Watermelon (Citrullus vulgaris) and grape (Vitis vinifera) seeds were investigated for their nutritional quality and oil characteristics. The yields of seeds on an as is basis (edible portion) were 1.6 and 1.8% for grape and melon, respectively. The melonseed on a dry weight basis consisted of 53.6% testa and 46.4% kernel. The crude protein, fat and fiber content were 16.4, 23.1 and 47.7% for melon and 8.2, 14.0 and 38.6% for grape (dry weight basis). Both seeds were found to contain significant levels of Ca, Mg, P and K. The fatty acid profiles showed an unsaturated fatty acid content of 76.1% for melonseed oil and 88.6% for grapeseed oil. The predominant fatty acid in both seeds was linoleic acid. The iodine value, saponification number and acid value were 116, 248 and 0.97 for melonseed oil and 132, 194 and 1.59 for grapeseed oil. The amino acid profiles of both seed cake proteins were determined and compared with hen's egg protein.

The oil and meal from apricot, cherry, nectarine, peach and plum seeds were characterized for their physico-chemical properties. The wt% seed/fruit ranged from 2.8-7.6% and the wt% kernel/seed ranged from 6.8-31.6%. Kernel moisture ranged from 38.8-72.4%. The proximate composition of whole seeds on a dry weight basis ranged from 1.3-6.9% protein, 0.6-14.5% fat, 51.0-72.3% fiber, 0.4-1.2% ash, and 18.1-27.9% carbohydrate (by difference). The kernels contained 41.9-49.3% fat, and the resulting meals contained 31.7-38.7% protein. The major fatty acids were oleic (52.9-66.3%) and iinoleic (26.8%-35.0%). The major essential amino acids were arginine (21.7-30.5 mmoles/100 g meal) and leucine (16.2-21.6), and the predominant nonessential amino acid was glutamic acid (49.9-68.0). The iodine values ranged from 105 to 113, hydroxyl value from 5.5 to 7.0 and the unsaponifiables from 0.56-0.80%. The mineral composition (Cu, Fe, Ca, Mg, Zn, P) was also determined on the meals.

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The quality and shelf-life o f fresh eggs were studied under simulated climatic conditions as found in Kuwait. Three groups of eggs (unwashed, washed, and washed and oil treated) were used. The treated eggs were stored at 5", 25", 37" and 42°C. Internal and external quality and sensory evaluation o f the eggs stored up to 7 5 days were determined. The quality of the unwashed and washed eggs stored at 37°C and 42°C deteriorated rapidly while the wash and oil treatment extended shelf-life but decreased in quality to C over a period o f time. The percent weight loss in the oil treated eggs at all temperatures was about 0.6% while the washed and unwashed lost more depending upon the temperature and storage time. All parameters studied for interior quality showed that oil treated eggs were significantly better than untreated eggs even at 42°C. Sensory evaluation on boiled eggs indicated that changes in flavor and overall quality for untreated eggs stored at high temperatures were obvious while little change in texture was observed. I t was concluded that under Kuwaiti conditions eggs should be oil treated directly after collection and stored at or below 25°C so that the quality and shelf-life can be extended significantly.

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