PROXIMATE COMPOSITION AND NUTRITIONAL EVALUATION OF (CITRULLUS LANATUS) WATERMELON SEED FLOUR

Abstract

This research work investigated the proximate, minerals and protein functional properties of
Citrullus lanatus seed flour. The Proximate analysis was carried out using the method
recommended by AOAC, 2000. The Atomic Absorption Spectroscopy (AAS) VG BULK 211
model was used to determine the mineral contents of the seed flour. The functional properties
such as oil absorption capacity, water absorption capacity, bulk density, foam capacity and foam
stability were determined using standard analytical methods. The proximate composition of
C.lanatus seed flour for moisture, protein, crude fibre, fat, ash and carbohydrate were: 7.80,
37.36, 22.33, 23.00, 4.70 and 4.81% respectively. Protein has the highest percentage composition
(37.36%) while the ash content has the least (4.70 %).The results of mineral composition showed
that the seed flour contained in (mg/100g); Fe (125.55) Na (3.60) K (21.60), Ca (4.83), Mg
(4.83), Zn (2.95) and Cu (57.20) respectively. The most abundant mineral in seed flour was Fe
(125.55 mg/100g) and the least mineral was Zn (2.95 mg/100g).The study showed that the seed
flour contained appreciable amount of essential minerals for body metabolism. The results for
protein functional properties were: oil absorption capacities (21.50), water absorption capacity
(8.66%), Bulk density (0.146 g/ml), foaming capacity (11.54%) and foaming stability (3.85%)
respectively. This further suggested that seed flour has high nutritional values and may be used
as food supplements for both domestic and industrial purposes.