OBTAINING PUMPKIN FLOUR (CURCUBITA SP) AND ITS POTENTIAL IN THE PREPARATION OF CAKES BY PARTIAL REPLACING WHEAT FFOUR

Abstract

This article sought to prepare pumpkin-based flour and make cakes, pumpkins were purchased in the municipality of Quibala in the province of Cuanza-Sul, later transported to the province of Huambo where they were processed, thus, they were sanitized in running water, cut and removed from the seeds, then they were sliced into cubes of approximately 2cm and subjected to dehydration in direct sun for 10 days, after this period, spraying was carried out in a Zambian-made KYROSCHERA mill in which a 1mm diameter tamis was attached. Once the flour was obtained, which had an orange color, the cakes were made with different levels of inclusion (10, 20 and 30%), including a control group (100%). The cakes were submitted to sensory analysis by 50 untrained tasters, the data obtained by them were satisfactory because the cakes presented attributes that pleased them, the average of the attributes in terms of acceptability was above 80% and the purchase intention was greater than 70%, so it stood at 82%.