Exploring the Potential of Watermelon Seed as a Novel Dietary Ingredient: Effects on Lipid Profile and Hematological Parameters in Rats

Background and Objective: Watermelon (Citrullus lanatus) is a globally cultivated fruit with its seed often disposed of as waste only to be replanted in the next season, however, these seeds are rich in nutrients. Despite their potential nutritional value, watermelon seeds remain an underutilized seed. Watermelon seed, an underutilized African crop, was analyzed for its biochemical and hematological effects in rats after different processing methods. Materials and Methods: Watermelon seeds were obtained from a farm market in Nigeria, cleaned of stones and divided into four and subjected to different processing methods (germination, soaking, and boiling) the fourth part was left unprocessed. They were thoroughly dried and milled into flours. Proximate composition was determined using standard methods and analytical procedures. Results: The proximate composition revealed that the protein, content ranges from 14.00-18.77%, oxalate, 0.14-0.23/100 g;, tannin 18.92-33.68/100 g and phytate, 0.11-0.36/100 g, WAC 33.33-53.85%, OAC 33.33-42.86%, BD 0.48-0.67%, FS 30.37-66.66% and ES 16.66-46.15%, the results showed that the processing significantly increased (p<0.05) the amino acid content of water melon seed. Significant (p<0.05) elevation was also observed in some hematological parameters of rats fed with supplemented diets of the processed seed flours. Conclusion: These results also showed that the processed flours can be used for improvement of nutrient bioavailability and nutrient density hence may be useful for confectionery products, aerated foods and high nutrient density weaning foods.