ABSTRACT

This study was aimed at  improving the usage of the highly underutilized watermelon seeds in the production of bread. The evaluation and chemical composition of corn bread produced from a combination of corn and watermelon seed was done using various proportions of watermelon seed flour and corn flour, 70% -30%, watermelon seed flour and corn flour, 50%-50%, watermelon seed flour and corn flour,70%-30% corn flour and watermelon seed flour, 100% corn four was used as control. The proximate, mineral and vitamin contents of the baked bread samples were carried out in duplicates. The results indicated that the protein content of the baked products increased increased with increase in the proportion of the watermelon seed flour, while the carbohydrate content increased with increase in the proportion of the corn flour. However, the product containing 50% corn flour and 50% watermelon seed flour scored significantly higher 12.610.13 (p< 0.05) than the other smpoles. The product with 70% watermelon seed flour and 30% corn flour scored higher 7.01.44 and 97.21.70 (p<0.05) in taste and general acceptability respectively. While the product with 100% corn flour scored significantly higher 7.70.09 and 6.81.56 (p<0.05) in terms of appearance and texture respectively. Thus, the high concentration of protein makes watermelon seeds suitable for supplementation of foods and therefore recommended for utilization in bakery and confectioneries and increased consumption by individuals as it is a good source of protein.