Evaluation of the Effect of Roasting on the Physicochemical Properties of Cucumis Melo I Seed Oil
Auphedeous Y. Dang-i, Mary-Magdalene Pedevoah, Emmanuel Tulasi.

Abstract
The need to identify cheaper sources of fats and oils to supplement the nutritional value of the largely carbohydrate based diets in developing countries including Ghana, motivated the research into the oil quality of Cucumismelo I seed oil. The seed oil of Cucumismelo I (yellow melon) was extracted using the soxhlet apparatus in the raw form and the roasted form of the seeds. The yield was higher (38.62%) in the roasted form than the unroasted form (33.78%). The color of the oil of the roasted seed was observed to pale brown while that of the unroasted was pale yellow. The pH for the oil from both roasted and unroasted seeds was slightly acidic (6.3 for both). The specific gravity of the oil was also found to be approximately the same for both the roasted and unroasted seeds (0.906 g ml^-1 and 0.904 g ml^-1 respectively). However there was significant difference in the values for the roasted and unroasted seed oil for Peroxide value (3.17 mmolO₂/Kg and 6.36mmolO₂/Kg) respectively; Acid value (0.597 Mg KOH/g and 1.110 Mg KOH/g) respectively; Free Fatty Acid value (0.30 % and 0.56 %) respectively. All the values for the unroasted seed oil were about twice that of the roasted seed oil. The iodine value for both oils was almost the same. The saponification value was determined for only the oil from the unroasted seeds and was found to be less than 100 mg KOH/g. These properties when compared with that of edible oils indicate possible use as edible vegetable oil.

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