| Abstract | The aim of this study is to utilization the pumpkin wastes [pulp (PP) and seeds (PS)] by using their valuable technological and nutritional properties to improve the nutritional value of cookies. The utilization was carried out by replacement the wheat flour with pumpkin pulp flour (PPF) and defatted seed flour (DPSF) at different levels (10, 15 and 20%). The chemical composition of flours of wheat, pumpkin pulp and pumpkin seeds was determined. Chemical composition and physical properties as well as organoleptic evaluation of prepared cookies were also determined. Our results indicated that, the PSF had significantly higher contents of crude protein and ether extract. While, PPF had significant higher percentages of ash, crude fiber, total carbohydrates, b-carotene, total phenols, reducing and non-reducing sugars contents. Calcium, sodium, potassium , magnesium and phosphor are the major elements in PPF and it considered significantly higher than that of PSF. On the other hand, the tested anti-nutritional factors indicated that, phytic acid in PSF was significantly higher than in PPF while, tannins and trypsin inhibitor in PPF were significantly higher than that of PSF. Amino Acids analysis showed that, PPF has the less values of total indispensable amino acids and dispensable amino acids compared with PSF. Protein content of cookies for DPSF as substitution of wheat flour at levels of (10, 15 and 20%) was significantly higher than that of control and it increased markedly with the increasing in the replacement ratios. In addition, the crude fiber and ash contents of cookies prepared using DPSF as replacement of wheat flour, increased significantly with increasing in the replacement also; there was a slight difference between cookies substituted with PPF or DPSF and control in the physical properties. Sensory evaluation of cookies contained 10% PPF were better or similar to those of wheat flour cookies (control) but the samples contained 15% and 20% PPF which had significantly lower score than that of control. Based on the obtained results, the new product of cookies contained DPSF or PPF can be covered protein and minerals of nutritional needs of consumers in developing countries and could be recommended as food aid in institutional feeding programs for pupils in different school stages. |