Work

Development of yoghurt from pumpkin (Cucurbita pepo L.) seeds: Evaluation of its sensory characteristics and nutritional profile

Year: 2026

Type: article

Abstract: Pumpkin ( Cucurbita pepo L.) seeds are a valuable source of essential nutrients and bioactive compounds but remain underutilised in food applications. This study aimed to develop plant-based yoghurt from pumpkin seed milk and evaluated its sensory, physicochemical, microbial, and nutritional properties. Pumpkin seed yoghurt (PSY) was prepared from pumpkin seeds using standard yoghurt fermentation techniques and assessed for sensory and physicochemical characteristics, microbial quality, proximate composition, amino acid profile, mineral composition, antinutritional factors, and fatty acid profile by Gas Chromatography–Mass Spectrometry (GC–MS). Sensory evaluation indicated good consumer acceptability in terms of colour, taste, aroma, consistency, and overall preference. Physicochemical analysis showed a mildly acidic pH of 5.25, titratable acidity of 0.67, and water-holding capacity of 77.8%. Microbial analysis revealed a relatively low-to-stable microbial load. Proximate analysis showed that fat was the predominant macronutrient, followed by protein and carbohydrates. The amino acid profile revealed high levels of glutamic acid, aspartic acid, arginine, and leucine, with essential amino acids present in appreciable amounts relative to FAO recommendations. Potassium was the most abundant mineral, while favourable sodium-to-potassium and calcium-to-phosphorus ratios suggested potential cardiovascular and bone health benefits. Anti-nutritional factors, including oxalate, phytate, tannin, and saponin, were detected at low concentrations, indicating suitability for consumption. GC-MS analysis identified a balanced composition of saturated and monounsaturated fatty acid esters. These findings show that pumpkin seed yoghurt is a nutritionally rich, potentially acceptable, stable under refrigerated storage, and promising functional plant-based yoghurt with potential to promote sustainable utilisation of pumpkin seeds.

Source: Food Chemistry Advances

DOI: 10.1016/j.focha.2026.101409