Fig 1.
The schematic overview of the experimental program, with major steps, from the preparation of the egusi (white melon seeds), through the milling stage and subsequent sieving to the extraction of (egusi) full-fat flour through decantation, to the extraction of the (egusi) oil through Soxhlet extraction and subsequent stages to derive the defatted egusi seed flour, followed by their analytical measurements.
Fig 2.
Unshelled “Serewe" type of egusi (a) miniature (b) large.
Table 1.
Variations in proximate composition of different melon seed flours (g/100g).
Table 2.
Variations in mineral composition (mg/100g) of different melon seed flours.
Table 3.
Variations in vitamin concentration of different melon seed flours.
Table 4.
Variations in functional properties of different melon seed flours.
Table 5.
Amino acid profile of different defatted melon seeds flours.
Table 6.
Lipid breakdown and associated physical aspects of different Soxhlet-extracted melon seed oils.
Table 7.
Fatty acid profiles of different Soxhlet-extracted melon seed oils.
Table 8.
Peroxide and thiobarbituric acid value of different Soxhlet-extracted melon seed oils with storage time.