Influence of Processing Methods on the Chemical and Functional Properties of Melon (Colocynthis citrullus) Seeds

HOUTS were prepared from raw, toasted, germinated and fermented melon seeds and evaluated for proximate composition and functional properties. Fermentation and germination significantly decreased (p < 0.05) the ash and fat, but fermentation alone slightly improved (p < 0.05) the protein content of melon (Colocynthis citrullusv seeds. Similarly, toasting decreased fat, moisture and carbohydrate, but slightly increased the protein, ash and crude fiber content of melon seeds. While germination steadily improved the crude fiber content of melon seed, fermentation decreased it. The carbohydrate content of melon seeds increased with increased fermentation time. On the other hand, carbohydrate decreased up to day 2 of melon seeds germination and thereafter steadily increased. An the treatments, except toasting, significantly (p < 0.05) improved "theoil absorption capacity of melon seeds; germination being the most effective. However, germination failed to improve [he water absorption capacity of melon seeds while toasting and fermentation increased it significantly (p < 0.05). All the treated flours had similar bulk density, which ranged from 0.50 to 0.69 g/em3. Fermentation and germination resulted in 33 and 113% increases in foaming capacity (FC), respectively, over the raw flour, but toasting reduced it significantly (p < 0.05). Foams prepared from the treated flours were less stable than that from the raw flour. None of the treatments improved (p > 0.05) the emulsion activity and emulsion stability of melon seed. Of all the treatments, toasting significantly reduced the amount of melon seed flour required to form gel.