Utilization of seed from Cucurbita maxima, a pumpkin variety of Bangladesh, converting into refined oil and oilcake

Abstract Pumpkin seed oil, also called as pepita oil can be a substitute of conventional edible now days. A method has been developed to use this under-utilized pumpkin which is common vegetable in Bangladesh. This study suggests finding new alternate well proper utilization nutritionally rich rather than wasting into the environment. was extracted from dried by expeller and it purified refining steps-degumming, neutralization, deodorization bleaching. The crude refined were characterized. Acid value decreased 2.36 0.34 mg/ g KOH (Potassium Hydroxide); color lightened Yellowness (Y) = 20, Redness (R) 20 6, 3; moisture 0.26 0.05%; insoluble impurities changed 0.32 0.05% unsaponifiable matters lowered 2.17% 0.92%by where no fundamental changes occurred iodine value, saponification peroxide refractive index specific gravity after refining. characteristic parameters within limits mentioned for codex. Fatty acid composition remained same, although total tocopherol 361.9 mg/kg 300.69 mg/kg. observed linoleic oleic acid- 36.43 36.89%. nutritional benefits oilcake found extraction determined also. Protein fat 54.78% 4.16% respectively well, iron, calcium, magnesium manganese 30.29, 21.45, 2.27 0.30 100 oilcake.