Pakistan Journal of Nutrition1680-51941994-7984Asian Network for Scientific Information10.3923/pjn.2019.743.746SyamAminuddin Zaenal KurniatiYessy AuliaNur Atma Purnama WatiIndrah MansurMarini Amalia 82019188Background and Objective: Pumpkin seeds are rich in nutritional and phytochemical content. However, pumpkin seeds are rarely consumed in Indonesia. Development of pumpkin seed-based foods, such as biscuits, may provide a nutritious supplemental food. This study aimed to identify the nutritional value of pumpkin seed-based biscuits. Materials and Methods: Five pumpkin seed biscuit formulas were developed from different wheat and pumpkin seed flour compositions as follows: Formula 1 (4:1), Formula 2 (3:2), Formula 3 (2:3), Formula 4 (1:4) and Formula 5 (0:1). The Luff-Schoorl, Kjeldahl, Soxhlet, X-ray fluorescence methods were used to analyze the nutritional content of Formula 1. Results: Formula 1 contained 48.16±0.007 g carbohydrates, 11.20±0.021 g protein, 33.05±0.049 g fat, 1.64±0.304 g crude fiber, 5.91±0.007 g water and 1.65±0.028 g ash. The highest mineral value was chlorine (46.23mg) and the lowest was molybdenum (0.5 mg). Conclusion: Pumpkin seed biscuits can be used as an alternative healthy snack for those who are undernourished.]]>Fu, C., H. Shi and Q. Li,2006617077Abd El-Ghany, M.A., D.A. Hafez and S.M.S. El-Safty,20102010pp: 23852387Simpson, J.A. and E.S.C. Weiner,19892nd Edn.,Pages: 22000Pages: 22000Hapsari, R.N.,20132013Kweon, M., L. Slade, H. Levine and D. Gannon,201454115138Malkanthi, H.H.A. and S.H. Umadevi,201873234Seevaratnam, V., P. Banumathi, M.R. Premalatha, S.P. Sundaram and T. Arumugam,201277984Krishnan, R., U. Dharmaraj, R.S. Manohar and N.G. Malleshi,2011129499506AOAC.,1995Amin, Y., S. Aggarwal, B. Islam and V. Kumar,2017516661668Salim, R., F. Nazir and F. Amin,2017622412244Widodo, S. and S. Sirajuddin,2017510731082Haribhai, P.D.,20162016