Changes in the nutritional quality of Citrillus Colocynthis (Melon) induced by processing
Emiri UN, Enaregha EB
Citrullus colocynthis seed is used as food condiment in Eastern Nigeria. The study was aimed at isolating and comparing the incidence of fungal infection in self processed and commercially processed seed flour sold in the open market. Investigate the effect of fungal infection on the nutrient and anti-nutrient composition of self and commercially processed Citrillus colocynthis seeds. Shelled C. colocynthis seeds and grounded seed (flour) samples were purchased from a market at Woji, in Port Harcourt, Rivers State, Nigeria. The seeds were dehusked manually and the whitish and visually healthy seeds were then grinded using a sterile electric blender and immediately stored in air tight container. A suspension of each sample (self and commercially processed) was made and dispensed in Petri dishes containing Sabroud Dextrose Agar (SDA) incubated for five days. The fungi were later identified on the basis of spore characterization. The nutritional analysis (proximate, mineral and photochemical) was done according to the procedure recommended by the association of official analytical chemists (AOAC 2005). Commercially processed samples recorded higher fungal incidence relative to self processed samples. Aspergillus Niger and Aspergillus flavus were dominant species among the fungi isolated. The values of some essential nutrients (Moisture, lipid, Carbohydrate and protein) decreased in commercially processed sample relative to self processed sample. All phytochemical contents were higher in commercially processed samples. The information on fungal infection available from this study has shown that processed C. colocynthis seed flour sold in the open market is a good substrate for fungal culture.