Quality Assessment and Food Potentials of Flour Obtained From Sprouted and Non-Sprouted Watermelon Seeds (Citrulus lanatus) and Its Akara Making Potentials
Olawale Paul Olatidoye
*
Department of Food Technology, Yaba College of Technology, P.M.B 2011,Yaba, Nigeria.
Sunday Samuel Sobowale
Department of Food Technology, Moshood Abiola Polytechnic, P.M.B 2210, Abeokuta, Nigeria.
Wasiu Ajani Olayemi
Department of Agricultural Technology, Animal Production Technology Unit, Yaba College of Technology, PMB 2011, Yaba, Nigeria.
Abdulrazak Shittu
Department of Science Education, School of Technical Education, Yaba College of Technology, P.M.B 2011,Yaba, Nigeria.
*Author to whom correspondence should be addressed.
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.
Keywords: Food value, watermelon seeds, anti-nutritional, akara-analogue, protein, fatty acid