Nutrient and microbiological compositions of soup condiments prepared from <i>Citrullus lanatus</i> and <i>Curcubita ficifolia</i> seeds and sensory evaluation of their soups

Abstract

Nutrient and microbiological compositions of soup condiments prepared from citrullus lanatus and curcubita ficifolia seeds and sensory evaluation of their soups was evaluated. Watermelon and pie melon fruits were washed and cut with a sterile knife. The seeds were removed and washed with clean water and allowed to sundry for 2days. The seeds were dehulled, washed and boiled for 5hrs at 100°C. It was allowed to cool, grinded and wrapped in banana leaves to ferment at ambient room temperature for 7days. The soup condiments were analyzed for nutrient and microbiology compositions. Sensory evaluation was carried out on the soups. Statistical product for service solution (SPSS) was used in analyzing the data.Pie melon soup condiment was higher in ash (2.61±0.18%), protein (22.95±1.20%), fat (23.59±1.64%), carbohydrate (34.44±1.79%), iron (116.03±29.30mg/100g) and manganese (42.54±0.73mg/100g) contents while moisture (11.84±0.86%), fiber (11.44±0.63%), copper (24.23±0.53mg/100g), Zinc (51.45±7.00mg/100g), calcium (260.00±34.00mg/100g), potassium (190.00±10.00mg/100g) and sodium (50.00±30.00mg/100g) contents were higher in watermelon soup condiment. The bacterial count shows higher growth in watermelon soup condiment from the starting day ranging from 3.23x10¹cfu/g (bacteria count) to 5.84x10⁷cfu/gafter 7days. Fungi count was higher in watermelon soup condiment and ranged from 1.53x10³cfu/g(starting day) to 6.51 x 10⁷cfu/g (day 7). The soup condiments were generally accepted but insignificantly higher in watermelon soup. The use of pie melon and watermelon in soup condiments production should be encouraged.

Keywords: Pie melon, watermelon, soup condiment, nutrient, microbiological