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Volume 7, Issue 6 (Suppl)
J Nutr Food Sci
ISSN: 2155-9600 JNFS, an open access journal
Nutritionists 2017
October 02-03, 2017
October 02-03, 2017 Kuala Lumpur, Malaysia
17
th
Global Dieticians and
Nutritionists Annual Meeting
Extraction of oil from water melon seeds using drying method (sunlight and oven)
Zaccheaus Olasupo Apotiola
Lagos State Polytechnic, Nigeria
T
his study was conducted to investigate the effect of two drying methods (sunlight and oven) on the quality and quantity of
oil from watermelon (
Citrilus lanatus
) seeds. The oils produced were used to fry yam chips. The water melon seeds were
removed from the pod and washed, the dried seeds (sun-dried or oven-dried) were de-hulled, dry milled into fine crumbs
using blender. The powdered product was later put into pestle machine for extraction of oil. Result shows that there was no
significant difference in the quantity of oil obtained from either of the samples. The sun-dried sample yielded 40% of oil/100 g
of seeds, compared to the oven-dried samples which yielded 37% of oil/100 g of seeds. However, it was observed that Free Fatty
Acid (FFA) and acid value were higher in sun-dried sample relative to oven dried sample. Free fatty acid value for sun dried
sample was 3.3 mg KOH/g and oven dried sample was 2.2 mg KOH/g. This is important variable considering the quality of oil
because the lower the FFA, the better the quality of the oil. Crude protein in the seed was 26%, which compared favorably with
high proteins seeds and nuts like cowpea (22.7%) and soy beans (35%). The results show that there is no significant difference
between the samples. The result of sensory property using student t test revealed that (f) calculated at p<0.05 and p<0.01 are
2.101 and 2.878, respectively from the result; there is no significant difference between the values.
zoapotiola@yahoo.comJ Nutr Food Sci 2017, 7:6 (Suppl)
DOI: 10.4172/2155-9600-C1-051