Browsing by Author "Addo, Philip W."

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    Antinutrient contents of watermelon seeds
    (MOJ Food process Technol., 2018) Addo, Philip W.; Agbenorhevi, Jacob K.; Adu-Poku, David; 0000-0002-8516-7656
    However, previous studies have shown watermelon seeds as considerable source of food for human nutrition and health. In the present study, seeds of three (3) varieties of watermelons (Kaolak, Crimson sweet and Sugar baby) were analysed for their moisture content and antinutrients; oxalate, phytate and tannin levels. The oxalate, phytate and tannin contents were determined by means of potassium permanganate titration method, Iron (I) chloride titration method and Folin‒Ciocalteau assay, respectively. The seeds were also boiled‒oven dried and roasted to determine the effects of the processing on the antinutrient levels. Results indicated that the fresh watermelon seeds had moisture content in the range of 10.81‒12.04%; oxalate, 0.43‒0.48 g/100g db; phytate, 0.23‒0.30 g/100g db and tannin, 5.06‒6.45 g/100g db. The boiling‒oven drying and roasting significantly reduced the levels of the antinutrients. Decrease in the oxalate levels was in the range of 92‒96% for boiled‒oven dried samples and 49‒64% for roasted samples. Decrease in the phytate levels ranged 58‒76% and 73‒82% for boiled‒oven dried and roasted samples, respectively. However, decrease in the tannin levels ranged 15‒35% for boiled‒oven dried samples and 23‒38% for roasted samples. The present findings suggest watermelon seeds contain antinutrients which are minor components and can be reduced by boiling and roasting of the seeds.