Effects of Fermentation on the Nutritional and Anti-Nutritional Components of Cooked/Boiled Water Melon (Citrullus lanatus) Seed

Watermelon is a commonly consumed fruit. However, only the fleshy pulp is usually consumed leaving the seed and rind to be discarded. The effects of processing (heat treatment and fermentation) on the proximate composition and anti-nutrient components of watermelon (Citrullus lanatus var. lanatus) seeds were investigated. Fermentation was carried out by first boiling seeds for 3h, wrapped in clean plantain (Musa sapientum var. paradisiaca Linn.) leaves and allowed to ferment for 96h. Proximate and phytochemical screenings were carried out on the raw and processed seeds. Microbial analyses were also carried out daily on the fermenting seeds. Results of proximate analysis revealed a significant difference (p