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PROJECT ID : 26154
TYPE : Project
FILE TYPE : MS Word
PAGES : 26
PRICES : N3000 (12 USD)

 

 

EFFECT OF DRYING METHOD ON PROXIMATE COMPOSITION OF MELON SEED (CITRULLUS LANATUS)
()
Science Lab. Technology

ABSTRACT

Proximate composition of melon seed was determined using the standard analytical procedures. Residual moisture ranged from 2.0%-4.0% ash 3.5 -4.10, crude lipid 52.75 -56.00%. Crude protein 19.18 – 22.00%, crude fibre 0.75 -1.0% total carbohydrate 17.35 -22.22% and caloric value 646.75 -661.4 kcal with this nutrient profile melon compares favorably with the known protein rich foods such as soya bean, cowpea, pigeon peas and pumpkin. In conclusion, drying methods should be adopted in order to increase the shelf life of melon seed.

 

TABLE OF CONTENTS

Title Page    -        -        -        -        -        -        -        -        -        i

Certification         -        -        -        -        -        -        -        -        -        ii

Dedication -        -        -        -        -        -        -        -        -        iii

Acknowledgement         -        -        -        -        -        -        -        iv

Abstract      -        -        -        -        -        -        -        -        -        v

Table of Content  -        -        -        -        -        -        -        -        vi

 

CHAPTER ONE

1.0     Introduction         -        -        -        -        -        -        -        -        1

1.1     Aim and Objectives of the Study      -        -        -        -        3

1.2     Scope and Limitation     -        -        -        -        -        -        3

 

CHAPTER TWO

2.0     Literature Review -        -        -        -        -        -        -        4

2.1     Origin and Description -        -        -        -        -        -        5

2.2     Moisture Content -        -        -        -        -        -        -        6

2.3     Ash Content         -        -        -        -        -        -        -        -        7

2.4     Fat and Oil content        -        -        -        -        -        -        -        7

2.5     Crude Fibre Content      -        -        -        -        -        -        8

2.6     Crude Protein Content   -        -        -        -        -        -        9

2.7     Carbohydrate Content   -        -        -        -        -        -        9

 

CHAPTER THREE

3.0     Materials and Methods. -        -        -        -        -        -        11

3.1     Collection of Samples    -        -        -        -        -        -        11

3.2     Determination of Moisture Content  -        -        -        -        11

3.3     Determination of Ash Content          -        -        -        -        -        12

3.4     Determination of Crude Fat    -        -        -        -        -        14

3.5     Determination of Crude Protein        -        -        -        -        -        15

3.6     Determination of Crude Fibre -        -        -        -        -        17

3.7     Determination of Carbohydrate        -        -        -        -        -        18

3.8     Determination of Caloric Value (Energy).  -        -        -        19

 

CHAPTER FOUR

4.0     Result and Discussion   -        -        -        -        -        -        20

4.1     Result         -        -        -        -        -        -        -        -        -        20

4.2     Discussion  -        -        -        -        -        -        -        -        20

 

CHAPTER FIVE

5.0     Summary and Conclusion       -        -        -        -        -        24

5.1     Summary    -        -        -        -        -        -        -        -        24

5.2     Conclusion -        -        -        -        -        -        -        -        24

5.3     Recommendation -        -        -        -        -        -        -        24 

          References  -        -        -        -        -        -        -        -        26

CHAPTR ONE

1.0     Introduction

Melon (Citrullus lanatas) is a widely cultivated and consumed oil seed crop in West Africa. The seed which is popularly called ‘egusi’ contain about 53% oil, 28% protein and some other important mineral nutrients (Abaelu et al., 2001). The ultimate success of utilizing plant proteins as ingredients largely depends upon the foods, which in turn depends largely on their nutritional and functional properties (Shedrach and Oyebiodun ,1999). Improvement in the utilization of melon seeds can be achieved if we understand the functional behavior of the seed flour in the food system.

They are consumed in ‘egusi soup’, melon ball snacks and Ogiri (Oyenuga et al., 2000). Melon seed contain a fairly high amount of unsaturated fatty acid, linoleic acid (Girgis and Said, 1990).

One major problem that besets melon seed is that it deteriorates quickly in storage due to fungal infection (Aboaba and Amasike, 1993). The effect of fungal attack on melon seeds include decreased nutritive value, change in colour, increase in the peroxide valve, reduced seed germination and mycotoxin production (Bankole et al., 2004).

The moisture content plays a vital role in the maintenance of seed quality in stores. Hanington (1992) observed that 1% decrease in moisture doubles the life of seeds to reduce quality loss in stored products, rapid drying to low moisture is often emphasized, because all scenarios leading to mould contamination and subsequent damage related to non-maintenance of stored products at safe moisture content (Awuah and Ellis, 2002; Bankole and Adebanjo, 2003).

Most Africa farmers spread their harvests to dry under the sun, which require longer durations for the product to attain ‘safe’ moist level. Conditions of high ambient relative humidity particularly during the period of the first season harvest (July to September) often result in extended drying times, which may affect the quality of the product. This often results in diet and foreign matter contaminating the produce with significant losses to rodents and birds. It has been demonstrated that considerable benefit in storage life could be gained by paying attention to seed storage and to store design and management (Odowd and Dobio, 2003).

1.1     Aim and Objective of the Study

The objective of the study is to evaluate the nutritional value of the seed.

1.2     Scope and Limitation

Due to time, financial constraint and lack of facilities, this research work was limited to knowing the effect of drying methods on proximate composition of melon seed.        

 

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