Durian fruits were dehusked, by cutting along the suture on the back of the lobules. The seeds were removed, cleaned and rinsed thoroughly with sterile distilled water. To avoid germination, the seeds were subjected to circulating air at room temperature (25 C). The air dried seedswere sealed and packed in plastic bags and stored in a dry and cool place at 5 C for 24 h as recommended earlier (Larrosa et al., 2013). Then the seeds were chopped and ground into powder formand seed powder was passed through a sieve (1.0mm) before use. Fresh pumpkin was also washed and its outer skin layer was removed. The rind fibrous matter and seeds were also removed.
The flesh was sliced by a commercial slicer. Then it was dried by an oven at 50 C for 20 h. The dried sliceswere collected and blended by a commercial blender to prepare the fine pumpkin powder. The coarse powder was passed through a sieve (1.0 mm), packed in the plastic bag and stored at 5 C for further use.