Effect of drying method on the quality and storability of ‘egusi’ melon seeds (Colocynthis citrullus L.)

Abstract

The effect of sun-, oven-, smoke- and solar drying on the physicochemical properties and storability of 
melon seeds (Colocynthis citrullus L.) was investigated. Oven drying most significantly reduced the 
moisture content, followed by smoke drying and solar drying in decreasing order. The proximate 
composition of seeds was not significantly affected by the drying methods, but panelists most 
preferred the oven-dried seeds in the sensory analysis. Oven- and smoke dried seeds had the lowest 
incidence of diseased seeds, moisture content and level of Aspergillus spp. infestation and also 
recorded the highest seed germination and oil content in stores. The peroxide values and percentage 
free fatty acids were lowest in oven dried seeds, followed by the smoke dried seeds and the lowest in 
sun dried seeds. Thus, oven- and smoke drying could be used to dry melon seeds, particularly during 
the first season harvest when sun drying often proves difficult.