_____________________________________________________________________________________________________ *Corresponding author: Email: waleolatidoye@gmail.com; European Journal of Nutrition & Food Safety 13(2): 122-138, 2021; Article no.EJNFS.66733 ISSN: 2347-5641 Quality Assessment and Food Potentials of Flour Obtained From Sprouted and Non-Sprouted Watermelon Seeds (Citrulus lanatus) and Its Akara Making Potentials Olawale Paul Olatidoye 1* , Sunday Samuel Sobowale 2 , Wasiu Ajani Olayemi 3 , and Abdulrazak Shittu 4 1 Department of Food Technology, Yaba College of Technology, P.M.B 2011,Yaba, Nigeria. 2 Department of Food Technology, Moshood Abiola Polytechnic, P.M.B 2210, Abeokuta, Nigeria. 3 Department of Agricultural Technology, Animal Production Technology Unit, Yaba College of Technology, PMB 2011, Yaba, Nigeria. 4 Department of Science Education, School of Technical Education, Yaba College of Technology, P.M.B 2011,Yaba, Nigeria. Authors’ contributions This work was carried out in collaboration among all authors. Author OPO designed the study, performed the statistical analysis, wrote the protocol and wrote the first draft of the manuscript. Authors SSS and WAO managed the analyses of the study. Author AS managed the literature searches. All authors read and approved the final manuscript. Article Information DOI: 10.9734/EJNFS/2021/v13i230382 Editor(s): (1) Dr. Michael Lokuruka, Karatina University, Kenya. Reviewers: (1) Julia Pertiwi, Veteran Bangun Nusantara University, Indonesia. (2) Indah Epriliati, Widya Mandala Surabaya Catholic University, Indonesia. Complete Peer review History: http://www.sdiarticle4.com/review-history/66733 Received 15 January 2021 Accepted 20 March 2021 Published 20 April 2021 ABSTRACT This study formulated different flours from sprouted water melon seed and evaluated the proximate and sensory properties akara-analogue potential in Nigeria. The results showed that proximate composition: moisture (7.06-8.46%), protein (19.14%-37.24%), fibre (0.23-0.36%), fat (22.77- 26.58%), ash (2.44-3.47%) and carbohydrate (30.58-41.91%) were significantly different at p<0.05. The bulk density ranged from 0.51-0.53g/ml, solubility index (40.30-40.01%), water absorption capacity (1.21-1.25%), swelling capacity (5.32-6.67%), pH (6.13-6.14); for sprouted and non- Original Research Article