In brief, 10 mL of distilled water and 0.5 mL of pepsin (20 g L1 in 0.1 mol L1 HCl) were added to 1 g of pumpkin flour sample, pH was adjusted to 2 using 5 mol L1 HCl. Sample was incubated at 37 C in a shaking water bath for 1 h. At
In brief, 10 mL of distilled waterand 0.5 mL of pepsin (20 g L1 in 0.1 mol L1 HCl) were added to 1 gof pumpkin flour sample, pH was adjusted to 2 using 5 mol L1 HCl.Sample was incubated at 37 C in a shaking water bath for 1 h. At