ABSTRACT
This research aimed to utilize whole pumpkin (without seeds) and germinated chickpeas to create dry vermicelli with enhanced nutritional value. The study evaluated the chemical composition, minerals, antioxidants, total phenols, and total flavonoids in whole pumpkin powder, whole germinated chickpea flour, wheat flour (72% extraction), and the resulting vermicelli. Additionally, various aspects such as cooking quality, color, texture profile, and sensory evaluation of the vermicelli were investigated. Germinated chickpea flour had significantly higher protein, fat and fiber content (24.38, 7.6 and 5.4%, respectively) compared to other ingredients. Whole pumpkin powder was higher in ash (5.68%), radical scavenging activity (61.69%), total phenols (9.39 mg gallic acid/g sample), and total flavonoids (2.24 mg quercetin/g sample). Substituting 15% of the wheat flour with germinated chickpea flour increased the protein content of the vermicelli. Meanwhile, adding whole pumpkin powder led to an increase in fiber and ash content. Furthermore, a significant increase in mineral content was observed. Vermicelli containing 20% whole pumpkin powder displayed the highest beta-carotene content. Substituting wheat flour with germinated chickpea flour and whole pumpkin powder improved cooking quality and resulted in a darker yellow to brown color of the vermicelli. When served with milk, 100g of this vermicelli increased daily nutrient intake by up to 60.96% for protein, with iron and zinc content doubling, and beta-carotene reaching 30.1. The study successfully produced vermicelli by incorporating up to 15% whole pumpkin powder and 15% germinated chickpea flour. When served with milk, 100g of this vermicelli increased daily nutrient intake by up to 60.96% for protein, with iron and zinc content doubling, and beta-carotene reaching 30.1. The study successfully produced vermicelli by incorporating up to 15% whole pumpkin powder and 15% germinated chickpea flour.