The nutritional and microbiological qualities of pumpkin (Cucurbita pepo) seed composite flours were studied using standard nutrient assessment and microbiological methods. Proximate and nutrient content analysis showed that pumpkin (Cucurbita pepo) seed flour (PSF) had low moisture (6.48 ±0.72%) and starch content (19.75 ±2.47%) with high ash (5.92 ±0.81%), fat (33.12 ±2.20%), fibre (7.24 ±0.64%) and protein (27.05 ±2.01%) contents over wheat flour (WF1). Mineral and peroxide values were high in pumpkin seed flour (PSF) than wheat flour (WF1). The blended flours (CF1-CF6) recorded higher mineral (mg/100 g) and peroxide (meg/kg) contents than wheat flour (WF1) -the control; with CF6 (60% pumpkin) having the highest values (Ca-95.40±1.63, K-688.40±2.91, Fe-6.76±0.05, Zn-10.61±1.06 and peroxide -3.24±0.02). Bacterial and fungal counts (CFU/g) of blended flours ranged from 2.83x10 3 ±0.09-3.15x10 3 ±0.52 and 3.59x10 2 ±1.81-3.92x10 2 ±1.12 respectively. WF1 flour recorded the highest bacterial and fungal counts while CF6 recorded the least bacterial and fungal counts. Four (4) bacterial and three (3) fungal isolates were identified to include Bacillus species, Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, and Penicillium species, Mucor species, Aspergillus species respectively. Due to the high nutritional contents and reduced microbial counts of the blends, inclusion of pumpkin seed flour in supplemented products should be encouraged so as to enhance nutritional requirements and eradicate malnutrition among individuals especially infants and children.

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Sensory properties, physical and microbiological studies of pumpkin seed (Cucurbita pepo) blended cakes were evaluated using standard analytical and microbiological methods. Peroxide values of blended cakes were also evaluated. CF2 blend (20% pumpkin) had the highest mean sensory scores for all sensory parameters and was found to be higher than control (WF1) with overall acceptability of 8.25±0.58/ 5.36±0.61 at day 1/ day 4 and 8.40±0.64/ 8.20±0.96 at day 1/ day 4 under ambient and refrigeration conditions respectively. The weight (g) of the blended cakes ranged from 34.95±0.27 to 39.16±0.02. CF6 (60% pumpkin) cake recorded the highest weight of 39.16±0.02 g while wheat flour (WF1) cake recorded the least weight of 34.95±0.27 g. The volume (cm 3 ) and specific volume (cm 3 /g) of blended cakes ranged from 91.89±0.17 to 96.61±0.07 and 2.35±0.04 to 2.75±0.14 respectively. Peroxide values of blended cakes ranged from 4.23±0.03 meq/kg to 4.92±0.04 meq/kg. CF2 cake had the highest peroxide value of 4.92±0.04 meq/kg among the blends, although lower than that of WF1 cake while CF6 cake had the least peroxide value of 4.23±0.03 meq/kg. Bacterial and fungal counts (CFU/g) of baked cakes ranged from 1.40x10 2 ±0.58 to 2.99x10 3 ±1.00 and 2.50x10 1 ±1.00 to 2.40x10 2 ±2.08 respectively. WF1 cake recorded the highest bacterial and fungal counts (CFU/g), while CF6 recorded the least bacterial and fungal counts (CFU/g) for both storage days under ambient and refrigeration conditions. From the results obtained, 20% supplementation of pumpkin seed flour into wheat flour (CF2) produced cakes with the most acceptable sensory, physical and microbiological qualities, when compared with control and other levels of blends. Therefore, there is need for inclusion of pumpkin seed flour (PSF) into wheat flour (WF1) in order to enhance the shelf life stability, nutritional properties, quality and acceptability potentials of baked cakes.

The physicochemical properties and microbiological safety of pumpkin (Cucurbita pepo) seed composite flours were evaluated using standard analytical and microbiological assessment methods. The increased substitution of PSF into WF1 had significant (p<0.05) decrease on some functional properties of the blends such as water absorption capacity (WAC), oil absorption capacity (OAC), gelation capacity (GC) and bulk density (BD). WAC of blends ranged from 1.40±0.06 mL/g to 1.70±0.19 mL/g, OAC ranged from 3.22±0.19 mL/g to 3.55±0.15 mL/g, GC ranged from 15.50±0.79 % to 18.84±1.15%, and BD ranged from 0.41±0.07 g/mL to 0.69±0.10 g/mL. Conversely, as levels of substitution of PSF into WF1 increased, there was significant (p<0.05) increase on emulsifying capacity (EC), emulsion stability (ES), foaming capacity (FC) and foaming stability (FS). EC of blends ranged from 14.67±1.18% to 18.41±1.55%, ES ranged from 25.28±2.22% to 38.45±1.91%, FC ranged from 21.03±1.87% to 24.93±1.28%, and FS ranged from 41.49±1.78% to 48.81±2.03%. The blending of PSF into WF1 had significant (p<0.05) decrease on pasting attributes of the blends as protein content increased with the exception of pasting temperature. The values of pasting attributes ranges as: peak viscosity-PV (RVU) 1362.7±2.90 to 1445.5±3.10, trough viscosity-TV (RVU) 778.30±3.92 to 806.08±3.80, breakdown viscosity-BV (RVU) 628.10±3.33 to 658.22±2.15, final viscosity-FV (RVU) 1572.30±2.46 to 1693.9±3.64, setback value-SB (RVU) 843.4±2.04 to 901.8±1.98, peak time-PT (min) 5.88±0.28 to 5.64±0.29, and pasting temperature-PTemp ( o C) 89.28±1.77 to 91.74±2.11. Bacterial and fungal counts (CFU/g) of blended flours ranged from 2.83x10 3 ±0.09 to 3.15x10 3 ±0.52 and 3.59x10 2 ±1.81 to 3.92x10 2 ±1.12 respectively. The inclusion of different levels of pumpkin seed flour (PSF) into wheat flour (WF1) had good physicochemical and microbiological properties that would eventually result in safe, high quality and value added products.

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