O.L. Erukainure
Food Technology Division, Federal Institute of Industrial Research, Lagos, Nigeria
O.V. Oke
Food Technology Division, Federal Institute of Industrial Research, Lagos, Nigeria
A.O. Daramola
Food Technology Division, Federal Institute of Industrial Research, Lagos, Nigeria
S.O. Adenekan
Department of Biochemistry, College of Medicine, University of Lagos, Lagos, Nigeria
E.E. Umanhonlen
Department of Biochemistry, College of Medicine, University of Lagos, Lagos, Nigeria
ABSTRACT
Improvement of the nutritional quality of watermelon rinds was attempted by Saccharomyces cerevisae solid media fermentation. The fermented rinds were analyzed with regard to proximate composition, antinutrient contents and phytonutrient properties and compared to unfermented watermelon rinds. Results revealed a significant increase (p<0.05) in the protein, lipid, ash and crude fibre contents. There were significant decreases (p>0.05) in the antinutrient contents of the fermented watermelon rinds. Significant increases (p<0.05) were observed in the phenolic and flavonoid contents of the fermented watermelon, as opposed to the significant decrease (p>0.05) of the alkaloid and saponin contents. These results indicate that Saccharomyces cerevisae, a cheap, non-pathogenic and saprophytic fungus, would efficiently improve the nutritional qualities of watermelon rinds and reduce the antinutrition levels.
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How to cite this article
O.L. Erukainure, O.V. Oke, A.O. Daramola, S.O. Adenekan and E.E. Umanhonlen, 2010. Improvement of the Biochemical Properties of Watermelon Rinds Subjected to Saccharomyces cerevisae Solid Media Fermentation. Pakistan Journal of Nutrition, 9: 806-809.
DOI: 10.3923/pjn.2010.806.809
URL: https://scialert.net/abstract/?doi=pjn.2010.806.809
DOI: 10.3923/pjn.2010.806.809
URL: https://scialert.net/abstract/?doi=pjn.2010.806.809
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