Author(s)

David Bazié¹, Kiessoun Konaté^1,2*, Dakuyo Roger¹, Kabakdé Kaboré¹, Abdoudramane Sanou¹, Hemayoro Sama¹, Mamoudou Hama Dicko¹

¹Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.
²Training and Research Unit in Applied Sciences and Technologies (UFR-SAT), University of Dédougou, Dédougou, Burkina Faso.

Watermelon is known for its good thirst-quenching power; its important water content is one of its major characteristics. This very juicy character of the fruit associated with an important quantity of by-products constitutes a weak point of profitability to its transformation. Indeed, next to the sweet, juicy, refreshing pulp with exceptional gustative quality, there is a large number of by-products that are not consumed, not valorized, and are considered as waste. This study aims to provide some solutions to this problem, which hinders the processing of watermelon in Burkina Faso. The physicochemical parameters, phytochemical composition, and some biological properties of watermelon rind were evaluated. In other words, substances of nutraceutical interest and their properties were measured in watermelon rind to find useful uses for them. The determination of the dimensions was done by direct measurements. Physicochemical parameters were determined by standard methods. The phytochemical composition was determined by spectrometric methods. The analysis of the samples showed significant variability for the different physical parameters of the fruits. Interesting physical properties such as the water absorption and water holding capacity of the dried rind powder (nearly 1000%) were revealed. Moreover, the fruit rind showed remarkable photochemical composition and antiradical properties. As such, watermelon rind could be incorporated into other culinary preparations, in animal nutrition.

Watermelon, By-Products, Nutraceutical Properties, Rind

Bazié, D. , Konaté, K. , Roger, D. , Kaboré, K. , Sanou, A. , Sama, H. and Dicko, M. (2022) Physical and Phytochemical Properties of the Rind of Five Watermelon Cultivars. Food and Nutrition Sciences, 13, 1036-1051. doi: 10.4236/fns.2022.1312072.