ABSTRACT
Economically, artistically and practically were the terms evolved in the process of the research study entitled “CUCURBITA MAXIMA (Squash) AS AN INGREDIENT IN MAKING CAKE” that dealt mostly in the effects, possibilities and the production of C. Maxima Cake. The percentage done was 50% of squash per serving. The product was undergone testing by having 30 the same respondents. To know the comparison about the texture, appearance, odor and the most important the taste it undergone three trials with the same ingredients and materials used. To know the possibility of C. Maxima as an ingredient in making cake such studies were done. To know the benefit of this cake to human beings is one of the most important objectives of this research study. There is a possibility that C. Maxima can be a primary ingredient in making a nutritious cake.
