ABSTRACT

Watermelon (Citrullus lanatus) was subjected to 3days fermentation and the flour produced thereafter. The microbial, proximate composition, organoleptic acceptability and physical parameter were assessed. The flour produced without fermentation was used as control. The biscuit samples were in the blends of wheat: watermelon seed flour (100%, 70:30, 50:50 respectively). The Total Viable Count {TVC) increased from 6.2 x 10cfu/g by day 2 of fermentation to 9.0 x 10cfu/g at the end of fermentation. A similar trend was also observed by the Total Fungal Count (TFC) during fermentation. The proximate composition of the fermented flour was significantly different (P<0.05) from the unfermented. Fermentation process increased the protein content of the flour from 31.90g/ 100g (control) to 34.12g/100g with little decrease in carbohydrate content. The protein content of the biscuit blends (watermelon seed and wheat) was on the increase from 29.75g/100g to 30.18g/100g of unfermented (50%)and fermented (50%) respectively. The aroma of the 50% unfermented watermelon seed biscuit blends has the highest score of_ 6.25 while 30% fermented watermelon seed biscuit blends had the lowest score of 5.20.. On the other hand, the taste of the fermented products was slightly preferred compared to.' the wheat (control) which was mostly preferred. In the case of the physical parameters, the : • spread ratio ranges from 4.25 for 100% wheat (control) to 5.88 for 50% unfermented watermelon seed biscuit blends, while 50% fermented watermelon seed biscuit blend had the least value