Improvement of the Biochemical Properties of Watermelon Rinds Subjected to Saccharomyces cerevisae Solid Media Fermentation

Improvement of the nutritional quality of watermelon rinds was attempted by Saccharomyces cerevisae solid media fermentation. The fermented rinds were analyzed with regard to proximate composition, antinutrient contents and phytonutrient properties and compared to unfermented watermelon rinds. Results revealed a significant increase (p<0.05) in the protein, lipid, ash and crude fibre contents. There were significant decreases (p>0.05) in the antinutrient contents of the fermented watermelon rinds. Significant increases (p<0.05) were observed in the phenolic and flavonoid contents of the fermented watermelon, as opposed to the significant decrease (p>0.05) of the alkaloid and saponin contents. These results indicate that Saccharomyces cerevisae, a cheap, non-pathogenic and saprophytic fungus, would efficiently improve the nutritional qualities of watermelon rinds and reduce the antinutrition levels.