Effect of processing on the proximate composition, functional properties and storage stability of water melon (Citrullus lanatus) seed flour

 

D. B. Kiin-Kabari^* and O. M. Akusu

 

Research Article | Published November 2014

International Journal of Biotechnology and Food Science, Vol. 2(7), pp. 143-148

 

 

Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria.

 

*Corresponding author. E-mail: kabaridavid@yahoo.com. 

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Water melon (Citrullus lanatus) seeds were subjected to three different processing methods (sun drying, roasting and boiling/oven-drying). The processed seeds were milled into flour. Chemical composition, functional properties and storage characteristics of sun dried, roasted and boiled/oven-dried flours were investigated. The processed flours were stored for five weeks at room temperature (28 ± 1°C) and moisture content, free fatty acid and peroxide values determined weekly. The result shows that roasting significantly reduced (P < 0.05) all the functional properties of the flour, there was a significant difference (P < 0.05) between sun dried samples in terms of water and fat absorption, viscosity and least gelatin concentration except for foam capacity. Roasting and boiling/oven-drying decreased the foam capacity; however boiling for 10 minutes then oven dry at 50°C for 12 hours proved to be more effective than sun drying and roasting in improving the functional properties of the water melon seed. Free fatty acid and peroxide values of the flour samples increased slightly during storage but were within the reported acceptable limits.

 

Keywords: Water melon seeds, functional properties, roasting, sun drying, boiling/oven drying.

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Citation: Kiin-Kabari DB, Akusu OM (2014). Effect of processing on the proximate composition, functional properties and storage stability of water melon (Citrullus lanatus) seed flour. Int. J. Biotechnol. Food Sci. 2(7): 143-148.

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