الفهرس 
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Abstract
The present study was performed to find out the possibility of taking all the benefits of pumpkin pulp and pumpkin seed kernel which is considered as a snak only or by product of pumpkin industry. The pulp and the seeds have high nutritional value due to the content of fibers, minerals, carotene (pro-vitamin A), vitamins like vit. E, B1, B2 and B5, also amino acids and fatty acids especially omega 6 and 9 in seed oil, and studying the possibility of using pumpkin pulp and seed kernel flour at different ratios substituted of wheat flour to prepare some cookies and cakes, the chemical composition and physical properties as well as organoleptic evaluation of prepared cookies and cakes were determined. Studying the effect of using pumpkin pulp, seed flour and their methanolic extracts for diabetic disease in experimental rats which have alloxan injury. The obtained results showed that pumpkin pulp and seeds can be considered as a good source of -carotene in pulp and vitamins in both pulp and seeds which role as anitoxident in food supplementation. Also, results indicate that both pulp and seeds are good sources of major and
trace elements, while, seeds contain high protein and fat content compared to the pulp.Results also showed that pumpkin pulp powder and their methanolic extract had significant hypoglycemic effect on alloxaninduced diabetic rats and also hypolipidemic which lowering blood cholesterol, triglyceride and lowering LDL ratio.