Robo from melon seeds and groundnut

Robo is a widely consumed Nigeria snack made from local food ingredients. Snacks are often subjectively classified as junk food, possibly because they naturally have little or no nutritional value, and unhealthy snacks consumption are associated with the risk of developing non-communicable diseases. The effects of producing Robo from melon and groundnut seeds at different ratios from 20 to 50% wereevaluated for proximate composition, physicochemical/functional and sensory attributes. The results showed an increase in crude protein (38.56a - 42.8d), crude fiber(15.01±0.014d), fat content (35.20e) and ash content (18.02e), but decreased in moisture content (2.43a - 3.30e). Hardness properties decrease from (240a- 720e). Robo from blends of melon and groundnut seeds have improved sensory attributes in terms of flavour, crispness, taste and overall acceptability, particularly at supplementation of 60% melon and 40% groundnut seeds. Thus, improved Robo will increase consumer’s nutrients intake and prevent health problems associated with snack intake. Bangladesh J. Sci. Ind. Res.56(4), 263-270, 2021

Proximate Analysis and Antinutritional Factors of Water Melon Seeds (Citrullus lenatus)

Water melon (citrullus lanatus) is a flowering plant species of the Cucurbitaceae family. It is- rich in an amino - acid called citrulline and may help move blood through the body and widely used as flavouring agent and also contributes substantially towards obtaining a balanced diet. This research was aimed to evaluate the proximate and anti nutritional factors of the plant to ensure human and animal food security. The proximate composition was done by soxhlet extraction, AOAC, Kjeldhal and other standard procedures while anti nutrients were analysed using standard procedures. The results of the research revealed the proximate composition of the water melon seeds such as moisture content, crude protein, lipids, ash content, crude fibre and carbohydrate. Low moisture content (5.20±0.003) high proteins (17.844±0.012) and lipids (18.208± 0.004) with others detected in moderate amount was obtained. Anti - nutritional factors such as oxalate, phytate, cyanide, nitrate, and tannin were also analyzed which revealed low oxalate content (0.005± 0.003) with moderate amount of phytate (4.366±0141), nitrate (47.309±0.539) and cyanide (41.510±0.138). Therefore water melon seeds might be vital in maintaining an optimum nutritional status to avoid malnutrition, morbidity or mortality.

Kinetic and Transesterification Properties of Lipase from Sprouted Melon (Cucumeropsis manni) Seeds

Crude lipase (acetone powder) was extracted from freshly sprouted melon seeds (Cucumeropsis manni). The activity, kinetic properties (effect of time, pH, and enzyme and substrate concentration, respectively) as well as the ability of the crude lipase to catalyze the production of methyl esters (biodiesel) were examined. The enzyme activity was determined using n-hexane as the solvent (1:2 v/w solvent: substrate ratio) and the transesterification product was analyzed by HPLC. A linear relationship was observed between reaction time and rate of lipolysis with the optimal activity at 2hr of incubation. Furthermore, the lipase was optimally active at acid pH 5 and lipolysis was achieved optimally when the amount of enzyme was 2.0g. Rate of lipolysis was observed to increase linearly at concentrations up to 5.0g of substrate above which a drop in the rate, with no apparent decrease in activity, was observed. The Km (6.25g) and Vmax (13.33%FFA/hr) were also determined. Analysis of the transesterification product yielded 0.61% alkyl ester, 0.81 %FFA, 93.17% TAG, 4.15% 1, 3-DAG and 1.26% 1, 2-DAG while transesterification efficiency was determined to be at 0.588%. Biodiesel (alkyl esters) prepared with the crude lipase was had a density of 0.872 g/mL while its cloud and pour points were 22°C and 12°C, respectively. The results from this research showed that an active lipase was isolated from sprouted melon seeds. However, the fuel properties of the biodiesel produced did not meet international transportation fuel standards. In order to be used industrially, better reaction conditions need to be established for the lipase.

Isolation and identification of bacteria associated with fermentation of melon seed for Ogiri Sold in Owerri, Nigeria

In order to ascertain the public health implication of the consumption of the fermented melon (Cucumismelo), known as Ogiri, consumed in all South Eastern Nigeria and beyond as a food condiment, thirty samples of locally fermented melon seeds, Ogiri, were randomly purchased from three markets in Owerri metropolis in Imo State. These samples were microbiologically analysed using pour plate technique on nutrient agar, MacConkey and Salmonella Shigella agar at 370C for 24 hours. The viable and mean counts were determined and the data obtained were statistically analyzed. There was no significant difference between the contamination of the samples (p>0.05). These organisms, following the order of predominance were isolated; Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae and Staphylococcus aureus. The presence of these microorganisms of public health importance in food condiments pose a risk of enteritis and other food borne diseases in some individuals after its intake. Thus, the health organizations should embark on public and personal enlightenment programs targeted at both the producer and the consumer.

Influence of amaranth and melon seeds on the nutritional composition of an energy bar

Energy bars are considered a healthy food alternative due to the different properties attributed to them. The research aimed to evaluate the influence of amaranth and melon seeds on the nutritional composition of an energy bar intended for human consumption. A unifactorial design with three treatments T1 (45% amaranth, 15% melon seeds), T2 (30% amaranth, 30% melon seeds), T3 (15% amaranth, 45% melon seeds) was used to prepare the bars. energetic. Proximal analysis of protein, ash, fat, fiber, moisture, carbohydrates, and energy were performed on each of the formulations. A sensory evaluation of each of the treatments was carried out in which the attributes of smell, color, flavor, texture and general appearance were evaluated; A total of 20 untrained panelists were used for this. The results were analyzed with the statistical program InfoStat. The proximal analysis shows that the content of protein, ash and fiber was higher in the T2 treatment with a total of 11.03%, 12.59% and 13.43%, respectively. The fat, moisture and energy contents were higher in the T3 treatment with a total of 13.74%, 5.62% and 3820.85%. While the highest carbohydrate content was presented in treatment T1 with 67.14%. The evaluation of the organoleptic properties of taste, smell, color, texture and general appearance was better in the T3 treatment. The inclusion of the different levels of amaranth flour and melon seeds showed favorable results of the proximal and sensory characteristics (color, smell, flavor, texture and general appearance).

Formulation And Antioxidant Property Of Bitter Melon Seeds Oil Loaded Into SNEDDS Systems As A Nutraceutical

Bitter melon seeds oil is less soluble in the gastrointestinal tract and has low absorption. Therefore, a self-nanoemulsion dosage form needed to support its absorption and increase its stability. This study aimed to formulate bitter melon seeds oil into a self-nano emulsifying drug delivery system (SNEDDS) and evaluate its antioxidant activity using the Ferric Reducing Antioxidant Power (FRAP) method. The SNEDDS formulation uses bitter melon seed oil as the active ingredient and the oil phase, cremophor RH 40 as a surfactant, and glycerin as a co-surfactant. The results showed that the best SNEDDS formula obtains a ratio of oil: Smix (surfactant mixture) of 1:4. The best formula transmittance was 97.35 ± 0.04% with an emulsification time of 15.69 ± 0.06 seconds, a pH value of 6.87 ± 0.08, and a particle size of 31.8 ± 16.3 nm. Thermodynamic stability and robustness to dilution tests show the preparation is stable and resistant to various dilutions and pH. The antioxidant activity of bitter melon seed oil before and after being formulated into SNEDDS resulted in 62.73% and 50.31% reducing power. This result is not differences significantly. This study concluded that bitter melon seeds oil SNEDDS has good physical characteristics, stability, and no antioxidant activity changes.