Abstract:
The proximate and functional properties of the watermelon (Citrullus lanatus) rind and seed flour were investigated, using standard methods. The proximate compositions (%) for the rind and seed, respectively were moisture (5.12±0.01, 3.81±0.00), dry matter (94.88±0.01, 96.20±0.00), lipid/fat (1.05±0.01, 41.84±0.04), crude protein (7.04±0.00, 21.46±0.04), carbohydrate (80.75±0.04, 28.05±0.06), crude ash (3.07±0.00, 2.48±0.01) and crude fibre (2.98±0.00, 2.37±0.00). The energy value (360.59±0.01, 574.58±0.30 kcal), total sugar (0.47±0.01, 3.23±0.02%) and total soluble sugar (1.42±0.01, 4.87±0.00%), respectively for the rind and seed were lower in the rind than in the seed sample. The functional properties (%) for the rind and seed, respectively viz. water absorption capacity (7.13±00, 116.3±00), oil absorption capacity (1.65±00, 123.5±00), foaming capacity (5.65±00, 21.5±00), foaming stability (20.75±00, 60.5±00) and emulsion stability (0.28±00) were higher in the seed sample. The difference in value of the parameters for the samples, aside emulsion stability, ash and fibre, were significant (p<0.05). The results imply that the flour of watermelon (Citrullus lanatus) seed, followed by that of the rind, has nutrient, energy, storage and industrial potentials which could increase their utilization thereby preventing a possible adverse environmental effect.
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