Physicochemical And Organoleptic Properties Of Some Selected Foods Fried With Melon (Citrullus Lanatus) Seed Oil

Abstract

This study was undertaken to determine the physicochemical properties and sensory attribute of oilextracted from melon seeds, (Egusi) citrullus lanatus,when used in frying foods. Standard analytical procedures were used to evaluate the oil extracted from the seeds for moisture content, specific gravity, saponification value, refractive index, peroxide value, acid number, iodine value and sensory assessment of the fresh oil was done using three different foods. The physicochemical properties repeated after storage for two weeks. The colour, moisture content, specific gravity, acid values, iodine value, peroxide value and saponification value were yellow, 2.0%, 1.059kg/dm3 , 0.97mgKOH/g, 108g/100g, 7.0mmol O2/kg and 178.11mgKOH/g for fresh melon seed oil and yellow, 1.2%, 1.0598 kg/dm3, 0.67mgKOH/g, 110 g/100g, 7.90mmol O2/kg and 178.10mgKOH/g for stored melon seed oil respectively. The organoleptic scoring of foods fried with melon seed oil compared to foods fried with groundnut oil shows thatplantain fried with melon seed oil had better taste, aroma and overall acceptance scoring than plantain fried with groundnut oil while yam and egg fried with groundnut oil had better taste, colour, aroma and overall acceptance scoring compared to those fried with melon seed oil. This study shows that melon seed oil can be used as cooking oil.