Comparative Studies on Nutritional Composition of Four Melon Seeds Varieties

Abiodun, Olufunmilola Adunni; Adeleke, R. O.

doi:10.3923/pjn.2010.905.908

Cited by 47 publications

(34 citation statements)

References 6 publications

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“…). The crude fat content for whole sandbox was comparable to the range (40.26–45.21%) reported for four melon seed varieties by Abiodun and Adeleke ().…”

Section: Resultssupporting

confidence: 86%

Effects of Cooking and Fermentation on the Chemical Composition, Functional Properties and Protein Digestibility of Sandbox(Hura Crepitans)Seeds

Osungbade

Gbadamosi

Adiamo

2016

Journal of Food Biochemistry

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The effects of cooking and natural fermentation on the chemical composition, functional properties and protein digestibility of Hura crepitans seeds were investigated. The results showed a high protein content and in vitro protein digestibility which increased with cooking (at 100C) and increase in fermentation period (24-96 h). Functional analyses showed a decrease in oil absorption, water absorption, foaming and emulsion properties while fermentation increased the pH, bulk density and least gel concentration. The protein solubility profile of H. crepitans was pH-dependent as higher solubility was observed in the alkaline than acidic region. The foaming and emulsifying properties were decreased with increase in salt (NaCl) concentration. Therefore, cooking and fermentation processes of H. crepitans seeds can enhance utilization of the seeds. PRACTICAL APPLICATIONSSandbox (Hura crepitans) seed is one of the underutilized oilseeds in Nigeria that is rich in protein. This study shows that through cooking and fermentation processes, the chemical composition and functional properties of the seeds can be enhanced. These processes will also increase availability and digestibility of protein in the seeds. Therefore, cooked and fermented sandbox seeds can be used as ingredients in food fortification owing to the high protein content and good functional properties.

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“…). The crude fat content for whole sandbox was comparable to the range (40.26–45.21%) reported for four melon seed varieties by Abiodun and Adeleke ().…”

Section: Resultssupporting

confidence: 86%

Effects of Cooking and Fermentation on the Chemical Composition, Functional Properties and Protein Digestibility of Sandbox(Hura Crepitans)Seeds

Osungbade

Gbadamosi

Adiamo

2016

Journal of Food Biochemistry

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“…Indeed, employing data from global fruit production and the content of seeds in fruits of melon crops, the quantity of recovered seeds has been estimated on 738 thousands of tons in 2014 . However, melon seed kernels are major soup ingredients in Nigeria and they are used as thickeners and flavor components in soups . Furthermore, melon seeds are usually dried and used to add flavor to Indian dishes and desserts .…”

Section: Introductionmentioning

confidence: 99%

Phytochemical profile, nutraceutical potential and functional properties of Cucumis melo L. seeds

2018

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“…In Ivory Coast, farmers refer to seed size when talking about plants with edible seeds. In addition, in the Cucurbitaceous family, the important contribution of the characteristics of berries and seeds to the morphological variability has been reported for some species (Abiodun and Adeleke, 2010;Gundele et al, 2013). Research on agronomic and botanical characteristics of cucurbitaceous in West Africa is very recent.…”

Section: Introductionmentioning

confidence: 98%

“…In Niger, despite the nutritional, socio-economic and cultural importance of cucurbitaceous, very few studies have been conducted for the characterization, the development and promotion of this biological material. If many studies have examined the biochemical compositions of seeds (Abiodun and Adeleke, 2010;Gundele et al, 2013), very few studies, on the contrary have addressed production aspects. In addition, it was important to assess the agronomic characteristics of these species in Niger considering varietal aspects.…”

Section: Introductionmentioning

confidence: 99%

Agronomic characterization of eighteen cucurbitaceae cultivars used for food in Niger.

Sabo¹,

Sadou²,

Amoukou³

et al. 2014

J. App. Bioscience.

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ABSTRACT:Objective: Agronomic potentialities of 18 cucurbitaceous cultivars from two species were assessed in a period of two years on the experimental field of the University Of Niamey Faculty Of Sciences. The experiment was a complete random block. Seventeen (17) cultivars of the Lagenaria siceraria species of which only one species from the Citrullus colocynthis.Methodology and results: Thirteen (13) characteristics were studied. Variance analyses showed that there was very significant difference ( p= 0.05) between cultivars for all studied characteristics, except the duration of the emergence, the date of fructification, the width of the fruit and the weight of the seed the first year. In this way, short-cycle and long cycle cultivars, as well as productive and less productive cultivars are identified. Correlations between the different characteristics showed that the yield in berries is very positively correlated to the weight of a berry (r = 0.76) and the number of seeds per berry (r = 0.61) and negatively with the width (r = -0.66) and the length (r = -0.73) of a seed. The average production in berries is 17 per plant in the first year against 6 the second year. Better productivity is achieved with Citrullus colocynthis, which gave 82 berries per plant the 1 st year. The average yield in seeds was 180.15 kg / ha in the first year and 704.30 kg / ha, in the second year. Conclusion and application of results: Niger cucurbitaceous are unknown and the results of this study show that they have a lot of potentiality and can contribute to achieve the Millennium Development Goals, especially in its food security and fight against poverty programs, since they represent an important source of income for the population.

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Comparative Studies on Nutritional Composition of Four Melon Seeds Varieties

Cited by 47 publications

References 6 publications

Effects of Cooking and Fermentation on the Chemical Composition, Functional Properties and Protein Digestibility of Sandbox(Hura Crepitans)Seeds

Effects of Cooking and Fermentation on the Chemical Composition, Functional Properties and Protein Digestibility of Sandbox(Hura Crepitans)Seeds

Phytochemical profile, nutraceutical potential and functional properties of Cucumis melo L. seeds

Agronomic characterization of eighteen cucurbitaceae cultivars used for food in Niger.

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