A Comparative Evaluation of Proximate Compositions of Boiled and Fermented Underutilised Melon Seeds: An Approach towards Alternative Substrates for Indigenous Soup Flavouring

Comparative evaluation of proximate composition of five melon seed varieties (Citrullus vulgaris (CV), Citrullus lanatus (CL), Colocynthis citrullus (CC), Cucurbita pepo (CP), and Cucumeropsis edulis (CE) boiled and fermented is presented. Five undehulled melon seed varieties were sorted, cleaned, washed and boiled respectively in deep water for 3h, cooled and hand dehulled. The cotyledons were wrapped with blanched banana leaves (Musa sapientum), tied and pierced in three places with fork, boiled again for 2h, drained/cooled and allowed to undergo chance fermentation at room temperature for 96h. The fermented seeds were pounded to paste, wrapped with ofoala leave (Icecina trichantha) and left near a fire place for another 144h for a second fermentation. Thereafter, proximate compositions were analysed for the boiled and fermented pulp samples of the melon seed varieties as well as microbial load. Data obtained were analysed statistically at p