ABSTRACT

Sufficient melon seed were weighed and subjected to different treatments (Roasted, Boiled, and Raw samples) to evaluate the effects of those treatments on the proximate, minerals and vitamin content of the seed. The proximate analysis on the Roasted, Boiled and Raw samples respectively were obtained using the standard methods such as micro kjeldah method, spectrophotometry, flame photometry, acid digestion method, and soxhlet extraction method etc. The proximate analysis on the roasted, boiled and raw samples respectively shows the presence of the following: Moisture content (0.65%, 26.05% and 21.5%); Dry matter(99.35%, 73.95% and 97.85%); Ash(6.60%, 2.64% and 4.82%); Fat content( 32.42%, 28.90%and 36.50%); Crude protein(25.4%, 22.31% and 24.06%); Carbohydrate(31.86%,42.17% and 30.96%); Calorific value( 439.64,518.02 and 548.58). The mineral composition of the roasted, boiled and raw samples were obtained using flame photometer for the determination of sodium and potassium components, calcium and magnesium were obtained using EDTA titration method, phosphorus was determined using spectrophotometer while the nitrogen content were also determined using kjeldahl method. The result ofthe analysis shows the presence of the following for roasted, boiled and raw samples respectively as follows: Nitrogen (4.06%, 3.57%, 3.85%); phosphorus ( 0.75%, 0.46% and 0.55%); Potassium ( 1.03%, 0.70% and 0.95%); Sodium( 0.35%, 0.18% and 0.48%); Calcium (3.32%, 2.01% and 2.61%); Magnesium (0.91%, 0.73% and 0.97%). The vitamin compositions of the roasted, boiled and raw samples were also determined and the following results were obtained. Niacin (0.12%, 0.21/o and 0.25/o), Thiamine (0.09%, 0.15% and 0.19%); Vitamin C (4.44%,18.2% and 24.50%); Riboflavin ( 0.03%,0.11% and 0.15%). The results obtained from the proximate and vitamin analysis shows that the boiled sample of melon seed is more nutritious than the roasted sample while the roasted sample contains significant amount of minerals