Quality Assessment and Food Potentials of Flour Obtained From Sprouted and Non-Sprouted Watermelon Seeds (Citrulus lanatus) and Its Akara Making Potentials

Shittu, Abdulrazak and Olayemi, Wasiu Ajani and Sobowale, Sunday Samuel and Olatidoye, Olawale Paul (2021) Quality Assessment and Food Potentials of Flour Obtained From Sprouted and Non-Sprouted Watermelon Seeds (Citrulus lanatus) and Its Akara Making Potentials. European Journal of Nutrition & Food Safety, 13 (2). pp. 122-138. ISSN 2347-5641

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Abstract

This study formulated different flours from sprouted water melon seed and evaluated the proximate and sensory properties akara-analogue potential in Nigeria. The results showed that proximate composition: moisture (7.06-8.46%), protein (19.14%-37.24%), fibre (0.23-0.36%), fat (22.77-26.58%), ash (2.44-3.47%) and carbohydrate (30.58-41.91%) were significantly different at p<0.05. The bulk density ranged from 0.51-0.53g/ml, solubility index (40.30-40.01%), water absorption capacity (1.21-1.25%), swelling capacity (5.32-6.67%), pH (6.13-6.14); for sprouted and non-sprouted samples. Tannins, saponin, sterols, oxalate and phytate were detected in sprouted and unsprouted flour. Sprouting enhanced the amino acid content of composite flour. Mineral contents of Ca, P, K, Mg, Na, Cu, Zn and Mn were increased due to sprouting. The sensory analysis showed that the control samples have the highest taste score (7.35) and aroma (7.60) and were significantly different at p<0.05. Enhanced amino acid composition of watermelon may enhance the use of this flour as protein supplement for the development of new food product.

Food value watermelon seeds anti-nutritional akara-analogue protein fatty acid

Item Type: Article
Subjects: e-Archives > Agricultural and Food Science
Depositing User: Managing Editor
Date Deposited: 29 Oct 2022 04:02
Last Modified: 17 May 2024 10:25
URI: http://ebooks.abclibraries.com/id/eprint/56

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