ABSTRACT
Melon milk was produced from melon seeds by grinding 200g of the seeds and mixing with 400ml of distilled water after which the resultant slurry was filtered using Grade 1 Whatsman filter paper and pasteurized with a water bath at 80 and 90 degree Celsius at 30 minutes. The milk has characteristics whitish colour, pH of 6.01 for 80oC, 6.04 for 90oC. The electrical conductivity, 10 carbohydrates, crude protein, crude fat, soluble protein, moisture content and ash content were determined to be 79.76, 5.612, 1.849, 3.421, 0.422, 83.109 for 80oC respectively while at 90oC 5.23, 78.46, 5.262, 1.656, 3.383, 0.422, 82.832 respectively. Atomic Absorption Spectrophotometer was used to determine the minerals composition. The milk can be comparable to cow milk in nutritional value and colour, pH, trace mineral composition but inferior in taste and odor. The milk was isolated in a bacterial and fungal culture to determine the presence of microorganisms present in the milk. Lactobacillus acidophilus and Pseudomonas flourescens were the two bacteria isolates found while Penicillium italicum and Aspergillus niger were the two fungi isolates found in the milk.
