Journal of Food, Agriculture and Environment

Development of low-cost nutritious bars by using underutilised watermelon seeds

Author(s):

Kavita Kachhawa, Vishakha Singh

Recieved Date: 2021-10-05, Accepted Date: 2021-12-22

Abstract:

In present era of circular economy, focus on reuse of food waste or seeds is always promoted. One such potential nutritive treasure trove in traditional wisdom is watermelon seeds but their consumption is still limited. Thus, an effort was made to prepare cereal and jaggery bars by using processed watermelon seeds (with only white kernel). It may provide a cost effective and handy edible product for large consumer base. Three products, i.e. watermelon seeds cereal bar (WCB) and two varients of watermelon seeds jaggery bars (WJB and JWB) were prepared and evaluted for the sensory attributes. The calculated nutritive value showed that all the products (100 g) were not only having high level of macronutrients, i.e. energy (241-388 kcal), protein (9-14 g), invisible fat (12-20 g) but also rich in micronutrients like calcium (166-248 mg), iron (3.33-5.11 mg) and zinc (2.18-6.32 mg). At pre-evaluation, all the developed products were found to be highly acceptable (rating 6.8-7.9) at nine-point hedonic scale. However, after fifteen days of storage, the acceptability of products decreased significantly (p<0.01, p<0.05), but it was still in range of liked slightly to liked moderately (rating 6-7). The changes in sensory parameters may be due to darkening of jaggary and changes in flavour of watermelon seeds. Thus, it can be concluded that development and consumption of novel food products from watermelon seeds may provide cost effective and acceptable options for combating both macro and micro nutrients deficiency. However, it was a preliminary study, more standard research trials are still needed.

Keywords:

Watermelon seeds, product development, nutritious, cost-effective

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Journal: Journal of Food, Agriculture and Environment
Year: 2022
Volume: 20
Issue: 1
Category: Food and Health
Pages: 24-27

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