ABSTRACT

The discard of watermelon seed has led to the research on the use of the use of the seeds in improving and preventing micro nutrient deficiency. The cake produced from watermelon seed flour and wheat blend revealed that it could be used in the production of baked produced or as a substitute for other flour. The proximate composition of the cake showed that moisture content ranged from 11.64-14.48%, ash ranged from 82-1.27%, crude ranged from 0.94-1.77%, fat ranged from 8.23-28, protein ranged from 11.45 — 23.63%, and carbohydrate ranged from 30.48-66.92%. proximate on flour, the moisture ranged from 9.8 1-1 1.40%, protein ranged from 11.87-22.49%. Ash ranged from 1.31-2.42%, crude fibre ranged from 1.21-2.97%, fat ranged from 8.49-36.91%, carbohydrate ranged from 25.54-67.95%. Functional properties, bulk density ranged from 0-63-0.83g1cm3, oil absorption capacity ranged from 1.23-2.45m1/g, water absorption capacity ranged from 1.23-2.45m1/g, emulsion capacity ranged from 26.50-63%, wettability ranged from 25-3 8 seconds. Vitamin content on product vitamin A ranged from 38.13-49.27mg/bOg, vitamin B1ranged from 0.82-1.24mg/lOOg B2ranged from 1.36 — 1.57m1/bOog, B3ranged 0.65-1.24mg/bOg. Vitamin on flour vitamin A ranged from 68.84mg/lOOg vitamin B1ranged from 0.38-0.73mg/bOg, B2 ranged from 1.25-67.29%, B3 ranged from 0.65-1.24mg/lOOgh. Mineral profile on the product the calcium content ranged from 22.39-67.29mg/lOOg, magnesium ranged from 110.12-36-24mg/bOg, sodium ranged from 8.44- 62.39mg/loOgm, phosphorus ranged from 124.66-321mg/lOOg. sensory evalution score shows the range of consumer acceptance. Taste ranged from 5.96-8.40. aroma ranged from 5.92-7.84, appearance ranged from 5-84, texture ranged from 5-7, mouthfeel ranged from 5-8. While the general acceptability ranged from 6-8