ABSTRACT

Duration of fermentation on the nutritive value of watermelon seed and sensory evaluation of soup made with it. Watermelon seeds were fermented for 24-120hours (1-5 days) and sub-samples were collected daily and analyzed for proximate composition. Results show optimum increase in nutrients on 96hours fermented seed and this was used as a condiment along side with commercial ogiri from Africa oil bean for oha soup preparation both of which were subjected to sensory evaluation of attributes. Generally, findings show that the nutrient value of the seed increased significantly (P<0.05). The protein increased from 11.79% in the fresh sample to a maximum of 13.77% to (96hours fermented seed) while the ash increased from 4.95% to 5.75% in the same sample. Anti-nutrient analysis showed a decrease of tannin from 0.35% in the fresh seed to 0.04% in the 96hours fermented seed, while phytate reduces from 0.43% to 0.12% in the same sample and saponin reduced from 0.24% to 0.06%. The comparative assessing of the nutritive value of the fermented watermelon seed and commercial ogiri showed that the fermented seeds had higher protein content, 13.77% than the ogiri (9.98%) as well have higher fat content (15.40% while ogiri is reduce in fat 7.96%. The ogiri however had higher ash content (7.05%) and fibre content (2.87%) than the fermented watermelon seed which had 5.70% and 2.50% of ash and fibre respectively. Moisture and carbohydrate were also higher in the “ogiri” at 35.98% and 36.10% as against 33.1% and 29.40% which is recorded for the fermented seeds. The results sensory evaluation showed a higher preference for the fermented seed soup over ogiri soup. The fermented seed soup sco-for acceptability while the ogiri soup has 85.3% acceptability with a score of 7.68 on the same scale. The use of fermented watermelon seed as condiment for soups and stews was recommended. 

TABLE OF CONTENTS

Title page i

Approval Page ii

Certification iii

Dedication iv

Acknowledgement v

Table of contents vi

List of tables vii

Abstract viii

CHAPTER ONE

1.0 Introduction 1

1.1 Background of the study 1

1.2 Statement of Problem 4

1.3 Objective of the Study 5

1.4 Research Questions 5

1.5 Significance of the Study 5

1.6 Scope of Study 6

CHAPTER TWO

2.0 The Literature Related 7

2.1 Conceptual Framework 7

2.1.1 Origin of Watermelon 8

2.2 Uses of Watermelon Seeds 11

2.3 Nutritional Benefits of Watermelon Seed 13 

2.3.1 Protein Content 13

2.3.2 Vitamin A and C 13

2.3.3 B Vitamins 14

2.3.4 Minerals 14

2.3.5 Fat 15

2.3.6 Calories 15

2.4 Health Benefit of Watermelon Seed 15

2.4.1 Watermelon Seed and Hypertension 15

2.4.2 Heart Care 15

2.4.3 Muscular Degeneration 16

2.4.4 Kidney Disorder 16

2.4.5 Hydration 16

2.5 Selection and Storage of Watermelon 16

2.6 Watermelon Allergies 17

2.6.1 Symptoms 18

2.6.2 Diagnosis 19

2.6.3 Causes of Watermelon Allergies 19

2.6.4 Avoidance 19

2.7 Fermentation 20

2.7.1 Types of Fermentation 21

2.8 Principle of Fermentation 22

2.8.1 Bacteria 22

2.8.2 Yeast 23

2.8.3 Moulds 23

2.8.4 Enzymes 24

2.9 Ogiri 24

2.10 Types of Ogiri 25

2.11 Nutritional Benefit of Ogiri 25

2.12 Uses of Ogiri 26

2.13 Processing of Ogiri 26

2.2 Theoretical Frameworks 27

2.2.1 Theories Of Innovation 27

2.2.2 Operational Theory 28

2.2.3 Social Factors 29

2.3     Theories on Sensory Properties          30

2.4 Related Empirical Study 30

2.5 Summary of Literature Reviews 32

CHAPTER THREE

3.0 Materials and Method 34

3.1     Area of the Study 34

3.2      Design of the Study 34

3.3     Sources of Material 34

3.4 Population of the Study 34

3.5 Instrument for Data Collection 35

3.6 Data Collection Techniques 35

3.6.1 Determination of Moisture Content 35

3.6.2 Ash Content Determination 36

3.6.3 Protein Determination 36

3.6.4 Crude Fibre Determination 37

3.6.5 Fat Content Determination 38

3.6.6 Carbohydrate Content Determination 39

3.7 Determination of Phosphorus 39

3.7.1 Determination of Calcium and Magnesium 40

3.8 Fermentation of Watermelon Seed 40

3.9 Determination of Anti-nutrients 41

3.9.1 Tannin Determination 42

3.9.2 Saponin Determination 43

3.10 Recipe for the Soups

3.10.1 Fermented Watermelon Seeds (Ogiri

3.10.2 Preparation of the Fermented Watermelon Seed Soup and Ogiri Soup 44

3.11 Sensory Evaluation

3.12 Data Analysis Techniques

CHAPTER FOUR

4.0 Results and Discussions

CHAPTER FIVE

5.0 Summary, Conclusion and Recommendation

5.1 Summary

5.1.1 Restatement of Problem

5.2 Conclusion

5.3 Recommendation

Appendix 1: Sensory Analysis Questionnaires 

Appendix 2: Raw and Dehulled Water Melon Seeds

Appendix 3: Fermented Water Melon Seeds Duration Time

Appendix 4: Soup Samples Produce with Fermented Water Melon Seed and Ogiri

LIST OF TABLES

Table 1: Proximate Composition of fermented Watermelon Seed for 24 -120 hrs. (%)

Table 2: Anti-nutrient content of raw and fermented watermelon seed (%)

Table 3:  Proximate composition of fermented watermelon seed (96hrs) and commercial ogiri

Table 4: Mean scores of sensory evaluation of fermented watermelon seed and commercial ogiri