Abstract:
This research work investigated the proximate, minerals and protein functional properties of Citrullus lanatus seed flour. The Proximate analysis was carried out using the method recommended by AOAC, 2000. The Atomic Absorption Spectroscopy (AAS) VG BULK 211 model was used to determine the mineral contents of the seed flour. The functional properties such as oil absorption capacity, water absorption capacity, bulk density, foam capacity and foam stability were determined using standard analytical methods. The proximate composition of C.lanatus seed flour for moisture, protein, crude fibre, fat, ash and carbohydrate were: 7.80, 37.36, 22.33, 23.00, 4.70 and 4.81% respectively. Protein has the highest percentage composition (37.36%) while the ash content has the least (4.70 %). The results of mineral composition showed that the seed flour contained in (mg/100g); Fe (125.55) Na (3.60) K (21.60), Ca (4.83), Mg (4.83), Zn (2.95) and Cu (57.20) respectively. The most abundant mineral in seed flour was Fe (125.55 mg/100g) and the least mineral was Zn (2.95 mg/100g). The study showed that the seed flour contained appreciable amount of essential minerals for body metabolism. The results for protein functional properties were: oil absorption capacities (21.50), water absorption capacity (8.66%), Bulk density (0.146 g/ml), foaming capacity (11.54%) and foaming stability (3.85%) respectively. This further suggested that seed flour has high nutritional values and may be used as food supplements for both domestic and industrial purposes.