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Comparative Effects of Oven and Microwave Drying on Nutrient Retention and Consumer Acceptability of Watermelon (Citrullus Lanatus)

Author

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  • ABOH, Sandra Ojochegbe

    (Department of Food Science, Joseph Sarwuan Tarka University, Makurdi)

  • Ladi Okpanachi

    (Department of Food Science, Joseph Sarwuan Tarka University, Makurdi)

  • EMMANUEL, Joy Enogbe

    (Department of Pure and Applied Chemistry, Faculty of Natural and Applied Sciences, Veritas University Abuja)

Abstract

Background: Watermelon (Citrullus lanatus) is a nutrient-rich fruit with a high moisture content (~92%), making it highly perishable and prone to post-harvest losses. Preservation through drying can reduce spoilage; however, the choice of drying method and pre-treatment may impact nutrient retention and sensory quality. Methods: This study assessed the effects of oven drying at 54°C and microwave drying at 60°C on the proximate composition, mineral content (iron, calcium), vitamin retention (vitamin C, β-carotene), total soluble solids (TSS), and sensory attributes of watermelon slices, both untreated and pre-treated with ascorbic acid solution (3 g/250 ml). Analyses followed AOAC-standardized methods, while sensory evaluation was conducted by a 15-member trained panel using a 9-point hedonic scale. Results: Oven drying retained higher vitamin C (24.53 mg/g) and β-carotene (14.56 mg/g) compared to microwave drying (16.78 mg/g and 8.56 mg/g, respectively) (p

Suggested Citation

  • ABOH, Sandra Ojochegbe & Ladi Okpanachi & EMMANUEL, Joy Enogbe, 2025. "Comparative Effects of Oven and Microwave Drying on Nutrient Retention and Consumer Acceptability of Watermelon (Citrullus Lanatus)," International Journal of Research and Scientific Innovation, International Journal of Research and Scientific Innovation (IJRSI), vol. 12(9), pages 2622-2627, August.
    • Handle: RePEc:bjc:journl:v:12:y:2025:i:9:p:2622-2627
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