International Journal of Food Science and Nutrition 76 International Journal of Food Science and Nutrition ISSN: 2455-4898; Impact Factor: RJIF 5.14 Received: 17-01-2019; Accepted: 21-02-2019 www.foodsciencejournal.com Volume 4; Issue 2; March 2019; Page No. 76-79 Nutrient composition of whole grain and processed “Niri” (Citrullus vulgaris) seeds Edward Ayinbila Adua 1 , Frederick Adzitey 2 , Alexander Abu 3 1-3 University for Development Studies, Department of Animal Science, Tamale, Ghana 2 University for Development Studies, Department of Veterinary Science, Tamale, Ghana Abstract Citrullus vulgaris, traditionally known as “Niri” is a traditional seed used for the preparation of stew, soup and other traditional foods especially by inhabitants of the northern sector of Ghana. Despite it usage for centuries, less attention has been paid to it nutrient composition in Ghana. Therefore, this study was carried out to determine the proximate and mineral compositions of Citrullus vulgaris (“Niri”) seed and it processed materials (raw and roasted purees, raw and roasted chaffs). Proximate and mineral compositions were done according to procedures in the International Association of Official Analytical Chemist. There were statistical differences (P<0.05) in all the proximate components examined. The ash (2.27%), fat (42.27%) and protein (20.30%) contents of the whole “Niri” seed were significantly higher (P<0.05) than the processed seeds. Carbohydrate and moisture contents were significantly highest in raw chaff (69.85%) and roasted puree (53.60%), respectively compared to the whole “Niri” seed and other processed products. The calcium content of the whole “Niri” seed and its processed product did not differ significantly (P>0.05) from the processed products. However, the iron (4.08mg/g), potassium (32.96mg/g), magnesium (28.35mg/g) and zinc (0.56mg/g) contents of the whole “Niri” seeds were significantly higher than the processed products. This study indicated that protein, carbohydrate, fat, water, calcium, iron, potassium, magnesium and zinc are present in both whole “Niri” seeds and in it processed form. Therefore, they have the potential to be used as ingredient for further processing or for non-tradition food. Keywords: Citrullus vulgaris, food, further processing, “Niri”, nutrients 1. Introduction The “Niri” (Citrullus vulgaris) belongs to the Cucurbitaceae family. It is generally referred to as the melon, gourd, pumpkin or cucumber [1] . It is also a trailing herbaceous plant with a succulent greenish stem [2] . Watts [3] reported that, Citrullus vulgaris requires heat, sunshine and a long summer to grow, but may be grown and produced successfully in the North when proper cultural conditions are provided. The growing of “Niri” is less cumbersome and it is usually intercropped with cereals in the three regions of Northern Ghana. Nutritional analysis carried out on Citrullus vulgaris varieties in Nigeria indicated that they are good source of protein [1]. They are also a complete food source as they contain minerals, carbohydrates and lipids [4] . Penuel et al. [1] reported 5.05%, 49.00%, 36.58%, 4.83%, 4.00% and 0.59% of moisture, fat, crude protein, ash, crude fibre and carbohydrates, respectively in raw undefatted “guna” (Citrullus vulgaris) seeds in Nigeria. These results were similar to previous research report of a protein content of 32.96%, moisture content of 2.75%, ash content of 3.53% and a carbohydrate content of 9.17% by Ogundele et al. [5]. Akinyele and Oloruntoba [6] also reported a proximate composition of 37.76% (crude protein), 26.85% (fat), 4.44% (moisture) and 3.38% (ash) for unfermented Citrullus vulgaris. Mineral composition of raw undefatted Citrullus vulgaris as reported by Penuel et al. [1] were 81.00mg/100g for magnesium, 136.00mg/100g for iron, 33.00mg/100g for calcium and 207mg/100g for sodium. These results indicate that Citrullus vulgaris is comparable to other plant food sources. The seeds of “Niri” are commonly used to prepare stews and soups in Ghana. It is an important food resource in traditional Ghanaian homes especially those in the northern sector as it is used to prepare special meals for important personalities like in-laws and sick persons for quick recovery. A traditional Frafra funeral is also incomplete without “Niri” soup. Though the plant has played an important role in the nutrition of Ghanaians in most rural communities, it’s proximate and mineral composition has been given less attention. This study seeks to ascertain the proximate and mineral composition of whole “Niri” seed and its processed materials. 2. Materials and Methods 2.1 Processing of “Niri” seeds 2.1.1 Whole “Nire” Seeds Whole “Niri” seeds were purchased from Aboabo Market in Tamale and processed at University for Development Meats Unit. Whole “Niri” seeds (7kg) were thoroughly washed, immersed in clean water and allowed to stand for ten minutes. All floating materials and seeds were removed off and the remainder rewashed and sun dried. The sun dried whole “Niri” seeds were then winnowed and further hand sorted to remove all foreign materials. 2.1.2 Preparation of “Niri” Purees For raw puree, the sun dried whole “Niri” seeds were milled using simple corn mill. For the roasted puree, the sun dried whole “Niri” seeds were roasted at a temperature of 220°C for 30 minutes with intermittent stirring at 10 minutes’ intervals. Roasted seeds were cooled and also milled. A kilogram each of the milled “Niri” seed (raw and puree) was