Microbial, Chemical And Sensory Properties Of Melon (Colocynthis 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 analysed 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 (Colocynthis 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-colocynthis-citrullus-seed-cake-product-from-different-melon-varieties-7-2
OLUCHI, ANUMIRI. "Microbial, Chemical And Sensory Properties Of Melon (Colocynthis Citrullus) Seed Cake Product From Different Melon Varieties" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 16 Jul. 2021, https://repository.mouau.edu.ng/work/view/microbial-chemical-and-sensory-properties-of-melon-colocynthis-citrullus-seed-cake-product-from-different-melon-varieties-7-2. Accessed 25 Nov. 2024.
OLUCHI, ANUMIRI. "Microbial, Chemical And Sensory Properties Of Melon (Colocynthis Citrullus) Seed Cake Product From Different Melon Varieties". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 16 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/microbial-chemical-and-sensory-properties-of-melon-colocynthis-citrullus-seed-cake-product-from-different-melon-varieties-7-2 >.
OLUCHI, ANUMIRI. "Microbial, Chemical And Sensory Properties Of Melon (Colocynthis 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-colocynthis-citrullus-seed-cake-product-from-different-melon-varieties-7-2