Table 1.

Potential food utilization of different forms of pumpkin by-products.

Form of the Pumpkin By-Product	Food Product	Functional/ Technological Benefits	References
Pumpkin peel flour	Bread	The bread with 5% pumpkin peel flour showed good characteristics with high protein content, raw fiber, and a lesser amount of carbohydrate.	[11]
Pumpkin seed flour	Muffins	Compared with other muffins, muffins containing 33% seed flour had a better sensory profile and improved nutritional value.	[69]
Pumpkin peel flour	Biscuits	Biscuits prepared with 20% pumpkin peel flour were most appreciated with good taste and appearance.	[67]
Pumpkin pulp flour	Gluten-free pasta	The gluten-free pasta with 25% (13.5 g/100 g) pumpkin flour had the most desirable overall acceptability and sensory attributes among all formulated pasta. The moisture content, ash, cooking yield, and a* were increased by the partial replacement of the corn flour with pumpkin flour.	[70]
Dried pumpkin powder	Beef sausage	The sample formulated with 30% dried pumpkin powder recorded the lowest moisture content (64.22%) compared with (72.43%) for the control sample. Significant increase (p < 0.05) in fat (9.30%) and protein (20.55%) content was also recorded.	[72]
Pumpkin seed	Chicken burgers	Improved stability during the period of storage.	[73]
Pumpkin seed kernel flour	Beef meat balls	Fat replacement.	[74]
Pumpkin seed and pulp	Beef patties	There was no change in the texture and a decrease in the moisture content.	[75]
Pumpkin pulp	Pumpkin-based juice blends	The results reveal that the pumpkin juice developed in this study had high levels of hydration, crude protein, fiber, ash, and carbohydrates, suggesting that it is a rich source of these essential nutrients. The sensory analysis indicated that consumer groups deemed the pumpkin-based juice blends acceptable.	[76]
Pumpkin pulp	Yogurt	Increase health benefits.	[77]
Pumpkin peel	Yogurt	Adding pumpkin peel powder to yogurt enhanced the nutritional profile, namely in terms of β-carotene and bioactive components. The use of powder also beneficially impacted the yogurt’s textural characteristics, demonstrating improved consistency and mouthfeel.	[78]
Pumpkin seed	Ice cream	Augmenting the protein content boosts the level of fullness and improves sensory attributes.	[79]
Pumpkin seed powder	Cereal milk	Incorporating pumpkin seed powder improved the sensory and physicochemical properties of cereal milk. The refrigerated storage extended the shelf life of cereal milk to 9 days.	[80]
Pumpkin pomace powder	Cheese	The addition of PP powder to the cheeses led to an increase in both the carotenoid content and antioxidant activity, resulting in improved sensory evaluation scores.	[81]