DURATION OF FERMENTATION ON THE NUTRITIVE VALUE OF WATERMELON SEEDS AND SENSORY EVALUATION OF SOUP MADE WITH IT

ABSTRACT

Duration of fermentation on the nutritive value of watermelon seed and sensory evaluation of soup made with it. Watermelon seeds were fermented for 24-120hours (1-5 days) and sub-samples were collected daily and analyzed for proximate composition. Results show optimum increase in nutrients on 96hours fermented seed and this was used as a condiment along side with commercial ogiri from Africa oil bean for oha soup preparation both of which were subjected to sensory evaluation of attributes. Generally, findings show that the nutrient value of the seed increased significantly (P<0.05). The protein increased from 11.79% in the fresh sample to a maximum of 13.77% to (96hours fermented seed) while the ash increased from 4.95% to 5.75% in the same sample. Anti-nutrient analysis showed a decrease of tannin from 0.35% in the fresh seed to 0.04% in the 96hours fermented seed, while phytate reduces from 0.43% to 0.12% in the same sample and saponin reduced from 0.24% to 0.06%. The comparative assessing of the nutritive value of the fermented watermelon seed and commercial ogiri showed that the fermented seeds had higher protein content, 13.77% than the ogiri (9.98%) as well have higher fat content (15.40% while ogiri is reduce in fat 7.96%. The ogiri however had higher ash content (7.05%) and fibre content (2.87%) than the fermented watermelon seed which had 5.70% and 2.50% of ash and fibre respectively. Moisture and carbohydrate were also higher in the “ogiri” at 35.98% and 36.10% as against 33.1% and 29.40% which is recorded for the fermented seeds. The results sensory evaluation showed a higher preference for the fermented seed soup over ogiri soup. The fermented seed soup sco-for acceptability while the ogiri soup has 85.3% acceptability with a score of 7.68 on the same scale. The use of fermented watermelon seed as condiment for soups and stews was recommended. 

TABLE OF CONTENTS

Title page ﾿ i

Approval Page ﾿ ii

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of contents ﾿ vi

List of tables ﾿ vii

Abstract ﾿ viii

CHAPTER ONE

1.0 ﾿ Introduction ﾿ 1

1.1 ﾿ Background of the study ﾿ 1

1.2 ﾿ Statement of Problem ﾿ 4

1.3 ﾿ Objective of the Study ﾿ 5

1.4 ﾿ Research Questions ﾿ 5

1.5 ﾿ Significance of the Study ﾿ 5

1.6 ﾿ Scope of Study ﾿ 6

CHAPTER TWO

2.0 ﾿ The Literature Related ﾿ 7

2.1 ﾿ Conceptual Framework ﾿ 7

2.1.1 ﾿ Origin of Watermelon ﾿ 8

2.2 ﾿ Uses of Watermelon Seeds ﾿ 11

2.3 ﾿ Nutritional Benefits of Watermelon Seed ﾿ 13 

2.3.1 ﾿ Protein Content ﾿ 13

2.3.2 ﾿ Vitamin A and C ﾿ 13

2.3.3 ﾿ B Vitamins ﾿ 14

2.3.4 ﾿ Minerals ﾿ 14

2.3.5 ﾿ Fat ﾿ 15

2.3.6 ﾿ Calories ﾿ 15

2.4 ﾿ Health Benefit of Watermelon Seed ﾿ 15

2.4.1 ﾿ Watermelon Seed and Hypertension ﾿ 15

2.4.2 ﾿ Heart Care ﾿ 15

2.4.3 ﾿ Muscular Degeneration ﾿ 16

2.4.4 ﾿ Kidney Disorder ﾿ 16

2.4.5 ﾿ Hydration ﾿ 16

2.5 ﾿ Selection and Storage of Watermelon ﾿ 16

2.6 ﾿ Watermelon Allergies ﾿ 17

2.6.1 ﾿ Symptoms ﾿ 18

2.6.2 ﾿ Diagnosis ﾿ 19

2.6.3 ﾿ Causes of Watermelon Allergies ﾿ 19

2.6.4 ﾿ Avoidance ﾿ 19

2.7 ﾿ Fermentation ﾿ 20

2.7.1 ﾿ Types of Fermentation ﾿ 21

2.8 ﾿ Principle of Fermentation ﾿ 22

2.8.1 ﾿ Bacteria ﾿ 22

2.8.2 ﾿ Yeast ﾿ 23

2.8.3 ﾿ Moulds ﾿ 23

2.8.4 ﾿ Enzymes ﾿ 24

2.9 ﾿ Ogiri ﾿ 24

2.10 ﾿ Types of Ogiri ﾿ 25

2.11 ﾿ Nutritional Benefit of Ogiri ﾿ 25

2.12 ﾿ Uses of Ogiri ﾿ 26

2.13 ﾿ Processing of Ogiri ﾿ 26

2.2 ﾿ Theoretical Frameworks ﾿ 27

2.2.1 ﾿ Theories Of Innovation ﾿ 27

2.2.2 ﾿ Operational Theory ﾿ 28

2.2.3 ﾿ Social Factors ﾿ 29

2.3 ﾿     Theories on Sensory Properties          ﾿ 30

2.4 ﾿ Related Empirical Study ﾿ 30

2.5 ﾿ Summary of Literature Reviews ﾿ 32

CHAPTER THREE

3.0 ﾿ Materials and Method ﾿ 34

3.1 ﾿     ﾿ Area of the Study ﾿ 34

3.2      ﾿ Design of the Study ﾿ 34

3.3 ﾿     ﾿ Sources of Material ﾿ 34

3.4 ﾿ Population of the Study ﾿ 34

3.5 ﾿ Instrument for Data Collection ﾿ 35

3.6 ﾿ Data Collection Techniques ﾿ 35

3.6.1 ﾿ Determination of Moisture Content ﾿ 35

3.6.2 ﾿ Ash Content Determination ﾿ 36

3.6.3 ﾿ Protein Determination ﾿ 36

3.6.4 ﾿ Crude Fibre Determination ﾿ 37

3.6.5 ﾿ Fat Content Determination ﾿ 38

3.6.6 ﾿ Carbohydrate Content Determination ﾿ 39

3.7 ﾿ Determination of Phosphorus ﾿ 39

3.7.1 ﾿ Determination of Calcium and Magnesium ﾿ 40

3.8 ﾿ Fermentation of Watermelon Seed ﾿ 40

3.9 ﾿ Determination of Anti-nutrients ﾿ 41

3.9.1 ﾿ Tannin Determination ﾿ 42

3.9.2 ﾿ Saponin Determination ﾿ 43

3.10 ﾿ Recipe for the Soups ﾿

3.10.1 ﾿ Fermented Watermelon Seeds (Ogiri ﾿

3.10.2 ﾿ Preparation of the Fermented Watermelon Seed Soup and Ogiri Soup ﾿ 44

3.11 ﾿ Sensory Evaluation ﾿

3.12 ﾿ Data Analysis Techniques ﾿

CHAPTER FOUR

4.0 ﾿ Results and Discussions ﾿

CHAPTER FIVE

5.0 ﾿ Summary, Conclusion and Recommendation ﾿

5.1 ﾿ Summary ﾿

5.1.1 ﾿ Restatement of Problem ﾿

5.2 ﾿ Conclusion ﾿

5.3 ﾿ Recommendation ﾿

Appendix 1: Sensory Analysis Questionnaires 

Appendix 2: Raw and Dehulled Water Melon Seeds

Appendix 3: Fermented Water Melon Seeds Duration Time

Appendix 4: Soup Samples Produce with Fermented Water Melon Seed and Ogiri

LIST OF TABLES

Table 1: Proximate Composition of fermented Watermelon Seed for 24 -120 hrs. (%)

Table 2: Anti-nutrient content of raw and fermented watermelon seed (%)

Table 3:  Proximate composition of fermented watermelon seed (96hrs) and commercial ogiri

Table 4: Mean scores of sensory evaluation of fermented watermelon seed and commercial ogiri