Comparative Proximate Analysis of Citrullus Collocynthis (Melon) and Prosopis Africana (Mesquite)

Abstract

S.C. Ugoh, J.C. Ogbu, B.E. Adetoun1, J.T. Odusanya and P.C. Nwosu

It is necessary to compare the nutrient quality before and after fermentation, to know the influence of fermentation on processed food. This research compares the nutrient composition before and after fermentation of Citrullus colocynthis and Prosopis Africana. 2007). The Proximate composition (The moisture content, Ash content, Fibre content and lipid content) of the different samples was determined (Fermented Citrullus collocynthis in foil and Unfermented Prospis africana had highest moisture content of 83.0 and 62.1 respectively, Fermented Prosopis africana in Nylon and Unfermented Citrullus collocynthis had the highest Ash content of 1.20 and 0.67 respectively, Fermented Prosopis africana in foil and Fermented Citrullus collocynthis in foil had the highest fibre content of 40.18 and 12.80 respectively, Fermented Prosopis africana in foil and Unfermented Citrullus collocynthis had the highest fat content of 2.00 and 30.00 respectively.

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