Theses/Dissertations/Projects

Permanent URI for this collection

https://ir.bellsuniversity.edu.ng/handle/123456789/82

Browse

Browsing Theses/Dissertations/Projects by Subject "seed"

Now showing 1 - 2 of 2
  • No Thumbnail Available
    ItemMetadata only
    Effect of Drying on the Microbiological Proximate and Organoleptic Properties of a Fermented Condiment(OGIRI) Made from Watermelon (citrullus lanatus) Seeds
    (Bells University of Technology, 2019-04-27) SANGODARA, Abigail Oluwasayo; Dr. A. O. Adelekan
    The effect of drying on the quality of dried fermented watermelon seeds was evaluated. Watermelon seeds are known to be highly nutritional, rich in protein, minerals and vitamins. Fermented watermelon seed has a brownish colour with porous structure and sharp smell when in paste form but the dried form has less pungent smell. Watermelon seed was sorted, dehulled, washed, boiled (6 h) and allowed to cool down, mashed, wrapped in plantain leaves and allowed to ferment naturally for 5 days. The resultant product locally known as Ogiri (fermented paste) was dried at 45°C, 55°C and 65°C, milled and packaged. The dried samples were subjected to proximate, minerals, anti-nutritional analysis, microbial and sensory evaluation using standard methods. Watermelon seed ogiri dried at 45°C had the highest moisture of 14.41%, 1.68% ash, 10.47% protein, 12.5% fat. Watermelon seed ogiri dried at 65°C has the highest fibre of 3.66% fiber. Market ogiri dried at 65°C had the highest carbohydrate content of 75.01%. Watermelon seed ogiri paste had the highest calcium content of 325.82mg/kg and 28.07mg/kg Iron. For the Anti-nutritional content of the dried samples, Watermelon seed ogiri dried at 55°C had the highest oxalate of 1.30mg/100g, Watermelon seed ogiri dried at 65°C had the highest phytate of 13.1mg/100g, Watermelon ogiri dried at 45°C contained the highest flavonoid of 0.045mg/100g, control ogiri dried at 65°C contained the highest tannin of 0.015mg/100g. The total viable cell count for day zero on all samples showed that there were no bacteria for all samples except for market ogiri dried at 55°C which shows 1.0x10' cfu/g as all samples recorded
  • No Thumbnail Available
    ItemMetadata only
    Effect of Extraction Methods on Physico-chemical Properties of Watermelon Seed Oil
    (Bells University of Technology, 2017-08-09) ADENIPEKUN, Oluwadamilare Adewumi; Dr. (Mrs)N.U Arisa
    Watermelon (Citrullus lanatus) is one of the most popular species in the family of Cucurbitaceae. The fruits are widely eaten without due regards to the seed which are discarded each year either as cheap animal feed or simply thrown away. It has been advocated that the mesocarp and seeds should be eaten together because of the belief that the seeds are highly nutritious and medicinal but there is dearth of information of the nutritional composition of the seeds especially the fat and oils. This study was carried out to determine the effect of extraction methods on physicochemical properties of watermelon seed oil. The watermelon fruits (306.17 kg) were cut longitudinally and sliced into smaller pieces. The seeds were extracted from the fruits using stainless steel knife. The percentage seed yield was 2.43% of total fruit weight. The proximate composition of the seed showed that they contain 5.88% moisture, 49.34% crude fat, 30.49% crude protein, 6.25% crude fiber, 4.92% ash content and 3.05% carbohydrate. Oil was extracted from the seeds using three methods; a traditional pounding and boiling method, a mechanical expression method and solvent extraction. The crude watermelon seed oil was degummed and bleached. Physicochemical analyses (Acid value, Free Fatty Acid, Saponification value, Peroxide value, lodine Value, Volatile matter, Specific gravity, Refractive index) were carried out on both the crude and refined oils. The solvent extraction method resulted in highest oil yield of 49.65%, followed by mechanical expression (39.52 %) while the traditional method had a yield of 20.10%. The acid value ranged from 0.107 mgKOH/g to 3.217 mgKOH/g for the crude oil and 0.071 mgKOH/g to 2.289 mgKOH/g for the refined oil. The peroxide values ranged from 1.343 to 4.55 meq/kg for the crude oil and 1.207 to 3.967 meq/kg for the refined oil. The refractive index of the crude oil varied from 1.12 to 1.42 and 1.33 to 1.47 for the refined oil. The Saponification number of the crude oil ranged from 216.63 mgKOH/g to 332.203 mgKOH/g and 100 mgKOH/g to 145 mgKOH/g for the refined oil.