COMPARATIVE EVALUATION OF NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF TWO VARIETIES OF WATERMELON SEED IN BANGLADESH

Abstract

The study was carried out to investigate the nutritional composition and functional properties of two varieties seed of Watermelon such as Crimson red and Charleston gray with a view of harnessing them for consumption as food and possible industrial usages. The dried seeds were evaluated by using standard method for different characteristics such as nutritional, phytochemical and functional properties to perceive the potential benefits of that seed. The result of the two varieties (Crimson red and Charleston gray) of Watermelon seed indicated that both varieties of Watermelon seed were rich in energy (469.60±0.01Kcal/100g, 408.85±0.01Kcal/100g), crude fat (36.61±0.01%, 30.65±0.01%), crude protein (27.21±0.01%, 22.51±0.01%), crude fiber (21.55±0.01%, 29.85±0.01%) and minerals in mg/100g such as phosphorus (540.33±0.57, 320.33±0.57), magnesium (360.33±0.57, 310.33±0.57), calcium (124.33±0.57, 28.33±0.57), iron (20.13±0.006, 14.24±0.006), potassium (20.67±0.006, 6.64±0.006) and phytochemical compound such as crude alkaloid (14.05±0.006%, 10.56±0.006%) respectively. In comparison, the crude fat, crude protein, energy and crude alkaloid were found to be high in amount in the Crimson red seed compared to Charleston gray seed variety. On the other hand, the crude fiber was higher in Charleston gray variety seed. The present study revealed that both varieties of Watermelon seed characterized with good functional properties. Therefore, watermelon seed can be incorporated in formulation of food for consumption and industrial purpose as well.