Exploring the Potential of Watermelon Rind:.

Abstract

Watermelon rind is rich in nutrients and low in calories but most people throw it without thinking about the usage of it. The main objectives of this study is to reduce the wastage of nutritious watermelon rind and developed biscuits from the grinded watermelon rind which has been done by drying the rind, also to find out the nutritional value of developed biscuits and the sensory quality of it. Firstly watermelon rind flour has been produced. For this watermelon rinds are cut into 2-3 cm pieces and washed into citric acid solution and then placed into 60 degree Celsius for 48-56 hours. After the preparation of watermelon rind flour biscuits have been made. After preparing the biscuits some tests have been done to find out its nutritional value. Sensory test has also been done. Result shows that 3 gm of watermelon rind flour biscuit contain 5.83% (sample 1), 4.34% (sample 2), 4.66% (sample 3) of moisture; 0.99%( sample 1), 1.08% ( sample 2), 3,385 ( sample 3) of ash; 22.89% (sample 1), 23.06% ( sample 2), 25.18% ( sample 3)of fat; 3.17% ( sample 1), 4.07% (sample 2), 4.39% (sample 3) of crude fiber; 4.97% ( sample 1), 5.34% (sample 2), 6.59% ( sample 3) of protein and 62.18% (sample 1), 62.11% (sample 2), 55.80% ( sample 3) of carbohydrate. A sensory test has also been done called hedonic test. There were 30 participants for this test. Different coded sample were given to the participants and asked them to rate it from scale 1 to 9 which is basically dislike extremely to like extremely. After this test result shows that all participants preferred 7% watermelon rind biscuit.