CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter presents a review of related literature and studies as well as the
conceptial and theorical framework.

RELATED LITERATURE
This public would no longer lay with pumpkin snacks which have a very sweet taste
and are often made in the form of a variety of dishes, such as complete or pudding. For
mother with babies, making milk mixed pumpkin for the right choice and favored by babies.
Not only delicious but it also turns out the efficacy of pumpkin for the health of the body is
also diverse. The yellow squash plant itself comes from. Ambon there is five species of
pumpkin it is known today with diverse form. Efficacy pumpkin is due to nutrient content
and nutritional enough among its content are carotenoids or Beta-carotene vitamin A and C
fats and carbohydrates, because of the contents of this addition the efficacy of pumpkin as
an antioxidants is put a lot of people.

STUDIES ABOUT PUMPKIN FLOUR

There is some scientific literature on pumpkin has been highlighting its importance
as a source of B carotene, lutein, vitamin C acid/dietary fibers minerals etc. Pumpkin flour
has resulted decrease in protein content from 7.23 to 5.54% and increase in fat content
from 13.34 to 14.10; ash content 0.54 to 1.28% and fibre 0.35 to 1.85%. pumpkin flour
resulted in an increase in carotenoids and vitamin C in biscuits.

CONCEPTUAL FRAMEWORK
This study the input is include any antecedent factors such as organizational context
task characteristic and team composition that may influence the team itself, directly or
indirectly.
Pumpkin has a high GI,at 75,which makes a perception of it not being good for diabetes
patient
“But one also needs to see in the context of the impact of its carbs on the body’s blood sugar
level which is very low. This pumpkin is actually bet for diabetic patients” explain’s Tyagi.