“FORMULATION OF CHAPATHI USING WATERMELON SEEDS,

MUSKMELON SEEDS AND RED BANANA PEEL”

A Project work

Submitted by

Name Reg. No.

V. NILEMATHI 20SND32

M. SUJITHA 20SND40

Under the guidance of

Dr. J. MERRYLIN, M.Sc.(BT), PGDBI., Ph.D., M.Sc.(NFT), NET.,

in partial fulfillment for the award of the degree of

BACHELOR OF NUTRITION AND DIETETICS

Department of Nutrition and Dietetics

Sadakathullah Appa College (Autonomous)
TIRUNELVELI – 627011 APRIL - 2023
 DEPARTMENT OF NUTRITION AND DIETETICS,
Sadakathullah Appa College (Autonomous),
Re-Accredited with ‘A++’ Grade Status by NAAC)
(Affiliated to Manonmanium Sundaranar university)

Rahmath Nagar, Tirunelveli – 11.

CERTIFICATE

This is to certify that the project work entitled “FORMULATION OF CHAPATHI

USING WATERMELON SEEDS, MUSKMELON SEEDS, AND RED BANANA PEEL
bonafide research work done by V. NILEMATHI (20SND32), M. SUJITHA (20SND40)
submitted to the department of Nutrition and Dietetics, Sadakathullah Appa College
(Autonomous), Rahmath Nagar, Tirunelveli for the partial fulfillment of the requirement of the
degree of B.Sc., Nutrition and Dietetics.

Signature of the Guide Signature of the HOD

(Dr. J.Merrylin) (Mrs. V. Angel Mary)

Submitted for the viva- voce held on……………….

Internal Examiner External Examiner

ii
 SADAKATHULLAH APPA COLLEGE (AUTONOMOUS)
(Affiliated to Manonmaniam Sundaranar University)
(Re-Accredited by NAAC at an ‘A++’ Grade with a CGPA of 3.56 in the IV Cycle)
Rahmath Nagar, Tirunelvei- 627011

Dr. J.Merrylin M.Sc(BT)., PGDBI., Ph.D., M.Sc(NFT)., UGC NET

Assistant Professor of Nutrition and Dietetics
Department of Nutrition and Dietetics
Sadakathullah Appa College
Rahmath Nagar, Tirunelveli- 627011

CERTIFICATE

I hereby declare that the project work entitled “FORMULATION OF CHAPATHI

USING WATERMELON SEEDS, MUSKMELON SEEDS, RED BANANA PEEL”
submitted to Sadakathullah Appa College (Autonomous), Tirunelveli is a bonafide research work
done by V. NILEMATHI (20SND32), M.SUIJITHA (20SND40) under my guidance and
supervision and that this project work has not formed the basis for the award of any
Degree/Diploma/Associate ship or any similar title.

Place: Signature of the Guide

Date:
(Dr. J.Merrylin)

iii
 SADAKATHULLAH APPA COLLEGE (AUTONOMOUS)
(Affiliated to Manonmaniam Sundaranar University
Accredited by NAAC at an ‘A++’ Grade with a CGPA of 3.56 in the IV Cycle)
Rahmath Nagar, Tirunelvei- 627011

DECLARATION

We hereby declare that the project work entitled work “FORMULATION OF CHAPATHI
USING WATERMELON SEEDS, MUSKMELON SEEDS, RED BANANA PEEL”
submitted to Sadakathullah Appa College (Autonomous), Tirunelveli is a bonafide research work
independently done by us under the guidance and supervision of Dr. J.Merrylin and that this
project work has not formed the award of any Degree/Diploma/Associate ship/Fellow ship or any
similar title.

Place: Signature of the Candidates

Date:

V. NILEMATHI (20SND32)

M. SUJITHA (20SND40)

iv
 ACKNOWLEDGEMENT

First of all, may we submit this work at the feet of the GOD ALMIGHTY, who led us
silently in the moment
We thankfully remember and extent our heartfelt thanks to the secretary
Alhaj.T.E.S.Fathu Rabbani, Sadakathullah Appa College (Autonomous), Tirunelveli for
providing the facilities needed for the study.
Next we would like to record a deep sense of thanks to our beloved Principal Dr.
S.M.ABDUL KADER M.Sc.,M.Phil., PGDCA., SLET.,PhD., for his support extended through
the period of this study.
We feel the same when expressing my indebtedness to our Vice Principal
Dr.S.M.A.Syed Mohamed Khaja, for his constant encouragement and involvement which has
been a part of this work.
We thank Mrs.V.Angel Mary, M.Sc., M.Phil., B.Ed.,DCA.,SET Head of the Department of
Nutrition and Dietetics for giving permission to conduct the study.The word, sometimes, are felt
insufficient to bring out the real feeling and sense of indebtedness to our guide Dr. J.
Merrylin,M.Sc(BT)., PGDBI., Ph.D.,M.Sc(NFT)., UGC NET (Home Science) Assistant
Professor, Department of Nutrition and Dietetics, Sadakathullah Appa College (Autonomous),
Tirunelveli, who toiled a lot both mentally and physically to guide us in all the technical, know –
how of preparing the present work. We have been benefited by her scholarly acumen, and without
her profound idea, the present work would not have seen the light of the day.
Our deep appreciate and sincere special thanks to other staff members of
theDepartment of Nutrition and Dietetics for their invaluable cooperation, love, dignified
approach and gracious guidance.
We want to express our hearty thanks to our parents for their moral and financial
support to complete our research work.
Last but not the least, on a personal level; we highly indebted to our beloved friends
for their love, motivation help and cooperation.

V. NILEMATHI

M. SUJITHA

v
 TABLE OF CONTENTS
CHAPTER
TITLE PG.NO
No.
LIST OF TABLES

LIST OF FIGURES

LIST OF FLOWCHARTS

LIST OF ABBREVIATIONS

I INTRODUCTION 1

II REVIEW OF LITERATURE 6

2.1 Introduction 7

2.2 Role of whole grains 7

2.3 Wheat Grains 7

2.4 Watermelon 11

2.5 Musk Melon 17

2.6 Banana Peel 21

2.7 Chapati Ingredients 24

III METHODOLOGY

3:1 Collection of Materials. 27

3.2 Preparation of Water Melon Seeds Flour 27

3.3 Preparation of Musk Melon Seeds Flour 28

3:4 Preparation of Red Banana Peel Flour 28

3.5 Chapati Flour Formulation Ratio 30

Production Of Chapati With The Formulated

3.6 31
Composite Blend.
3:7 Sensory Evaluation 33

3.8 Cost Analysis for the Developed Product 33

vi
 3.9 Packaging of the Developed Product 33

3.10 Keeping Quality of the Developed Product 33

3.11 Labelling of the Product 34

3.12 Marketing of Developed Value Added Products 34

3.12.1 The Marketing Mix 34

3.11 Swot Analysis 35

IV RESULT AND DISCUSSION

4.1 Development of the Products 37

4.2 Physical Observation of Chapathis 39

4:3 Sensory Analysis of the Developed Products 39

4.3.1 Analysis of the Appearance of the Recipe 40

4.3.2 Analysis of the Flavour of the Recipe 41

4.3.3 Analysis of the Taste of the Recipe 41

4.3.4 Analysis of the Texture of the Recipe 42

4.4 Shelf Life of the Prepared Flour 44

4.5 Keeping Quality of the products 44

4.6 Cost Analysis 45

V SUMMARY AND CONCLUSION 48

VI BIBLIOGRAPHY 50

VII APPENDIX 57

vii
 LIST OF TABLES
Page
Table No. Title
No.
Average nutritive value of watermelon per 100
2.1 14
grams
2.2 Watermelon seed minerals 15

3.1 Ratio of composite flour 31

4.1 Physical observation of chapattis 39

4.2 Shelf life of flour 44

4.3 Cost analysis of chapathi A 45

4.4 Cost analysis of chapathi B 46

4.5 Cost analysis of chapathi C 46

viii
LIST OF FLOWCHART

Flowchart No. Title Page

No.

3.1 Preparation of watermelon seed flour 28

3.2 Preparation of musk melon seed flour 29

3.3 Preparation of banana seed flour 30

3.4 Preparation of chapathi 32

ix
LIST OF FIGURES

Figure No. Title Page No.

4.1 Chapathi A 37

4.2 Chapathi B 38

4.3 Chapathi C 38

4.4 Sensory evaluation 39

4.5 Appearance of the prepared product 40

4.6 Flavor of the prepared product 41

4.7 Taste of the prepared product 42

4.8 Texture of the prepared product 42

4.9 Overall Acceptability of the prepared product 43

x
 LIST OF ABBREVIATION
1. NSAID - Non Steroidal Anti- Inflammatory Drugs
2. CHDs - Congenital Heart Defects.
3. DHA - Docosahexaenoic Acid.
4. SWOT Analysis - Strength, Weakness, Opportunities, and Threats Analysis.
5. MRP - Maximum Retail Price
6. BMI - Body Mass Index
7. mg - Milligram
8. FDA - The Food and Drug Administration
9. HDL - High Density Lipoprotein
10. LDL - Low Density Lipoprotein
11. PMS - Premenstrual Syndrome
12. NSAID – Non Steroidal Anti- Inflammatory Drugs
13. CHDs – Congenital Heart Defects
14. DHA – Docosahexaenoic Acid
15. SWOT Analysis – Strength, Weakness, Opportunities, and Threats Analysis.
16. MRP – Maximum Retail Price
17. BMI – Body Mass Index
18. mg – Milligram
19. FDA – The Food and Drug Administration
20. HDL – High Density Lipoprotein
21. LDL – Low Density Lipoprotein PMS – Premenstrual Syndrom
22. FSSAI – Food Safety and Standards Authority of India
23. 4p ‘S’- Product, price, place, promotion
24. NPD- New Product Development
25. GM- Gram
26. HPLC- High Performance Liquid Chromatography
27. Kg - kilogram
28. KOH - Potassium hydroxide, .
29. Cu – Copper
30. Na - Sodium
31. k – kilo
32. Fe- Iron
33. Co- Cobalt
34. Zn- Zinc
35. OLL – Orient Last Layer
36. PLL – Permute last layers POL- Petroleum, Oil, & Lubricants
37. . LLL- Left Lower Lobe
38. PLL- Precautionary and Liquidity Line
39. Mn- Manganese
40. AOAC- Association of Offical Agricultural Chemists

xi
INTRODUCTION

1
 CHAPTER - I
INTRODUCTION

Chapati is a form of roti. The words are often used interchangeably. Usually the
chapatis were made with wheat flour. Wheat grain is of the family “poaceae”. In this study the
product was made with wheat, seeds, flour of watermelon and muskmelon and also with the red
banana peel powder.
Three formulated chapati (A, B & C) were done with different ratios of flour to know which
formulation would taste better. Many do throw the seeds and peels of the fruits and vegetables
which contain more nutrients. And this study is to gain nutrients from wasting food resources. So
we have chosen the seeds of watermelon, muskmelon and the peel of red banana which contain
high nutritional value.

Usually chapati used to be made with wheat. In 100g of wheat, there are 339 calories. The
total fat present in wheat is 2.5g out of which there is 0.5g of saturated fat, 1g of polyunsaturated
fat, and 0.3g of monounsaturated fat. It has 0 mg of cholesterol. Wheat has 2 mg of sodium and
431 mg of potassium.

Nutrients are the good things that we get through food which we need to nourish and nurture
ourselves, and to be happy and healthy people. In scientific terms, nutrition is the supply of food
that we need as an organism to feed our cells and keep them alive. Nutrients are the fuel we need
to enable the body to break down food and then put this to use in the body to repair and build
cells and tissue, which is basically our metabolism. The healthy human body needs seven
different kinds of nutrients to thrive; protein, carbohydrates, fats, vitamins, minerals, fibre and
water.

Different nutrients have very different jobs in the body and show up as different kinds of
deficiency when they are lacking. Without nutrition, we grow weak, sick and at the very worst
condition can even die. Nutrition is a critical part of health and development. Better nutrition is

2
related to improved infant, child and maternal health, stronger immune systems, safer pregnancy
and childbirth, lower risk of non-communicable diseases (such as diabetes and cardiovascular
disease), and longevity. Healthy children learn better.

India has been a developed country but still it has poverty, roughly 6.7% (80 million people)
of India's population lives below the poverty line. The people under the poverty line, they never
have enough food or nourished food. A vital relationship exists between malnutrition and poverty.

Poverty creates unfavorable conditions that may contribute to fuelling the problem of
malnutrition. People living in poverty often face financial limitations, which hinders their ability
to access safe, sufficient, and nutritious food. Food insecurity compromises people’s ability to
acquire the amount of food needed to fulfill the bodily requirement of calories and without
sufficient calorie intake an individual may not be able to build up energy or strength to carry out
everyday life activities and this also hampers the capacity and productivity to earn. Poverty can
contribute to worsening malnutrition by compromising the quality of food intake and bolstering
hidden hunger which is the deficiency of essential vitamins and minerals.

Malnutrition has long been linked to poverty as higher rates of malnutrition are found in
areas with chronic poverty. The impact of poverty on individuals can be seen through multiple
manifestations and includes poor nutritional status, food insecurity, vulnerability to disease,
reduced productivity levels, and compromised physical and intellectual development.
Additionally, people living in poverty are unable to access necessities including nutritious food,
hygienic environment, appropriate shelter, and adequate health care.

Therefore, it would not be incorrect to suggest that even though malnutrition is a global
phenomenon, those living in poverty face a higher burden. Nutrition is the source of energy that
is required to carry out all the processes of the human body. A balanced diet is a combination of
both macro- and micronutrients.

“Nutritional inadequacy” involves an intake of nutrients that is lower than the estimated
average requirement, whereas “nutritional deficiency” consists of severely reduced levels of one
or more nutrients, making the body unable to normally perform its functions and thus leading to
an increased risk of several diseases like cancer, diabetes, and heart disease. Malnutrition could
be caused by environmental factors, like food scarcity, as well as disease conditions, like anorexia

3
nervosa, fasting, swallowing inability, persistent vomiting, impaired digestion, intestinal
malabsorption, or other chronic diseases.

Nutritional biomarkers – like serum or plasma levels of nutrients such as folate, vitamin C,
B vitamins, vitamin D, selenium, copper, zinc – could be used for the evaluation of nutrient intake
and dietary exposure. Macronutrients deficiencies could cause kwashiorkor, marasmus, ketosis,
growth retardation, wound healing, and increased infection susceptibility, whereas micronutrient
– like iron, folate, zinc, iodine, and vitamin A – deficiencies lead to intellectual impairment, poor
growth, perinatal complications, degenerative diseases associated with aging and higher
morbidity and mortality. Preventing macro- and micronutrient deficiency is crucial and this could
be achieved through supplementation and food-based approaches.

Nutritional deficiencies not only cause developmental failure, loss of various body functions,
and several other diseases such as diabetes, vision loss, immunity loss, and cancer, but it also has
several long-term effects on economic productivity. The major causes of nutritional deficiencies
are insufficient intake of food, inability to absorb nutrients, and consumption of diets that lack
some of the essential nutrients. Micronutrient deficiencies are the most prevalent type of
nutritional deficiencies, usually caused by the insufficient intake of one or more of the
micronutrients that are essential to maintain optimal health. Some of these essential
micronutrients are iron, iodine, calcium, zinc, magnesium, fluoride, and vitamins A, B6, B12, C,
D, E and K.

Macro- and micronutrient deficiencies may cause several serious diseases, like goitre, mental
retardation, acute respiratory infections, decreased cognitive function, cancer, vision loss, rickets,
pellagra, beriberi, and diarrhea

Food wastage has an economic and ecological impact on society, the environment and the
economy. Food loss and waste doesn’t just impact the environment, it has consequences on the
economy as well. According to the FSSAI (Food Safety and Standard Authority of India), one -
third of all food in India is estimated to be around 50 kg per person annually. And many do waste
the seeds and peel of fruits and vegetables the reason behind is they never knew the knowledge
of nutrients present in it.

4
 Food production and processing in developing countries generate high levels of waste and
byproducts, causing a negative environmental impact and significant expenses. However, these
biomaterials have ample potential for generating food additives which in turn will minimize
malnutrition and hunger in the developing countries where it is produced. Many of these
biomaterials are a source of valuable compounds such as proteins, lipids, starch, micronutrients,
bioactive compounds, and dietary fibers. Additionally, antinutritional factors present in some
byproducts can be minimized through biotechnological processes for use as a food additive or in
the formulation of balanced foods. In this context, the use of these biomaterials is a challenge and
provides a great opportunity to improve food security. The purpose of this review is to project
the potential of food waste and byproducts as a sustainable alternative to reduce malnutrition and
hunger in developing countries

Objectives of the Study

Keeping in view the nutritive value of the underutilized watermelon seeds,
muskmelon seeds and red banana peel, the present study was designed with the following
objectives
1. To develop and conduct sensory evaluation of the developed products using food waste.
2. To analyze the nutritional composition of the developed product.
3. To determine the shelf life of the products and the effect of storage on nutritional
composition.
4. To estimate the cost of production of the value added products from food waste.
5. To popularize the developed product.

5
REVIEW OF LITERATURE

6
 CHAPTER-II

REVIEW OF LITERATURE

2.1 Introduction
In this study the product was made with wheat, seeds, flour of watermelon and
muskmelon and also with the red banana peel powder. Three formulated chapati (A, B & C) were
done with different ratios of flour to know which formulation would taste better. Many do throw
the seeds and peels of the fruits and vegetables which contain more nutrients. And this study is
to gain nutrients from wasting food resources. So we have chosen the seeds of watermelon,
muskmelon and the peel of red banana which contain high nutritional value. The purpose of this
review is to project the potential of food waste and byproducts as a sustainable alternative to
reduce malnutrition and hunger in developing countries.
Collecting the seeds of watermelon, muskmelon and the peel of red banana which was
thrown as a waste material and it was a huge loss of nutrients. These seeds and peel were having
highly beneficial nutrients. When the people in poverty who were not able to have nourish food
may but many are wasting these types of shells, seeds, peels of fruits and vegetables by using
these wasting food resources they may have nourish food. So in this study we looked forward to
how to use the waste food resources as a useful one. Thereby the resource may be properly used
and the people and the future generation may grow healthily. We have chosen the seeds of
watermelon, muskmelon and the peel of red banana which contain high nutritional value and also
7
at low price. The seeds and peel were collected from the fruits and converted into flour after
drying. These flours were mixed with wheat in different ratios to know which flour blend would
taste better.

2.2 Role of whole grains

The major grains, based on the consumption worldwide, include wheat, rice and corn.
Cereals such as oats, rye, barley, triticale, sorghum and millet are recognized as minor grains
(Slavin, 2007). The structure of whole grains is similar and consists of endosperm, germ and bran.
During the grain-refining process the bran is removed, causing loss of dietary fiber, vitamins,
minerals, lignans, phyto-estrogens, phenolic compounds and phytic acid. Whole grains are a good
source of fermentable carbohydrates such as dietary fiber, resistant starch, oligosaccharides and
antioxidants. Other protective compounds include phytate; phytoestrogens such as lignan; plant
stanols and sterols; vitamins and minerals (Slavin, 2007).

Soluble and insoluble fibers constitute dietary fiber. Soluble fiber is associated with
cholesterol lowering and improved glucose response while insoluble fiber improves bowel
emptying (Slavin, 2003). Dietary fiber from cereals such as wheat and oats increases stool weight
and speed s transit (Marlet et al. 2002). Oligosaccharides in the human gut can act like dietary
fiber (Slavin 2003).

Gibson and coworkers (1995) stated that intake of fructose saccharine increased bacteria in
the gut while reducing concentrations of Escherichia coli, clostridia and bactericides. There is an
inverse correlation between whole grain consumption and risk for type 2 diabetes (Van Dam et
al. 2002, Truswell 2002) and CHD. In addition, whole grain foods retard digestion and absorption
of carbohydrates (Slavin 2003) and therefore can lower the glycaemic index. Whole grains have
relatively high antioxidant activity (Slavin 2003). Free radicals attack DNA, lipids and protein,
and are initiating factors for several chronic diseases (Miller 2001). Antioxidants are able to react
with free radicals, reducing their activity, and protecting DNA from oxidative damage and
mutations that can lead to cancer (Slavin 2003).2.3

Wheat Grains

8
 Wheat grain is of the family “poaceae”. Wheat structure is made up of bran (the outer layer),
germ and endosperm. Nutritionally, wheat consists of dietary fibre (0.5%), mineral content
(7.2%), protein (25%) and fat (8-13%) (Peter-Ikechukwu et al., 2019). Wheat grains are staple
food used to make flour, for leavened, flat and Steamed breads, cookies, cakes, breakfast, cereal,
pasta, noodles and for fermentation to make beer and other alcoholic beverages.Wheat remains
the choice flour for baked products because of its gluten content which other cereals lack and
improved the baking quality.

2.3.1 Nutritional Value of Wheat Flour

Wheat has 2 mg of sodium and 431 mg of potassium. The total carbohydrate content of 100g
of wheat is 71g. It has 14g of protein with 3% of the recommended daily dose of calcium, 19%
of iron, 20% of vitamin B-6, and 36% of magnesium. However, it has 0% of vitamin A, C, D,
and B-12.

2.3.2 Health Benefits of Wheat Flour

Whole Wheat Atta for Skin and Hair
The main benefit of wheat flour is that it has a positive effect on our body. It contains
selenium, an antioxidant that is an essential element to fight against harmful infections. It
also helps the scalp from getting dry and dandruff. The whole wheat grain has a zinc and vitamin
E element that helps in getting the lustrous hair, nourishes the hair and protects them from
damage.
It also helps in skin tightening and anti-ageing.
Aids Digestion
The richness of fiber present in the whole wheat grain has multi-dimensional effects on our
body. It is not only good for aiding good digestion but also helps in clearing harmful toxins from
the body. The antibacterial properties of whole wheat grain help in the reduction of the adverse
effects of digestive tracts and help to improve the interstitial health tract. With a good digestive
system, the overall health of the body also improves. It has a positive effect on the skin and hair.
Prevents Weight Gain
Researches suggest that eating rich fiber food can help in the reduction of weight loss

9
 and lowers the risk of obesity. Studies also suggest that whole wheat grain helps to cut
down the bad fat from the body and helps in the distribution in the body. In fact, it was also
suggested that if a person is having 3 meals of whole wheat grain daily then the body mass
index (BMI) will be lowered.
High in nutrients and Fibre
Whole wheat flour is rich in vitamins, fibers, magnesium, zinc and proteins. The whole wheat
has a high content of zinc. It is also a rich source of Vitamin B. It contains a good amount of
minerals such as zinc, iron, magnesium, and manganese. Antioxidants are also found in whole
wheat.

Cleanses the system

Whole wheat atta stimulates clean blood and eliminates harmful bacteria which is why it is
considered the best detox diet. Diseases such as headache, joint pain and bloating can be relaxed
with the consumption of whole wheat grain Consumption of atta helps in reviving constipation
because of the presence of fiber that detoxifies the system and maintains a healthy colon and
intestine.
Reduction in chronic inflammation
Studies show that people who have chosen whole wheat grain over refined grains are less
likely to suffer from inflammation. Inflammation is the cause of many chronic diseases. One of
the main benefits of using wheat flour is that it reduces inflammation. Adding whole wheat to
your diet can not only help in the reduction of inflammation but also reduces the risk of chronic
diseases.
Improves Mental Health
The fact that vitamin B and E which is present in whole wheat help in energy generation and
also maintains the healthy DNA in the body. Vitamin B is said to comprise 8 classes of vitamins.
Of these, the Vitamin B complex is the most known but it is water-soluble by nature, our body
cannot retain this vitamin. Therefore including Vitamin B complex in our diet is good for
inflammatory regulations in the brain and subclinical mental illness. Whereas vitamin E is a good
source of preventing memory-related diseases.
Lowers the risk of heart diseases
Lowers the risk of heart diseases - The biggest health benefit of using whole grains is

10
 that they lower the risk of heart disease. Studies show that three (28-gram) meals of whole
grains daily are good for the health of the heart. Researchers found that whole grain diets are
good for maintaining a healthy heart over refined grains
Reduces the risk of cancer

Studies show that including whole wheat in your diet may help in reducing the risk of skin
cancer. The presence of selenium in whole wheat helps in that process. It also helps in nourishing
the skin and maintaining radiation.
Helps in regulation of PMS symptoms

The presence of Vitamin B in whole wheat helps in easing the PMS symptoms. The
presence of Magnesium content in the whole wheat relieves anxiety and pain caused by PMS
symptoms. Studies have shed light on the positive effects of wheat germ compounds (vitamin B6
and E, Calcium & essential acids) which causes reduction in PMS symptoms.

Wheat flour is the most important ingredient and is usually enriched, bleached, hard wheat
flour with protein content ranging from 9.5-14%. The main characteristics taken into account are
the protein quality, water absorption, mixing time and stability (Serna-Saldivar et al. 1988,
Gomez 1992).
2.4 Watermelon:

2.4.1 Origin:

Watermelons have been cultivated since prehistoric times, they were grown by the
ancient Egyptians, and apparently cultivated thousands of years ago in Asia Minor, Russia, and
the Near and Middle East (Pierce, 1987).
The plant was thought to be originally coming from Africa, particularly native to Central
Africa, although explorers reported evidence of possible American origin. Descriptions indicated
that the early American melon was of the Citron type (Ware, 1968). Early French explorers found
Indians growing watermelon in the Mississippi Valley. Its culture was not known in Europe until
the sixteenth century (Ware, 1968).

11
 In terms of world production watermelon is currently grown mainly in China, Turkey, the
USSR, Egypt, the USA, Iran, Japan, Italy, Spain and Syria (Snowdon, 1990, Robinson and
Decker, 1999).
Godowsky (1971) reported that Sudan is considered as the center of origin of watermelon,
especially the Kordofanian Zone, where it grows as a wild plant. Also watermelon grown in sandy
soils and clay and graded soils in Darfur state on commercial basis (Abaker, 1990).

Beside the Western Region, watermelon is grown in loamy or clay soils of the Gezira near
the White Nile, Atbara, the River Nile and Elias and Toker.

2.4.2 Classification:

The cucurbits (family cucurbitaceae) form a diverse group of species grown around the world
under many conditions and for many different purposes. All cucurbits are frost sensitive, but they
differ in their ability to withstand cold and heat. They are grown in low lands and mountains, in
fields, green houses, in tropical desert and temperature regions. The major cultivated types
include cucumber, melon (cantaloupe or musk melon, honey dew, etc.), squash (cucurbita spp.),
pumpkin, and watermelon. Despite the large differences between and within the cucurbit species,
they are morphologically very similar in appearance. The germination of cucurbit vegetable seeds
requires relatively warm temperature (Lorenz and Maynard, 1980), and takes place within 3 or 4
days at 25-30°C. Cucurbit seeds will continue to develop even after the fruit is removed from the
vine. If fruits are harvested before they are fully mature, due to impending frost or other reasons,
it is advisable to store them 1 or 2 months before extracting the seeds.

For commercial seed harvesting, special machinery were used. Recent inventions include
the seed sluice for small plots, the bulk seed extractor and the single fruit seed extractor, which
is used in the glass house or laboratory to extract cucumber seeds (Wehne and Humphries,
1995).

Removing the persistent placental material encasing cucumber and bitter melon seeds is
aided by fermentation. The water and seed mixture are allowed to set for (1-2) days, depending
on the temperature (20-30°C). Fermentation is complete when seeds settle to the bottom of the
container and the placental material floats. The seeds are then rinsed and set out to dry. Embedded
12
seeds of watermelon can be removed by chopping and smashing the fruits and adding water to
the mixture, seed will sink and the flesh debris, which floats, is poured off.

A dilute solution of hydrochloric acid or ammonia can be used to clean cucumber seeds more
quickly. After vigorous stirring, the seeds are free of flesh in 30 min or less. They must be rinsed
before drying. This or any other mechanical means of seed cleaning should not be used with a
bitter melon seeds which are easily broken (Robinson and Decker, 1999).

Where sun drying is possible, seed may be spread in screen-bottom trays placed on racks
under warm (<35°C) arid conditions. Artificial drying is also practiced with various bin-type
driers and revolving drum units. Indirect heated air is forced down the tunnel and up through the
seed filled trays.

Usual recommendations suggested a 100°C as the maximum safe temperature when the
cucumber seed is wet and 110°C as the seed become drier (year book of agriculture, 1961).
Commercial producers use forced air warmed by propane heaters and flat drying beds or large
rotary dryers to dry the seed to moisture content of 5-8%. Under these conditions, cucurbit seed
may remain viable for as many as 10 years or more (Whitaker and Davis, 1962, Robinson and
Decker, 1999).

Three species of citrullus are generally recognized: Citrulluslanatus, Citrullusecirrhocogn

and Citrullus Colocynthis. Within Citrullus lanatus domesticated watermelon belongs to var.
lanat where as wild populations are generally classified as var. Citroidies (Baiely) Mansf. (Navot
and Zamir, 1987).

2.4.3 Botanical Features:

Watermelon is an aggressive vining annual plant adapted to mean temperatures greater than
21°C. Watermelon differs from other economically cucurbits by having pinnatifid leaves, with 3-
4 pairs of lobes which are subdivided and toothed. The hairy stems are growing up to 5 m, they
are thin, angular and grooved with 2-3 branched tendrils. Dwarf watermelon varieties with
reduced internode have been bred, but most commercial cultivators are highly branched vines,
measuring up to 10-m in length (pierce, 1987, Robinson and Decker, 1999).

13
 The root system is deep, extensive and superficial (Pierce, 1987), whereas Robinson and
Decker (1999) reported that the root system is relatively extensive but shallow. Petiols are 1-10
cm in length. The flowers are 2-3 cm in diameter with 3-5 stamens and hairy ovary (Rice, et. al.,
1987). Watermelon is monoecious. The solitary, light yellow flowers are less showy than those
of many other cucurbits.
The rind varies from white to green and may be stripped or mottled (Rice, et. al., 1987). It
can be thick or thin, the 1-4 cm. Thick rind is hard but not durable. The flesh at maturity can be
white, yellow, orange pink or red (Sonowdon, 1990 and Robinson and Decker, 1999).
In addition to sweet there are bitter types. Among the latter there is a form of citrulluslanatus
known as “Egusi”, grown in some regions of Nigeria, whose flesh is inedible and only the seed
are used (Rice, et. al., 1987).
Watermelon fruit pulp includes numerous flattened seeds constituting about 1.9-4.0% of fruit
flesh (Kamel, et. al., 1985). Seeds differ in color; they may be black, brown, red, yellow and
rarely white (Oyolu, 1979). They differ in size, thickness, texture of the seed coat and the
thickness of seed edges which maybe flat or molded. Basically there are small, moderate and
large size seeds. It has been reported that they are about 0.6-1.5 cm long and 0.5-0.7 cm wide.
Usually about 15 seed/g are found and their presence throughout the flesh makes removal difficult
(Hussein, 1998).
2.4.4 Importance and Uses
It is generally recognized that vegetables are considered as an important food group and will
contribute positively to the improvement of diets in the developing countries. They are rich source
of essential vitamins, minerals and dietary fiber and provide addition calories. The average
nutritive value of watermelon is summarized in Table (2.1).

Table 2.1: Average nutritive value of watermelon per 100 gms

EDIBLE PORTION:

CROP MOISTURE VITAMIN A VITAMIN C PROTEIN IRON CALCIUM

% age ( µg RE) ( mg m) (gm) (mg) (mg)
Watermelon
93 150 7 0.5 0.4 14
Seeds
Source: Report to the minister of Agriculture and Natural Resources on the integrated vegetable crop in the Sudan, 1993 .

14
 Watermelon originated in Africa is fat – free and low in Sodium, have high water content
and low caloric value, it is a good source of vitamin A (Whitaker and Davis, 1962).
Watermelon is used mainly as a dessert, but the Western Sudan watermelon, due to the
problem of water shortage variety represents a perennial source of water for man and animals due
to the problem of water shortage. In some rural areas, for instance, El Nuhood rural council, the
whole farmer’s income generated from farming activity will be spent in purchasing and
transporting drinking water (Adam, 1999). Instead of water, rural families use the juice of water
melon to prepare tea, which is known as “El Zenkalait”.
The suitability of Kordofan watermelon for jam manufacture is well known. It gives a nice
jam, with less off flavor noted in dessert watermelon. Young leaves and young fruits are cooked
as vegetable added to soups, or used as a relish.Unripe fruits are boiled and mixed with groundnut
and eaten as a salad known as "Sabalay". As folk medicine fruits are eaten in large quantities to
aid extraction of kidneys stones, for treatment of gonorrhea and female discharges. Fruitsof bitter
form of watermelon are used as purgatives. For animal feed the fruit rind and the green parts of
the plant are used for livestock feeding (Hussein, 1998).
Watermelon seeds protein isolate has great potential for incorporation into human food
products not only as a protein supplement in diets of under nourished but as functional agent in
different food products. It exhibits some good functional properties. The protein solubility must
be raised above the minimum value by pH variation or salt addition in order to incorporate it in
liquid foods, has good emulsifying and foaming properties that allow its use in whipped toppings,
chiffon deserts and cakes. Water retention of watermelon seed protein allows its use in breads
and cakes and infants and weaning foods, can be incorporated in meats, curds, and chase due to
its good gelation (Hassan, 1994). Defatted meat may be suitable for incorporation into diabetic
food (Sharma, et. al., 1995).Watermelon seeds contained nutritionally useful quantities of
essential amino acids as well as minerals which made them potentially useful as food supplement
(Zhang, et. al., 1990 and Olaofe, et. al., 1994).In determining minerals in watermelon kernel, it
was found that Potassium (K) was the predominant mineral and Calcium (Ca), Magnesium (Mg),
Sodium (Na), Manganese (Mn), Iron (Fe) and Copper (Cu) in moderate high amounts (Olaofe,
et. al., 1994). Previous and recent results showed that watermelon seed would indeed constitute
a valuable source of the major elements of Iron (Fe), Zink (Zn), Manganese (Mn), and Cobalt

15
(Co), particularly in diet of the humans, since no special provision is made for the supply of these
vital nutrients.
Table (2.2) gives the constituents of the total ash for the watermelon seed kernel which were
determined by Hassan (1998)

Table 2.2: Watermelon seed minerals:

Mineral mg/Kg Mineral mg/kg

Calcium (Ca) 0.68 Na 10.5

Manganese (Mg) 0.14 K 53

Cobalt (Co) 0.03 Mg 28

Copper (Cu) 0.86 Zn 0.94

Iron (Fe) 1.87

In Africa where the plant is called “Egusi” although has bitter, white flesh, the non bitter
seeds are roasted and eaten. 79% of the total production of watermelon seeds in Western Sudan
is consumed locally, where 63% goes to direct human consumption, in the form of fried seeds
and in the form of various food stuffs (Rain fed, Agric. Development Strategy, 1985). “Bajbajei”
is a local pudding, made by cooking finely ground raw watermelon seeds in boiling milk, served
hot to all member of the family (Saied, 2002). Also the farmers use the mixture of watermelon
seed and grains to prepare “Aseeda” and local bread. In Cameroon, watermelon seeds are ground
in to a paste and added to cassava leaves and cooked into a sauce (Guanfobe, et. al., 1991).
Decorticated ground watermelon seeds are used as a flavor component of gravies (Nwokolo,
1987). In Nigeria watermelon (CitrullusColocynthis) seeds are processed and cooked in a variety
of forms depending on traditional practices and taste preference. The seeds are usually dehulled
and/or subjected to grinding, toasting, fermentation or germination, depending on the type of food
and the region of consumption. The undefatted melon kernel meal is an important condiment in
traditional soups and stews, in which it acts as thickening and emulsifying agent. Partially
defatted meal is also an important condiment in traditional soups and stews, in which it acts as

16
thickening and emulsifying agent. Partially defatted meal is also dry roasted and consumed as
snak or fermented traditionally to produce Ogiri, a flavoring agent for use as soup condiment
(Oyolu, 1977, Nwokolo and Stim, 1987, Akubor, et. al., 1982, Giami and Bekabi, et. al., 1992,
Akubor, 1988, Offonry and Achi, 1998, Akubor, e,. al., 2002). It was found that the traditional
processing methods employed for the preparation of melon seeds to human food products affect
the nutrients, functional properties and treatments. Toasting and fermentation improved the
protein content of melon seed but germination decreased it. Similarly germination, toasting and
fermentation decreased the crude fat content. While germination and toasting improved the crude
fiber, fermentation failed to do the same. The various capacity test showed toasted, germinated
and fermented melon kernel flours to possess functional properties that lend them to various food
application. However, further studies are necessary to evaluate the effects of such treated melon
kernel flours on the quality of formulated foods (Akubor, 2002).Also Saied (2002) concluded
that roasting of watermelon seeds led to an improvement in the apparent retention of crude
protein. Watermelon seeds are combined with sesame to produce oil cakes for cattle, watermelon
seeds are fed directly to poultry (mainly pigeon and chicken). Watermelon seeds are also fed
directly to goats and sheep at times of shortage of pastures (Rainfed Agric. Development Strategy,
1985).Saied (2002) and Hussein (1998) concluded that whole ground watermelon seeds can be
included at 10% and 15% (w/w) at the expense of groundnuts cake in broiler rations without
adversely affecting growth performance or eating quality of meat. However, the economic
aspects of inclusion of this unconventional feed ingredient are yet to be investigated. Watermelon
seeds can be used as medicine. It was found that watermelon seeds oil eliminates the reason of
formation of stones in kidneys, preventing development of irreversible changes in kidneys,
dissolves and washes away slime, salutarily influences removal of inflammatory processes in
urogenital system and normalization of acid-base balance, promotes transition of auric acid from
fabrics in blood and strengthens removing it by kidneys, prevents formation of new stones. As
well as in pumpkin oil, the optimum contents of Zinc and Selenium normalizes activity of prostate
gland, interfering with an inflammation prostaty (prostatistis), influences a normal sexual
condition of an organism, improving spermatogenez, promotes fast healing of grazes, wounds,
burns, acceleration of growth and restoration of a healthy kind of, hair, nails, muscles. In a
combination to high concentration oleinovoj acids stimulates manufacture prostoglandinov, thus
improving a metabolism and reducing of acne agminata, reduces probability of diseases by a

17
cancer and reduces practically to zero risk of prostatic adenoma. The recommendations for
application are as follows: - At chronic defeat of kidneys and stones in Pelvis – on 1-2 tsp. 3-4
times per day 0.5-1 hour prior to meal. Cure: 300-500 ml duration 2-4 months. - Acne agminata
– to grease the cleared skin 2 times per day. Inside on 0.5 tsp. 4-6 once a day. The common cure:
250-800 ml. Duration of 3-6 months. - Blandness – to rub in a skin. Once a week nutritious mask.
Shampoo on the basis of oil. Inside on 1-2 tsp. per day. Preventive from hepatities, prostatitis,
tumours (including adenomas), Cancer, early baldness, diseases of the digestive tract and
kidneys, uorlithasis and cholelithlasis. A cure: 500 ml. one tsp. every day during one year. - As
food-oil is compatible to all kinds of therapy. Do not wash down with cold water. Contra-
indications have no: except for the rare cases of an allergy on vegetable oils. - Store at dark place
from 0°C up to 25°C in the closed condition no more than 2 years (Semenova, 1998). Watermelon
seed oil is light, penetrating, emollient oil, absorbs into the skin readily, dissolves sebum buildup
allowing it to wash and balances the moisture in the cosmetics and hair care products for its non
greasy feel and its moisturizing properties. It restores elasticity and maybe used as a natural baby
oil and is a good option for a carrier oil in aromatherapy. Use in massage oils, bath oils, surface
creams, bath bombs, hair oils etc. (Semenova, 1998).

2.5 Melon seed:

There are a large number of seeds in the center of the melon. The fruit is consumed as such
and the seeds are discarded. The seeds of melon have moisture 4.5%, crude protein 25.0%, ash
2.4%, crude fat 25.0%, crude fiber 23.3%, and carbohydrates 19.8% (Yanty et al., 2008). Petkova
and Antova (2015), analyzed seeds of melon and checked their lipids structure and proximity.
According to them, melon seeds have 41.6-44.5% fat, 34.4-39.8% proteins, 4.5-8.5% crude fiber,
8.2-12.7% carbohydrates, 3.7-4.2% soluble sugars and 4.6-5.1% minerals. the lipid portions
included sterols, tocopherol, and phospholipids were studied. the main fatty acids present in seeds
were oleic acid 24.8-25.6% and linoleic acid 51.1-58.5%. Besides them, the oleoyldilinolein
(OLL) 31-34.0%, trilinolein (LLL) 31.3-32.2%, were the main triglycerides present in seeds.
Honeydew melon also has phytoene and β-carotene (Ren et al., 2013). Cucumismelo L. of
Cucurbitaceae family is a plant that is grown annually and spread in countries like Asia, Europe,

18
and Africa (Ivanov et al.,th 1999). According to FAO, Food and Agriculture Organization, the
production of melon seeds is about 782,205 tons and its cultivation area is 893,855 hectares
(FAO,th 2013). Uzbekistan, the USA, France, and Spain are the biggest producers of melon. In
recent years, in Bulgaria, the land for melon growing is 11,196 and in 2013 total production of
melon was 14,711 tons. Mainly the melons are growing in Southern and southwest Bulgaria, the
least space is used in Northern Bulgaria and the major five varieties in our country are Vidinski,
Hybrids, Honeydew, Koravtzi, and Persian. Excellent taste, quality of fruit, and as medicinal
plant its application in folk medicine makes it widespread fruit ( Jeffrey,1990). This is
recommended mainly in the case of anemia, atherosclerosis, gout, rheumatism, cardiovascular,
kidney, and liver diseases (Ivanova, 2012). Therapeutic effects are present in melon seeds
included analgesic, anti-inflammatory, and anti-oxidant effects (Chen et al., 2014). Melon is an
excellent cause of naturally active compounds for humans because of good taste and rich
chemical composition. Glucose and fructose, vitamin A, D, C, K, E, and some vitamins from
group B are present in melon. The percentage of sucrose in melon is 4.6 to 18% and that of pectin
is up to 4.5%. Minerals like magnesium, sodium, phosphorus, potassium, selenium, calcium, and
sodium are also present in melon. Along with all the above composition, various aromatic
compounds are also present in melon (Ivanova,2012). e seeds variety of curcumins melon is
known to have 4.5% moisture, 19.8% carbohydrates, 25% crude fat, 25% crude protein, 2.4%
ash, and 23.3% crude fiber. Freshly extracted honeydew mainly has 153.4 gI2/100g oil iodine
number, 210.2 mgKOH/g oil, and 2.5% fatty acids contents. The color index of oil is 1.6Y+0.4R
and its fatty acids contents are 10 from which almost 86.1% are unsaturated. The contents of
Linoleic acid are dominant which is 69% followed by palmitic acid 8.4%, and oleic acid 16.8%.
The major triglycerides present in the oil are OLL 21.5%, POL 12.4%, LLL 24.9%, and PLL
15.9%. The melting temperature is -5.12oC while the crystallization temperature is -59.01oC.
According to electronic nose analysis, the oil has more volatile compounds and linoleic acid
contents than sunflower oil (Yanty et al., 2008). Proximity, amino acids as well as minerals in
seeds of melon (Citrullusecirrhosus) was studied. The found results for Physico chemical analysis
of 3 compositions of melon seeds have moisture 3+0.25, ash 2.12+0.08, crude protein
26.36+0.10, crude lipids 50.6+0.6, crude fiber 2.1+0.29, available carbohydrates 18.69+0.82 and
601°+8. 5 kcal/100g of energy. The amino acid profile of seeds shown that for adults but children
the lysine, threonine, and leucine contents are not as much as necessary. The results have shown

19
that the seeds of wild melon have the potential that these can be used as a nutrition source (Umar
et al., 2013).Muskmelon is one of the popular fruits of the summer season. This pulpy fruit not
only provides wonderful rest from the heat by keeping you hydrated, but is also packed with a
dozen health benefits. However, while relishing this fleshy pastel fruit, have you been throwing
away the seeds laden with nutrition? You would be surprised to know that a 100 g serving of
muskmelon seeds has approximately 7% carbohydrates, 2% proteins, and <1% of fats. In
addition, these seeds are loaded with vitamins and minerals such as vitamin A, C, E, K, niacin,
zinc, magnesium, etc

2.5.1 Health benefits of melon seed

Analgesic activity and anti-inflammatory
Gill et al. (2011) have tested Cucumismelo L.varagrestis seed extract for anti-inflammatory
activity in rats using carrageen induced paw edema. His analgesic function was also investigated
by tail immersion as well as tail flick methods in rats. Next, a further study led by Arora et al.,
2011 investigated seed extract analgesic activity in albino mice and tail immersion methods in
albino rats, using acetic acid induced jerking response. Anti-inflammatory effects were also
studied in the same way as in the previous studies, which found that a dosage of 300 mg/ kg of
seed extract reduced the rat paw’s edema by 61.6 percent. Furthermore, at a dosage of 300 mg/
kg, the analgesic efficacy was 70.6% by using acetic acid-induced writhing method and a
significant increase in the pain tolerance was noted in the tail immersion method after 60 min.
An increase in the expression of genes identified as interluki-6 (IL-6) TNF-α (responsible for the
synthesis of pro inflammatory cytokines) causes inflammation (Sharma et al., 2014; Amaroet al.,
2015).
Anti-bacterial activity and anti-ulcer activity:
Atrial of bacterial isolates of Gram-positive bacteria (i.e. Staphylococcus aureus,
Streptococcus pyogenes, the and Bacillus subtilis), as well as three strains of Gram-negative
bacteria (Shigella dysenterae, Salmonella typhimurium, and Escherichia coli), is performed
vitriol China. An anti-bacterial active agent is being researched. e results of this study therefore
found that the isolated essential oil displayed antimicrobial property with a minimum inhibitory
concentration of 0.5 to 5 mg / ml of sample, against all bacteria, in particular Gram-positive
bacteria (Siddeeg and Alsir, 2014).

20
 Likewise, the antiulcer function of the CucumismeloL. methanol extract seeds was tested
using water immersion stress, pyloric ligation, and NSAIDs (indomethacin)-induced ulcer
models against gastric ulcers. e results concluded that, after administration at 300 mg/ kg, the
seed extract suppresses ulcers of the pyloric connection, water immersion stress and NSAID-
induced ulcer models by 57.6%, respectively 67.6% and 61.9% (Soodet al., 2011).
Anti-hypothyroidism, anti-angiogenic and antidi-abetic activity:
An in vivo research on both normal and propylthiouracil related hypothyroid Wistar al-bino
males rat exhibited substantial increases in thy-roid hormone levels (i.e. T3 and T4) after 100 mg/
kg CucumismeloL. was given. It suggested that the peel extracts had relaxing thyroid effects
(Parmar and Kar, 2009). Meanwhile, an in vitro study was per-formed on the antiangiogenic
activity of the CucumismeloL. trypsin inhibitor. Seeds on umbilical cord vein endothelial cells’
three dimensional sculpture. The re-sults showed that the angiogenesis can be reversed by the
trypsin inhibitor (Rasouliet al., 2017). Chen and Kang (2013) examined the role of eastern melon
(CucumismeloL. var. makuwamakino) in osteoplastic seeds and osteoplastic suppression. e tests
showed that hexane extract prevented the optical glucoside and the nozzle amylase by 35.5% as
well as 61.8%.
Anti-dyslipidemic and anti-adipogenic activity:
Dyslipidemia (lipoprotein metabolism dysfunction) happens when an abnormally lipid
concentration in the blood is detected. Whilst this term refers to a wide range of conditions, the
most common forms of dyslipidemia include high triglycerides, high levels of low-density
lipoproteins (LDL),high cholesterol or high-density lipoprotein (HDL), bad cholesterol, and high
cholesterol in respect to high LDL and triglycerides (Karlundet al., 2014). There has been anti-
adipogenic and anti-dyslipidemia activity in the flavonoids, but these activities do not look
similar (Kaushik et al., 2015). Anti-adipogenic substances also illustrate anti-dyslipidemic
activity. e anti-adipogenous activity of CMFE has been found in 3T3-L1 adipocytes to reduce the
oil-red-o (furnishes that stained fats and neutral TGs) concentration-dependent accumulation
(Mallek-Ayadiet al., 2016 )

2.6 Red Banana Peel

21
 Banana is genus of Musa and family of Musaceae. It was originally from Malaysia and are
now cultivated all over the tropical and sub-tropical continents. Banana plants are The world‟s
biggest herbs, grown abundantly in many developing countries (G. Aurore et Al., 2009). Musa
sapientum trees are best cultivated in a highly organic soil with pH 5.5-7.0. This plant need a lot
of water is to grow and yield bananas.After 9-12 month of planting the banana plant, flower start
to develop. The Underground stem initiates the development of the flower. The stem is also
known as Pseudostem. After producing single bunch of banana, this pseudostem will die and
replace With new pseudostem. Banana plant can grow up to the height of 2-8m. Fruit maturation
Take an about 60 – 90 days after flowers first appear. The banana fruit grows in hanging Cluster,
with twenty fruits to a tier and 3 – 20 tiers to a bunch. The fruit is protected by its Peel which is
discarded as waste after the inner fleshy portion is eaten (Anhwange, B. A. et Al., 2009).
The primary reason for the cultivation of banana plant is its fruits. Banana fruits are Widely
available and they had been used as food without apparent toxic affect. In some Countries, banana
fruit and its peel are considered to be the golden fruit of nature because They do helps to promote
natural beauty by providing the body with essential nutrients and also healthy digestion. It have
been reported that banana fruit do help preventing anaemia, cure the heart burns stress, strokes,
ulcers and many other minor illness. Banana should be considered to be a good source of natural
antioxidant for foods and functional food source against cancer and heart disease (Someya, S., Y.
Yoshiki and K. Okubo, 2002).
Peels are often the waste part of various fruits. These wastes have not generally received
much attention with a view to being used or recycled rather than discharged. This might be due
to their unknown benefit of commercial application. The main by-product of The banana
processing industry is the peel, which represents approximately 30% of the Fruit. This by-product
constitutes an environmental problem because it contains large Quantities of nitrogen and
phosphorus and its high water content makes it susceptible to Modification by microorganisms
(R. González-Montelongo et al., 2010). Interestingly, the Peel and seed fractions of some fruits
have higher antioxidant activity than the pulp
The banana peel could be a potential being the source of antioxidant and Antimicrobial
activities. Banana peel is rich in phytochemical compounds, mainlyAntioxidants (R. González-
Montelongo et al., 2010). Banana peels are commonly used as a Home remedy for several skin
problems including allergies, bruises and skin irritation. It Can reduced several skin problems

22
conditions including treating acne, treating poison ivy Rashes irritation from mosquito bites,
reducing bruises, getting rid of warts and also Managing wrinkles. Banana peel will not be
instantly effective to manage the wrinkles, but it helps the skin to look more radiant, fresher and
healthier.Potential applications for banana peel depend on its chemical composition. Banana Peel
is rich in dietary fibre (50% on a dry matter (DW) basis), proteins (7% DW), essential Amino
acids, polyunsaturated fatty acids and potassium. Banana peel is rich in Phytochemical
compounds, mainly antioxidants. The total amount of phenolic compounds In banana peel ranges
from 0.90 to 3.0 g/100 g DW . Someya et al. (2002) identified gallocatechin at a concentration of
160 mg/100 g DW in the banana peel. Ripe banana peel also contains other compounds, such as
the Anthocyaninsdelphinidin and cyaniding, and catecholamines. Furthermore, carotenoids, Such
as b-carotene, a-carotene and different xanthophylls, have been identified in banana Peel in the
range of 300–400 lg lutein equivalents/100 g, as well as sterols and triterpenes. To date, only
Someya et al. (2002) have evaluated the antioxidant activity in banana peel, Measured as the
effect on lipid autoxidation in relation to its gallocatechin content. (R. González-Montelongo et
al., 2010)Banana peels have been effectively used for the synthesis of silver nanoparticles.
Currently, silver nanoparticles is use in the production of antibacterial and antifungal Agents
biotechnology and bioengineering, textile engineering, water treatment, and silver-Based
consumer products. It can be synthesized by several chemical, physical and Biological method.
Nanoparticle are one of the effective medium in against the fungal and Bacteria culture such
as C. albicans and E. coli, Staphylococcus aureus, Bacillus anthracis And Proteus mirabilis. These
in turn, could be applied in the fields of microelectronics, Biodiagnostics, sensing, and imaging
as well as in designing newer drugs (A. Bankar et Al.,2010).The commonly used of banana peel
in the silver nanoparticles production is due to The its composition. Banana peels are inherently
rich in polymers such as lignin, Hemicellulose and pectins that contribute to the synthesis of
silver nanoparticles. (A. Bankar et al.,2010). Therefore, banana peel is a potential new generation
for the production Antimicrobials products due to displayed by of antimicrobial activities silver
nanoparticles That produced from the banana peels.
Antioxidant Activity and Phenolic Content
Bananas peel are a good source of natural antioxidants, which include vitamins and Beta
carotene. It is contains a number of antioxidants and minerals that can help the skin Restore itself
naturally. Natural antioxidant are primarily phenolic compound that may Occur in all part of a

23
plant. They are multifunction and can react as free radical terminators, Metals chelators and single
oxygen quenchers. The common plant phenolic antioxidant are Topopherols, flavonoids and
other related compound such as phenolics acid. Antioxidants react as free radical scavengers by
protecting the cell from damage By free radicals .Antioxidants may also enhance immune
defense. In humans, the most Common form of free radicals is oxygen. Oxygen molecule (O2)
steals electrons from other Molecules when it is electrically charged. This may caused damage to
the and other molecules. over time, such damage may become irreversible and lead to disease
including cancer. free radicals can attack any various substrates of interest in the body,. therefore,
it will contribute to chronic disease development such as oxidatively modified ldl. oxdatively
modified led has been hypothesized to be a causative agent in the development of cardiovascular
disease . oxidatively modified and may also play an important role in human carcinogenesis.
many nutritional factor are widely considered to Be critical for human health. Among them, free
radicals have been of concern as one of the Factors contributing to chronic degenerative disease
(O. Patthamakanokporn et al., 2008).
Antioxidants protect fats and lipids in foodstuffs. Most of these act through reaction With
free radicals. Formation of these free radical from lipids is the first step in their Oxidative
deterioration. Other antioxidants in food such as ascorbic acid which lower the Potential of the
foodstuffs to which they are added. Oxidation reaction has deleterious Effect on the antioxidant
activity where this oxidation level is influenced by temperature, Light, air, physicochemical as
well as the presence of catalyst (Frankel&Meyer, 2000)Phenolic compounds are in the category
of natural antioxidants and are the most Abundant antioxidants in human diet. Phenolic make an
important contribution to the flavor To the fruits It is well known that fruits contain various
antioxidants, such as vitamin C, Vitamin E, and b-carotene. Phenolic compounds are naturally
and commonly found in both Edible and inedible plants. The phenolic content and composition
in plants depend on Genetic and environmental factors, as well as post harvest processing and
storage Conditions. The recovery of polyphenols from plant materials is influenced by the
Solubility of the phenolic compounds in the solvent used for the extraction process. This Prove
that solvent polarity will play a key role in increasing phenolic solubility.Folin-Ciocalteu‟s
calorimetric (FC) method is the method to analyze the phenolic Content in the banana peel
extracts. For qualitative identification of phenolic compounds, Ultraviolet– visible
spectrophotometer were considered as a tool for the identification of the Phenolic contents.

24
Vitamin C
Another abundant of antioxidant in nature is ascorbic acid. Ascorbic acid or Vitamin C is
organic acid with antioxidant properties and also water-soluble compound That fulfills several
roles in living systems. It is generally recognized as safe substances by FDA. As a potent
antioxidant, ascorbic acid has the capacity to eliminate several different Reactive oxygen species,
keeps the membrane-bound antioxidant a-tocopherol in the Reduced state, acts as a cofactor
maintaining the activity of a number of enzymes (by Keeping metal ions in the reduced state),
appears to be the substrate for oxalate and tartrate Biosynthesis and has a role in stress resistance
(Y. Hernández et al., 2006).
Ascorbic acid serves as a reducing agent and may exert a chelating action. Several Analytical
methods have been reported for the determination of vitamin C using titrimetry, Spectrometry
and amperometry .Most of these methods may give overestimes due to the Presence of oxidizable
species other than AA and/or not to measure DHA. For example, The AOAC‟s official method ,
based on the titration of AA with 2,6-dichloroindophenol in Acidic solution, is not applicable in
all the matrices (Y. Hernández et al., 2006).
The Commonly equipment used to the determined the ascorbic acid composition is by using
High performance liquid chromatography (HPLC). The major benefit of ascorbic acid with regard
to cancer is it reacts as anticancer Agent. It may be precaution from developing cancer, rather
than in therapy. Vitamin C Work from inside the cells and protect DNA, the hereditary material
in cells from the Damage caused by free radicals. It can also reduce the development of
nitrosamines from Nitrates. Nitrates chemicals that are commonly used for foods processing.
Once formed, Nitrosamine can become carcinogenic which can cause cancer.Lea (1992) reported
that fresh apple contains up to 100ppm of vitamin C but during The processing into juice it is
rapidly lost. The lost of ascorbic acid was also found to be Highest in the medicinal plant dried
at 50oC for 9 hours (75.60%) compared to freeze Drying(21.13%)(Mahanom et al. 1999). This
statement show that, the amount of ascorbic acid exist in the is depend on the it processing
method.
2.7 Chapatti ingredients

2.7.1 Wheat Flour

25
 Wheat flour is the most important ingredient and is usually enriched, bleached, hard wheat
flour with protein content ranging from 9.5-14%. The main characteristics taken into account are
the protein quality, water absorption, mixing time and stability (Serna-Saldivar et al. 1988,
Gomez 1992). Protein quality is defined as the property of flour proteins that cause different
baking performances for flours that contain the same protein content (Bushuk et al. 1969).
chapathi made with high protein quality flour are usually more shelf stable, than those made with
low protein quality flour. However, high protein quality of tortillas tends to make them more
difficult to process and affects diameter during hot pressing (Serna-Saldivar et al.1988; Dally and
Navarro 1999; Waniska 1999).
2.7.2 Water
Water (45-55%) is required to form the gluten complex, to incorporate and distribute the
ingredients, to activate the chemical leavening agents, salt, acid, and preservatives. The amount
of water depends on the type of flour, protein quality and content, type of production, and
presence of other ingredients (Serna-Saldivar et al. 1988). In comparison to bread, flour tortillas
are processed into dough with less water and more shortening (Serna-Saldivar et al. 1988). Water
temperature is usually adjusted to provide a dough at 82°F (28°C), which is optimum for resting.

2.7.3 Shortening
Shortening (5-15% of flour weight) is incorporated into the gluten network, decreasing its
strength by binding to hydrophobic proteins. Shortening functions as a lubricant and interacts
with protein and starch during mixing, baking and cooling (Serna-Saldivar et al.. 1988). It also
improves machinability of the dough and decreases stickiness. Shortening retards staling and
gives a softer, more flexible tortilla with improved rollability (Serna-Saldivar et al. 1988; Adams
2001). Salt Most formulations contain 1.3-2% salt. It is added for taste and to strengthen the
gluten complex. Salt also influences the shelf-life by decreasing water-activity, and improves the
machinability of the dough (Serna-Saldivar et al. 1988).

26
METHODOLOGY

27
 CHAPTER-III
METHODLOGY

Designing a suitable methodology for preparation of a new food product is very

important in carrying out this research titled “Formulation of Chapathi using Watermelon
seeds, Muskmelon seeds and Red Banana Peel”. These trials were carried out in the
Department Nutrition and Dietetics, Sadakathullah Appa College (Autonomous), Tirunelveli
during the academic year from 2022-2023.

This research is focused on formulating a new food product. The present investigation
was undertaken to study the selection of materials, standardization of the process to the
product, processing method of the product and evaluate the acceptability of the prepared new
product and further nutrient analysis of the product.

3.1 Collection of Materials:

The dried seeds of watermelon, muskmelon and dried peel of red banana from the
respective fruits. Other ingredients like wheat flour and salt were purchased from a local super
market Big Bazar in Thirunelveli for research purpose. The samples has been collected as per
the requirement and stored in refrigerator for future use. It was collected during the month of
August 2022.

3.1.2 Sorting :
28
 Seed sorting is a process in which the goal is to achieve a high level of purity and
quality in the final product. Impurities and dirts were removed from the seeds by winnowing
them. The seeds which were sorted are given below along with the Red Banana Peel (Figure
1).

3.2 Preparation of watermelon seeds flour:

Toasted watermelon seed flour was prepared by deseeding watermelon pods, the seeds
were then washed with portable water, drained and sun dried. With the help of a regulated
oven, the seeds were toasted at a temperature of 180℃ for 15 minutes. The seeds were then
milled after cooling and sieved through 60 mm mesh sieve to obtain a fine flour. Preparation
of the flour is shown in Flowchart 3.1

29
 Flowchart 3.1: Preparation of watermelon seeds flour

3.3 Preparation of muskmelon seeds flour:

30
 Toasted Musk melon seed flour was prepared by deseeding musk melon pods, the seeds
were then washed with portable water, drained and sun dried. With the help of a regulated oven,
the seeds were toasted at a temperature of 180℃ for 15 minutes. The seeds were then milled after

cooling and sieved through 60 mm mesh sieve to obtain a fine flour. The process is detailed in
Flowchart 3. 2.

Flowchart 3.2: Preparation of muskmelon seeds flour

3.4 Preparation of red banana peel flour:

31
 Toasted banana peel flour was prepared by removing the peel from the red banana, then
washed with portable water, drained and sun dried. With the help of a regulated oven, the peels
were toasted at a temperature of 180℃ for 15 minutes. The peel was then milled after cooling
and sieved through a 60 mm mesh sieve to obtain a fine flour. The process is detailed in Flowchart
3.3.

Flowchart 3.3: Preparation of red banana peel flour

3.5 Chapati flour formulation ratio:

32
 The composite flours for chapati were formulated with the following ratio: 30:10:7:3,
30:7:3:10, 30:3:10:7 as shown in Table 3.1

Table 3.1: Ratio of composite flour

Bends Wheat Toasted watermelon Toasted Muskmelon Toasted Red

Seeds flour Seeds flour banana peel flour
(Flour) (Flour)

A 30g 10g 7g 3g

B 30g 7g 3g 10g

C 30g 3g 10g 7g

3.6 Production of chapati with the formulated composite blend

The ingredients (wheat flour, watermelon seed flour, muskmelon seed flour, red
banana peel flour) were measured into a bowl as per the Table 3.1 composition. Each flour
blend was kept in a separate bowl, Water was added to each blend and kneaded into a dough. The
dough was rolled and flattened. Then the dough was cooked at 160 for a few seconds in the pan.

The process is shown in Flowchart 3.4.

33
Flowchart 3.4: Preparation of chapathi

34
3.7 Sensory Evaluation:
The prepared products were given to 20 untrained panel members and 8 trained members
(Figure 3.2). The formulated product was selected on the basis of their appearance, texture, taste
and colour. A nine point hedonic rating scale was used for the sensory evaluation. Score card was
used to assess the sensory quality of the developed products. Sensory evaluation was carried out
according to the method described by Larmond (Larmond, 1977). The mean score of the judges
for each quality parameters viz., colour and appearance, texture, taste, flavor and overall
acceptability was recorded.
The grading scores used are:
Excellent - 5
Very Good - 4
Good - 3
Fair - 2
Poor - 1

3.8 Cost Analysis for the Developed Product:

Cost analysis was done considering the raw materials, labour cost, electricity and
packaging used for the research. The cost was calculated for 100 gram of
the developed products.

3.9 Packaging of the Developed Product:

Food packaging is the packaging of food. A package provides protection, tampering
resistance and special physical, chemical and biological needs. It preserves the quality of food
and improves the shelf life by preventing the entry of microbes and infection by insects. The
developed products were packed in plastics boxes which were further labelled.

3.10 Keeping Quality of the Developed Product:

Keeping quality of the sample was done for the formulated product and they were stored at
room temperature stored in air tight container. To ascertain the storage behaviour, the products
were analysed for one week.

35
3.11 Labelling of the Product:
Nutrient labeling is the preparing a new label for the product. The nutrition labels provide
the necessary details for the satisfaction of the customers which also plays an important role in
the marketing strategy of the product developed Food labelling is the primary means of
communication between the producer and the seller of food on one hand and the purchaser and
consumer on the other hand.
Labelling includes the following items:
● List of ingredients
● Weight of the product
● Cost of the product which is the MRP
● Date of manufacturing and expiry
● The product can have its own brand name

3.12 Marketing of Developed Value Added Products:

Marketing is defined by the American Marketing Association as “the activity, set of
institutions, and processes for creating, communicating, delivering and exchanging offerings that
have value for customers, clients, partners and society at large”. The term developed from the
original meaning which referred literally to going to market with goods for sale.
3.12.1 The Marketing Mix:
A mixture of several ideas and plans followed by a marketing representative to promote a
particular product or brand is called marketing mix. It is often referred to as ‘4 P’s’.
Product:
Goods manufactured by organisations for the end users are called products. Products can be
of two types- Tangible product and intangible product (services).
An individual can see, touch and feel tangible products as compared to intangible products.
A product in a market place is something which a seller sells to the buyers in exchange of money.
Price
The money which a buyer pays for a product is called as price of the product. The price of a
product of a product is indirectly proportional to its availability in the market. Lesser its
availability, more would be its price and vice versa. Retail stores which stock unique products
(not available in any other store) quote a higher price from the buyers.

36
 Place:
Place refers to the location where the products are available and can be sold or
purchased. Buyers can purchase products either from physical markets or from virtual
markets. In a physical market, buyers and sellers can physically meet and interact with each other
whereas in a virtual market buyers and sellers meet through the internet.
Promotion:
Promotion refers to various strategies and ideas implemented by the marketers to make the
end – users aware of their brand. Promotion includes various techniques employed to promote
and make a brand popular amongst the masses.
Four C’s of Marketing Mix:
Nowadays, organizations treat their customers like kings. In the current scenario, the four
C’s has thus replaced the four P’s of marketing, making it a more customer oriented model,
Koichi Shimizu in the year 1973 proposed a four C’s classification.
Commodity – (replaces products)
Cost – (replaces price) involves manufacturing cost, buying cost, selling cost
Channel – the various channels which help the product reach the target market.
Communication – (replaces promotion)
In this study, the developed value added products was marketed in the college campus by
following this marketing strategy.

3.13 Swot Analysis:

SWOT analysis was also carried out to know the marketing strategy of the food product. In
the marketing field, the SWOT analysis is a tool that allows a business to figure out its internal
Strengths and Weaknesses, as well as its external Opportunities and Threats. On one side, the
company becomes aware of its advantages and disadvantages compared to the competition. On
the other side, the company can take important decisions based on the real opportunities and
threats from the market.

37
RESULTS AND DISCUSSION

38
 CHAPTER-IV

RESULTS AND DISCUSSION

The present study was based on the development of chapathi using watermelon seeds,
muskmelon seeds and red peel banana flour. The developed product was further tested for their
sensory scores and the overall acceptability. This study was conducted in a period of December
2022 to April 2023. The results of the investigation are presented and discussed in this chapter.

4.1 Development of the products

Value added chapathi was developed using watermelon seeds, muskmelon seeds and red
peel banana flour. More studies need to be undertaken at pilot scale level for identifying the
possibilities for commercial exploitation of this product. In this study, the chapathis developed
are shown in Figure 4.1, Figure 4.2 and Figure 4.3.

Figure 4.1 Chapathi A

39
Figure 4.2 Chapathi B

Figure 4.3 Chapathi C

40
4.2 Physical Observation of Chapathis

To determine the quality of the food product physical observation is an important criterion.
So in this study, physical observation was carried out for the chapathis. The following Table 4.1
represents the color, odor and appearance of the products.

Table 4.1 Physical Observation of Chapathis

Parameters Chapathi A Chapathi B Chapathi C

Colour Brown Brown Brown

Odor Mild and Pleasant Mild and Mild and
Pleasant Pleasant
Appearance Smooth Textured Smooth Textured Rough Textured
.

4.3 Sensory analysis of the developed products:

Sensory evaluation was carried out with 10 trained panel members (Figure 4.4). Appearance,
flavour, taste, texture and aroma were evaluated as shown in Figure 4.5, 4.6 4.7, 4.8. The overall
acceptability was found out and displayed in the Figure 4.9.

Figure 4.4: Sensory Evaluation

41
4.3.1 Analysis of the Appearance of the Recipe:

Appearances encompass the positive and negative aspects of the product. Surface
characteristic of food product contribute to the appearance. Interior appearance can also be
evaluated. Appearance covers not only the colour, but shape, size of granules, transparency and
brightness and so on.

The average of the response for appearance of the value added products is displayed in Figure
4.5. It is evident from the table that the appearance of Chapathi A was more acceptable compared
to the other two products

Figure 4.5 Appearance of the prepared product

42
 4.3.2 Analysis of the Flavour of the Recipe:

Flavour plays an important role in food acceptability as it stimulates the appetite even the
appearance of the food. The flavours of food contribute to the pleasure of eating. It is a
combination of taste and smell. Taste includes sweet, salty and sour. The average score of the
response for flavour of nutritive products is shown in Figure 4.6. From the figure, it is found out
that Chapathi A and B emanated good flavours compared to Chapathi C.

Figure 4.6. Flavour of the prepared product

4.3.3 Analysis of the Taste of the Recipe:

Taste is the deciding index for the food like and dislike as it is a natural response of people
to taste foods that is pleasing to the eyes and smell good. The organs responsible for the taste are
the taste buds.
The average score of the response for flavour of nutritive products is shown in Figure 4.7. It

is observed that all the chapathis tasted similar

43
 Figure 4.7: Taste of the prepared product

4.3.4 Analysis of the Texture of Recipe:

Texture is the visual or tactile surface characteristics and appearance of something; a basic
scheme or structure. The average score of the response for flavour of nutritive products is shown
in Figure 4.8. It is observed that all the chapathis had similar texture.

Figure 4.8: Texture of the prepared product

44
 Figure 4.9: Overall Acceptability of the prepared product

From the figure 4.9, it is observed that the overall acceptability of coconut Chapathi was
more compared to the other two products. To assess the ideal fitting of the new product with the
needs of the target consumers, there are different methods available for the food industries to rely
on, such as collecting data about consumers’ needs and preferences (Busse et al., 2015, Horvat
et al., 2017). A more traditional strategy includes a wide variety of tests designed to gather
information about consumers’ response to new ideas and concepts of possible food products as
well as concrete developed products. These allow a more directly assessment of the level of
acceptance by consumers regarding those new products, so important for successful launch
(Horvat et al., 2017).
The study of consumer food behaviour has been based on two types of variables, i.e., some
related with behavioural aspects and others linked to attitudes. While the first include measures
like preference, choice, purchase or consumption, the attitudes include affective measures of the
desire to select or eat foods, purchase intent or desired frequency of consumption (Cardello et al
.,2000, Guine et al., 2016).
The NPD is supported by intrinsic as well as extrinsic factors that impact consumer
acceptance, regardless of being towards conventional or novel foods. These include the role of
45
sensorial perceptions, cognitive evaluations and situational variables (Cardello 2003, Schuts et
al., 2003).

4.4 Shelf Life of the Prepared Flour:

A product’s “shelf life” generally means the length of time you can expect a product to look
and act as expected and to stay safe for use or consumption. This length of time varies, depending
on the type of product, how it is used, and how it is stored. Most can be influenced by several
factors: exposure to light, heat, and moisture; transmission of gases; mechanical stresses; and
contamination by things such as microorganisms. Shelf life of flour is shown in Table 4.2.

Table 4.2: Shelf Life of Flour

S.No. Products 1 Month 6 Month 12 Month 18 Months

1 Watermelon Seed Flour No Changes No Changes No Changes Flavor and texture Changes

2 Muskmelon No Changes No Changes No Changes Flavor and texture Changes

3 Banana Peel Powder No Changes No Changes No Changes Flavor and texture Changes

4.5 Keeping Quality of the products:

Storage temperature is a major consideration in preserving the quality attributes of chapatis

for both the manufacturer and retailers during prolonged storage. It is noticeable that the raw
material is more perishable and thus the shelf life was monitored for a very short period. We
investigated the quality attributes of the value added products for nearly 5 days at room
temperature. There was no change in the quality of the chapatis for 3 days. There was no change

46
in color, there was no odour production, there was no change in the texture and ropiness didn’t
occur. There was no microbial growth too. Beyond 3-5 days, mild changes were noticed in the
sensory parameters and thus the shelf life was determined to be 3 days for the developed products.

4.6 Cost Analysis:

A cost-benefit analysis is used to evaluate the risks and rewards of projects under
consideration. It can be used to project the potential benefits of investing in marketing ideas,
product development, infrastructure enhancements and operational changes. In this study, cost
analysis for value added products were determined. The data on cost of making chapati A,
Chapathi B, Chapathi C are presented in Table 4.3, 4.4 and 4.5. The cost was worked out on the
basis of the cost of raw materials and chemicals used and labor charges at prevailing periods. The
cost incurred for chapathi C was more.

Table 4.3: Cost Analysis of Chapathi A

Cost Incurred By The
Cost of Recipe % of the
S.No Ingredients ingredients Total
(Rs) Quantity of the Price Cost
Ingredients (Rs)

1.
Wheat Flour 63/Kg 30g 1.89 71.9

Roasted
2.
Watermelon 25/Kg 10g 0.25 9.5
Seed
Roasted 0.273
3. 7g
Muskmelon 39/Kg 10.3
Seed
Roasted Red 3g 0.213
4.
71/Kg 8.1
Banana Peel

TOTAL COST INCURRED FOR THE RECIPE

2.626 99.8

47
 Table 4.4 Cost Analysis Chapathi B
Cost Incurred By The Recipe
Cost of % of the
S.No Ingredients Quantity of the Price
Ingredients (Rs) Total Cost
Ingredients (Rs)

1.
Wheat flour 63/kg 30g 1.89 65.3

2. Roasted
25/kg 7g 0.175 6.05
watermelon seed
3. Roasted
39/kg 3g 0.117 4.04
muskmelon seed

4. Roasted red
71/kg 10g 0.71 24
banana peel

TOTAL COST INCURRED FOR THE RECIPE

2.892 99.39

Table 4.5 Cost Analysis Chapathi C

Cost Incurred By The Recipe

Cost of % of the
S.No Ingredients Quantity of the Price
Ingredients (Rs) Total Cost
Ingredients (Rs)

1.
Wheat flour 63/kg 30g 1.89 66.2

2. Roasted 2.62
25/kg 3g 0.075
watermelon seed
13.67
3. Roasted
39/kg 10g 0.39
muskmelon seed
17.4
4. Roasted red
71/kg 7g 0.497
banana peel

TOTAL COST INCURRED FOR THE RECIPE

2.852 99.39

48
SUMMARYAND CONCLUSION

49
 CHAPTER V

SUMMARY AND CONCLUSION

 In this study, chapathi were developed from muskmelon seeds, watermelon seeds and red
banana peel.
 The chapathi was smooth textured brown in colour and with mild and pleasant odor.
Chapathi C was rough textured due to the composition.
 The newly formulated value added products from the underutilized seeds were evaluated
by trained and untrained panel members to measure its sensory parameters such as
appearance, aroma, taste, texture, colour and overall acceptability
 The product was analyzed nutritionally using a software named “Very Well Fit”. Nutrients
such as fats, carbohydrates, protein, sodium, potassium, iron and calcium. . It was found
out that the Chapathi A provided more calories per serving (110) compared to the other
two products which is contributed by the addition of more seeds in the product
 SWOT analysis of the products was carried out to know the strength, weakness,
opportunities and threats. After careful examination of the pros and cons, it was
popularized.
 The product’s cost was analysed and was sold with a profit of 20 percent of the total cost
incurred, including fuel cost, labour charge and overhead charges.
 The product formed was labelled, named and popularized among the college and school
students.

50
BIBLIOGRAPHY

51
 Bibliography

❖ Abaker, K. I. (1990). Some Socio-economic Aspects of Improved Rural Water Supplies in

Relation to Traditional Agriculture of El Fasher Area. M. Sc. Thesis, University of Khartoum,
Sudan.
❖ Adam, A. I. (2000). Assessement and Constraints of Oil-seeds Crops in North Kordofan, M.
Sc. Thesis, University of Khartoum, Sudan.
❖ Adam Equipment Co. Ltd. (2004), Manual. Bound Avenue, Miton Keynes, UK
❖ Bailey, C. H. (1912). A Method for the Determination of the SpecificGravity of Wheat and
Other Cereals. USDA, Bureau of Plant Industry, Circular No. 99.
❖ Bailey, A. E. (1964). Industrial Oil and Fat Products. 3rd ed. Inter-science Publisher, New
York.
❖ Goss, W. H. (1946). Solvent Extraction of Oil Seeds. Journal of American Oil Chemistry
Society. 23 (1946) 348.
❖ Hassan, H. A. G. (1998). Biochemical and Technological Studies on Watermelon Seed Oil.
M. Sc. Thesis, University of Khartoum.
❖ Hassan, H. A. R. (1994). Functional Properties of Watermelon Seed Isolate. M. Sc. Thesis,
University of Khartoum, Sudan.
❖ Hussein, A. A. R. (1998). Nutritional Evaluation of Feeding Three Types of Watermelon
Seeds Meals on Boiler Performance and Carcass By Products. M. Sc. Thesis. University of Juba.
❖ Kamel, B. S., Dowson, H. and Kakuda, Y. (1985). Characteristics and Composition of
Melon and Grape Oils and Cake. JAOCS. 62(5):881-883.
❖ La Belle, R. L. (1964). Bulk Density – A Versatile Measure of Food Texture and Bulk. Food
Technology. 18.89.
❖ Olaofe, O., Adeyemi, F. O. and Adediran, G. O. (1994). Amino Acid and Mineral
Composition and Functional Properties of Some Oil Seeds. Journal of Agriculture and Food
Chemistry. 42(4):878-881.
❖ Polya, G. and G. Szezo. (1951). Isoperimetric Inequalities in Mathematical Physics.
❖ Rizgalla, Y. and Mabrouk, A. (1999). The Nutrient Composition of Sudanese Animal Feeds.
Bulletin (iii). Animal Production Research Center. Kuku, Khartoum North. Sudan.

52
 ❖ Robinson, R. W. and Walters, D. (1997). Edited by H. C. Wien. The Physiology of
Vegetable Crops. Dep. of Fruit and Vegetable Science, College of Agric. And Life Sceinces, Cornell
University, USA.
❖ Robinson, W. R. and Chamberlian, A. G. (1998). The Western Savannah Region Center for
Arid Zones Studies. University of Wales, Bangor.
❖ Savannah Development Project (1976). Phase II. Annex 4. Semenova, N. A. (1998).
Watermelon, Melon or Pumbkin Seed Oils. Russian Academy of Natural Sciences, Moscow- St.
Petersburg.
❖ Sharma, P. B. Gurveen Kaur and Kaur, G. (1995). Chemical Composition of some Cucurbits
Seed. Reseand and Development Reporter. 12(1-2): 48-52.
❖ Snowdon, L. (1990). Diseases and Disorders of Fruits and Veget. V.I. General Introduction.
Trans-of Acolor Atlas of Post-Harvest. Sudanese Specification for the Watermelon Seeds. (2005).
Not approved. Taylor, A. G. (1994). Seeds Moisture Content. Cornell University.
❖ Wakeham, H. (1954). Veget. Fats and Oils. Edited by E. W. Eckey, et. al., Reinhold
Publishing Corporation. 83-87.
❖ Wilson, E. B. (1912). Advanced Calculus. London, Ginn and Co.
❖ Whitaker, T. W. and Davis, G. N. (1962). Cucrbits, Botany, Cultivation and Utilization.
Inter-science Publisher. New York.
❖ Zhang, Ma. K, X. P. and Wang, M. (1990). Nutrients in Seed of Edible Watermelon
(Citrullus Lanatus (thumb) Mastum. and Nakai). Report Cucurbit Genetics Coopertive. 13: 43-44.

❖ Parmar, H.S. and A. Kar. 2009. Protective role of Mangifera indica,Cucumis melo and
Citrullus vulgaris peel extracts in chemically induced hypothyroidism. Chem. Biol. Interact., 177:
254-258. https://doi.org/10.1016/j.cbi.2008.11.006
❖ Widowati, W., R.M. Widyanto, D.R. Laksmitawati, P.P. Erawijantari, L. Wijaya and F.
Sandra. 2015. Phytochemical, free radical scavenging and cytotoxic assay of Cucumis melo L.
Extract and β-Carotene. J. Adv. Agric. Tech., 2(2): 114–119.
https://doi.org/10.12720/joaat.2.2.114-119
❖ Sharma, S.P., D.I. Leskovar, K.M. Crosby, A. Volder and A.M.H. Ibrahim. 2014. Root
growth, yield, and fruit quality responses of reticulatus and inodorus melons (Cucumis melo L.) to

53
 deficit subsurface drip irrigation. Agric. Water Manage. 136: 75–85.
https://doi.org/10.1016/j.agwat.2014.01.008
❖ Skrovankova, S., D. Sumczynski, J. Mlcek, T. Jurikova and J. Sochor. 2015. Bioactive
Compounds and Antioxidant Activity in Different Types of Berries. Battino M, Ed. Int. J.
Mol. Sci., 16(10): 24673–24706. https://doi.org/10.3390/ijms161024673v37i1.9262
❖ Sood, S., N.S. Gill, B. Singh, P. Sharma, K. Dhiman, M. Bali, P.D. Sharma and J. Bajwa.
2011.
Evaluation of antioxidant and antiulcer activity of traditionally consumed Cucumis melo
seeds. J. Pharmacol. Toxicol., 6(1): 82-89. https://doi.org/10.3923/jpt.2011.82.89
❖ Suhail, N., N. Bilal, H.Y. Khan, S. Hasan, S. Sharma, F. Khan and N. Banu. 2012. Effect of
vitamins C and E on antioxidant status of breast‐cancer patients undergoing chemotherapy. J.
Clin. Pharm. erapeut., 37(1): 22-26. https://doi.org/10.1111/j.1365-2710.2010.01237.x
❖ Ivanova, P.H., 2012. e melons-raw material for food processing. In: 50 years Food RDI
Food technologies and health, international scientific-practical conference, Plovdiv, Bulgaria, 8
November 2012. Proc. Food Res. Dev. Inst., pp. 23-26.
❖ Ivanov, P.C., L.A.N. Amaral, A.L. Goldberger, S. Havlin, M.G. Rosenblum, Z.R. Struzik
and
H.E. Stanley. 1999. Multifractality in human heartbeat dynamics. Nature, 399(6735); 461-465.
❖ FAO, 2013. Food and Agriculture Organization of the United Nations 2013.
❖ Gill, N.S., J. Bajwa, K. Dhiman, P. Sharma, S. Sood, P.D. Sharma, B. Singh and M. Bali,
2011. Evaluation of therapeutic potential of traditionally consumed Cucumis melo seeds.
❖ Asian J. Plant Sci., 10(1): 86-91. https://doi.org/10.3923/ajps.2011.86.91
❖ Arora, R., M. Kaur and N. Gill. 2011. Antioxidant activity and pharmacological evaluation
of
Cucumis melo var. agrestis methanolic seed extract. Res. J. Phytochem., 5(3): 146-
155.https://doi.org/10.3923/rjphyto.2011.146.155
❖ Amaro, A.L., A.O. Domingos and P.F. Almeida. 2015. Biologically active compounds in
melon:
❖ Modulation by preharvest, post-harvest, and processing factors. Proc. Impact Active Comp.
Food, Elsev., 20: 165–171. https://doi.org/10.1016/B978-0-12-404699-3.00020-2

54
 ❖ Jeffrey, C., 1990. Systematics of the Cucurbitaceae: An overview. Biology and utilization
of the Cucurbitaceae, pp. 3-9. https://doi.org/10.7591/9781501745447-003

❖ Karlund, A., U. Moor, M. Sandell and R.O. Karjalainen. 2014. e impact of harvesting,
storage and processing factors on health-promoting phytochemicals in berries and fruits. Processes,
2: 596–624. https://doi.org/10.3390/pr2030596
❖ Kaushik, U., V. Aeri and S.R. Mir. 2015. Cucurbitacins. An Insight into Medicinal Leads
from Nature. Pharmacog, 9(17): 12–18. https://doi.org/10.4103/0973-7847.156314
❖ Mallek-Ayadi, S., N. Bahloul and N. Kechaou. 2016. Characterization, phenolic compounds
❖ and functional properties of Cucumis melo L.peels. Food Chem., 221: 1691-1697.
https://doi.org/10.1016/j.foodchem.2016.10.117

❖ Mallek-Ayadi, S., N. Bahloul and N. Kechaou. 2018. Chemical composition and bioactive
❖ compounds of Cucumis melo L. seeds: Potential source for new trends of plant oils.
Process
❖ Saf. Environ. Prot., 113: 68-77. https://doi.org/10.1016/j.psep.2017.09.016
❖ Rasouli, H., S. Parvaneh, A. Mahnam, M. Rastegari- Pouyani, Z. Hoseinkhani and K.
Mansouri. 2017. Anti-angiogenic potential of trypsin inhibitor purified from Cucumis melo seeds:
Homology modeling and molecular docking perspective. Int. J. Biol. Macromol., 96: 118-128.
https://doi.org/10.1016/j.ijbiomac.2016.12.027
❖ Umar, K.J., L.G. Hassan, H. Usman and R.S.U. Wasagu. 2013. Nutritional composition of
the seeds of wild melon (Citrullus ecirrhosus). Pak. J. Biol. Sci., 16(11): 536-540.
https://doi.org/10.3923/pjbs.2013.536.540
❖ Yanty, N.A.M., O.M. Lai, A. Osman, K. Long and H.M. Ghazali. 2008. Physicochemical
❖ properties of Cucumis melo var. inodorus (honeydew melon) seed and seed oil. J. Food
❖ Lipids, 15(1): 42-55. https://doi.org/10.1111/j.1745-4522.2007.00101.x
❖ Chen, L. and Y.H. Kang. 2013. In vitro inhibitory effect of oriental melon (Cucumis melo
L. var. makuwa Makino) seed on key enzyme linked to type 2 diabetes: assessment of anti-diabetic
potential of functional food. J. Funct. Foods, 5(2): 981-986.
https://doi.org/10.1016/j.jff.2013.01.008

55
 ❖ Chen, L., Y.H. Kang and J.K. Suh. 2014. Roastingprocessed oriental melon (Cucumis melo
L. var. makuwa Makino) seed influenced the triglyceride profile and the inhibitory potential against
key enzymes relevant for hyperglycemia. Food Res.Int., 56: 236-
242.https://doi.org/10.1016/j.foodres.2013.11.040
❖ Serna-Saldivar, S. O., Rooney, L. W., Waniska, R.D. 1988. Wheat flour tortilla production.
Cereal Foods World 33:855-864.
❖ Gomez, M. H., Lee, L. K., McDonough, C.M., Waniska, R. D., and Rooney, L. W. 1992.
Corn starch changes during tortilla and tortilla chip processing. Cereal Chem. 69; 275-279
❖ Bushuk, W., Briggs, K. G., and Shebeski, L. H. 1969. Protein quantity and quality as factors
in the evaluation of bread wheats. Can. J. Plant. Sci. 49: 113-117.
❖ Waniska, R. D. 1999. Perspectives on flour tortillas. Cereal Foods World 44:471-473.
❖ Slavin, J. 2003. Why whole grains are protective: Biological mechanisms. Proceedings of
the Nutrition Society. 62:129-134
❖ Slavin, J. 2007. Whole grains and cardiovascular disease. Pages 59-85 in: Whole Grains and
Health. D.R. Jacobs G.H. McIntoch K. Pountanen, M.
❖ Reicks, L. Marquat, eds. Blackwell Publishing: Ames, IA.
❖ Marlet, J. A., McBurney, M. I., and Slavin, J. L. 2002. Position of the American Dietetic
Association: Health implications of dietary fiber. J. Am. Diet. Assoc. 102: 993-1000.
❖ Miller, G. 2001. Whole grain, fiber and antioxidants. Pages 453-460 in: Handbook of
Dietary Fiber in Human Nutrition. G.A. Spiller, ed. CRS
❖ Press: Boca Raton, FL.
❖ Gibson, G.R., Beatty E.R., Wang X & Cummings J.R. 1995. Selective stimulation of
bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology 108:975-982
❖ Van Dam, R. M., Rimm, E. B., Willett, W.C., Stampher, M. J., Hu, F. B. 2002. Dietary
patterns and risk for type 2 diabetes mellitus in US men. Annals of
❖ Internal Medicine 136: 201-209.Truswell, A.S. 2002. Cereal grains and coronary heart
disease. European Journal of Clinical Nutrition. 56: 1-14
❖ Aurora, A., & Sharma, M. P. (1990). Use of banana in non-ulcer dys- pepsia. Lancet, 335,
612e613.
❖ Anhwange, B. A. et al., 2009.,Chemical composition of Musa sapientum (banana)
peels.Agricultural and Food Chemistry 2009 Vol.8 No.6 pp.437-442 ref.17

56
 ❖ : Anhwange, B. A. et al, Chemical composition of Musa sapientum (banana)
peels.Agricultural and Food Chemistry 2009 Vol.8 No.6 pp.437-442 ref.1
❖ Someya, S., Yoshiki, Y. and Okubo, K. (2002) Antioxidant Compounds from Bananas
(Musa cavendish). Food Chemistry, 79, 351-354.
❖ Antioxidant activity in banana peel extracts: Testing extraction conditions and related
bioactive compounds
❖ Author links open overlay panel Rafaela González-Montelongo,Food ChemistryVolume
119, Issue 3, 1 April 2010, Pages

57
58
 APPENDIX

SENSORY EVALUTION:

SCORE CARD FOR THE FORMULATION OF CHAPATHI USING WATER

MELON SEED, MUSK MELON SEED, RED BANANA PEEL POWDER
SENSORY CHAPATI CHAPATI
ATTRIBUTES (A) (B) CHAPATI
(C)

APPEARANCE

COLOUR

TASTE

TEXTURE

FLAVOUR

OVERALL
ACCEPTABILITY

Seven hedonic scale for evaluating food sample

▪ Liked very much – 7
▪ Liked a lot – 6
▪ Liked – 5
▪ Neither liked or nor disliked – 4
▪ Disliked – 3
▪ Much disliked – 2
▪ Disliked very much -1

59