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Vol.3 , No. 1, Publication Date: Mar. 15, 2016, Page: 8-17
, <i>Citrullus lanatus</i> (CL), <i>Colocynthis citrullus</i> (CC), <i>Cucurbita pepo</i> (CP), and <i>Cucumeropsis edulis</i> (CE) is presented. Each melon seed variety was procured, dried, dehulled and ground into flour for the determination of functional properties and proximate composition of raw seeds. Free Fatty Acid (FFA), Acid Value (AV), Total Titrable Acidity (TTA), and proximate composition were determined. Data obtained were analysed statistically at p0.05. The results of functional properties showed variations in behaviour. While CV was significantly different (p0.05) in bulk density (1.70g/cm<sup>3</sup>), oil absorption capacity (1.55g/ml) and swelling index (1.36g/cm), CL was significant in foam capacity (5.36%) and CE in emulsion capacity (50.17%).&picture=http://www.aascit.org/aascit/decorators/img/journal/907.jpg)
| [1] | Peter-Ikechukwu Ann, Department of Food Science and Technology, Federal University of Technology, Owerri, Imo state, Nigeria. |
| [2] | Ojukwu Moses, Department of Food Science and Technology, Federal University of Technology, Owerri, Imo state, Nigeria. |
| [3] | Kabuo N. O., Department of Food Science and Technology, Federal University of Technology, Owerri, Imo state, Nigeria. |
| [4] | Omeire G. C., Department of Food Science and Technology, Federal University of Technology, Owerri, Imo state, Nigeria. |
| [5] | Bede E. N., Department of Food Science and Technology, Federal University of Technology, Owerri, Imo state, Nigeria. |
Comparative study of the natural fermentation of five melon seed varieties (Citrullus vulgaris (CV), Citrullus lanatus (CL), Colocynthis citrullus (CC), Cucurbita pepo (CP), and Cucumeropsis edulis (CE) is presented. Each melon seed variety was procured, dried, dehulled and ground into flour for the determination of functional properties and proximate composition of raw seeds. Free Fatty Acid (FFA), Acid Value (AV), Total Titrable Acidity (TTA), and proximate composition were determined. Data obtained were analysed statistically at p0.05. The results of functional properties showed variations in behaviour. While CV was significantly different (p0.05) in bulk density (1.70g/cm3), oil absorption capacity (1.55g/ml) and swelling index (1.36g/cm), CL was significant in foam capacity (5.36%) and CE in emulsion capacity (50.17%).
Keywords
Melon Seed, Proximate Composition, Functional Properties, Fermentation
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