Author(s):

Sharma Megha, Prasad Ranu and Gupta Alka

Abstract: Pumpkin, Watermelon and Bottlegourd belongs to genus Cucurbita of the family Cucurbitaceae is one of the largest families of vegetable kingdom. They are widely grown and consumed in many tropical and sub-tropical countries around the world. Cucurbitaceae family vegetables and fruits such as cucumber, squash, cantaloupes etc. It is one of the most popular field crops cultivated around the world, including the USA at the commercial scale for its fruit, and seeds. These seeds are a great source of protein, minerals, vitamins, and omega-3 fatty acids. Trace elements such as Zinc, Vitamins such as carotenoids, tocopherol and other substances like phytosterols, Polly-unsaturated fatty acids and antioxidants are naturally present in pumpkin that can be important to human health and also has pharmacological activities such as anti-diabetic, antifungal, antibacterial, anti-inflammation activities and antioxidant effects. The seeds can be cooked and dried and served as snacks and fermented for use as a flavour enhancer in gravies and soups. These seed is a rich source of dietary fiber which is desired in developing functional foods and is an underutilized fruit by-product and is reported to be high in protein and has excellent functional properties and has been found to be effective in baking. The present study was carried out “Development of Sev from Composite Flour of Pumpkin seed, Watermelon seeds and Bottlegourd seed” with the objectives to incorporation of composite flour (pumpkin, watermelon and bottlegourd seeds) product at different levels and to assess the organoleptic evaluation of Sev and Nutritional composition of prepared products were analyzed. Cucurbit seeds have high nutritional quality mainly in terms of its protein and oil content and hence creating considerable interest for its study.

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