Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends

This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with waste from watermelon rinds and orange pomace as possible nutritious alternatives. Biscuit samples were respectively produced from blends of wheat, watermelon rind and orange pomace in the following ratio 100:0:0;90:5:5;80:10:10;70:15:15 and 60:20:20, labelled samples A, B, C, D and E. Functional, proximate, mineral and sensory properties of the formulated biscuit samples were carried out using standard analytical procedures. The results showed that proximate composition of samples B - E significantly increased (p < 0.05) except for carbohydrate content when compared with sample A used as control. There were also significant increases (p < 0.05) in mineral contents of supplemented samples compared to control. The result of the sensory evaluation showed that wheat flour can be substituted with watermelon rind and orange pomace flours up to 10% without adversely affecting the overall quality attributes of the biscuits. These results indicate the robustness of food value addition as an effective means of improving nutritional quality of biscuits while contributing to waste management in the agricultural value chain.

Effect of microencapsulated watermelon(Citrullus lanatus)intake on plasma amino acids and glycemic response in healthy adults

Watermelon is an L-citrulline-rich fruit that has been used as a supplement to increase L-arginine in plasma,which in turn plays a critical role in the synthesis of nitric oxide,a molecule that regulates vascular tone.Watermelon rind,similar to its pulp,presents a high L-citrulline content,yet a lower concentration of sugar,which would be more convenient for individuals who need to refrain from excessive sugar ingestion(i.e.,diabetics and obese individuals).Further,ingestion of watermelon rind can be a sustainable alternative to increase plasma L-arginine,given that rind of fruits is commonly discarded.Therefore,we evaluated the effect of ingestion of a product derived from watermelon rind and pulp(microencapsulation in spray drier)on plasma amino acids(L-citrulline,L-arginine and L-ornithine),glucose,and insulin.Eleven participants(28.36±5.70 years)were enrolled in a single blind,cross-over and randomized study.They ingested microencapsulated watermelon rind and pulp(containing 4 g of L-citrulline)plasma amino acids,glucose,and insulin were evaluated before and 30,60,90 and 120 min after ingestion.It was observed that both microencapsulated watermelon rind and pulp increased L-citrulline through 120 min and microencapsulated watermelon rind significantly increased L-arginine at 30 min.In addition,microencapsulated watermelon rind and pulp similarly increased plasma glucose and insulin levels.In conclusion,these findings suggest that both microencapsulated watermelon rind and pulp are effective to increase plasma L-citrulline and microencapsulated watermelon rind effectively increases plasma L-arginine.In addition,rind and pulp promote similar changes on plasma glucose and insulin.