Value-Added Products from Pumpkin Wastes: A Review

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  • Nor Alia Najihah Md Noh Department of Food Biotechnology, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Nilai, Negeri Sembilan, Malaysia.
  • Latiffah Karim USIM
  • Siti Radhiah Omar Department of Food Biotechnology, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Nilai, Negeri Sembilan, Malaysia.



Lignocellulose biomass, pumpkin byproducts, fermentable sugar, bioactive compound, pectin


Conversion of agricultural residues into valuable products has become an important study in the industry. Generally, they are made up of lignocellulose biomass which requires a particular method such as pretreatment to enhance the desired yield to produce the end product. However, pumpkin is commercialized in very little way in Malaysia, and their processing generates tons of seeds and peels as byproducts. Not to mention the fact that pumpkin wastes have many beneficial nutrients and dry matter that can be utilized in many ways. Pumpkin peel is particularly rich in glucose content and can be converted through several main steps in bioethanol production; pretreatment, enzymatic saccharification, and fermentation which usually uses fungi to obtain fermentable sugar and followed by distillation. Furthermore, bioactive compounds such as carbohydrate, protein, minerals, fatty acid and a significant value on antioxidant compounds like tocopherol, phenols and carotenes are also found in pumpkin seed. On top of that, pumpkin seeds and peels contain quite an amount of pectin that can be extracted through acid hydrolysis and have great potential as gelling agents and thickeners in the food industry as an alternative source from the commercial pectin. These have proven that the usage of pumpkin residuals not only it can provide good benefits to human, in fact, various valuable products can be produced in a cheaper and sustainable way.


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DOI: 10.33102/mjosht.v8i1.231
Published: 2022-03-22

How to Cite

Nor Alia Najihah Md Noh, Karim, L., & Siti Radhiah Omar. (2022). Value-Added Products from Pumpkin Wastes: A Review. Malaysian Journal of Science Health & Technology, 8(1), 77–84.



Food Science & Nutrition