DETERMINATION OF FAT SOLUBLE VITAMINS IN MELON SEED FLOURS AND ITS APPLICATION IN THE PRODUCTION OF MEAT-PIE AND PEA-NUTS

ABSTRACT

This research was carried out to evaluate the quantity of fat soluble vitamins in whole melon flour and defatted melon flour for a period of 1 to 4 months storage studies. Results on whole melon seed flour for month 1 and month 2 for vitamin A and K was higher than results from defatted melon flour while results on vitamin D and K on whole melon flour was lower than those on defatted flour for month 1 and 2 respectively. Results for month 3 and 4 for vitamin A, D, E and K in whole melon seed flour was higher than those for defatted flour in same parameters. All results obtained were higher than the recommended dietary allowance (standard) for our daily intake which therefore shows that melon flours are very rich in fat soluble vitamins and can be taken in less than 100mg (little quantity) and will still meet the nutritional recommendation. Defatted melon flour was used to produce meatpie, pea-nuts and cakes and tasted by 40 panelist and their response to the taste, odour, colour, texture and feel using the Hedoic scale "great" (like extremely), asking for more usage of the defatted melon flour in the fortification of our normal conventional flour used in the bakery industry for production of snacks and more food products that will enhance our good health nutritionally