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Effect of Heat Treatment on Nutrient and Anti-nutrient Components of Melon (Citrullus colocynthis) Husks

Author Affiliations

  • 1Department of Biochemistry, Federal University Dutsinma, Katsina state, NIGERIA
  • 2 Department of Biochemistry, University of Ilorin, Ilorin, NIGERIA
  • 3 Department of Chemistry, College of Education, Azare, BAUCHI STATE

Res.J.chem.sci., Volume 4, Issue (4), Pages 28-32, April,18 (2014)


The effects of heat treatment (boiling and autoclaving) on the nutrient and anti-nutrient components of melon husk were investigated. The proximate compositions (crude protein, lipid, fibre, ash and carbohydrate), mineral constituents (Calcium(Ca), Potassium(K), Sodium(Na), Iron(Fe), Copper(Cu), Zinc(Zn), Magnesium(Mg) and Phosphorous(P)) and antinutrients compositions (Tannin, Oxalate, Phytate, Hydrogen cyanide (HCN), Tripsin inhibitor (TIA), Amylase inhibitor (AIA) and Lectin) were determined using standard methods in three portions of melon husk: Raw, Boiled and Autoclaved. The results of the proximate analysis revealed that variations in the proximate composition of the differently treated husks were significant except for the lipid content. However, there was no significant difference between the proximate compositions of raw and autoclaved melon husks except for ash and carbohydrate contents. The results of mineral analysis showed that boiling caused significant reductions in all the mineral elements analyzed. All the detected antinutrients were significantly reduced by heat treatments (boiling and autoclaving) and autoclaving was found to be more effective in reducing the levels of antinutrients than boiling. The results therefore showed that autoclaving is more effective in reducing the levels of antinutrients and had lesser effect on the nutrient composition of melon husk than boiling. It is concluded that melon husk, if heat treated, could be an alternative source of feed for live stock


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