Vol. 12, Issue 5 (2023)

Author(s):
Rahul Pujapanda

Abstract:
A study was conducted to examine the physical and chemical properties of pumpkin. The analysis focused on fresh and ripe pumpkins to assess their physical and chemical composition. The findings revealed that pumpkins exhibited a yellow to golden yellow color, indicating a significant presence of β-carotene at 11.23 mg/100g, making them a rich source of antioxidants. Additionally, the study analyzed the chemical composition, revealing a moisture content of 6.10%, carbohydrate content of 5.46%, protein content of 0.95%, and fat content of 0.21%. Furthermore, the study measured the acidity of the pumpkin at 0.008% and the pH value at 4.57. These results provide valuable insights into the chemical properties of pumpkin, highlighting its nutritional composition.