Makinde O.a.

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 carrie...