Nutritional Qualities and Consumer Acceptability of Pumpkin Seed Cake

Abstract

This study aimed to evaluate the nutritional qualities and consumer acceptability of pumpkin seed cake. Pumpkin seeds were solar-dried, milled into flour, and used to prepare cakes from composite flours containing varying proportions of wheat and pumpkin seed flour (100:0, 70:30, 60:40, and 50:50). Proximate composition and mineral contents (Ca, Na, and Fe) were assessed using standard AOAC methods. Consumer acceptability was evaluated by 30 semi-trained panellists using a 9-point hedonic scale. The data were subjected to ANOVA, and the least significant difference (LSD) test was applied at the 95% confidence level using SPSS. Moisture, fat, protein, ash, fibre, carbohydrate, and energy ranged from 8.63-15.88%, 26.83-35.46%, 7.88-14.25%, 0.99-1.92%, 0.36-1.25%, 39.23-48.03%, and 465.11-533.06 kcal, respectively (p < 0.05). Mineral analysis revealed calcium, sodium, and iron contents of 2423.27-4187.70 mg/kg, 26.24-35.23 mg/kg, and 15.98-25.99 mg/kg, respectively (p < 0.05). The 30% substitution level recorded the highest overall acceptability (7.43), while all formulations received acceptable ratings for appearance (6.27-6.80), colour (6.63-6.77), sponginess (6.17-6.67), aroma (6.67-7.63), and taste (6.87-7.30) (p > 0.05). In conclusion, pumpkin seed flour can serve as a valuable functional ingredient that enhances the nutritional profile of cakes while maintaining consumer appeal. A 30% pumpkin seed flour substitution is recommended for developing a nutrient-dense, acceptable cake that promotes the utilisation of underutilised crops, improves food security, and supports sustainable nutrition in Ghana.