Quality and Safety Characteristics of Minimally Processed Watermelon (Citrullus lanatus) Sold in Selected Locations in Port Harcourt
Year: 2020
Type: article
Abstract: The physico-chemical, proximate, vitamin C, sensory and microbiological quality of minimally processed watermelon from selected locations in Port Harcourt was evaluated. The locations were Rumuokoro junction, Rumuokuta junction, Nwinpi junction and Mile 3 Bus stop, samples prepared in the Food preparation laboratory served as control. Standard analytical and microbiological methods were used. pH and titratable acidity varied respectively from 4.95 - 5.60 and 0.14 - 0.20 %Citric acid. Moisture, protein, fat, ash, crude fibre, and carbohydrate ranged from 94.54 – 96.14, 0.52 – 0.54, 0.54 – 0.56, 0.25 -0.39, 0.32 – 0.57 and 1.99 – 3.56% respectively, while the energy content was 15.00 – 20.91 Kcal/g. Ascorbic acid content ranged from 2.77 - 4.73 mg/100g. The microbiological evaluation revealed Total aerobic, Coliform, Escherichia coli, Salmonella, Staphylococcus and fungi counts of 3.80 – 5.79, 3.74 – 5.83, 5.10 - 5.84, 4.26 – 5. 00 and 3.89 - 4.45 Log10Cfu/g respectively. The sensory attributes: colour, sweetness, texture, aroma, juiceness and overall acceptability of the samples ranged from 5.80 – 7.85, 5.70 – 7.95, 6.10 – 7.45, 5.40 – 7.10, 6.15 – 7.55 and 6.00 – 7.45 respectively. Degree of likeness of the minimally processed watermelon by the assessors was that of slight to like very much. The study revealed that though the minimally processed watermelon were nutritious and acceptable to the consumers, the microbial counts were unsatisfactory and can be a risk factor to public health.
Institution: Rivers State University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W3036645874