Comparative Studies on the Effect of Boiling and Fermentation on Calabash Gourd Melon (Lagenaria siceraria) Seeds
A. O. Ileola *
Department of Biochemistry, Crawford University, Faith City, Igbesa, Ogun State, Nigeria.
T. R. Omodara
Department of Microbiology, Ekiti State University, Ado Ekiti, Ekiti State, Nigeria.
O. D. Filua
Department of Microbiology, Ekiti State University, Ado Ekiti, Ekiti State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The research was carried out to collect some useful information on Lagenaria siceraria (Calabash gourd melon) seeds. The dried melon seeds were sorted, cleaned, soaked in water for easy removal and dehulled by abrasion to get the cotyledons, which were divided into three parts. The first part was used directly for analysis, the second part was boiled while the third part was fermented and analysed. Boiled melon had the highest fat and protein content while the raw melon had the highest carbohydrate content, however there was no significant increase in the ash content of the samples. There was a significant reduction in the antinutritional factors of boiled and fermented melon samples compared to the raw melon. Processing led to significant increase in the antioxidant activities and vitamin contents. The study observed that processing led to significant increase in the nutritional composition of the melon seeds and significant reduction in the antinutritional factors.
Keywords: Lagenaria siceraria, processing- fermentation and boiling, proximate composition, antioxidants, antinutritional factors, vitamins