PRODUCTION OF MAYONNAISE FROM Citrullus lanatus (EGUSI MELON SEED)

PRODUCTION OF MAYONNAISE FROM Citrullus lanatus

(EGUSI MELON SEED)

ABSTRACT

This study is concerned with the production of mayonnaise from Citrullus lanatus (melon seed oil, From this study result obtained are stated below percentage (%) composition of mayonnaise produced from citrullus lanatus seed oil; moisture content (4.63%), Ash content (2.04%), crude protein (1.32%), acidity, pH, viscosity are (0.78%),( 4.10%), (2000P/sec) respectively while percentage (%) composition of mayonnaise produced from soya-bean oil moisture content (12.0%), Ash content (1.58%), crude protein (0.82%), acidity, pH, viscosity are( 0.82%), (4.30%), (40000P/sec) respectively. Citrullus lanatus was used because it contain unsaturated fatty acid which help to keep the lung and heart in good working conditions.

CHAPTER ONE

INTRODUCTION

Citrullus Lanatus (Egusi Melon) is a member of the family cucurbitacese and belongs to the tribe Benicaseae. It thrives in hot regions with rich light soil and can tolerate periods of low rainfall. The crop is cultivated for it’s seed which are prepared into condiments used especially in preparing soup. The Egusi Melon Seed is rich in Oil and Protein about 53.1% and 33.8% respectively. Egusi melon being a member of the roup of crops referred to as neglected crops (Okigbo 2000) has suffered more neglect than other members of the group. There is a dearth of information on many aspects of the crops especially the botany. Most botanical description of the crop is made with reference to other closely related members of the family such as water melon which has received more attention of researchers. The people of “Nigerian” and “Congo” call it wild water melon or Ibara. The seed are the true delicacy of this melon.

Cooking oil is a plant, animal or synthetic fat used in frying, baking and other types of cooking including salad dressing (cream) and bread dips (mayonnaise) which are flavoring not involving heat and in this sense termed “edible oil”. Cooking oil is typically liquid at room temperature, although some oil that contains saturated fat such as coconut oil, palm oil and Palk Kernel Oil are solid. There are wide variety of cooking oils from plant such as Olive Oil, Palm Oil, Soya bean Oil, Canola Oil, Corn Oil, Groundnut Oils, as well as animal based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chilies or garlic.

Mayonnaise is a thick, creamy dressing often used as a condiment, it is a stable emulsion of oil, egg yolk and either vinegar or lemon juice with many options for embellishment with other herbs and spices. Protein and lecithin in the yolk of the egg. Mayonnaise varies in color but is often white, cream or pale yellow. It may range in texture from that of light cream to a, thick gel. Mayonnaise contains about 700 kilocalories per lOOgrams on 94 kilocalories per tablespoon. This makes mayonnaise calorically dense food and it is consumed all over the world (Harold McGee 2004).

1.1 AIM AND OBJECTIVE

This study is aimed at producing mayonnaise from Citrullus Lanatus (Egusi Melon) seed oil.

The objective of this study is to;

1. Extract oil from Citrullus Lanatusseeds.
2. To process the oil been extracted by
3. – Deodorization.
4. Production of mayonnaise with the processed oil.

1.2 STATEMENT OF PROBLEM

Most people believe mayonnaise contains a lot of oil, but the oil in mayonnaise contains unsaturated fatty acid which is good for the heart and helps in keeping the lungs healthy and vibrant.

1.3 SIGNIFICANCE

Mayonnaise is a good source of Vitamin E which prevents stroke. It also helps to keep the heart healthy and vibrant. Mayonnaise is also use for treatment of hair which is dull and fizzy and nourished the skin both in adult and children.

1.4 SCOPE AND LIMITATION

This is only concerned with the extraction of oil from Citrullus Lanatus.

The seed colour will be visually determined. The moisture, volatile matter and oil content will be determined by the use of oven.

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