Year: 2025
Type: article
Abstract: Background: There is little awareness on the nutritive value of the whole Citrulus lanatus fruit, as the pulp is mostly consumed while the other parts are discarded as waste. This study evaluated the nutritional components of whole fruit and pulp of Citrulus lanatus. Methods: Proximate, anti-nutrient, phytochemical, mineral, and vitamin compositions were determined using standard methods and the results obtained were compared. Results: The result revealed that the crude protein, crude fibre, and crude lipid contents of the whole fruit were significantly (p<0.05) higher than those of the pulp while the carbohydrate content was significantly (p<0.05) higher in the pulp. The anti-nutrient and phytochemical result showed that tannin, phytate and alkaloid of the whole fruit were significantly (p<0.05) higher than those of the pulp while no significant (p>0.05) difference was observed in the oxalate and alkaloids contents. The magnesium and iron content of the whole fruit was also significantly (p<0.05) higher than those of the pulp, however, there was no significant (p>0.05) difference in the zinc content of both samples. The phytate to iron, and zinc ratios showed that the phytate content in both samples is within the acceptable limit. Additionally, vitamin A and C which were significantly (p<0.05) higher in pulp compared to the whole fruit. Conclusion: Citrullus lanatus whole fruit contain higher contents of nutrients, in addition to some phytoconstituents as compared to the pulp. Hence, the whole fruit could be consumed to maximize its nutritional and medicinal benefits.
Authors: Ijeoma Okolo, Olumuyiwa Adeyemi Owolabi, Funmilola Elizabeth Audu, Aishat Abdulrahman
Institutions: Ahmadu Bello University, University of Abuja
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4412199794