Treatments Moisture content (%) Crude protein content (%) Crude fibre content (%) Fat content (%)
T1 (100:00 ::refined wheat flour : pumpkin) 19.55 14.64 0.83 29.68
T2 (90:10 :: refined wheat flour : pumpkin) 19.62 13.73 1.06 29.27
T3 (80:20 :: refined wheat flour : pumpkin) 19.70 12.84 1.27 28.94
T4 (70:30 :: refined wheat flour : pumpkin) 19.90 12.05 1.74 28.03
T5 (100:00 ::whole wheat flour : pumpkin) 19.58 14.70 0.86 29.56
T6 (90:10 :: whole wheat flour : pumpkin) 19.66 13.80 1.09 29.30
T7 (80:20 :: whole wheat flour : pumpkin) 19.76 12.91 1.31 28.99
T8 (70:30 :: whole wheat flour : pumpkin) 19.84 12.12 1.85 28.07
Table 2: Effect of storage on physico-chemical characteristics of pumpkin blended cake during storage period.