Research Article

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

Makinde O.A.1*
1 Department of Microbiology, Adekunle Ajasin University, P. M. B. 001, Akungba Akoko, Ondo State, Nigeria
* Corresponding author: oluwatayo.makinde@aaua.edu.ng
Published: Jun, 2019
DOI: 10.67614/njm.2019.6dx00xx7
Pages: 4474-4484

Abstract

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

Keywords

valorisation fermentation feeds fruit wastes watermelon

References

  1. Adegbehingbe, K.T., Adetuyi, F.C. and Akinyosoye, F.A. (2014). Effect of fermentation on nutrient and anti-nutrient contents of ground-cooked Lima bean (Phaseolus lunatus) seeds using Bacillus subtilis and Bacillus pumilus. British Microbiology Research Journal.4(11): 1285-1298.
  2. Adeniyi, S.A., Orjiekwe, C.L., Ehiagbonare, J.E. and Arimah, B.D. (2012). Evaluation of chemical composition of the leaves of Ocimum graissium and Vernonia amygdalina. Inu. J. Biol. Chem. Sci. 6(3): 1316-1323.
  3. Adeolu, A.T. and Enesi, D.O. (2013). Assessment of proximate, mineral, vitamin and phytochemical compositions of plantain (Musa paradisiaca) bract-an agricultural waste. Inu. Res. J. Plant Sci., 4: 192-197.
  4. Aderiye, B.I. and Ojo, O. (1987). Monitoring Microbiological and biochemical changes in fermented yam. Folia Microbiology42(2):131-144.
  5. Agbor-Egbe, T. and LapeMbome, I. (2006). The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods. Journal of Food Composition and Analysis 19: 354-363.
  6. Akwaowo, E.U., Ndon, B.A. and Etuk, E.U. (2000). Minerals and anti-nutrients in fumped pumpkin (Telfairia occidentalis Hook f.). Food Chem., 70: 235-240.
  7. Alagbaoso, S.O., Nwosu, J.N., Njoku, N.E., Umelo, M.C., Eluchie, C. and Agunwa, I.M. (2015). Effect of processing on the nutritional and anti-nutritional properties of Canavaliaplagiosperma piper seeds. European Journal of Food Science and Technology 3(3):45-69.
  8. AOAC. (1990). Official Methods of Analysis 15th Edition. Association of Official Analytical Chemists, Washington DC.
  9. Aworh, O.C. (2008) The Role of Traditional Food Processing Technologies in National Development: the African Experience. International Union of Food Science and Technology: 1-18.
  10. Effiong, O.O. and Umoren, U.E. (2011). Effects of multiprocessing techniques on the chemical composition of horse eye beans (Mucunaurens). Asian J. Ani. Sci. 5(5):340-248.
  11. Egbuonu, A.C. (2015). Comparative investigation of proximate and functional properties of watermelon (Citrullus lanaus) rind and seed. Research Journal of Environmental Toxicology 9(3): 160-167.
  12. Egbuonu, A.C.C., Nzewi, D.C. and Egbuonu, O.N.C. (2014). Physical properties of watermelon seed as a function of moisture content and variety. Inu. Agrophysics, 21: 349-359.
  13. El-adawy, T. A. andTaha, K. M. (2001). Characteristics and composition of different seed oil and flours. Food Chemistry, 74, 47-54.
  14. Francis, G., Makkar, H. P.S. and Becker, K. (2001) Antinutritional factors present in plant derived alternative fish feed ingredients and their effects in fish feed ingredients and their effects in fish. Aquaculture 199: 197 – 227.
  15. Holt, J.G., Krieg, N.R., Sneath, P.H.A., Staley J.T. and Williams S.T. (1999). Bergey's Manual of Determinative Bacteriology. 9th Ed. Williams and Wilkins, pp: 71 – 561.
  16. Hour, S.S, Ahmed, E.M. and Carter, R.D. (1980). Concentration of Water Melon Juice.J. Food Sci., 45:718-119.
  17. Idoko, A.S., Oladiji, A.T., Yakubu, M.T. and Aska A.S. (2011). Effect of Heat Treatments on Nutrient and Anti-nutrient Components of Melon (Citrullus colocynthis) Husks. Research Journal of Chemical Sciences, 4(4): 28-32.
  18. Jian, L., Lee, A.H. and Binns, C.W. (2007). Tean and lycopene protect against prostate cancer. Asian Pac. J. Nuc.16 suppl. 453-457.
  19. Jideani, I.A. and Okeke, C.R. (1991). Comparative study of microorganisms and sensory attributes of condiments from the fermentation of different seeds. Plant Fd. Hum.Nutr., 41: 27-34.
  20. Koechkici, A., Razavi, S.M.A., Milani, E., Moghadam, T.M., Abedini, M., Alamatiyan, S.andIzadkhah, S. (2007). Physical properties of watermelon and its seed as a function of moisture content and variety. Inu. Agrophysics, 21: 349-359.
  21. Kumar, N.R., Reedy, A.R. and Rao, K.N. (1979). Level of phenolic substances in the leachtoned in Cicezo seed. Journal of Experimental Biology 17: 114 – 116.
  22. Laghetti, G. and Hammer, K. (2007). The Corsican citron melon a traditional and neglected crop. Genetic Resources and Crop Evolution, 54: 913–916.
  23. Odibo, F.J.C., and Umeh, A.I. (1989). Microbiology of the fermentation of Telfairia seeds for ogiri production. J. Appl. Microbiol. Biotechnol.,5:217-222.
  24. Odibo, F.J.C., Nwabunnia, E., Ezekwegbu, C. and Uzoghe, E. (2012). Fermentation of Cucumeropsis seeds, an uncommon substrate for ogiri production. African Journal of Microbiology Research, 6(24):5095-5099.
  25. Odibo, F.J.C., Ugwu, D.A. and Ekeocha, D.C. (1992). Microorganisms associated with the fermentation of Prosopis seeds for ogiri-okpei production. Food Sci. Technol., 29:306-307.
  26. Odunfa, S.A. (1985) African Fermented Foods. In: Wood BJB (ed) Microbiology of Fermented Foods. Applied Science Publishers, London, pp. 155-191.
  27. Omafuvbe, B.O., Falade, O.S., Oshuntogun, B.A. and Aduwusi, S.R. (2004). Chemical and biochemical changes in African locust bean (Parkia biglobosa) and melon (Colonynthis vulgaris) during fermentation into condiments. Pak. J. Nutr., 3(3): 140-145.
  28. Omoboyowa, D.A., Otuchristian, G., Danladi, G.J., Igara, C.E., Ngobidi, K.C., Okon, M.U. and Agbo, F.A. (2015). Evaluation of chemical compositions of Citrulus lanatus and Cocosnucifera stem bark. American Journal of Food Science and Technology 6(3): 75-83.
  29. Oseni, O.A. and Okoye, V.I. (2013). Studies of Phytochemical and Antioxidant Properties of the Fruit of Water Melon (Citrulus lanatus) (Thumb.). Journal of Pharmaceutical and Biomedical Sciences 27(270): 508-514.
  30. Popoola, T.D.S. and Akueshi, C.O. (1984). Microorganisms associated with the fermentation of soybean for the production of "daddawa" (a condiment). Nig. Food Journal 2(3): 194-198.
  31. Sahin, K., Ali, S., Sahin, N., Orhan, C. and Kucuk, O. (2017). Lycopene: multitargeted applications in cancer therapy. Natural Products and Cancer Drug Discovery, 79.
  32. Sahin, K., Yenice, E., Tuzcu, M., Orhan, C., Mizrak, C., Ozercan, I.H., Sahin, N., Yilmaz, B., Bilir, B., Orzolat, B. and Kucuk, O. (2019). Lycopene protects against spontaneous ovarian cancer formation in laying hens. Journal of Cancer Prevention, 23(1):25.
  33. Soetan, K.O. and Oyewole, O.E. (2009). The need for adequate processing to reduce the antinutritional factors in plants used as human foods and animal feeds: A review. African Journal of Food Science 3(9): 223-232.
  34. Tamburini, E., Costa, S., Rugiero, I., Pedrini, P. and Marchetti, M. (2017). Quantification of lycopene, β-carotene, and total soluble solids in intact red-fleshed watermelon (Citrullus lanatus) using on-line Near-Infrared Spectroscopy. Sensors, 17(4), 746.
  35. Tiwari, P., Kumar, B., Kaur, M., Kaur, G. and Kaur, H. (2011). Phytochemical screening and Extraction: A Review. Internationale Pharmaceutica Sciencia1(1): 98-106.
  36. Trease, G.E. and Evans, W.C. (2002) A text book of pharmacognosy, 15th edition. Academic press, London.
  37. Udensi, E.A., Ekwu, F.C. and Isinguzo, J.N. (2007). Anti-nutritional factors in vegetable cowpea (Sesquipedalis) seed during thermal processing. Pakistan Journal of Nutrition 6:194-197.
  38. Yong, F.M. and Wood, B.J. (1976). Microbial succession in experimental soy sauce fermentation. J. Food Tech.,11: 526-536.
How to Cite

O.A., M. (2019). Effects of Fermentation on the Nutritional and Anti-Nutritional Components of Cooked/Boiled Water Melon (Citrullus lanatus) Seed. Nigerian Journal of Microbiology, 33(1), 4474-4484. https://doi.org/10.67614/njm.2019.6dx00xx7

M. O.A., "Effects of Fermentation on the Nutritional and Anti-Nutritional Components of Cooked/Boiled Water Melon (Citrullus lanatus) Seed," Nigerian Journal of Microbiology, vol. 33, no. 1, pp. 4474-4484, June 2019. doi: 10.67614/njm.2019.6dx00xx7

Share this article:
Facebook X / Twitter LinkedIn
Download PDF View Full Text (PDF) Back to Articles