Abstract:Introduction: The study evaluated the proximate composition of pumpkin (Cucurbita pepo) based on leaves pulps and seeds and organoleptic attributes of dishes prepared using pumpkin pulps seeds and leaves were also determined. Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for proximate analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks for sensory evaluation inv… Show more
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