title: Effect of germination and fermentation on the proximate composition and functional properties of full-fat and defatted cucumeropsis mannii seed flours.
abstract: Germinated, fermented and raw Cucumeropsis mannii (melon) seeds were processed into flours. A portion of the flours were defatted using n-hexane; both the full fat and defatted flours were evaluated for proximate composition and functional properties. The proximate compositions of the full fat and defatted C. mannii seed flours were: moisture, 4.97-5.67 % and 6.17-8.13 %; total ash, 1.95-3.24 % and 4.38-7.19 %; crude protein, 36.62-39.91 % and 71.91-77.05 %; crude fat, 45.06-49.57 % and 1.56-2.57 %; crude fibre, 2.71-3.63 % and 4.34-4.59 %; carbohydrate, 3.78-4.07 % and 4.45-6.54 %, respectively. The functional properties of the flour from full-fat and defatted seed were: water absorption capacity, 116.67-183.33 % and 216.67-267.67 %; oil absorption capacity, 252.33-274.00 % and 292.00-345.00 %; foaming capacity 17.36-30.34 % and 34.78-44.69 %; foaming stability, 5.17-11.54 % and 11.41-14.55 %; least gelation concentration, 24.67-28.00 and 13.33-18.67 %; emulsion capacity, 49.73-79.28 mL/g and 40.34-65.61 mL/g; bulk density 0.65-0.81 g/mL and 0.36-0.39 g/mL; protein solubility 4.00-5.89 % and 5.21-7.11 %, respectively. Germination enhanced the water absorption capacity, foaming capacity and protein solubility while fermentation increased the emulsion capacity. Defatting improved the water and oil absorption capacities, foaming capacity and protein solubility. The flour from germinated seeds may find use as ingredients in food emulsion and salad dressing, while those from fermented seeds may be used as food thickeners.
authors.affiliation: Department of Food Technology, The Federal Polytechnic, PMB 5351 Ado Ekiti, Ekiti State Nigeria.
authors.forename: Omolara Adenike
authors.initials: OA
authors.lastname: Omowaye-Taiwo
authors.affiliation: Department of Food Science and Technology, The Federal University of Technology, PMB 704 Akure, Ondo State Nigeria.
authors.forename: Tayo Nathaniel
authors.initials: TN
authors.lastname: Fagbemi
authors.affiliation: Department of Food Technology, The Federal Polytechnic, PMB 5351 Ado Ekiti, Ekiti State Nigeria.
authors.forename: Eunice Moriyike
authors.initials: EM
authors.lastname: Ogunbusola
authors.affiliation: Department of Food Science and Technology, The Federal University of Technology, PMB 704 Akure, Ondo State Nigeria.
authors.forename: Adebanjo Ayobamidele
authors.initials: AA
authors.lastname: Badejo
keywords: Cucumeropsis mannii; Fermentation; Functional properties; Germination; Proximate composition