Treatments Ash content (%)  Carbohydrate content (%) β-carotene content (mg /100 g)
T1 (100:00 ::refined wheat flour : pumpkin) 2.74 54.71 0.16
T2 (90:10 :: refined wheat flour : pumpkin) 3.12 53.71 0.46
T3 (80:20 :: refined wheat flour : pumpkin) 3.57 52.49 0.64
T4 (70:30 :: refined wheat flour : pumpkin) 4.01 51.52 0.88
T5 (100:00 ::whole wheat flour : pumpkin) 2.80 54.49 0.17
T6 (90:10 :: whole wheat flour : pumpkin) 3.20 53.50 0.47
T7 (80:20 :: whole wheat flour : pumpkin) 3.63 52.27 0.67
T8 (70:30 :: whole wheat flour : pumpkin) 4.08 51.55 0.89
Table 3: Effect of storage on physico-chemical characteristics of pumpkin blended cake during storage period.