Sule Lamido University Journal of Science and Technology (SLUJST) Vol. 3 No. 1&2 [June, 2022], pp.
16-22
Proximate and Elemental Analysis of Dried Watermelon (citrullus
lanatus) Seeds
*1Suwaibatu Mamman, 1Ogbe Suleiman Musa, 2Abubakar Chadi Sadiq, 3Usman Saidu, and 1Obaje Daniel
Opaluwa,
1
Department of Chemistry, Nasarawa State University, P.M.B.1022, Keffi, Nigeria
2
Department of Chemistry, Bauchi State University, P.M.B 65, Gadau, Bauchi, Nigeria.
3
Department of Chemistry, Sule Lamido University Kafin Hausa, P.M.B 048 Jigawa State, Nigeria.
*Corresponding Author’s email:
[email protected]Abstract
Watermelon (Citrullus lanatus) is an important vegetable crop worldwide. Its flesh is a source of carotenoids,
Vitamins A, B6, C, lycopene, and antioxidants. In some African countries, watermelon seeds are roasted, salted,
and eaten as snacks. Considering the large consumption of watermelon and its seeds, chemical analyses are
necessary to ascertain its use as beloved fruit and explore its potentials. The proximate and mineral compositions
of Citrullus lanatus seeds were determined using standard analytical procedures. The proximate analysis of the
seed showed mean values of 8.39±0.01 %, ash content of 2.86±0.01 % crude lipid of 31.84±0.02 %, crude fibre
of 34.64±0.01 %, crude protein of 15.23±0. 02 % and Carbohydrate of 7.03-0. 01%. The mineral analysis
(mg/100g) of the seed was analyzed using atomic absorption spectrophotometer (AAS GBC Avanta Ver 2.02 Model,
Australia) equipped with an air-acetylene flame. The result revealed the values of 19.00 ±0.02 iron (Fe), 7.00±0.01
zinc (Zn), 52.00±0.01 magnesium (Mg), 5.00±0.01 (Mn), and 4.00±0.02 copper (Cu). This study concludes that
watermelon seed is an important source of minerals, proteins, and energy. Therefore, it is recommended that the
seed should be chewed with the flesh and not thrown away as it could serve as a good source of nutrients and
minerals to the body. Also, it can be used as a supplement for bone and teeth strengthening as well as a potential
ingredient in cosmetics for stimulation and revitalization.
Keywords: elemental, nutrient, proximate, seeds, watermelon
1. Introduction
Watermelon (Citrullus lanatus) is a pleasant tasting fruit and one of the most economically important fruit in the
Curcurbitaceae family under the genera of Citrullus, which is ranked among the top ten in economic importance
among vegetable crops globally (Sultana & Ashraf, 2019; Zamuz et al., 2021). The fruit has both nutritional and
medicinal values and the importance of fresh fruits and vegetables in our daily life cannot be overemphasized
(Olayinka & Etejere, 2018). There are three types of watermelon grown in drier regions of Africa, namely, the
dessert type, the cooking type, and the seed type. Dessert watermelon is grown worldwide, has a characteristic sweet
taste, a low-calorie fruit used mostly in salads and juices. The cooking type, also called cow watermelon, is normally
used as animal feed, for cooking thick porridge or mixed in dry maize grain. The seed type watermelon is mostly
grown in Central to West Africa and is used to extract oil, make snacks, and flour (Dube et al., 2021). The production
of watermelon in Nigeria in recent years has increased tremendously (Adeyeye et al., 2020). Every aspect of the
fruit has nutritional value, including the rind, peel, and the seeds (Enemor et al., 2019).
Watermelon is a valued source of natural antioxidants with special reference to lycopene, ascorbic acid, and
citrulline (Zamuz et al., 2021). It has one of the highest lycopene contents among all fruits and vegetables. During
the last few decades, the presence of an appreciable quantity of lycopene in watermelon has motivated the
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Sule Lamido University Journal of Science and Technology (SLUJST) Vol. 3 No. 1&2 [June, 2022], pp. 16-22
farmers/growers to cultivate high red flesh varieties. Overall, twelve hundred cultivars of watermelon are produced
worldwide, while the four most promising cultivars are picnic, icebox, yellow flesh, and seedless (Naz et al., 2014).
These functional ingredients act as protection against chronic health problems like cancer insurgence and
cardiovascular disorders. The most common way of eating watermelon is the consumption of the pink flesh
watermelon lemonade, fresh Salad juice, Smoothies, Jams, Sweets, and Sauces. It is known to be low in calories,
highly nutritious, and thirst-quenching (Asfaw, 2021). The lycopene-rich nature and health benefits of the
watermelon juice make it an excellent choice for preparing additional foods (Maoto et al., 2019). It is an excellent
source of immune-supportive vitamin C and also a good source of vitamin A (Maoto et al., 2019). In addition,
watermelon is a good source of potassium and magnesium. The nutritional profile of watermelon has a full array of
nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino
acids, etc. (Maoto et al., 2019; Sultana & Ashraf, 2019).
Despite the various potential applications, unfortunately, there are little or no industrial uses of the watermelon
seeds. The seeds are often discarded while the pulp is eaten. There is also limited literature on the nutritional,
phytochemical, and antioxidant properties of watermelon seeds. It is in this regard that this study aims to evaluate
the elemental and nutritionally valuable properties of watermelon seeds to create awareness of their potential
nutritional values and increase their consumption.
2. Materials and method
2.1. Sample Collection and Preparation
Watermelon was obtained from the tomatoes market Farin Gada in Jos Plateau State, Nigeria. The seeds were
removed manually and screened to remove damaged or bad ones. The seeds were weighed before and after sun
drying for two weeks, grounded, and stored in an airtight container for further analysis.
2.2. Proximate analysis of watermelon seeds
The proximate analysis of the watermelon seeds was carried out. The moisture, ash, crude fibre, and crude protein
contents were determined following the association of the Official Analytical Chemists (AOAC, 2010) method. The
analysis was carried out in triplicates and the results obtained were the average values. About 100 g of the powder
was weighed in a hot air oven at 105 ℃ to a constant weight, the difference in weight was recorded as the moisture
content. 3 g of the powder was placed in a pre-weighed porcelain crucible and ignited in an ashing furnace
maintained at 600 ℃. The ash content was determined as soon as white ash was obtained and a constant weight was
maintained. The nitrogen content was determined by the micro-Kjeldahl method (Saidu et al., 2021). Carbohydrate
content was also determined by difference as described by AOAC, (2010).
2.3. Elemental analysis of watermelon seeds
Mineral analysis was carried out after 2g of the seed sample was ashed and 10mL of concentrated HNO3 was added
to it and digested until a clear solution was obtained. The digest was allowed to cool and then transferred into a
100mL standard flask and made up to mark with de-ionized water. The mineral elements were analyzed with AAS
GBC Avanta Ver 2.02 Model, Australia equipped with air-acetylene flame.
3.0 Results and Discussion
The result of the proximate analysis of watermelon (Citrullus lanatus) seed is shown in Table 1. The moisture
content obtained for the seed was to be found to be 8.39±0.01%. The values from this study were in agreement with
the study of Kausar et al. (2020), who reported 8.25% moisture for watermelon seeds. In a related study, Mathew
et al. (2014), reported the moisture content of cherry, Guava, bitter melon, pawpaw, and watermelon seeds to be
(5.70±0.00), (4.00±0.00), (7.00±0.00), (11.00±0.01), and (9.00±0.00) respectively, which tallies well with the
results obtained in the present study. However, Milala et al. (2018) and Sajjad et al. (2020) reported comparatively
lower moisture content values 5.06 ± 0.12 and 3.39 ± 0.09, respectively, for watermelon seeds in related studies.
The moisture content of any food is an index of its water activity and is used as a measure of stability and
susceptibility to microbial contamination. The high moisture content found in this study indicates that the seeds can
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Sule Lamido University Journal of Science and Technology (SLUJST) Vol. 3 No. 1&2 [June, 2022], pp. 16-22
be preserved for a reasonable period of time without the risk of microbial deterioration and spoilage (Saidu et al.,
2021).
The proportion of ash content is a reflection of the mineral content in the food material (Gemede et al, 2016). The
ash content of watermelon seed was found to be 2.86±0.01%, which is slightly higher than that of Cherry
(2.00±0.00) and lower than Watermelon (6.00±0.10), Pawpaw (4.00±0.00), Guava (3.00±0.10), and Bitter melon
(4.00±0.00) values obtained by (Mathew et al., 2014). However, values of ash content (6.70%) of melon seed as
reported by Jacob et al. (2015) were higher than the values obtained in this study. Similarly, slightly higher values
2.98, 3.67, and 3.73 were reported by other researchers for the ash content of watermelon seeds (Milala et al., 2018;
Kausar et al., 2020; Sajjad, et al., 2020) The variation in the ash content of samples in different studies may be due
to the nature and amount of ions present in the soil from which plants draw their nutrients (Saidu, et al., 2021).
Fat is a good source of energy and a medium for dissolving vitamins A, B, E, and K and its deficiency may result
in suboptimal growth, fatty liver problems, and susceptibility to respiratory diseases (Ferrara et al., 2019; Lees,
2020; Kapoor et al., 2021). Fat is an essential component of our body, it plays a vital role in maintaining healthy
skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell
function (Bender & Cunningham, 2021). The fat content of watermelon seed (31.84±0.02%) obtained in the present
study was higher than 22.77±3.3% reported by Enemor et al. (2019), in a related study. However, the values
reported in this study (31.84±0.02%) are in agreement with 32.90 ± 0.18% and 32.04 ± 0.52% reported by Milala
et al. (2018) and Sajjad et al. (2020), respectively, in a related study. The fat content found in the seed is an
indication that the seed could be a source of edible vegetable oil. Oils are known for their ability to provide the
body with maximum energy (Enemor et al., 2019).
The crude fiber is a measure of the quantity of indigestible pentose, cellulose, lignin, and other constituents of this
nature present in foods (Saidu et al., 2021). The crude fibre content obtained in this study was 34±64:0.01%, which
is higher than the 4.1% reported by Kausar et al. (2020). Similarly, lower crude fibre values (4.97 ± 0.46%) were
reported for the watermelon seeds in a related study (Sajjad et al., 2020). Petkova and Antova (2015), studied the
proximate composition of seeds and seed oils from four varieties of melon and reported the crude fibre content in
the range of 4.5± 0.1 - 8.5±0.2%. The considerable high amount of crude fiber reported in this study shows that
the seed is a source of dietary fiber, which is essential for a good bowel movement and could help in preventing
obesity, diabetes, cancer of the colon, and other ailments of the gastrointestinal tract of human (Alagbe, 2020). As
shown in Table 1, the protein content found in this study was 15.23±0.02% which is higher than 8.925±0.25%
reported by Enemor et al. (2019) for watermelon seeds. According to this study, the crude protein 15.23±0.02 is
higher than varieties of melon 2.10±0.31 (Dora), 2.40±0.05 (Dhaki), and 2.70±0. 18 (Karbaline), respectively, as
reported in a related study (Anjum et al., 2012). The presence of high protein content in watermelon seeds in the
present study demonstrates its potential for use as food supplements (Enemor et al., 2019).
Carbohydrates are good sources of energy. Weaning formulas and breakfast meals containing a high concentration
of carbohydrates are of great benefit (Saidu et al., 2021). The carbohydrate content found in this study was
7.03±0.01%. This value is similar to the previous studies (7.22±0.30%) reported by (Jacob et al., 2015). However,
the value is lower than 19.45% for dried watermelon seeds reported by (Zubairu et al., 2018). This variation in the
carbohydrates content can be attributed to the variety of watermelon and also different agricultural factors (Yankah
et al., 2020). Generally, the high carbohydrates content of the studied samples would make it a good source of
energy.
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Table 1 Proximate Compositions (%) of Watermelon Seed
Parameters Amount (%)
Moisture 8.39±0.01
Ash 2.86±0.01
Fat content 31.84±0.02
Crude fibre 34.64±0.01
Crude protein 15.23±0.02
Carbohydrate 7.03±0.01
The data are mean ± standard deviation (SD) of triplicate determinations.
The mineral compositions of the dried watermelon seeds are as shown in Table 2. Minerals are dietary components
required for normal growth, development, and body homeostasis (Babaali et al., 2020). Among these minerals, Iron
(Fe) helps in the formation of blood and the transfer of oxygen and carbon dioxide from one tissue to another
(Cornelissen et al., 2019). Iron deficiency results in impaired learning ability and behavioural problems in children,
it is known that adequate Fe in a diet is very important for decreasing the incidence of anemia (Gurunathan et al.,
2019). The recommended dietary allowance for Fe in adults and children is 10 mg/day while a female adult is
15 mg/day (Ghosh et al., 2019). Iron is required for blood formation. The concentration of Fe in this study is
found to be 19.00±0.02 mg/100g. In a related study, Enemor et al. (2019), reported the Fe content of watermelon
seed to be 15.19 mg/100g. Moreover, the results obtained in this study agree with previous work done by other
researchers (Rekha & Rose, 2016; Tabiri et al., 2016). This observation goes to show that watermelon seeds can
be used as an iron supplement.
Zinc (Zn) is an essential element for human metabolism that functions as an enzyme cofactor, contributes to protein
structure, and regulates gene expression (Saidu et al., 2021). It is vital for cell growth, metabolism, and
differentiation. Its deficiency is associated with immune dysfunction, inflammation, oxidative stress, increased risk
of infection, cardiovascular diseases, and osteoporosis (Castiglione et al., 2018). In this study, watermelon seeds
with values of 7.00±0.01 mg/100g for Zn were obtained. The result for Zn obtained in the present study are in
agreement with other findings in a related study (Tabiri, 2016; Enemor et al., 2019; Dube et al., 2021). The
appreciable amount for Zn content obtained in the present shows that the watermelon seed could be used in the
preparations of herbal drugs (Enemor et al., 2019).
Calcium (Ca) requirements are high during all stages of life (Cormick and Belizán, 2019). Calcium is the constituent
of bones and helps the body to contract correctly, blood to clot, and the nerves to convey messages (Abubakar,
2021). The mean calcium intake in pregnant women of low- and middle-income countries was 648 mg/day (95%
confidence interval (CI) 569–727), whereas that from high-income countries was 948 mg/day (95% CI 872–1024)
(Cormick & Belizán, 2019). Calcium is the second most abundant mineral found in this study, with a concentration
of 22.00±0.01 mg/100g. In a related study, Abu et al. (2018), reported 0.97 mg/kg calcium content of watermelon
seeds, while Enemor et al. (2019), reported (00.000±00 mg/g) for watermelon seeds in their study. The variations
in the Ca content observed could be attributed to the improvement in the crop varieties, through fertilizer
application, as well as soil composition, and geographical location (Saidu et al., 2021).
Like calcium, Magnesium (Mg) is an important component of bone and contributes to its structural development.
While calcium stimulates muscles, magnesium relaxes the muscles. The daily value for magnesium is 400 mg for
adults and children aged 4 and according to Jacob et al. (2015), green leaf, legumes, nuts, seeds, and whole grains
are good sources of magnesium. Mg helps in regulating blood glucose levels and aid in the production of energy
and protein. In this study, the most abundant mineral found was magnesium with a concentration of 52.00±001
mg/100g. This result is similar to those reported by other researchers (Abu et al., 2018; Enemor et al., 2019). The
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Sule Lamido University Journal of Science and Technology (SLUJST) Vol. 3 No. 1&2 [June, 2022], pp. 16-22
result indicates that watermelon seed could contribute to the Mg needs of consumers especially in meeting the
recommended daily value for adults and children.
Copper (Cu) is an essential cofactor for the oxidation-reduction reactions involving copper-containing oxidase in
the synthesis of collagen and for the immune system (Falade et al., 2020). The copper content of 4.00±0.02 mg/100g
for Citrullus lanatus seed in this study was higher than the values (0.02 – 0.06 mg/100g) reported by (Lawal, 2021)
for dried watermelon seeds in a related study.
Manganese (Mn) is very important in calcium metabolism in bones and is also involved in the prevention of
circulatory diseases. It helps in regulating blood pressure and insulin release (Tabiri et al., 2016). Mn deficiency
is not very common, however, inadequate intake can lead to physiological disorderliness, such as defective growth,
transient dermatitis, infertility, and birth defects (Martins et al., 2020). In this study, the value of Mn was found to
be 5.00±0.01 mg/100g. This value is higher than the required daily intake of manganese which is 2.5 mg (Tabiri
et al., 2016). The values obtained in the present study indicate that watermelon seed can serve as a good source of
Mn supplement.\
Table 2 Mineral Compositions (mg/100g) of Watermelon Seed.
Elements Amount (%)
Fe 19.00±0.02
Zn 7.00±0.01
Mg 52.00±0.01
Mn 5.00±0.01
Cu 4.00±0.02
Ca 22.00±0.01
The data are mean ± standard deviation of triplicate determinations.
4.0 Conclusion
It can be concluded that watermelon seed is a good source of important nutrients that are beneficial for the health
of humans and animals. The results obtained on the analysis of watermelon seeds in this study, therefore, suggested
that huge potential exists for the use of watermelon seeds instead of discarding them as waste after consuming the
pulp. The use of watermelon seeds can contribute to the more sustainable production of several industries such as
food, pharmaceutical, and cosmetics, being a solution to reduce food waste and its environmental impact. The
information obtained from this study could also serve as a guide for the possible utilization of watermelon seeds by
animal feed manufacturers, public health authorities, and other food regulatory bodies.
Acknowledgement: The authors would like to acknowledge the Department of Chemistry, Nasarawa State
University Keffi and Sheda Science and Technology Complex (SHESCO) for the facilities provided.
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