About
Pumpkin seed flour (PSF) is a plant-based flour produced by drying, grinding, and sieving seeds of Cucurbita species (primarily C. pepo and C. moschata). It is used as a high-protein, high-fibre functional ingredient in baked goods, meat products, and nutritional supplements due to its dense content of proteins (24–40%), polyunsaturated fatty acids, minerals, and antioxidant phytochemicals.
Safety summary
Pumpkin seed flour is broadly considered safe for the general adult population with no ADI established and no bans in any major jurisdiction; it is a whole-food ingredient rather than an additive. Antinutritional factors including phytic acid, trypsin inhibitors, and tannins are present and may reduce mineral bioavailability at very high intakes. Studies note that pumpkin seed flour can contribute 19–57% of the tolerable daily intake for nickel, warranting attention in nickel-sensitive individuals.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Pumpkin seeds are explicitly listed as a permissible specialty ingredient in multigrain bread under FSS (Labelling and Display) Regulations; minimum inclusion is 5% on a 100g flour basis. No separate product standard for pumpkin seed flour exists; it falls under the general flour/seeds framework.source |
| FDA (Food and Drug Administration) (United States) | Approved | Pumpkin seeds and derived products (including flour/meal) are treated as whole-food ingredients within the fruit/vegetable or grains category; no additive-specific regulation or ADI assigned. Processed seeds fall under FDA's general food safety framework.source |
Who should approach with care
Research citations
- 1PubMed. The ICP-MS Study on the Release of Toxic Trace Elements from the Non-Cereal Flour Matrixes After In Vitro Digestion and Metal Pollution Index Evaluation, 2025. ncbi.nlm.nih.gov
- 2PubMed. Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour, 2024. pmc.ncbi.nlm.nih.gov
- 3PubMed. Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours, 2001. pubmed.ncbi.nlm.nih.gov
- 4PubMed. Evaluation of pumpkin seed products for bread fortification, 2001. pubmed.ncbi.nlm.nih.gov
- 5PubMed. Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein, 2000. pubmed.ncbi.nlm.nih.gov
