Nutritional Composition and Phytochemical Changes in Wild Melon (Cucumis melo var. agrestis) Induced by Drying, Frying, and Cooking

ABSTRACT This study investigated the impact of various processing methods sun drying, dehydration, frying and cooking) on nutritional and phytochemical profile of wild melon ( Cucumis melo var. agrestis ). Proximate analysis revealed that drying methods enhanced the concentration of essential nutrients, including carbohydrates, proteins, and fibre, due to moisture reduction. Frying led to an increase in fat content but reduced specific heat‐sensitive vitamins and antioxidants. Cooking resulted in varying phytochemical changes, with some compounds degrading while others became more bioavailable. Notably, sun drying and dehydration preserved higher levels of phenolic compounds and flavonoids, enhancing the antioxidant potential of wild melon. These findings highlight the impact of processing on nutrient retention and phytochemical stability, underscoring the need for optimized techniques to maximize its nutritional benefits. Further research is recommended to assess these nutrients' bioavailability and functional health benefits. Practical Application : Through a systematic examination of different processing methods, the research provides novel insights into how these methods influence the melon's nutritional composition and phytochemistry. The findings demonstrate that sun‐drying optimizes proximate composition, while thermal drying enhances mineral composition. Additionally, the study highlights the preservation of bioactive compounds in fresh samples and the concentration of organic acids in dried samples. This work advances the field of food science by offering a foundation for optimizing processing methods to enhance traditional foods' nutritional and phytochemical profiles, with significant implications for food fortification, preservation, and security.