How to Make Flour from Squash


  1. Peel and wash the squash (kalabasa) thoroughly. Cut into segments, remove seed cavities.
  2. Slice into 1 cm x 1 cm size, then soak for about 3 hours in 0.01 percent sodium metabisulfite (1 g sodium metabisulfite/1 L water) to preserve the food material.
  3. Wash the kalabasa in running water and drain.
  4. Blanch for 15 minutes in warm water, drain.
  5. Dry in oven between temperatures 50 – 55°C.
  6. Grind the dried samples in coffee/mill grinder and sieve repeatedly.
  7. Pack in plastic bags or in a tightly sealed jar for safe storage.


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