Effect of varietal difference on the proximate, functional and sensory properties of melon seeds

Local Aba made melon shelling machine type I (sample B) and improved Aba made melon shelling machine type 2 (sample C) were used to shell melon seeds and compared with hand shelling method (sample A). The shelling efficiency, quality of shelled melon seeds, functional properties of the seed flours and sensory properties of egusi soups prepared from the melon seeds were determined. The results revealed that sample A gave the highest shelling efficiency of 92.25%, followed by sample C (90.42%) and the least was sample B (80.85%). For the quality of shelled melon seeds, sample A gave the highest score of 95.88%, following by sample C (94.46%) while sample B gave the least score of 79.84%. There was no significant difference (P> 0.05) in the proximate composition of the melon seeds obtained from the three shelling methods (samples A, B and C). There were no significant difference (P>0.05) in all the selected functional properties between samples A and C while sample B had significantly lower values in all the functional properties that were studied. The mean scores for overall acceptability of egusi soup prepared from the shelled melon seeds were; samples A (7.95), sample B (6.02) and sample C (7.72). Functional and sensory properties of the melon seeds shelled by the improved Aba made melon shelling machine type 2 compared favourably with the hand shelled melon seeds. Hence, it can be recommended for commercial operations to meet the demands of industrial and commercial markets.

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Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

Food Research ◽

10.26656/fr.2017.4(1).230 ◽

2019 ◽

Vol 4 (1) ◽

pp. 216-223

Author(s):

S.A.O. Adeyeye ◽

T. Bolaji Olushola ◽

T.A. Abegunde ◽

A.O. Adebayo-Oyetoro ◽

H.K. Tiamiyu ◽

...

Keyword(s):

Amino Acid ◽

Citrullus Lanatus ◽

Value Added ◽

Nutritional Composition ◽

Sensory Properties ◽

Raw Material ◽

Physico Chemical ◽

Melon Seeds ◽

And Control ◽

Control Samples

This study evaluated the nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon seeds in order to improve the utilization of watermelon seeds in producing value-added products, acceptable to the consumers. Watermelon seeds were dehulled, dried and used to prepared ‘Robo’ in the laboratory and control samples were prepared from melon seeds. The proximate analysis, amino acid profile, vitamin, mineral and heavy metal profile and consumer acceptance of the ‘Robo’ samples were determined using standard methods. The results showed that there were no significant differences (p≥0.05) in the proximate composition of the ‘Robo’ samples from watermelon and melon seeds. There were significant differences (p≤0.05) in amino acid, vitamin and mineral profile of ‘Robo’ samples from watermelon and melon seeds. The amino acid concentration in g/100 g crude protein of ‘Robo’ for lysine, arginine and leucine were 4.58±0.01, 1.82±0.00 and 4.92±0.01 respectively for ‘Robo’ produced from watermelon seeds while 4.91±0.01, 2.01±0.00 and 5.16±0.01 respectively were recorded for ‘Robo’ produced from melon seeds. The study showed that the ‘Robo’ samples contained high amounts of vitamin Bcomplex and minerals and low amounts of heavy metals. In conclusion, the ‘Robo’ samples from watermelon seeds and control samples had high sensory scores and were well acceptable to the consumers. With these research findings, watermelon seeds could be used for the production of ‘Robo’ as a promising raw material. This will create readymade market for the underutilized watermelon seeds and as well as creating more income to watermelon farmers.

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Sensory Properties of Ogiri in Nigerian Onugbu Soup Made from Two Varieties of Melon Seeds Cucumis melo and Cucumeropsis manii

Pakistan Journal of Nutrition ◽

10.3923/pjn.2012.596.599 ◽

2012 ◽

Vol 11 (6) ◽

pp. 596-599 ◽

Cited By ~ 1

Author(s):

A.E. Asagbra ◽

J.W.C. Okafor ◽

O.O. Onawola ◽

M. Etoamaihe ◽

S.O.A. Olatope

Keyword(s):

Cucumis Melo ◽

Sensory Properties ◽

Melon Seeds

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A Influence of Different Wrapping Materials on Microbiological, Physicochemical and Sensory Properties of Condiment Product ‘Ogiri-egusi’

Journal of Life and Bio Sciences Research ◽

10.38094/jlbsr1213 ◽

2020 ◽

Vol 1 (2) ◽

pp. 34-43

Author(s):

Francis Ire ◽

Ogechi Eze ◽

Ndukwe Maduka

Keyword(s):

Proximate Composition ◽

Ph Monitoring ◽

Aluminum Foil ◽

Sensory Properties ◽

Local Market ◽

Microbiological Analysis ◽

Aluminium Foil ◽

Fermentation Time ◽

Melon Seeds ◽

Banana Leaf

Ogiri’ is a locally fermented product from oil seeds such as melon seeds (Citrullus vulgaris). It is commonly used as condiments to enhance the flavour of the variety of foods. This study was aimed at determining the influence of different wrapping materials on microbial load, proximate composition, physicochemical and sensory properties of indigenous fermented melon seeds known as “ogiri-egusi”. Melon seeds obtained from the local market were dehulled, wrapped in banana leaf, boiled and mashed. The mashed ‘ogiri egusi’ was separately wrapped using aluminium foil, paper, banana leaf, transparent and black cellophane and allowed to ferment for five (5) days. Daily pH monitoring of the samples was carried out while microbiological analysis and proximate composition of the fermented products were determined using Standard Methods while Sensory evaluation was carried out using a 9-point Hedonic scale. The sample wrapped with banana leaf had the highest total heterotrophic bacterial count (THC) of 6.08 log10 CFU/g), total coliform count (CC) of 4.88 log10 CFU/g, total Staphylococcal count (TSC) of 5.07 log10 CFU/g) and total fungal count (TFC) of 3.75 log10 CFU/g). On the contrary, ogiri-egusi wrapped with aluminum foil had the lowest THC (5.84 log10 CFU/g), TCC (4.39 log10 CFU/g), TSC (4.83 log10 CFU/g), TLC (3.61 log10 CFU/g) and TFC (3.39 log10 CFU/g). Staphylococcus sp., Micrococcus sp., Bacillus sp. and Lactobacillus sp., Aspergillus niger, A. flavus, Fusarium sp., Saccharomyces sp., Penicillium sp. and Candida sp. were isolated from the samples wrapped with different materials. There was a slight increase in pH with an increase in fermentation time in all samples irrespective of the wrapping material. There were significant differences (P<0.005) in proximate composition and sensory scores of the samples wrapped with different materials. Ogiri-egusi wrapped with aluminium foil was most preferred based on sensory scores. Considering the results obtained from the microbial analysis, proximate composition and sensory properties of ogiri-egusi wrapped with different materials, aluminium foil is recommended as a wrapping material. This will enhance the microbial and aesthetic qualities of this locally fermented condiment product for improved utilization.

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Newborn's Preference for Faces

European Psychologist ◽

10.1027/1016-9040.1.3.200 ◽

1996 ◽

Vol 1 (3) ◽

pp. 200-205 ◽

Cited By ~ 12

Author(s):

Carlo Umiltà ◽

Francesca Simion ◽

Eloisa Valenza

Keyword(s):

Visual System ◽

Structural Properties ◽

Sensory Properties ◽

Human Face ◽

System Experiment ◽

Face Experiment

Four experiments were aimed at elucidating some aspects of the preference for facelike patterns in newborns. Experiment 1 showed a preference for a stimulus whose components were located in the correct arrangement for a human face. Experiment 2 showed a preference for stimuli that had optimal sensory properties for the newborn visual system. Experiment 3 showed that babies directed their attention to a facelike pattern even when it was presented simultaneously with a non-facelike stimulus with optimal sensory properties. Experiment 4 showed the preference for facelike patterns in the temporal hemifield but not in the nasal hemifield. It was concluded that newborns' preference for facelike patterns reflects the activity of a subcortical system which is sensitive to the structural properties of the stimulus.

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STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

FLORA AND FAUNA ◽

10.33451/florafauna.v24i2pp221-227 ◽

2018 ◽

Vol 24 (2) ◽

Author(s):

PIYUSH MISHRA ◽

DEVENDRA KUMAR BHATT

Keyword(s):

Ambient Temperature ◽

Shelf Life ◽

Nutritional Quality ◽

Leaf Extract ◽

Storage Stability ◽

Natural Antioxidants ◽

Sensory Properties ◽

Ocimum Sanctum ◽

Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

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