Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (A Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

S.A.O. Adeyeye*, T. Bolaji Olushola, T.A. Abegunde, A.O. Adebayo-Oyetoro, H.K. Tiamiyu, F. Idowu-Adebayo

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

This study evaluated the nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon seeds in order to improve the utilization of watermelon seeds in producing value-added products, acceptable to the consumers. Watermelon seeds were dehulled, dried and used to prepared ‘Robo’ in the laboratory and control samples were prepared from melon seeds. The proximate analysis, amino acid profile, vitamin, mineral and heavy metal profile and consumer acceptance of the ‘Robo’ samples were determined using standard methods. The results showed that there were no significant differences (p≥0.05) in the proximate composition of the ‘Robo’ samples from watermelon and melon seeds. There were significant differences (p≤0.05) in amino acid, vitamin and mineral profile of ‘Robo’ samples from watermelon and melon seeds. The amino acid concentration in g/100 g crude protein of ‘Robo’ for lysine, arginine and leucine were 4.58±0.01, 1.82±0.00 and 4.92±0.01 respectively for ‘Robo’ produced from watermelon seeds while 4.91±0.01, 2.01±0.00 and 5.16±0.01 respectively were recorded for ‘Robo’ produced from melon seeds. The study showed that the ‘Robo’ samples contained high amounts of vitamin B-complex and minerals and low amounts of heavy metals. In conclusion, the ‘Robo’ samples from watermelon seeds and control samples had high sensory scores and were well acceptable to the consumers. With these research findings, watermelon seeds could be used for the production of ‘Robo’ as a promising raw material. This will create ready-made market for the underutilized watermelon seeds and as well as creating more income to watermelon farmers.

Original languageEnglish
Pages (from-to)216-223
Number of pages8
JournalFood Research
Volume4
Issue number1
DOIs
Publication statusPublished - 1 Feb 2020

Fingerprint

Citrullus
Citrullus lanatus
Snacks
watermelons
snacks
sensory properties
Seeds
physicochemical properties
seeds
Cucurbitaceae
melons
Minerals
sampling
Heavy Metals
minerals
proximate composition
Amino Acids
Vitamins
amino acids
vitamins

Keywords

  • Nutrition
  • Sensory
  • Snack
  • Watermelon
  • ‘Robo’

Cite this

Adeyeye, S.A.O. ; Bolaji Olushola, T. ; Abegunde, T.A. ; Adebayo-Oyetoro, A.O. ; Tiamiyu, H.K. ; Idowu-Adebayo, F. / Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (A Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds. In: Food Research. 2020 ; Vol. 4, No. 1. pp. 216-223.
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abstract = "This study evaluated the nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon seeds in order to improve the utilization of watermelon seeds in producing value-added products, acceptable to the consumers. Watermelon seeds were dehulled, dried and used to prepared ‘Robo’ in the laboratory and control samples were prepared from melon seeds. The proximate analysis, amino acid profile, vitamin, mineral and heavy metal profile and consumer acceptance of the ‘Robo’ samples were determined using standard methods. The results showed that there were no significant differences (p≥0.05) in the proximate composition of the ‘Robo’ samples from watermelon and melon seeds. There were significant differences (p≤0.05) in amino acid, vitamin and mineral profile of ‘Robo’ samples from watermelon and melon seeds. The amino acid concentration in g/100 g crude protein of ‘Robo’ for lysine, arginine and leucine were 4.58±0.01, 1.82±0.00 and 4.92±0.01 respectively for ‘Robo’ produced from watermelon seeds while 4.91±0.01, 2.01±0.00 and 5.16±0.01 respectively were recorded for ‘Robo’ produced from melon seeds. The study showed that the ‘Robo’ samples contained high amounts of vitamin B-complex and minerals and low amounts of heavy metals. In conclusion, the ‘Robo’ samples from watermelon seeds and control samples had high sensory scores and were well acceptable to the consumers. With these research findings, watermelon seeds could be used for the production of ‘Robo’ as a promising raw material. This will create ready-made market for the underutilized watermelon seeds and as well as creating more income to watermelon farmers.",
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Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (A Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds. / Adeyeye, S.A.O.; Bolaji Olushola, T.; Abegunde, T.A.; Adebayo-Oyetoro, A.O.; Tiamiyu, H.K.; Idowu-Adebayo, F.

In: Food Research, Vol. 4, No. 1, 01.02.2020, p. 216-223.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (A Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

AU - Adeyeye, S.A.O.

AU - Bolaji Olushola, T.

AU - Abegunde, T.A.

AU - Adebayo-Oyetoro, A.O.

AU - Tiamiyu, H.K.

AU - Idowu-Adebayo, F.

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N2 - This study evaluated the nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon seeds in order to improve the utilization of watermelon seeds in producing value-added products, acceptable to the consumers. Watermelon seeds were dehulled, dried and used to prepared ‘Robo’ in the laboratory and control samples were prepared from melon seeds. The proximate analysis, amino acid profile, vitamin, mineral and heavy metal profile and consumer acceptance of the ‘Robo’ samples were determined using standard methods. The results showed that there were no significant differences (p≥0.05) in the proximate composition of the ‘Robo’ samples from watermelon and melon seeds. There were significant differences (p≤0.05) in amino acid, vitamin and mineral profile of ‘Robo’ samples from watermelon and melon seeds. The amino acid concentration in g/100 g crude protein of ‘Robo’ for lysine, arginine and leucine were 4.58±0.01, 1.82±0.00 and 4.92±0.01 respectively for ‘Robo’ produced from watermelon seeds while 4.91±0.01, 2.01±0.00 and 5.16±0.01 respectively were recorded for ‘Robo’ produced from melon seeds. The study showed that the ‘Robo’ samples contained high amounts of vitamin B-complex and minerals and low amounts of heavy metals. In conclusion, the ‘Robo’ samples from watermelon seeds and control samples had high sensory scores and were well acceptable to the consumers. With these research findings, watermelon seeds could be used for the production of ‘Robo’ as a promising raw material. This will create ready-made market for the underutilized watermelon seeds and as well as creating more income to watermelon farmers.

AB - This study evaluated the nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon seeds in order to improve the utilization of watermelon seeds in producing value-added products, acceptable to the consumers. Watermelon seeds were dehulled, dried and used to prepared ‘Robo’ in the laboratory and control samples were prepared from melon seeds. The proximate analysis, amino acid profile, vitamin, mineral and heavy metal profile and consumer acceptance of the ‘Robo’ samples were determined using standard methods. The results showed that there were no significant differences (p≥0.05) in the proximate composition of the ‘Robo’ samples from watermelon and melon seeds. There were significant differences (p≤0.05) in amino acid, vitamin and mineral profile of ‘Robo’ samples from watermelon and melon seeds. The amino acid concentration in g/100 g crude protein of ‘Robo’ for lysine, arginine and leucine were 4.58±0.01, 1.82±0.00 and 4.92±0.01 respectively for ‘Robo’ produced from watermelon seeds while 4.91±0.01, 2.01±0.00 and 5.16±0.01 respectively were recorded for ‘Robo’ produced from melon seeds. The study showed that the ‘Robo’ samples contained high amounts of vitamin B-complex and minerals and low amounts of heavy metals. In conclusion, the ‘Robo’ samples from watermelon seeds and control samples had high sensory scores and were well acceptable to the consumers. With these research findings, watermelon seeds could be used for the production of ‘Robo’ as a promising raw material. This will create ready-made market for the underutilized watermelon seeds and as well as creating more income to watermelon farmers.

KW - Nutrition

KW - Sensory

KW - Snack

KW - Watermelon

KW - ‘Robo’

U2 - 10.26656/fr.2017.4(1).230

DO - 10.26656/fr.2017.4(1).230

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VL - 4

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EP - 223

JO - Food Research

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SN - 2550-2166

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