PRODUCTION, PASTEURIZATION AND CHARACTERIZATION OF MELON SEED MILK AT DIFFERENT TEMPERATURES OF 600C AND 700C

ABSTRACT

The melon seed samples were grinded to powder form with an industrial blender. After which, 400mls of distilled water was added to 200g of the grinded melon flour, poured into the blender and was blended for about 20mins. After blending, it was filtered using a grade 1 Whatsman filter paper. The now liquid melon seed milk was pasteurized at 60⁰C and 70⁰C respectively for 30mins, allowed to cool, under ultra-high sanitized environment (under U.V light). The milk has characteristic white colour, pH of 6.7 ms/cm and 6.35 ms/cm for 60⁰C and 70⁰C and Electrical Conductivity (EC) values were 79.80% and 79.90% for 60⁰C and 70⁰C, carbohydrate values were 5.215% and 5.380% for 60⁰C and 70⁰C, crude protein values were 1.839% and 1.782% for 60⁰C and 70⁰C, crude fat values were 3.408% and 3.418% for 60⁰C and 70⁰C, soluble protein values were 0.431% and 0.405% for 60⁰C and 70⁰C, moisture content values were 86.953% and 83.774% for 60⁰C and 70⁰C, and ash content values were 1.210% and 1.222% for 60⁰C and 70⁰C. Atomic Absorption Spectrophotometer showed that the milk substitute is well buffered in minerals. The milk substitute is comparable to natural (cow) milk in colour, pH, nutritional values and trace mineral composition, but inferior in taste and flavour.