Authors : Marina S. Villar

Volume/Issue : Volume 10 - 2025, Issue 5 - May

Google Scholar : https://tinyurl.com/se8s8chk

DOI : https://doi.org/10.38124/ijisrt/25may075

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : Nowadays consumers are not only concerned about the taste of the food but it is more concerned about the nutrients existing on the food. Squash (Cucurbita maxima L.) is locally known as “kalabasa” is an important crop in the Philippines which is prepared with coconut milk, pork and smoked fish and served during meal as viand. This study determines chemical properties, proximate and nutritional of processed pickled Squash (Cucurbita maxima L.). The results showed that the moisture is higher while protein, carbohydrate and fat content were within the limit. Ash content is very minimal. Based on the USDA mineral standard of pickled vegetables, the mineral content of the pickled products is below from the standard. Moreover, the only available nutrients are sodium and Carbohydrates. The available calories content was only 30% in pickled squash. Hence, using this product is recommended as an appetizer and supplementary food particularly for adult male 19-29 years’ old.

Keywords : Chemical, Nutrition, Analysis, Pickle, Squash.

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