Determination of the Effect of Pumpkin (Cucurbita maxima) Seeds Flour and Cooking Method on Quality Properties of Maize (Zea Mays L.) Flour Fritters (Zitumbuwa)

Protein-energy malnutrition (PEM) and
overweight continue to be health problems in subSaharan African countries like Malawi as a result of poor
diets resulting from higher poverty levels. Maize flour
fritters consumed in Malawi by both adults and children
in urban and rural areas contain high levels of
carbohydrates but have very low levels of protein and
energy hence contributing to PEM. The maize fritters are
mostly cooked using the frying method which means they
absorb a lot of oil during the cooking process which may
lead to overweight. To enrich low protein products such
as maize flour fritters, Compositing is among the widely
used methods while baking is an ideal preparation
method that has the potential to deal with overweight. In
this study, s. To determine
the effect of pumpkin seeds flour formulation levels and
processing methods on the proximate composition of raw
flour and fritters like moisture, ash, fibre, fat, protein and
carbohydrates contents were determined. The results of this study may contribute to
food security since pumpkin seeds are locally available
and also alleviate malnutrition following the use of
pumpkin seeds flour which contains a high amount of
nutrients and baking when making fritters.