Compositional Studies of &lt;italic&gt;Citrullus lanatus&lt;/italic&gt; (Egusi melon) Seed

Ojieh, Godwin C.; Oluba, Olarewaju M.; Ogunlowo, Yetunde R.; Adebisi, Kayode E.; Eidangbe, George O.; Orole, Reginah T.

doi:10.5580/e6f

IJNW

2008

DOI: 10.5580/e6f

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Compositional Studies of <italic>Citrullus lanatus</italic> (Egusi melon) Seed

Godwin C. Ojieh¹,

Olarewaju M. Oluba²,

Yetunde R. Ogunlowo³

et al.

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Cited by 8 publications

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Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective

Roy,

Sarkar,

Upadhye

et al. 2023

Appl Biochem Biotechnol

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Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective

Roy,

Sarkar,

Upadhye

et al. 2023

Appl Biochem Biotechnol

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Functional properties of Watermelon (Citrullus lanatus) and Pumpkin seed flours and protein isolate

Khalid

2023

IJN

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The current study was intended to evaluate the chemical composition, functional properties, of some cucurbits seed. watermelon (Citrullus lanatus), and Pumpkin (Cucurbita maxima), were studied. Proximate analysis gave 17.09% -17.07% protein, 35.55%-39.0% fat,6.00% - 5.5% total ash, 24.9%-2.6% crude fibre, and 10.60% - 28.83% carbohydrate, for Pumpkin and Watermelon seed flour respectively. The seeds are rich in protein, crude fat, and crude fiber. nutritional value in the seed can be recommended on daily allowance, maintenance of good nutritional status and good health. The functional properties of the seed revealed that water and oil absorption capacities for the seed were 3.20 - 5.60 (Ml/g) and 3.93 -3.50 (Ml/g) for Watermelon and Pumpkin seed flour respectively. Foam capacity and bulk density for the seed were 9.67 % -19.0 % and 0.77 (g/ml) -1.5(g/ml). for Pumpkin and Watermelon seed flour respectively. Water and fat absorption capacities, and foam capacity were fairly good in all seeds. However, Pumpkin seed flour gave good functional properties compare to watermelon seed flour. The oil of watermelon and Pumpkin are acceptable according to its chemical properties. The seeds contained high amounts of K, Mg, Na, P and Ca. The obtained results revealed that the seeds presented an alternative source of vegetable oil. Seeds could be added to food systems such as bakery products.

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Isolation and identification of potential high risk pathogens from blenders used in grinding some food stuffs in a local community market in rivers state: a public health concern

Obioma¹,

Azuonwu²,

Ndah³

2019

JMEN

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Compositional Studies of <italic>Citrullus lanatus</italic> (Egusi melon) Seed

Cited by 8 publications

References 3 publications

Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective

Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective

Functional properties of Watermelon (Citrullus lanatus) and Pumpkin seed flours and protein isolate

Isolation and identification of potential high risk pathogens from blenders used in grinding some food stuffs in a local community market in rivers state: a public health concern

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