Efficiency of Whole Melon Seed Flour in Formulation of Breakfast Cereals

A comparative study on the physicochemical and sensory properties of watermelon (Citrullus lanatus) and melon (Citrullus vulgaris) seed flours in food preparation were investigated. A composite flour containing equal parts of watermelon seed flour and melon seed flour were prepared. Egusi soups were prepared from the melon seed flour; watermelon seed flour and a combination of the two flours in equal proportions. Sensory properties of the three soups were evaluated. The results of the investigation showed that the equal proportions of watermelon/melon seed flours had higher crude protein of 27.73% and crude fat of 47.85% than the water melon seed and melon seed flours. There was no significant difference (P>0.05) in water absorption, foam capacity, viscosity and least gelation properties of the melon seed flour compared to the 50:50 flour sample. The sensory properties showed no significant difference (P>0.05) in appearance, taste, thickness and overall acceptability of egusi soup from melon seed flour and 50:50 flour sample. Therefore watermelon seed flour can be used to replace 50% melon seed flour in the preparation of egusi soup

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From seed to flour: sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

10.1101/676916 ◽

2019 ◽

Author(s):

Josiane Araújo da Cunha ◽

Roseane Claro Nabas ◽

Priscilla Moura Rolim ◽

Karla Suzanne Florentino da Silva Chaves Damasceno ◽

Francisco Canindé de Sousa Júnior ◽

...

Keyword(s):

Fatty Acids ◽

Dietary Fibre ◽

Cucumis Melo ◽

Fatty Acid Fraction ◽

Morphological Characterization ◽

Melon Seed ◽

Seed Flour ◽

Fatty Acids Profile ◽

Sensorial Attributes ◽

Melon Seeds

ABSTRACTReduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake – 0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

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DETERMINING THE PHYSIOCHEMICAL AND PHYTOCHEMICAL PROPERTIES OF LOCAL NIGERIAN WHITE MELON SEED FLOUR

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v6.i5.2018.1437 ◽

2018 ◽

Vol 6 (5) ◽

pp. 157-166

Author(s):

Peter Anyigor Okorie

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Functional Properties ◽

Proximate Composition ◽

Absorption Capacity ◽

Oil Absorption ◽

Melon Seed ◽

Seed Flour ◽

Emulsion Capacity ◽

Foaming Capacity

The functional properties, proximate composition and phytochemical characteristics of a local Nigerian white melon seed flour was determine in this study. Foaming capacity, emulsion capacity, oil absorption, water absorption, and bulk density tests were conducted. The moisture, protein, fat, fibre, ash, carbohydrate, flavonoid, saponin, carotenoid and alkaloid contents of the flour were determined. The results show that the functional properties of the flour are: foaming capacity 0.03 %, emulsion capacity 60.50 %, oil absorption capacity 34.10 %, water absorption capacity 18.60 % and bulk density 1.62 g/ml. The proximate composition of the flour are: carbohydrate 58.43 %, protein 32.55 %, moisture 1.70 %, fat 29.00 %, crude fibre 6.15 % and ash 0.85 %. The flour has the following phytochemical composition: flavonoid 3.13 %, saponin 4.88 %, carotenoid 1.80 % and alkaloid 5.90 %. The analysis revealed that the flour could be used in soup making and infant food formulation. It could also be useful for prevention and cure of heart related diseases.

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Defatted melon seed flour as partial replacement of wheat flour in bread making

Journal of Research in National Development ◽

10.4314/jorind.v8i2.66849 ◽

2011 ◽

Vol 8 (2) ◽

Author(s):

OF Badejo

Keyword(s):

Wheat Flour ◽

Partial Replacement ◽

Bread Making ◽

Melon Seed ◽

Seed Flour

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Production and Evaluation of Breakfast Cereals from Flour Blends of Maize (Zea mays) and Jackfruit (Artocarpus heterophyllus Lam.) Seeds

Archives of Current Research International ◽

10.9734/acri/2019/v16i330092 ◽

2019 ◽

pp. 1-16

Author(s):

Nkiru E. Odimegwu ◽

Chigozie E. Ofoedu ◽

Gloria C. Omeire ◽

Munachiso C. Umelo ◽

Chioma N. Eluchie ◽

...

Keyword(s):

Mineral Content ◽

Absorption Capacity ◽

Maize Flour ◽

Breakfast Cereal ◽

Research Attention ◽

Breakfast Cereals ◽

Cereal Products ◽

Postharvest Losses ◽

Seed Flour ◽

Significant Difference

Aim: Jackfruit is an underutilized tropical and subtropical fruit that is consistently lost to wastages and postharvest losses, neither has it gained substantial research attention. Therefore, the study is aimed at the production and evaluation of breakfast cereals formulated from composite blends of maize flour and jackfruit seed flour. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between February 2018 and October 2018. Methodology: Flaked breakfast cereals were produced from blends of different ratios of Maize flour to Jackfruit seed flour. The formulated breakfast cereal products were evaluated for proximate composition, functional properties, anti-nutritional properties, mineral content and sensory properties. Results: The mineral content of the formulated breakfast cereals showed significant difference (P<0.05) in Ca(156.23-184.14mg/100g), Mg (179.28-207.81mg/100g), K(70.62-78.53mg/100g), Fe(4.01-5.46mg/100g), Na(9.44-10.66mg/100g), Zn(1.72-2.29mg/100g) and P(10.38-13.62mg/100g). The moisture content (3.83 - 4.14%) of the formulated products was acceptable for shelf life extension of the flaked breakfast cereal products. Protein, ash, crude fiber and fat content of the formulated breakfast cereal products increased with increased addition of jackfruit seed flour while the carbohydrate and energy value of the formulated products decreased with increased addition of jackfruit seed flour. Bulk density and water absorption capacity of the formulated products increased with increased addition of jackfruit seed flour while oil absorption capacity, foam capacity, viscosity and gelation capacity decreased with increased addition of jackfruit seed flour. Processing method significantly reduced the relatively high level of anti-nutrients associated with Jackfruit seed. Panelist preference increased with a corresponding decrease in jackfruit seed flour addition. Conclusion: Utilization of jackfruit in food product development may solve the problem of wastage and postharvest losses associated with this fruit.

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Functional Tannins in Grape Pomace Flours of Feteasca Neagra and Italian Riesling

Revista de Chimie ◽

10.37358/rc.18.9.6536 ◽

2018 ◽

Vol 69 (9) ◽

pp. 2372-2376

Author(s):

Maria Laura Muncaciu ◽

Fernando Zamora Marin ◽

Nastasia Pop ◽

Anca Cristina Babes ◽

Claudiu Ioan Bunea ◽

...

Keyword(s):

Pharmaceutical Industry ◽

Dry Weight ◽

Grape Pomace ◽

Seed Flour ◽

Seed Flours

The aim of this study was to analyze the content of functional tannins in grape pomace skin, seed, and mixed flour, from Feteasca Neagra and Italian Riesling varieties. Results showed that all compounds were present in the highest concentration in grape pomace seed flours and the lowest in skin flours. The concentration of total tannins and total flavan-3-ol monomers in all flour samples ranged from 37.34 to 72.28 mg epicatechin/g dry weight and 0.57 to 3.13 mg/g dry weight, respectively. Among monomers, (+)-catechin was found in the highest concentration, except in Italian Riesling seed flours, where (-)-epicatechin was predominant. The mDP of proanthocyanidins in seed flour (7.15 to 8.07) is lower than that of skin flours (10.83 to 18.43) while the opposite was observed for %G. As a result, all Feteasca Neagra and Italian Riesling grape pomace flours, especially seed flour, could be used as sources of functional tannins in alimentary or pharmaceutical industry.

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A comparative study on quality parameters of pumpkin, melon and sunflower oils during thermal treatment

OCL ◽

10.1051/ocl/2019028 ◽

2019 ◽

Vol 26 ◽

pp. 32 ◽

Cited By ~ 2

Author(s):

Zhana Petkova ◽

Ginka Antova

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Thermal Treatment ◽

Microwave Heating ◽

Acid Composition ◽

Seed Oil ◽

Conventional Heating ◽

Melon Seed ◽

Sunflower Oils ◽

Melon Seed Oil

Current paper reveals the impact of thermal treatment on the quality of two seed oils – pumpkin and melon compared to the quality of the most used oil – sunflower oil. Conventional and microwave heating were used for processing the oils. The duration of the thermal treatment was 9, 12 and 18 min for the conventional heating. The microwave heating was performed with two microwave powers of the equipment (600 W and 900 W) for 3, 6, 9 and 12 min. At every stage of the thermal processing were determined acid and peroxide value, the absorbance of the oils at 232 and 268 nm, tocopherol and fatty acid composition. It was observed that the degree of oxidation of the examined oils during microwave and conventional heating increased with the duration of the thermal process and the power of the microwaves. Also, the two methods of heating had a little impact on the processes leading to the formation of free fatty acids. Total tocopherols of the melon seed oil were more stable to thermal treatment. The amount of linoleic acid decreased in the pumpkin and sunflower oils during microwave treatment, while that of oleic and palmitic acid relatively increased. The biggest change in the fatty acid composition of both oils was found during microwave heating at 900W. The changes in fatty acid composition of thermally treated melon seed oil were insignificant. Overall, melon seed oil was observed to be more thermally stable than pumpkin and sunflower oils.

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Occupational asthma induced by thiamine in a vitamin supplement for breakfast cereals

Allergy ◽

10.1111/j.1398-9995.2005.00848.x ◽

2005 ◽

Vol 60 (9) ◽

pp. 1213-1214 ◽

Cited By ~ 10

Author(s):

V. J. Drought ◽

H. C. Francis ◽

R. McL. Niven ◽

P. S. Burge

Keyword(s):

Occupational Asthma ◽

Vitamin Supplement ◽

Breakfast Cereals

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Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory

Public Health Nutrition ◽

10.1017/s1368980021001361 ◽

2021 ◽

pp. 1-8

Author(s):

Julie Perron ◽

Sonia Pomerleau ◽

Pierre Gagnon ◽

Joséane Gilbert-Moreau ◽

Simone Lemieux ◽

...

Keyword(s):

Food Quality ◽

Food Supply ◽

Nutritional Quality ◽

Saturated Fat ◽

Nutritional Composition ◽

Breakfast Cereal ◽

Food Category ◽

Breakfast Cereals ◽

Sales Data

Abstract Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

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