Effect of processing methods on the functional and proximate composition of melon seed (Colocynthis citrullus) flour
AM Adisa, AB Adepeju, AA Fatiregun
Melon seed (Colocynthis citrullus) locally referred to as locally referred to as ‘bara’ was processed into flour by subjecting to four different processing methods which were raw processing, roasting, raw and defatting, roasting and defatting to determine the effect of these on the functional and proximate properties using standard methods. The functional properties determined include, bulk density, dispersibility, emulsification capacity, water and fat absorption capacity, foaming capacity and stability and nitrogen solubility. The roasted flour had the highest value for bulk density and dispersibility, 0.50 g/cm3 and 75.03% respectively. The roasted defatted flour had maximum values for fat and water absorption capacity, emulsification capacity, foam capacity and stability and gelation capacity, 206%, 92.48%, 16.67%, 6%, 3%, and 13.33% respectively. Processing methods involving roasting and roasting coupled with defatting tends to enhance the functional properties of melon seed flour.