Abstract
The sector in the Sahelian countries is characterized by a double burden not only because of post-harvest losses but also because of a lack of processing technology. The objective of this work is to investigate the processing quality of watermelon in bread making. A mixture composed by wheat flour (type 55) and puree or juice from two watermelon varieties (Koloss and Kaolack) presented good results. Breads of good rhelogical and sensory qualities were obtained up to an incorporation rate of 30%. In the Sahelian countries, the sector is characterized by a double burden because not only is a large quantity of annual production lost, but technologies for exploiting this fruit are almost non-existent. The objective of this work is to test the technological aptitude of the watermelon in breadmaking. The incorporation of mash and juice from two varieties of watermelon (Koloss and Kaolack) in type 55 soft wheat flour showed good results up to an incorporation rate of 30%. Breads of good rheological and sensory qualities were obtained.
Highlights
Background and JustificationThe "watermelon sector" in the Sahelian countries is characterized by a double burden because a large quantity of the production is lost but the upgrading technologies are non-existent
Watermelon is rich in L-citrulline and L-arginine, two amino acids that play an important role in human metabolism [1,2,3,4,5]
The objective of their study was to investigate the nutritional value of watermelon rinds in terms of dietary fiber, minerals and antioxidants
Summary
The "watermelon sector" in the Sahelian countries is characterized by a double burden because a large quantity of the production is lost but the upgrading technologies are non-existent. The transformation of the watermelon remains the weakest link in the value chain whose interest in populations continues to be important. Watermelon is mainly used in the raw state that means; its flesh is directly consumed as such or transformed into juice. It should be noted that the juices obtained by transformation of the watermelon flesh occasionally occur at the level of households or small businesses that do not very often meet the quality requirements for the international market. Watermelon is rich in L-citrulline and L-arginine, two amino acids that play an important role in human metabolism [1,2,3,4,5]. There is a need to diversify the use of watermelon by creating added value that will benefit all actors of the sector, and consumers
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