Nutritional, sensory and physical analysis of pumpkin flour incorporated into weaning mix

The objective of this study was to develop a cereal-pulse complementary food fortified with different concentrations of pumpkin powder (Cucurbita moschata), and to analyse its sensory and physic-chemical parameters. Fresh pumpkins(Cucurbita moschata) were procured from the market and dehydrated and powdered in the laboratory. Sorghum (Sorghum vulgare) and whole green gram (Vigna radiate) were germinated, dried, pulverised and combined with powdered rice (Oryza sativa) in the ratio of 2:1:1. Pumpkin powder was added to this mixture at 10%, 20% and 30% variations. The complementary weaning food mix was subjected to sensory analysis (appearance, colour, flavour, texture and overall acceptability) by semi-trained panelists. The mix was analysed for its moisture, energy, protein, fat, carbohydrates, fibre, beta-carotene and anti-oxidant content. Nutritional analysis of the weaning mix demonstrated that there was a significant increase in the protein, fibre, carbohydrate and antioxidant levels with an increase in concentration of pumpkin powder. The sensory analysis revealed that the complementary food mix with 20% pumpkin powder fortification had good sensory qualities.