Author: 
M.Haruna,S.I.Bashir,Y.S.Ajingi,M.I.Hassan,I.Safiyanu,.S.S.Buhari.J.Abdullahi
Abstract: 

This study examines the effect of heat treatment on the proximate composition of watermelon seed (Citrullus lanatus) using varied period of time for toasting (0, 20, 40 and 60 mins) respectively at a constant temperature of 1200c. The proximate composition of the seed toasted for 0 min (raw) showed that the seed had moisture content of 11.40%, Crude protein content of 20.50%, Fat content of 16.60%, Ash content of 0.74%, and Total Carbohydrate of 51.96%. Seed toasted for 20min showed that the seed had

Year: 
2016
Article File: 
ISSN: 
2476-8316