Nutritional potential, bioaccessibility of minerals and functionality of watermelon (Citrullus vulgaris) seeds.

Watermelon (Citrullus vulgaris) seeds are high in protein and fat, on enriching protein, it can find
application as a protein source in various food formulations. Most of the processed foods are
generally fortified with micronutrients. The effect of the matrix on the mineral bioavailability is
highly important and hence investigated. Defatted flour and protein isolate were prepared from
watermelon seed meal and chemical composition and functionality was analyzed by standard
techniques. Multiple regression analysis was done to study the compositional influence on the
mineral bioaccessibility. Invitro digestibility of the protein was good. The seeds were a moderate
source of iron and zinc. The percent bioaccessibility of all the minerals were found to correlate
(R ¼ 0.97e0.99) with the concentration of phytate, tannin and oxalate contents. The seed components
exhibited good functionality with good macro and micronutrient density and can find application
in many food products