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Abstract
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The pumpkin processing industry generates large quantities of seeds as by-products, which remain underutilized despite their
nutritional potential. The following study assessed the feasibility of incorporating pumpkin seed flour into waffles and its impact on
nutritional composition, physicochemical properties and microstructure. The wheat flour was replaced with pumpkin seed flour
at six levels (0%, 5%, 10%, 15%, 20%, 25%). Raw materials and waffle formulations were analyzed for proximate composition, mineral
content, and antioxidant-related phytochemicals. Quality characteristics were evaluated using instrumental color and texture
analysis, along with microstructural examination by scanning electron microscopy (SEM) and molecular characterization through
Fourier transform infrared (FTIR) spectroscopy. Increasing levels of pumpkin seed flour significantly enhanced protein, fat,
mineral concentration, and phytochemical metrics, while also influencing color parameters and textural hardness. SEM and FTIR
analyses indicated structural and compositional modifications in the waffle matrix associated with flour substitution. Overall,
the results demonstrate that pumpkin seed flour can be effectively utilized as a bio-functional ingredient in waffle formulations,
improving nutritional composition and phytochemical properties while maintaining desirable physicochemical and structural
characteristics at optimized substitution levels.
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