Nutritional and Biochemical Analysis of Locally Produced Wine from Cucumis Melo L. (Sweet Melon)
Keywords:
Cucumis melo L, Flavonoids, Saponin, Tannin, Alkaloids, TerpenseAbstract
Sweet melon fruit as a well-known source of multiple beneficial nutrients for human beings are highly perishable and have short shelf life even when stored under normal storage condition are discarded annually through post-harvest losses. Processing of these fruit into other forms such as wine can help in preserving or utilizing the content of the fruit. The present study was aimed at the synthesis and investigation of the biochemical content of locally produced wine from Cucumis melo L. fruit. The proximate, phytochemicals, sugar and alcoholic content of the wine was analysed. The result of the analysis revealed that the Cucumis melo L. wine has an alcoholic content of 4.6 ± 0.020% and total sugar of 5.20 ± 0.122 %. The present study also revealed that Cucumis melo L. wine is high in proximate nutrient such as moisture content of 95.54%, ash content of 0.33%, fat of 0.47%, total carbohydrate of 0.22% e.t.c. This study also revealed the phytochemicals present in the wine which account for the pharmacological important of the fruit (table 2). Flavonoids, saponin, tannin, alkaloids and Terpenes are found to be abundant in the wine.