Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation

<p>A comparative study on the physicochemical and sensory properties of watermelon (<em>Citrullus lanatus</em>) and melon (<em>Citrullus vulgaris</em>)<em> </em>seed flours in food preparation were investigated. A composite flour containing equal parts of watermelon seed flour and melon seed flour were prepared. Egusi soups were prepared from the melon seed flour; watermelon seed flour and a combination of the two flours in equal proportions. Sensory properties of the three soups were evaluated. The results of the investigation showed that the equal proportions of watermelon/melon seed flours had higher crude protein of 27.73% and crude fat of 47.85% than the water melon seed and melon seed flours. There was no significant difference (P&gt;0.05) in water absorption, foam capacity, viscosity and least gelation properties of the melon seed flour compared to the 50:50 flour sample. The sensory properties showed no significant difference (P&gt;0.05) in appearance, taste, thickness and overall acceptability of egusi soup from melon seed flour and 50:50 flour sample. Therefore watermelon seed flour can be used to replace 50% melon seed flour in the preparation of egusi soup</p>