Nutritional Valorisation of Pumpkin Seed Press Cake: Functional and Compositional Modification Induced by Defatting

Introduction: Pumpkin seed press cake (PSPC), a by-product of oil extraction from nutrient-rich pumpkin seeds (4–6% of fruit weight), is often underutilized as animal feed despite being a valuable source of proteins, dietary fibre, phenolics, and essential minerals. Aim: In this investigation, cold pressed pumpkin seed cake (PSPC) and defatted pumpkin seed press cake (DPSPC) was assessed for their nutritional and functional attributes, highlighting its potential as a functional food ingredient. Type of Study: This study is original research work. Methodology: The pumpkin seed press cake was procured from Multan Oil Kolhu, New Delhi, on the day of extraction. The pumpkin seed press cake was defatted and evaluated for changes in bulk density, tapped bulk density, water and oil absorption capacity. Effect of defatting was also assessed on the proximate composition of almond press cake. The present research work was done in the Department of Home Science, Kurukshetra University, Kurukshetra, Haryana between April 2024 to April 2025. Results: The DPSPC exhibited superior functional properties, including higher bulk density (0.76 g/cm3), water absorption capacity (270.29 ml/100 g), and oil absorption capacity (142.9 ml/100 g) than PSPC. Proximate analysis revealed a significant (p≤0.05) increase in protein content 60.42% to 67.81% followed by defatting while the crude fat content decreased from 6.12% to 0.99%. Defatting also increased the ash and crude fibre content from 7.2% to 9% and 6.78% to 7.78% respectively. Conclusion: These findings emphasize the nutritional enhancement and techno-functional properties of defatted pumpkin seed press cake, supporting its application as a sustainable, value-added ingredients in functional food formulations.