Chapter 2

RELATED LITERATURE AND STUDIES

Review of Related Literature

Cucurbita pepo L. (pumpkin, squash, gourd) is an economically important

member of the Cucurbitaceae family and is among the 10 leading vegetable

crops worldwide, being the extensively grown in temperate and subtropical

regions of the world (Paris 1996; Tadmor et al. 2005) This specie is probably the

most polymorphic species with respect to fruit characteristics like size, shape,

and color, and nearly all of the domesticates have non-bitter fruit flesh that is

thicker, more highly colored, and less fibrous than that of their wild relatives.

These domesticate types also have larger and fewer vegetative and reproductive

parts (Paris et al. 2003). Pumpkin has received considerable attention in recent

years because of the nutritional and health protective value of the seeds that are

rich in health beneficial compounds like polysaccharides, carotene, mineral salts,

vitamins, and others (Fu et al. 2006; Fu et al. 2007; Zemerichkin and Ptitchkina

1995). Some previous preliminary reports showed that a pumpkin-rich diet could

reduce blood glucose (Li et al. 2001; Zhang and Yao 2002) as well as mixtures of

flax and pumpkin seeds supplemented in diet of diabetic rats given to be

healthful and preventing diabetes and its complications (Makni et al. 2010).

Lately, more attention has been focused on the utilization of food-processing by-

products and wastes, as well as underutilized agricultural products. Only a small

portion of plant material is utilized directly for human consumption, while the
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remaining portion of this material or part of it may be converted into nutrients for

either food or feedstuff or into fertilizers, so an important contribution to food

resources or industrial products could be made (Kamel et al. 1982). After the

removal of the pulp and flesh from pumpkin squash still remains a large quantity

of shell and seeds as waste products. Pumpkin seeds are often utilized directly

for human consumption as snacks after salting and roasting in many Arabian

countries and these seeds have been reported as excellent sources of protein

(25.2-37%) and oil (37.8-45.4%) (AL-Khalifa 1996; Lazos1986). Several previous

reports have described the nutritive value of proteins, fatty acids and vitamins

from pumpkin seed oils (Murkovic et al. 1996; Stevenson et al. 2007), but there

are very few on the antioxidant properties of pumpkin seeds and shell. These by-

products are produced in large quantities by economically important agro-food

companies in Portugal.

Foreign Studies

There are many cultivars of pumpkins, squashes and gourds; all were

brought into cultivation in the Americas at least 8,700 years ago (Ranere et al

2009). They fall into four main species groups, but unfortunately "common" and

scientific names do not always correspond consistently, for example:

 Cucurbita ficifolia: fluted or Asian pumpkin

 Cucurbita pepo: summer squash, marrow, courgette, zucchini

 Cucurbita maxima: large orange pumpkin

 Cucurbita moschata: winter squash

The wild parents of these species are not always known and it is

hypothesized that some of the wild progenitors lost their ability to disperse with

the Holocene mega-fauna extinction event (Kistler et al 2015). I presume that the

common pumpkins found in Sierra Leone are cultivars of Cucurbita moschata. It

is possible that Agusi, which is grown for its seeds, may be something else.

Pumpkin has been grown for thousands of years under the "three sisters"

system, an intimate intercropping of maize, beans and pumpkin. Studies such as

Postma & Lynch (2012) and Zhang et al. (2014) help demonstrate why the three

sister’s system works; Qureshi et al (2015) provides additional support for

intercropping pumpkin with a legume (to reduce pests, not to improve soil).

Pumpkin needs a relatively fertile soil, but the relationship between root growth,

phosphorous fertilizer, and carbuncular mycorrhizas is complicated by density

affects (Schroeder & Janos 2005).

Jaswir et al. (2014) studied chemical changes in the fruit over time and

concluded that "long-term storage of pumpkins resulted in the accumulation of

lutein and β-carotene with a slight decrease in zeaxanthin." These chemicals

vary between different cultivars and seasons: β-carotene from 175mg to

693mg/100g; lutein 20mg to 59mg/100g; and zeaxanthin not detected to

3mg/100g. Zhang et al. (2014) suggest that accumulation may be due to "the

increase likely resulted from a continuous biosynthesis with a possibly reduced

turnover and/or enhanced sequestration, suggesting a complex regulation of

carotenoid accumulation during fruit storage."

Drying of pumpkin has been studied by Seremet Ceclu et al. (2016) and

the drying process modelled by Tunde-Akintunde & Ogunlakin (2013). Workneh

et al. (2014) recommend dipping pumpkin in a 10 percent salt solution before

drying and developing appropriate solar driers to replace drying in open air.

Local Studies

LOS BAÑOS, April 17 – Food technologists at the University of the

Philippines Los Baños have identified local squash varieties that may be used for

food processing.

Squash is a nutritious and commercially important vegetable planted in

many regions in the Philippines. President Gloria Macapagal Arroyo has been

pushed for large-production of nutritious and affordable vegetable-based food

items.

Unlike in countries such as the USA, squash varieties bred specifically for

processing are unavailable in the Philippines. Local manufacturers merely use

varieties already available in the market. But as vegetable processing is being

intensively promoted by the government, squash has a huge potential for

processed food, e.g., noodles, soup, baby food, packed snacks and bread.

Dr. Linda Mabesa and Mr. Wilson Tan, researchers at the Food Science

Cluster, College of Agriculture, UPLB evaluated the qualities of 35 squash

varieties from all over the country in order to determine possible indices of

squash quality for processing. A physico-chemical analysis and sensory

evaluation of samples was made. From the samples, squash flour and noodles,

frozen squash slices and squash puree were also prepared and evaluated.
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The researchers identified properties such as color, texture, cohesiveness,

and most especially, sweetness and flavor, as important determinants of

acceptability for processing. None of the varieties evaluated had all the desired

traits and qualities sought for processing. The researchers, however, identified

five varieties that can be used in developing squash-based products.

Suprema 1 and 2, hybrid varieties released by the East-West Seed

Company, can be used for frozen squash slices in ready-to-cook vegetable

[Link] Marcelino variety from Zambales was found suitable for making

puree to be used as ingredient in veggie drinks. This and the variety called

Tinuning from Pampanga can also be made into flour. The variety Acc 206-1

from the National Plant Genetic Resources Laboratory in UPLB scored highest in

total soluble solids present.

The study made by Dr. Mabesa and Mr. Tan was part of a project funded

by the DA-Bureau of Agricultural Research. The project aims to collect squash

germplasm and develop varieties for the food processing industry. (PNA) ALM

/FAC/rdenews

Theoretical Framework

The Philippines is blessed with unending sources of wealth. In 2009, the

country ranked 16th in the world production of squash together with pumpkin and

gourds. Squash is commonly grown locally throughout the year. The increasing

demand makes farmers produce squash for commercial sale. It is commercially

cultivated in Ilocos Region, Cagayan valley, southern Tagalog, and Bicol region.
 9

Squash is considered as one of the farmers’ cash crops in country. It is not

perishable, commands high price with the market and a very good industrial

potential. Cupcakes have been around for a while now and has a cute way to

enjoy a cake with almost half the baking time.

Some bakeries have even dedicated themselves to just making

cupcakes. Cupcakes will get more advance and even cuter and yummier in the

next ten year, for our experiments, that the different flours would change the

consistency or thickness of the cupcakes all the flours are milled with pretty much

the same thing, one can be a thicker powder plus have a different feel to it and

after it is baked could have a denser result.

Before mini cupcake normally baked in a cup that puffs up and isn’t very

dense. Cupcakes are sweet by their selves but are normally topped off with some

icing and possibly more decoration. When baking cupcakes do not use cold

ingredients, do not over mixed the butter do not over fill the pans, do not forget to

preheat the oven, and always read the recipe. A normal cupcakes contains flour,

baking powder, milk, eggs, vanilla extract, and a little salt.

Cupcakes were intended to be for only one person per cupcake, they are

easier to serve than to serve big cakes. Wheat flour is milled from whole wheat

kernels, it is richer in texture and flavour compared to the wheat flour, is packed

with healthy nutrient, but does not rise as easily.

Theoretical Paradigm
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INPUT
PROCESS
Farmers
Cultivated in Ilocos Region

OUTPUT

Commercial sale
Good industrial potential
Healthy nutrients
Increasing demand

Conceptual Framework

In Making squash cupcake, the proponent started with the gathering

ingredients such as squash, squash flour, sugar, eggs, vanilla, milk, baking

powder and butter.

 Preheat oven to 350 degrees F (175 degrees C). Line a pan with paper or foil

liners. Sift together the squash flour, baking powder, and salt.

 In a large bowl, cream together the butter and sugar until light and fluffy. Add

the eggs one at a time, beating well with each addition, then stir in the vanilla.

Add the flour mixture alternately with the milk; beat well. Fill the muffin cups

3/4 full.
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 Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted

into the cake comes out clean. Frost with your favorite frosting when cool.

Conceptual Paradigm

Process
Input Milled Output
Squash (Kaboche) Mixed Squash Cupcake
Baked

Definition of terms

Agriculture – The practice of cultivating the soil, producing crops, and raising

livestock and in varying degrees the preparation and marketing of the resulting

products.

Cupcakes – A small cake that is baked in a pan shaped like a cup.

Farmers – A person who cultivates land or crops, and a person who runs a farm.

Manufacture – The process of making products especially with machined

factories.

Pumpkin – A large rounded orange-yellow fruit with a thick rind, edible flesh and

many seeds.

Production – A total output especially the commodity of an industry.

Squash – is a nutritious and commercially important vegetable planted in many

regions the Philippines.

Vegetable – It is usually an herbaceous plant grown for an edible part that is

usually eaten as part of a meal.

Vitamins – A natural substance that is usually found in foods and that helps your

body to be healthy.
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References

[Link]

[Link]

[Link]/2009/04/17/uplb-study-squash-varieties-for-food-processing

http:[Link]/27954103squash_doughtnot_note