scholarly journals A comparative study on the effect of processing (soaking, germination and boiling) on nutritional, antinutritional and functional properties of Citrullus Lanatus (watermelon) seed flour

2021 ◽  
Vol 01 (01) ◽  
pp. 22-30
Author(s):  
Olajumoke Josephine Matthew ◽  
Abubakar Ndaman Saidu ◽  
Ali Audu Jigam ◽  
Ocheme Boniface Ocheme
Keyword(s):  
Functional Properties ◽  
Citrullus Lanatus ◽  
Food Resource ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Watermelon Seed ◽  
Seed Flour ◽  
Nutrient Density ◽  
Significant Difference ◽  
Seed Flours

Background: Watermelon (Citrullus lanatus) seed is one of the underutilized crops in Africa. It is a valuable food resource but its usage is limited due to the presence of anti-nutritional factors and its poor storage properties. In this study, the comparative effect of processing methods on nutritional, anti-nutritional and functional properties of watermelon seed flour was determined. Methods; Watermelon seeds were subjected to different processing methods (soaking, germination and boiling), dried and milled into flours. Proximate composition, antinutritional factors (tannins, phytates, oxalate, saponins, trypsin inhibitor, and glycogenic glycoside) and functional properties (water and oil absorption capacity, bulk density, foaming capacity) of the flour were determined using standard methods and analytical procedures. Results: There were significant differences (p<0.05) in the proximate contents between different processing methods. The value of protein content of the seed flours ranges from 13.25±1.70–18.77±0.63 %. All the anti-nutritional factors were significantly reduced (p<0.05) in the processed seed flour when compared to the unprocessed seeds flour. Soaking significantly (p<0.05) increased the concentrations of histidine, threonine, valine, lysine, leucine, isoleucine and phenylalanine when compared with the unprocessed sample. However, no significant difference (p>0.05) was seen in arginine, methionine, proline and aspartic acid of all the seed flours. The processed seed flour also exhibited desirable functional properties when compared with the unprocessed seed flour. Conclusion: Soaking, germination and boiling can be used for the reduction of antinutrient contents while improving the nutrient density and bioavailability of water-melon seed flour. Thus the processed seed flour hence may be useful for confectionery products, aerated foods and high nutrient density weaning foods

scholarly journals Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation

2015 ◽  
Vol 4 (5) ◽  
pp. 1 ◽  
Author(s):  
Monday O. Akusu ◽  
David B. Kiin-Kabari
Keyword(s):  
Citrullus Lanatus ◽  
Sensory Properties ◽  
Composite Flour ◽  
Melon Seed ◽  
Citrullus Vulgaris ◽  
Watermelon Seed ◽  
Seed Flour ◽  
Significant Difference ◽  
Flour Sample ◽  
Seed Flours

<p>A comparative study on the physicochemical and sensory properties of watermelon (<em>Citrullus lanatus</em>) and melon (<em>Citrullus vulgaris</em>)<em> </em>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&gt;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&gt;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</p>

scholarly journals Effect of Shelling Methods on the Shelling Efficiency, Product Quality, Functional and Sensory Properties of Melon (Egusi) Seeds sold in Aba, Abia State, Nigeria

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
O. M. Akusu ◽  
B. S. Chibor
Keyword(s):  
Functional Properties ◽  
Sensory Properties ◽  
Type I ◽  
Overall Acceptability ◽  
Machine Type ◽  
Significant Difference ◽  
Melon Seeds ◽  
Seed Flours

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.

scholarly journals The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Makinde Folasade Maria ◽  
Joel Ifeoluwa Hannah
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Mineral Elements ◽  
Time Duration ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Mineral Bioavailability ◽  
Mineral Concentrations ◽  
The Impact ◽  
Range Test

In this study, the effect of processing methods on the nutritional quality and functional properties of cashew (Anacardium occidentale Linn) kernels were investigated. The kernels were soaked, autoclaved, roasted or germinated at varying time duration; raw kernel served as control. The samples were analysed for chemical, mineral bioavailability and functional properties. Data was subjected to analysis of variance and means were separated by the Duncan multiple range test. The result of chemical composition analyses revealed that raw cashew kernels contained 3.55±0.08% moisture, 21.3±0.05% protein, 45.0±0.15% fat, 2.53±0.02% fibre, 1.59±0.02% ash, 26.1±0.01% carbohydrate, 521.75 Kcal/g energy, 2210.09±0.02mg/kg calcium, 1712.54±0.03mg/kg magnesium, 60.04±0.01 mg/kg iron and 36.74±0.02mg/kg zinc. Tannin, phytate and oxalate concentrations in the raw cashew kernel were 10.14±0.03 mg/kg, 99.30±0.02mg/kg and 11.03±0.03mg/kg respectively. Increased fat, ash and fibre levels were noted for treated samples compared to raw kernels. Mineral concentrations were increased significantly by various treatments compared to raw kernel; however, germination resulted in the highest increase of mineral content. A reduction trend was observed in phytate, oxalate and tannin concentrations in the treated samples with respect to increased processing time. Consequently, various treatments influenced the bioavailability of mineral elements. Treated samples exhibited significant differences in loose and packed bulk densities, water and oil absorption capacities when compared to raw kernels. Germination shows potential to generate not only much needed nutrients in cashew for human development, but also improved bioavailability of nutrients and functionality compared to other processing methods. This approach can used in Community Nutrition and Emergency Feeding Programmes, in developing countries, where the consequence of anti-nutritional factors may worsen the incidence of malnutrition and disease. 

scholarly journals PROCESSING CHARACTERISTICS AND ACCEPTABILITY OF JACKFRUIT (Artocarpus heterophyllus Lam.) SEEDS, PHYSICAL AND FUNCTIONAL PROPERTIES OF ITS FLOUR

2020 ◽  
pp. 193-202
Author(s):  
Sylvia Borgis ◽  
Pushpa Bharati
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Control Effect ◽  
Seed Flour ◽  
Dry Processing ◽  
Swelling Capacity ◽  
Wet Processing ◽  
Flour Yield ◽  
Hedonic Scale ◽  
Seed Flours

Jackfruit possess 100-400 seeds which are oval, brown and edible after processing. A study was undertaken to investigate ‘processing characteristics and acceptability of jackfruit seeds and to evaluate physical and functional properties of its flour’. Ripe jackfruits procured from a single tree at University of Agricultural Sciences, Dharwad campus were cut, and seeds were separated. Seeds were processed by boiling, pressure cooking, pan roasting, microwave roasting, baking. Unprocessed seeds served as control. Effect of processing on characteristics of jackfruit seed was evaluated. Seeds were subjected to sensory evaluation by semi- trained panel members using 9 point hedonic scale. Processed seeds were converted to flour and analyzed for physical and functional properties. Results revealed that weight, volume and edible portion of seeds increased in wet processing but decreased in dry processing. Boiling resulted in better acceptability with acceptability index of 83.15 per cent. Pressure cooked and pan roasted seeds were on par with boiled seeds followed by baked seeds, while microwave roasted seeds had lower acceptability. Flour yield was significantly higher in unprocessed jackfruit seeds (42.17 ± 0.06 %). Increase in bulk density was recorded with processing. All processing methods resulted in increased water absorption and oil absorption capacity of jackfruit seed flours. Swelling capacity of jackfruit seed flour increased during moist processing (6.46±0.11 % in boiled and 6.24±0.10 % pressure cooked seeds) and did not decrease significantly in dry processing. The solubility of flours increased during boiling (21.07±0.05%) and decreased significantly on dry processing (15.63 ± 0.20%). Jackfruit seed flour possess good functional property and hence can be used at domestic, commercial and industrial purpose KEY WORDS: Dry processing, Flour, Jackfruit seed, Moist processing

scholarly journals PENGARUH EKSTRAK BIJI SEMANGKA (CITRULLUS LANATUS) TERHADAP JUMLAH FIBROLAS PADA PENYEMBUHAN ULKUS TRAUMATIKUS

2015 ◽  
Vol 2 (1) ◽  
pp. 58
Author(s):  
Nira Ardlina ◽  
Ade Ismail A.K ◽  
Aning Susilowati
Keyword(s):  
Success Factors ◽  
Soft Tissues ◽  
Day Treatment ◽  
Citrullus Lanatus ◽  
Seed Extract ◽  
Treatment Groups ◽  
Watermelon Seed ◽  
Significant Difference ◽  
Quasi Experimental ◽  
Levene Test

Background: Ulcers are lession of oral soft tissues. In wound healing adequate nutrition become one of the success factors. Various nutrients needed include arginine and glutamate. Watermelon seeds is one of the sources of glutamate and  arginine in the diet. Purpose: This study was conducted to  determine the effect of a watermelon seed extract gel to the number of fibroblasts in traumatic ulcers healing. Methods: This was quasi experimental research. The sample used was 24 male Wistarrats which were divided into 4 groups. Data analysis in this study is using Shapiro Wilk test and Levene test for  normality and homogeneity test.The data which distributed normal and homogeneous followed by parametric independ T-test test and Mann-Whitney for abnormal data. Results: Based on Independent t-tests which were performed between 3rd day test groups, obtained the significance value 0.00 (p<0.05)  concluded there is a significant difference. Results of Mann Whitney test which were performed between 7th day test groups, obtained the significance value 0.90 (p<0.05) concluded there is no significant difference. Comparisons between the 3rd day and 7th day treatment groups obtained significance value of 0.008 (p<0.0 ) and it can be concluded that there is a significant difference between groups. Conclusion: Based on the results of this study concluded that the administration of a watermelon seed extract gel (Citrullus lanatus) has effect on the increase of the number of fibroblasts in traumatic ulcers healing.

scholarly journals Amino Acid Profile, Functional Properties and In-vitro Antioxidant Capacity of Cucurbita maxima and Cucurbita mixta Fruit Pulps and Seeds

2019 ◽  
pp. 224-241 ◽  
Author(s):  
Aleem Waheed Oyeleke ◽  
David Timilehin Oluwajuyitan ◽  
Olusola Matthew Oluwamukomi ◽  
Ndigwe Victor Enujiugha
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Functional Properties ◽  
Essential Amino Acid ◽  
Antioxidant Activities ◽  
Amino Acid Profile ◽  
Cucurbita Maxima ◽  
Nutritional Factors ◽  
Seed Flour

The study aimed at evaluating the amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities of Cucurbita maxima and Cucurbita mixta fruit pulps and seeds. Freshly harvested Cucurbita mixta and Cucurbita maxima fruit were processed into flour as; Pa: Cucurbita maxima pulp flour, Pi: Cucurbita mixta pulp flour, Sa: Cucurbita maxima seed flour and Si: Cucurbita mixta seed flour and were evaluated for amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities. Triplicate data were analysed and means were separated using New Duncan Multiple Range Test (NDMRT) at p<0.05. The protein content of the fruit pulps and seeds flour samples were 12.77 g/100 g (Pi), 13.22 g/100 g (Pa), 15.37 g/100 g (Sa) and 16.86 g/100 g (Si). Total essential amino acid was 5.33 mg/100 g of protein (Pa) 6.62 mg/100 g of protein (Pi), 9.85 mg/100 g of protein (Sa) and 14.61 mg/100 g of protein (Si). Total essential amino acid of Pi and Si are significantly higher (p>0.05) than Pa and Sa. Statistically, saturated fatty acid and polyunsaturated fatty acid of the Pi and Si were significantly lower (p<0.05) than Pa and Sa respectively. Antioxidant activities against ABTS* (Pi) is significantly higher (p>0.05) than Pa and with no significant differences (p<0.05) between ABTS values of Si and Sa. While there is a significant difference (p<0.05) between Si and Sa as well as Pi and Pa antioxidant activities against DPPH* respectively. In conclusion, Cucurbita seeds and pulps flour contains high protein content, appreciable amount of essential minerals, lower Na/K molar ratio of less than one and they also exhibit a good free radical scavenging abilities against DPPH*, ABTS* and ability to reduce Fe3+ to Fe2+ with high content of total phenol and flavonoid.

scholarly journals Dietary Inclusion of Citrullus lanatus Seed in Fish Feed: Proximate Analysis, Growth Performance and Feed Utilization in Clarias gariepinus Fingerlings

2021 ◽  
pp. 1-7
Author(s):  
Ombugadu A ◽  
◽  
Okunsebor SA ◽  
Keyword(s):  
Growth Performance ◽  
Citrullus Lanatus ◽  
Lipid Level ◽  
Clarias Gariepinus ◽  
Fish Farming ◽  
Proximate Analysis ◽  
Feed Utilization ◽  
Fish Feed ◽  
Watermelon Seed ◽  
Significant Difference

One of the factors militating against fish farming in Nigeria have been lack of adequate feed that are formulated to meet the nutrient requirement of culturable fish species. To this end, the study on dietary inclusion of Citrullus lanatus (watermelon) seed in fish feed: the proximate analysis, determination of growth performance and feed utilization in Clarias gariepinus fingerlings was carried out between August and October 2019. The proximate analysis and economic viability were determined according to standard methods. The experimental diet was set up across varying proportions: 0% as the control, 15%, 20%, 25% and 36% inclusion levels respectively. The result of the proximate analysis for the experimental diets showed that diet 3 (20.00% inclusion) had the highest crude protein content; lipid level was highest in diet 4 (25% inclusion); while diet 1 (control) had the highest dry matter, ash and nitrogen free extract contents. The result of the experiment showed that 36% watermelon seed inclusion yielded the highest growth performance and feed utilization in Clarias gariepinus fingerlings. However, there was no significant difference (P > 0.05) in relation to inclusion percentages of watermelon seed on growth performance in Clarias gariepinus fingerlings. In conclusion, relatively high proportion of watermelon seed inclusion in fish feed formulation is hereby recommended in order to improve growth performance and feed utilization in Clarias gariepinus fingerlings.

scholarly journals Serum electrolytes and renal histology of Wistar rats treated with seed extract of Citrullus lanatus

2020 ◽  
Vol 17 (1) ◽  
pp. 66-74
Author(s):  
Simon Irikefe Ovuakporaye ◽  
Taniyohwo Mamerhi Enaohwo ◽  
Joseph Chukwufumnaya Mordi ◽  
Alex Obidike Naiho
Keyword(s):  
Wistar Rats ◽  
Citrullus Lanatus ◽  
Healthcare Delivery ◽  
Seed Extract ◽  
Sub Saharan Africa ◽  
Control Group ◽  
Serum Electrolytes ◽  
Watermelon Seed ◽  
Significant Difference ◽  
Renal Histology

Medicinal plants are frequently used in healthcare delivery in Sub-Saharan Africa and other parts of the world because of their bioactive compounds, thus accounting for about 80% of African medicine. The kidneys are involved in one of the body’s most important homeostasis. This study evaluated the effects of Citrullus lanatus fruit juice on serum electrolytes and histology of the kidney in Wistar rats. Seventy (70) male Wistar rats were used for the study and categorized into four groups (n=9). Group 1 (control group) were fed with growers mash and water only. Animals in groups 2, 3 and 4 were given 2.5 mg/kg, 5 ml/kg and 10 ml/kg of the extract along with growers mash respectively. Findings showed a dose dependent increase in bodyweight (expressed in percentage) in all groups. There was no significant difference (P>0.05) in serum Na+, Cl-, creatinine, HCO3 and urea in animals given watermelon seed extract (81.69±13.08; 85.22±8.25; 4.80±0.04; 27.78±5.48; 7.05±0.25) when compared with control group (102.62±7.40; 86.78±7.61; 26.90±2.46; 7.52±0.59; 28.26±5.24). However, there was significant increase in serum K+ level in animals given watermelon seed extract of 2.5 ml/kg group (3.77±0.12) when compared with control group (3.49±0.08). In addition, significant increase was observed in urea level in 2.5 ml/kg experimental animals (49.27±7.38) when compared with control (28.26±5.24). In conclusion, administration of Citrullus lanatus seed extract did not affect serum electrolytes level, except serum potassium, however, it caused an increase in the bodyweight of Wistar rats but show no significant alteration in histological architecture of the kidney when compared to control. Keywords: Serum electrolyte; Renal histology; Citrullus lanatus

Chemical and functional properties of fermented, roasted and germinated tamarind (Tamarindus indica) seed flours

2015 ◽  
Vol 45 (1) ◽  
pp. 97-111 ◽  
Author(s):  
Ezekiel Olufunke Oluseyi ◽  
Oyesiku Morenike Temitayo
Keyword(s):  
Functional Properties ◽  
Antinutritional Factors ◽  
Ash Content ◽  
Tamarindus Indica ◽  
Crude Fibre ◽  
Food Ingredient ◽  
Content Type ◽  
Seed Flour ◽  
Tamarind Seed ◽  
Seed Flours

Purpose – This paper aims to focus on the effect of fermentation, roasting and germination on tamarind seed flour. Design/methodology/approach – Tamarind seeds were treated using three different methods, namely, fermentation, roasting and germination. Fermentation was allowed for four days, roasting was carried out at 180°C at three time regimens of 10, 15 and 20 min and germination was done at 10, 15 and 20 days. Samples were analysed at intervals for proximate composition, antinutritional factors and functional properties using standard methods. Findings – Protein, crude fat, crude fibre contents and pH increased significantly (p < 0.05) as fermentation progressed, while ash content and carbohydrate reduced. Protein, crude fat and crude fibre contents decreased significantly (p < 0.05) as roasting progressed, while ash content, carbohydrate and pH increased. Protein and crude fibre contents increased significantly (p < 0.05) as germination progressed, while crude fat, ash content, carbohydrate and pH reduced. Processing resulted in significant reduction of the phytate, tannin and trypsin inhibitor. Practical implications – Processed seeds of Tamarindus indica can be used to fortify local cereals (millet/maize) with other ingredients to produce complementary foods with good nutritional quality and consequently as a tool for meeting community nutritional needs. Originality/value – The paper has demonstrated effect of fermentation, roasting and germination in enhancement of functional and nutritional properties of tamarind seed flour for utilization as a food ingredient.

scholarly journals Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours

2020 ◽  
pp. 1-10
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Crude Fibre ◽  
Mineral Bioavailability ◽  
Seed Flour ◽  
Gelation Concentration ◽  
Seed Flours ◽  
Protein Rich

The aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexane. The proximate composition, total and extractable minerals and functional properties of the seed flours were determined using standard methods. Proximate analysis revealed that the defatted seed flour contained significantly (p<0.05) higher protein (11.90%) and ash (2.60%) than the undefatted sample (7.24% and 2.12%, respectively). The undefatted seed flour recorded higher values of moisture (4.84%), fat (3.28%), crude fibre (7.99%), carbohydrate (74.71%) and energy (406.08 kcal) than the defatted sample. Mineral composition of the seed flours also showed that undefatted sample contained significantly (p<0.05) higher contents of sodium (24.56 mg/100 g) and iron (9.05 mg/100 g) than the defatted while defatted sample was significantly (p<0.05) higher in potassium (103.15 mg/100 g), phosphorus (7.80 mg/100 g) and calcium (56.50 mg/100 g). Defatted seed flour gave the highest bioavailable sodium (53.88%), potassium (51.69%), iron (26.07%), phosphorus (47.12%) and calcium (43.47%) while undefatted seed flour had the lowest bioavailable sodium (51.41%), potassium (50.49%), iron (17.45%), phosphorus (45.35%) and calcium (36.35%). There were significant differences (p<0.05) among these values. Results of the functional properties of the seed flours showed that the defatted seed flours were high in water and oil absorption capacities (1.87 g/g and 1.87 g/g, respectively), bulk density (0.85 g/ml) and swelling power (6.75 g/g). However, these values were significantly (p<0.05) similar except for bulk density. Least gelation concentration was 4% for both flours while solubilities were 14.57% and 14.63% for defatted and undefatted seed flour, respectively. The result from this study indicates that avocado pear seed flours may be useful in some food formulations. Defatted avocado pear seed is a good source of protein and can be incorporated into existing food products to provide a protein rich diet.

Sign in / Sign up

Export Citation Format

Share Document