ملخص
Abstract: Due to the scarcity and high prices of gluten-free products in the market, there is an increasing need to develop new food alternatives using low-cost natural ingredients. This aims to meet the needs of individuals with gluten sensitivity (celiac disease) and to promote self-sufficiency in these products. In this study, gluten-free biscuits were prepared using pumpkin seed flour, and a set of chemical analyses was conducted to evaluate their nutritional properties. The analyses included the determination of moisture, crude protein, total ash, and crude fat, using standard food analysis methods (AOAC). The results indicated that the moisture content was 10.76%, crude protein 16.98%, total ash 3.88%, and crude fat 24.5%. The EZ Gluten test confirmed that the product is safe and completely free of gluten, making it suitable for consumption by individuals with gluten sensitivity. The study also confirmed that pumpkin seed flour is a promising ingredient for producing gluten-free products due to its high nutritional value, as it contains significant levels of vitamins, trace minerals, essential amino acids, and polyunsaturated fatty acids. Keywords: Pumpkin seeds, biscuits, gluten-free products, chemical analysis, gluten-free flour.