Nutritional, Physicochemical, and Phytochemical Characterization of Pumpkin Seed Flour‐Enriched Waffles

The pumpkin processing industry generates large quantities of seeds as by‐products, which remain underutilized despite their nutritional potential. The following study assessed the feasibility of incorporating pumpkin seed flour into waffles and its impact on nutritional composition, physicochemical properties and microstructure. The wheat flour was replaced with pumpkin seed flour at six levels (0%, 5%, 10%, 15%, 20%, 25%). Raw materials and waffle formulations were analyzed for proximate composition, mineral content, and antioxidant‐related phytochemicals. Quality characteristics were evaluated using instrumental color and texture analysis, along with microstructural examination by scanning electron microscopy (SEM) and molecular characterization through Fourier transform infrared (FTIR) spectroscopy. Increasing levels of pumpkin seed flour significantly enhanced protein, fat, mineral concentration, and phytochemical metrics, while also influencing color parameters and textural hardness. SEM and FTIR analyses indicated structural and compositional modifications in the waffle matrix associated with flour substitution. Overall, the results demonstrate that pumpkin seed flour can be effectively utilized as a bio‐functional ingredient in waffle formulations, improving nutritional composition and phytochemical properties while maintaining desirable physicochemical and structural characteristics at optimized substitution levels.