Microbial, Chemical And Sensory Properties Of Melon (Colocyithis Citrullus) Seed Cake Product From Different Melon Varieties
ABSTRACT
Melon seed cake containing salt,
pepper, Usu (Pleurotus tuber regium) were prepared and kept under ambient
temperature. These were analyzed for microbial, • proximate analysis and
sensory evaluation, for two weeks of stored ambient temperature. The samples
were coded A,B,C,D indicating first variety (M1 ) (A) cooked and (B) cooked and
then dried, second variety (M2) (C) cooked and (D) cooked and then dried. Total
viable counts (TVC) for bacterial and fungal were 1.82 x 102 cfu/g, 1.00 x 102
cfulg for Sample M1 , 2.00 x 102 cfu/g, 1.88 x 102 cfu/g for Sample M2. The
proximate composition of the melon seed cake shows that moisture content was
highest in the Sample (M2) that was cooked. Sample (M1 ) that was cooked and
then dried was highest in dry matter. Ash was highest in Sample (M,) that was
only cooked and lowest in the sample (M2) that was only cooked. The fat content
of the samples have equal range but different values. Fibre content ranges from
4.194.38, showing a consistency in fibre during storage. protein content was
highest in Sample (M1 ) that was only cooked. Carbohydrate content was highest
in the melon seed cake (M1) that was cooked and then dried. Sensory evaluation
of the melon cake indicates that sample (Ml) (B) was most acceptable on colour,
taste, texture, texture and flavor. All the samples were generally acceptable.
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ANUMIRI, O (2021). Microbial, Chemical And Sensory Properties Of Melon (Colocyithis Citrullus) Seed Cake Product From Different Melon Varieties. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/microbial-chemical-and-sensory-properties-of-melon-colocyithis-citrullus-seed-cake-product-from-different-melon-varieties-7-2
OLUCHI, ANUMIRI. "Microbial, Chemical And Sensory Properties Of Melon (Colocyithis Citrullus) Seed Cake Product From Different Melon Varieties" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 26 Jul. 2021, https://repository.mouau.edu.ng/work/view/microbial-chemical-and-sensory-properties-of-melon-colocyithis-citrullus-seed-cake-product-from-different-melon-varieties-7-2. Accessed 25 Nov. 2024.
OLUCHI, ANUMIRI. "Microbial, Chemical And Sensory Properties Of Melon (Colocyithis Citrullus) Seed Cake Product From Different Melon Varieties". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 26 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/microbial-chemical-and-sensory-properties-of-melon-colocyithis-citrullus-seed-cake-product-from-different-melon-varieties-7-2 >.
OLUCHI, ANUMIRI. "Microbial, Chemical And Sensory Properties Of Melon (Colocyithis Citrullus) Seed Cake Product From Different Melon Varieties" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/microbial-chemical-and-sensory-properties-of-melon-colocyithis-citrullus-seed-cake-product-from-different-melon-varieties-7-2