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The Effect Of Roasting And Method Of Oil Extraction On The Chemical Composition And Functional Properties Of Egusi (Colocyntliis Citrtillus) Seed Flour

CHIMEZIE OSINACHI DORIS | 57 pages (9629 words) | Projects
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Food Science and Technology

ABSTRACT

Colocynt his cltrotlus (egusi melon) is the biological ancestor of the watermelon now found all over the world, but originated from West Africa. Egusi melon's juicy flesh is pale yellow or green, and also tastes bitter. The egusi melon has hairy stems forked tendrils and three-lobed hairy leaves (Ojieh et al., 2008). Egusi melon (Colocynthis ciiriillus L.) belongs to the family of cucurbitacceae. It is a widely cultivated and consumed oil seeds crop in West Africa. The seeds contain about 53% oil, 28% protein and some other important mineral nutrients (Oyolu, 1977; Abaclu, 1979). Melon seeds contain a fairly high amount of unsaturated fatty acids, linoleic acid (Girgis and Said, 1968), suggesting a possible hypocholeteronic effect. The oil expressed from the seeds is used for edible purposes (Ajibola ci at; 1990), while the residual cake is roasted and consumed as a snack. In some rural parts of southeastern Nigeria, the inhabitants mix milled seed with groundPleurotus tuber-regiurn and shape into balls to substitute meat in their diet (Nwokolo and Sim, 1987). Co/ocynihis citru//us (egusi melon) is the biological ancestor of the watermelon now found all over the world, but originated from West Africa. Egusi melon's juicy flesh is pale yellow or green, and also tastes bitter. The egusi melon has hairy stems forked tendrils and three-lobed hairy leaves (Ojieh ci at, 2008).

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APA

CHIMEZIE, D (2021). The Effect Of Roasting And Method Of Oil Extraction On The Chemical Composition And Functional Properties Of Egusi (Colocyntliis Citrtillus) Seed Flour . Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/the-effect-of-roasting-and-method-of-oil-extraction-on-the-chemical-composition-and-functional-properties-of-egusi-colocyntliis-citrtillus-seed-flour-7-2

MLA 8th

DORIS, CHIMEZIE. "The Effect Of Roasting And Method Of Oil Extraction On The Chemical Composition And Functional Properties Of Egusi (Colocyntliis Citrtillus) Seed Flour " Mouau.afribary.org. Mouau.afribary.org, 03 Aug. 2021, https://repository.mouau.edu.ng/work/view/the-effect-of-roasting-and-method-of-oil-extraction-on-the-chemical-composition-and-functional-properties-of-egusi-colocyntliis-citrtillus-seed-flour-7-2. Accessed 25 Nov. 2024.

MLA7

DORIS, CHIMEZIE. "The Effect Of Roasting And Method Of Oil Extraction On The Chemical Composition And Functional Properties Of Egusi (Colocyntliis Citrtillus) Seed Flour ". Mouau.afribary.org, Mouau.afribary.org, 03 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-effect-of-roasting-and-method-of-oil-extraction-on-the-chemical-composition-and-functional-properties-of-egusi-colocyntliis-citrtillus-seed-flour-7-2 >.

Chicago

DORIS, CHIMEZIE. "The Effect Of Roasting And Method Of Oil Extraction On The Chemical Composition And Functional Properties Of Egusi (Colocyntliis Citrtillus) Seed Flour " Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-effect-of-roasting-and-method-of-oil-extraction-on-the-chemical-composition-and-functional-properties-of-egusi-colocyntliis-citrtillus-seed-flour-7-2

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