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Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation

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  • Akusu, Monday
  • Kiin-Kabari, David

Abstract

A comparative study on the physicochemical and sensory properties of watermelon (Citrullus lanatus) and melon (Citrullus vulgaris) seed flours in food preparation were investigated. A composite flour containing equal parts of watermelon seed flour and melon seed flour were prepared. Egusi soups were prepared from the melon seed flour; watermelon seed flour and a combination of the two flours in equal proportions. Sensory properties of the three soups were evaluated. The results of the investigation showed that the equal proportions of watermelon/melon seed flours had higher crude protein of 27.73% and crude fat of 47.85% than the water melon seed and melon seed flours. There was no significant difference (P>0.05) in water absorption, foam capacity, viscosity and least gelation properties of the melon seed flour compared to the 50:50 flour sample. The sensory properties showed no significant difference (P>0.05) in appearance, taste, thickness and overall acceptability of egusi soup from melon seed flour and 50:50 flour sample. Therefore watermelon seed flour can be used to replace 50% melon seed flour in the preparation of egusi soup

Suggested Citation

  • Akusu, Monday & Kiin-Kabari, David, 2015. "Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation," Journal of Food Research, Canadian Center of Science and Education, vol. 4(5).
    • Handle: RePEc:ags:aesjfr:405287
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