Determination of minerals, vitamins, antinutrient and amino acid profile of pumpkin pie produced pumpkin (cucurbeta spp) puree and Wheat (tritium aestivum) Flour supplemented with Spices and Butter

Background: Pumpkin (Cucurbita spp.), is one of the most popular vegetables consumed in the world, has been recently recognized as a functional food. Traditional crops including the pumpkins, which are rich in micronutrients, are not consumed widely by smallholder farmers in Africa. However, the cultivation of high yielding, nutrient-rich, multipurpose crops-like pumpkin is important in solving the problems of malnutrition and contributing to food security in Africa including Nigeria. Objectives: Therefore, this work aimed at producing Pumpkin pie from Pumpkin puree and wheat supplemented with some indigenous spices alongside butter. Methodology: Formulations into various formed were made using Pearson's method. The formulations were assayed for mineral, vitamin, antinutrient and amino acid composition using standard laboratory methods. A significant (P