Review on Pumkin Production and Nutritional Value in Ethiopia

Abstract

Among cucurbitaceous vegetables, pumpkin has been appreciated for high yields, long storage life and high nutritive value. All world continent produce pumpkin except Antarctica: including United States, Canada, Mexico, India, and China. Large number of pumpkin varieties varying in shape, size and colour of flesh are available. Cucurbita pepo, Cucurbita maxima and Cucurbita moschata are the worldwide commonly grown species of pumpkin. The weather of Ethiopia makes a suitable environment for the growth of pumpkin. Few years ago, farmers used to produce pumpkin in their gardens together with cereals, in farms near fences for the plants to easily creep on fences and houses, marginal or waste land, on decaying hay and heap of cow dung. It is commonly known to be used for both food and in herbal medicine formulation for the treatment of various ailments. Pumpkin contains biologically active compounds like polysaccharides, para-aminobenzoic acid, fixed oils, sterol, proteins and peptides. The fruits are a good source of carotenoid and γ - aminobutyric acid. Pumpkin seeds are good sources of protein, fats, carbohydrates and minerals. It said to have contained 93% essential amino acids, 53% crude fat and 27% crude protein. The seed contains oil which is used for cooking. Pumpkin despite its enormous benefits, information on production, challenges and nutritive value was limited in Ethiopia. This is as a result of inadequate knowledge on its importance and how livelihoods of many families will be affected by its production. Therefore the objective of this paper was to review the production status and challenges and nutritive values of pumpkin in Ethiopia.

Keywords: pumpkin, nutritive value, production, Ethiopia

DOI: 10.7176/JBAH/10-24-01

Publication date: December 31^st 2020