[Obtention and evaluation of a precooked flour of auyama (Cucurbita maxima) and rice, enriched with oleaginous proteins and/or skim milk].

The purpose of the present study was the production of a precooked blend made of pumpkin squash and rice flour (PRB), processed with drum dyer. The blend was supplemented with different protein sources: soy, sesame and deffated milk. The following formulations were obtained: I) PRB + 10.5% deffated soy flour; II) PRB + 15% deffated milk; III) PRB + 5% deffated sesame flour + 10% deffated milk; IV) PRB + 5% deffated soy flour + 10% deffated sesame flour, and V) PRB + 9.5% deffated soy flour + 9.5% deffated milk. All formulations were submitted to physico-chemical, nutritional and sensorial evaluation. The protein content of the formulations varied from 14.6% to 17.9%. Rat assays gave satisfactory net protein ratio values. Soups prepared with the formulations were qualified as having good organoleptic characteristics. The production of some of the formulations described above, would contribute to a larger utilization of pumpkin, as it would allow the easy preparation of salted and sweet dishes (soups, cakes, etc).