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 43
3.10.1 Fermented Watermelon Seeds (Ogiri 44
3.10.2 Preparation of the Fermented Watermelon Seed
Soup and Ogiri Soup 44
3.11 Sensory Evaluation 45
3.12 Data Analysis Techniques 45
CHAPTER FOUR
4.0 Results and Discussions 46
CHAPTER FIVE
5.0 Summary,
Conclusion and Recommendation 52
5.1 Summary 52
5.1.1 Restatement
of Problem 53
5.2 Conclusion 53
5.3 Recommendation 53
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
CHAPTER
ONE
INTRODUCTION
1.1
BACKGROUND
OF THE STUDY
Watermelon
is a tropical fruit which grows in almost all part of Africa and South East
Asia (Koocheki, 2007). It belongs to the family of cucumber (cucurbitacca). It is large, oval, round
or oblong in shape. The skin is smooth with dark green rind or sometimes pale
green strips that turn yellowish green when ripe (Gwana, 2011) watermelon was
described by Roger (2006) as citrullus lanatus and is reported to contribute to
the proper functioning of the kidney.
Watermelon
is a type of melon, member of the gourd family, cultivated extensively for its
pleasant tasting fruit is one of the most economically important fruit in the
cucurbitaceae family. Watermelon is reported to be rich in water content with
high sugar for energy boosting as well as for its rich in mineral and vitamin
(Aidoo, 2004) watermelon grows as a trailing vine.
Watermelon
are consumed fresh, leading to the rejection of watermelons that have any
visible defect (Williams, 2007). Watermelon serves as a good source of
phytochemical and lycopene, a red carotenoid pigment which acts as antioxidant during
normal metabolism and protects against cancer (Perkins, 2004). Watermelon is
rich in carotenoid some of which include lycopene, phytofluene, phytoene,
beta-carotene lutein-lycopene make up the majority of the carotenoids in
watermelon (Collins, 2005). Watermelon helps to regulate acid – base
equilibrium which lowers the cholesterol level, which has strong diuretic
tendencies (ie increases the amount of water in the urine) remove excess water
from the body, contribute to clearing the kidney or prevent the formation of
bladder stones, kidney stones among other (Erukainure, 2010). Watermelon
contains 96% water, and vitamin C and traces of cholesterol, watermelon also
contains thirst quencher and also some anti-inflammatory compounds responsible
for asthma, atherosclerosis, diseases, diabetes, colon cancer and arthritis (Sundia,
2007) watermelon is an important source of potassium and many micronutrients
(Kondale, 2002). The potassium and magnesium present in watermelon helps in
reducing blood pressure, the carotenes present in them assist greatly in
preventing hardening of walls of arteries and vein thereby helping in that
regard (Dike, 2011). Watermelon is effective in reducing one blood pressure
many people in the tropical region eat the fruit daily in the afternoon to
protect themselves from heat burn, it also help in proper functioning of
insulin in the body thus lowering the blood sugar level (Kondale, 2003).
Watermelon
is used amazingly for it nutritional and medicinal value because of its high
water content which contain sugar and energy booster, which hydrate body in the
case of dehydration, especially during the hot season. In Nigeria many types of
watermelon are cultivated especially in the Northern region, but the consumption
of watermelon in nationwide, not much has been recorded on the utilization of
watermelon seeds partly in Nigeria (Onifiole, 2002). However, report has show
that the seeds are consumed in different ways as snacks in Asia as well as utilized
as significantly in livestock feeds (Achinewhu, 2003) watermelon seeds are flat
having marginal groove on each side near the base and white black margins
10-15mm long (Alexander, 2003). Watermelon seeds are rich in macro and micro
nutrients such as magnesium, calcium, potassium, iron, phosphorus and zinc etc.
which assist in the growth and development of the healthy body which take part
in metabolic activities of all living organisms. (Adams,2012). Watermelon seeds
are excellent sources of protein it contains phytonutrients which have very good
on the health and proper functioning of internal organs (Perkins, 2006).
Watermelon
seed contain many beneficial minerals like phosphorus (mg /100,705-755g)
potassium (648-689mg/1100g) calcium (54-116mg/100g) sodium (2\3-99mg/100g) iron
(677-720\8mg/100g) and copper (069-175mg/100g) (Egan, 2001). Watermelon seed
are rich in good fats and proteins, it contain phytonutrient which very good
effect in the health. Watermelon seeds are used in making local beads (Pegg,
2007). Most American price the sweet and juicy fresh of watermelon, but remove
or spit out the seeds has led to the development of “seedless” watermelon which
produce much smaller seeds are consumed in many cultures around the world,
because they are relatively rich source of certain nutrient (Vranizan, 2005).
Watermelon
seeds comprises of protein, vitamin B, minerals, fat, calories, and fat content
(Ainsley, 2010). Many nutrients are beneficial for our body. Health nutrients
in watermelon seeds are able to ward off cancer improve or prevent cardiovascular
disease, hypertension and reduces level of bad cholesterol (Ensmiger, 2003). However,
in order to create more report on the importance of usually discarded
watermelon seed, it is necessary to assess the quality of watermelon seed. With
a view of harnessing them for consumption and possible industry usage (Elemo,
2002).
Ogiri
is a fermented food condiment of wide application and use in Nigerian cuisines
(Odunfa, 2005). Ogiri is an oily
paste produced mainly from melon seeds and consumed widely within the West
Africa. It is a cheap soup condiment among the rural dwellers (Achi, 2005).
Many different seeds have been used successfully in the production of ogiri using chance inoculated
microorganisms to effect fermentation (Oyemuga, 2003). In the South East, the
Igbo’s use seeds of the castor plant, (Rianus comminis) for ogiri production (Enugingha, 2003) as
well as fermented pumpkin, (Telferia Oceifentalis) for the same purpose (omafuvbe,
2000). David and Ademibigbe (2010) observed the existence of many different
varieties of melon seeds (other than the popular Egusi colanatus) which are
correctly underutilized and which world same as alternative to egusi in the
production of ogiri, the popular
widely consumed condiment for soups and stews. Watermelon seed, readily fits
into the same picture for possible use in the production of ogiri when reported fermented (Asagbra,
2009).seeds of watermelon has been reported to be rich in protein, minerals and
vitamins as well as contain a wide variety of phytochemicals stone of which
have been shown to posses pharmacological and other health benefits. (Adewusi,
2004). The practice of throwing watermenlon seeds away during the fruit
consumption is common in the South East Nigeria, (Odunfa, 2002). A successful
utilization of the seeds in production of consumables will no donst unincrease
and durasity its utility value. (Campbell, 2000). Against this background, this
popular work was designed to study the duration of fermentation on the
nutritive value of the watermelon seed a view to establishing an optimum
fermentation time which will be utilized in the production of ogiri and subsequent determination for
the acceptability of the ogiri
produced through sensory evaluation. (Eka, 2010).
1.2
STATEMENT
OF THE PROBLEM
Watermelon
is one of the fruit that is now found all through the year in the market in all
the four cardinal points in Nigeria. Many people throw the watermelon seeds as
waste. Recent research has shown that watermelon seeds contain protein, mineral
and vitamins. In the South East, the Igbo’s
use seeds of the castor plant for ogiri
in cooking of soup and stews due to the flavor and its cheap rate in the
society. Watermelon seed readily fits into the same picture for possible use in
the production of ogiri when
fermented which serve as a condiment for our local cuisines. The practice of
throwing watermelon seeds away during the fruit consumption is common in the
South East Nigeria. A successful utilization of the seeds in the production of
consumables will unincrease and durasity its utility value.
1.3
OBJECTIVE
OF THE STUDY
The
main objective of this study was to determine the duration of fermentation on
the nutritive value of watermelon seeds and sensory evaluation of soup made
with its. Specifically the study:
1. Determined
the nutritional content of the fermented watermelon seed in relation to the
length of fermentation.
2. Determined
the optimum fermentation period that has the positive effect on the nutrients
of watermelon seeds.
3. Accessed
the level of acceptability of soup cooked with the fermented watermelon seed as
a condiment through sensory evaluation by unbiased panelists.
1.4 RESEARCH QUESTION
1. What
are the nutritional contents of the fermented watermelon seed in relation to
the length of fermentation?
2. What
is the optimum fermentation period that has the positive effect on the
nutrients of watermelon seeds?
3. How
do people accept the soup cooked with fermented watermelon seed as a condiment?
1.5 SIGNIFICANCE OF THE STUDY
This
study will be beneficial to individual home maker, eatery, restaurant, hostel
and food industries.
Individual
will benefit from this study which will help them in enriching their food using
fermented watermelon seeds as a condiment because of the nutrient that is
embedded in the seed.
This
study will help the homemaker to adopt a new soup style of fermented watermelon
seeds as a condiment and include it in their food menu which can serve as a
recipe for different food product which help in improving the health of human
beings because of it various valuable nutrients which it contains.
A
homemaker can also benefit from the seeds by using the seed in the snack
production for her family.
Food
industries will benefit a great deal from using this seed as a condiment in a
soup because its varieties will come into their menu list.
Acknowledgement
of watermelon seed and it fruit help to improve their recipe in different food
preparation it can also help them in giving their clientele varieties by
adopting different styles of soup made with fermented watermelon seed as
condiment which will enhance the people health wise because of its nutritive
value which it contains.
1.6 SCOPE OF THE STUDY
The
study is limited to the duration of fermentation on the nutritive value of
watermelon seed and sensory evaluation of soup made with it which has the
highest nutritive value.
Login To Comment