Frontiers of Agriculture and Food Technology
Frontiers of Agriculture and Food Technology ISSN 2736-1624 Vol. 10 (7), pp. 001-005, July, 2020. © International Scholars Journals
Full Length Research Paper
Effect of drying method on the quality and storability of ‘egusi’ melon seeds (Colocynthis citrullus L.)
S.A. Bankole1*, A.Osho1, A.O. Joda2 and O.A. Enikuomehin3
1Department of Microbiology, Olabisi Onabanjo University, P.M.B.2002, Ago-Iwoye, Ogun State, Nigeria.
2Deartment of Crop Production, Olabisi Onabanjo University, P.M.B.2002, Ago-Iwoye, Ogun State, Nigeria.
3Department of Crop Protection., University of Agriculture (UAAB), PMB 2240, Abeokuta, Ogun State, Nigeria.
Accepted 21 June, 2020
The effect of sun-, oven-, smoke- and solar drying on the physicochemical properties and storability of melon seeds (Colocynthis citrullus L.) was investigated. Oven drying most significantly reduced the moisture content, followed by smoke drying and solar drying in decreasing order. The proximate composition of seeds was not significantly affected by the drying methods, but panelists most preferred the oven-dried seeds in the sensory analysis. Oven- and smoke dried seeds had the lowest incidence of diseased seeds, moisture content and level of Aspergillus spp. infestation and also recorded the highest seed germination and oil content in stores. The peroxide values and percentage free fatty acids were lowest in oven dried seeds, followed by the smoke dried seeds and the lowest in sun dried seeds. Thus, oven- and smoke drying could be used to dry melon seeds, particularly during the first season harvest when sun drying often proves difficult.
Key words: Drying method, melon seeds, quality, storability.
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