ABSTRACT

The storage stability of egusi (Colocynthis Citrullus L.) seed cake was investigated in this study. The egusi (melon) seed cakes constitute two major food materials; egusi usu at a combination of 100:0, 80:20, 75:25, 50:50, 25: 75. Other ingredients used include salt, pepper and onion. The samples were kept under ambient temperature for 12 weeks. The samples were analyzed for the proximate composition, functional properties, sensory and evaluation and microbial analysis. Result of the proximate composition showed that egusi (melon) seed cake had a moisture content of 4.27- 6.24%, Ash content of 7.31-7.43%, crude fibre content of 0.84-0.87%, Fat content of4.43-5.78%, protein content of 2438-26.21% and carbohydrate content of 54.61 — 57.65%: The bulk density, oil absorption capacity, water absorption capacity, foam capacity, foam stability, emulsion capacity and gelation concentration for egusi, usu and the blends ranged from 0.05 — 0.11g/ml, 5.27 — 9.45%, 11.80 - 14.37%, 1.42— 3.25%, 4.30 — 6.52%, 19.18 — 26.33% and 15.36 — 18.17% respectively. The result for sensory evaluation showed that all the samples were generally acceptable. Shelf-life studies indicated that the maximum storage stability for the samples was 3 weeks.