Abstract

Melon seed oil is a culinary oil made from the seeds of the Cucumeropsismanniplant. It also offers health benefits. It is a rich source of saturated fatty acids, unlike ordinary cooking oils. The goal of this research was to extract oil from melon seeds, as well as conduct nutritional analysis and sensory testing. This was accomplished by doing a dietary analysis and administering questionnaires.

ANOVA for variance and SPSS version 10 were used to analyze the data. The nutritional research revealed that melon seed oil contains a high crude protein content (32.55mg/g) as well as all necessary amino acids. The seeds had a total fat content of 27mg/g, and the fatty acids linoleic, oleic, palmitic, and stearic were abundant.

The seed includes significant macro and micro minerals, as well as vitamins, according to mineral and vitamin analyses. The melon seed has a high concentration of protein, vital amino acids, essential fatty acids, minerals, and vitamins, making it a nutritious oil.

The melon seed oil has a high quantity of polyunsaturated fatty acids and necessary amino acids, indicating that it may have health advantages. Our studies also revealed that over 80% of people liked the flavor and aroma of melon seed oil, with the age group 41-50 years old being the most popular. Melon seed oil is thus a possible dietary source that can be included in a variety of diets.

CHAPTER ONE

INTRODUCTION

1.1 Background to the Study

Oils derived from plants have a long history of use by the local population as a source of food, energy, medicine, and cosmetics. The ongoing expansion in the human population has resulted in an increase in demand for edible oils as well as their price, prompting the search for alternative unconventional sources of oils, particularly in developing nations.

There are hundreds of oil-rich plant seeds that can be used for food or industrial uses that have yet to be discovered (Lathasabikhi et al., 2012). Melon seed oil, which is high in linoleic acid (64.5%), is one of these neglected products. Due to its distinct flavor, it is utilized for frying and cooking in various African and Middle Eastern American countries.

Food is made up of components that are necessary for the survival of plants and animals1. Seeds are small but mighty, containing life-enhancing nutrients including protein, iron, fiber, vitamins, and omega-3 fatty acids, which can help the body fight diseases and maintain good health. Seeds contain not only nutritionally important bioactive components but also other phyto-compounds that have considerable anti-nutritional effects at certain crucial levels, according to studies.

Melon seed plants are annual tendril climbers or crawlers with a fibrous and shallow root structure. Melon seed oil comprises 35 percent protein and 50 percent oil, according to a prior study, and hence could be valuable as a raw material in the food and cosmetic industries. Melon is high in vitamin C, B2, minerals, riboflavin, as well as fat, protein, and carbohydrates.

They can make a significant contribution to achieving a well-balanced diet. Many plant proteins, mainly in the form of protein extracts, are being researched and evaluated for novel goods, such as low-cost synthetic foods that are nutritious, appealing, and acceptable to consumers in the same way as meat and fish-based foods are. Seeds are vital in diets because of their nutritional and calorific content.

Research attention is being focused on increasing utilization of plant protein sources for food use. The ultimate success of utilizing plant proteins as ingredients largely depends upon the beneficial qualities they impact on foods, which in turn depend largely on their nutritional and functional properties.

Despite the nutritional, industrial, and medicinal significance of melon seed oil little detail on its mineral composition is available to an international readership and despite extensive research on it in any part of West Africa. Further study on the melon seeds oil will provide additional data on their nutritional and anti-nutritional constituents. There is a need for this study to be carried out.

1.2 Statement of the Problem

There is the recent increase in diseases related to high intake of fats and oil due to the use of conventional cooking oils in the world at large and in Cameroon to be specific. There is therefore the need for an alternative cooking oil source with less amount of unsaturated fatty acids content.

Melon seed oil is the ideal source because it is rich in fatty acids such as palmitic, stearic, myristic, oleic, linoleic, proteins, macro and micronutrients. With all these health benefits melon seed oil can be incorporated in our daily meals since it contains omega -3 and omega-6 fatty acids which help in the prevention and reduction of several cardiovascular diseases.

1.3 Research Questions

1. What is the nutritive value of the melon seed oil and how do we extract the oil?
2. What are the health benefits of melon seed oil?

1.4 Objectives of the Study

The main objective

To extract oil from melon seed, carry out a nutritional and sensory analysis of the oil.

Specific objectives

1. To extract oil from melon seeds
2. To carry out the nutritional analysis of the oil from melon seeds
3. To do a sensory analysis of the oil produced from melon seeds