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Squash is one of the fruit vegetables that grows abundantly in the locality and that there are
times of oversupply, thus these are only used as feeds to animals or just go to waste. Squash is a member of
the curcubita family that has variety of textures, sizes, shapes and range in flavour. It is considered to be
very rich in nutrients needed by our body particularly beta-carotene. It is a good source of Vitamin A and C.
It also contains calcium and iron and it has very low calories. (De Leon, 2001).

quash is in the genus Cucurbita, a genus of flowering plants in the family,

many of which are widely grown as vegetables and livestock feed. It is one of the
most nutritious and attractive vegetables available worldwide. The great thing
about squash, in addition to its versatility and delicious taste, is its nutritional
content. (2020)
quash is in the genus Cucurbita, a genus of flowering plants in the family,
many of which are widely grown as vegetables and livestock feed. It is one of the
most nutritious and attractive vegetables available worldwide. The great thing
about squash, in addition to its versatility and delicious taste, is its nutritional
content. (2020)
quash is in the genus Cucurbita, a genus of flowering plants in the family,
many of which are widely grown as vegetables and livestock feed. It is one of the
most nutritious and attractive vegetables available worldwide. The great thing
about squash, in addition to its versatility and delicious taste, is its nutritional
content. (2020)
quash is in the genus Cucurbita, a genus of flowering plants in the family,
many of which are widely grown as vegetables and livestock feed. It is one of the
most nutritious and attractive vegetables available worldwide. The great thing
about squash, in addition to its versatility and delicious taste, is its nutritional
content. (2020)
quash is in the genus Cucurbita, a genus of flowering plants in the family,
many of which are widely grown as vegetables and livestock feed. It is one of the
most nutritious and attractive vegetables available worldwide. The great thing
about squash, in addition to its versatility and delicious taste, is its nutritional
content. (2020)
Squash is in the genus Cucurbita, a genus of flowering plants in the family,
many of which are widely grown as vegetables and livestock feed. It is one of the
most nutritious and attractive vegetables available worldwide. The great thing
about squash, in addition to its versatility and delicious taste, is its nutritional
content. (2020)
Squash is in the genus Cucurbita, a genus of flowering plants in the family,
many of which are widely grown as vegetables and livestock feed. It is one of the
most nutritious and attractive vegetables available worldwide. The great thing
about squash, in addition to its versatility and delicious taste, is its nutritional
content. (2020)
 Cookies that contain little or no gluten are becoming increasingly popular. It is possible to bake gluten-free treats using sugar-snap
cookies, which are heavy in fat and sugar. Squash pulp and peel powder can serve as a good substitute to wheat flour for those with
gluten sensitivities. In the current study, rice flour and varied proportions of squash pulp powder were combined to achieve squash-
based cookies after analysing their functional properties and proximate properties. In comparison to fresh samples, dried powdered
samples were found to considerably improve the nutritional characteristics such as ash, crude fibre content, fat, carbohydrate, and
protein. The squash pulp and peel powder can be utilized for baked goods. This is evident in their functional characteristics such the
capacity to absorb water and oil, the lowest gelatinization temperature, and the lowest concentration of gelation. Cookies were analysed
for their sensory properties by utilizing a 9-point hedonic scale and fuzzy logic analysis. It was observed that the squash-based cookies
with a rice:wheat ratio of 3:1 and 30% squash pulp powder substitution were the most preferred. With greater substitution of squash
pulp powder, the amount of crude fibre and vitamin C increased while the amount of fat lowered. With greater substitution of squash
pulp powder, the TPC values and antioxidant activity also increased (Mukherjee, Kudave, and Uppaluri 2023a)
Nowadays, agricultural waste by products are exploited in the food industry rather than discarded. Pumpkin is one of the most
significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure
the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin by products. Pumpkins and
pumpkin by products (seeds, leaf, and skin/peel) can be utilized as functional ingredients. Different parts of the pumpkin contain
bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, and linoleic acid.
Pumpkin is used in various food sectors as a functional food, including baking, beverages, meat, and dairy industries. Furthermore, the
leaves and pulp of the pumpkin are used to produce soups, purees, jams, and pies. Different parts of pumpkins have several health
benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. Therefore, this review paper elaborates on the
pumpkins and pumpkin byproducts that can be used to develop food products and may be valuable against various diseases (Aziz et al.
2023a)
his research focused on determining the level of viability of squash pie. Pie is rich in cholesterol because it has many eggs, milk, and
butter. Hence, the researchers made a healthy version of pie, that is,a squash-flavored pie, to enhance the nutritional value because
squash has vitamin A, which is a powerful antioxidant that is essential for good skin, vision, and mucous membranes. Vitamin A protects
against the risk of lung and mouth cancers. The researchers used experimental methods because the study focused on the viability of
the respondents on the characteristics of squash pie in terms of appearance, taste, texture, and nutritional value. After conducting the
study, the results showed that the product is acceptable. Based on the data, their product was accepted by the teachers, especially by
students. The research focused on the level of viability of squash pie in Bestlink College of the Philippines (Gragasin et al. 2020a).
The study comprehensively evaluated the consumer acceptability and sensory characteristics of cookies made from varying ratios of
pumpkin flour and wheat flour (McArthur-Floyd and Brako 2024)
Dried squash powder can be used to improve the nutritional value of a wide range of dishes. Cookies that contain little or no gluten are
becoming increasingly popular. It is possible to bake gluten-free treats using sugar-snap cookies, which are heavy in fat and sugar.
Squash pulp and peel powder can serve as a good substitute to wheat flour for those with gluten sensitivities. In the current study, rice
flour and varied proportions of squash pulp powder were combined to achieve squash-based cookies after analysing their functional
properties and proximate properties (Mukherjee, Kudave, and Uppaluri 2023b)
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This study aimed to make low-calorie muffins by using pumpkin puree as a substitute for butter, the percentage of which varied from
25% to 100%, to determine the applicability and acceptability of the method in muffin baking. The formulation was prepared using
pumpkin puree instead of butter in 25%, 50%, 75% and 100% concentrations, plus a control formulation with butter alone (Moiz * et al.
2024)
The use of squash in cookies not only enhances the nutritional value by adding vitamins and minerals but also allows for the creation of
a moist and flavorful product that can cater to the growing consumer demand for healthier snack options, thus positioning squash
cookies as a viable alternative in the competitive snack market where health trends are increasingly influencing purchasing decisions
(Davis & Green, 2021)

Muffins are widely-consumed sweet, spongy breakfast or evening snacks prepared traditionally from wheat flour, sugar,
oil/fat, milk and eggs, which means that people having CD cannot consume them (Palacio, Etcheverría, and Manrique 2018)
The local abundance of yellow pumpkin (Cucurbica moschata) makes it a readily available plant. However, its use as a food item is currently limited to simple processing, resulting
in a limited presence of pumpkin-based products in the market. Nevertheless, pumpkin is an agricultural product rich in beneficial components such as high pectin, bioactive
substances, beta-carotene, vitamin A, tocopherol, and other vitamins (Wahyono, Budiati, and Shahbaz 2023)

Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops
that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food
application, health benefits, and toxicity of pumpkin and pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf, and skin/peel) can be utilized
as functional ingredients (Aziz et al. 2023b)
This research focused on determining the level of viability of squash pie. Pie is rich in cholesterol because it has many eggs, milk, and butter.
Hence, the researchers made a healthy version of pie, that is,a squash-flavored pie, to enhance the nutritional value because squash has
vitamin A, which is a powerful antioxidant that is essential for good skin, vision, and mucous membranes (Gragasin et al. 2020b)