ABSTRACT

Melon seed cakes containing sugar, salt, a combination of propionic acid and sugar, .L-respectively were prepared, packaged and stored at ambient temperature. These were oalyzed to microbiological, sensory and physiochemical analysis, for one week of storage. 1e proximate composition from day 1 to day 7 at ambient condition of storage shows that sample treated with propionic + sugar/sugar and dried had low moisture contents. Ash contents of the melon seed cake samples were within the appreciable limits from day 1 to day / of storage. Lowest fat contents were observed in melon seed cake treated with propionic ± gar/sugar and cooked. Fibre content during storage range from 4.09-4.80, showing a consistency in fibre during storage. Raw melon seed cake (cake treated with salt, used as control) was highest in protein (17.73) on day I of storage but reduction took place as days of storage increased. Carbohydrate contents during storage was highest in melon seed cake treated with propionic + sugar/sugar and dried. Total viable counts (TVC) for bacteria and moulds were 2.60 x 10⁴ cells/ml, 8.00 x 10² cells/nil for sugar treated sample, 8.00 x 1/ml, 1.00 x I0³ cells/mi for sample treated with combination of propionic acid and sugar, x 10 cells/ml, 1.00 x 10³cells/mi for the control sample respectively. Sensory evaluation of the melon seed cake indicate that dried sugar treated sample was most acceptable in colour, taste, texture and flavour. All the samples were generally acceptable to c panelists