Pumpkin Seed Flour (Partially Defatted)

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Pumpkin seed flour is produced by cold-pressing hulled pumpkin seeds (Cucurbita pepo) to remove a portion of the oil, then milling the press cake to a fine, dark green-grey flour. The natural pigmentation comes from chlorophyll-related compounds inherent to pumpkin seeds.

The flour is notably high in protein (40–50% on dry basis), with a well-regarded amino acid profile that includes good levels of arginine, glycine, and tryptophan. It is also a concentrated source of zinc, magnesium, and phytosterols — nutritional attributes associated with the functional food and dietary supplement sectors.

Applications include protein bar formulations, bakery protein enrichment, smoothie and functional powder blends, and as a nutrient-dense ingredient in premium pet food. The flavour is mildly nutty, and the dark colour should be considered for formulations where a green-grey tint would be visible.