content of Formula 1. Results: Formula 1 contained 48.16±0.007 g carbohydrates, 11.20±0.021 g protein, 33.05±0.049 g fat, 1.64±0.304 g crude fiber, 5.91±0.007 g water and 1.65±0.028 g ash. The highest mineral value was chlorine (46.23mg) and the lowest was molybdenum (0.5 mg). Conclusion: Pumpkin seed biscuits can be used as an alternative healthy snack for those who are undernourished.