Chemical analysis of flours of the seed kernel of Cucumis melo l. and Cucumeropsis mannii Naudin cultivated in the Poro region, north of Côte d’Ivoire

This current study aimed to determine the proximate composition, anti-nutritional factors, and mineral composition of Cucumis melo and Cucumeropsis mannii seed kernels cultivated in the Poro region, in northern Côte d’Ivoire. The protein content of the kernel flour was found to be high, with 31.93 ± 0.01% for Cucumis melo and 45.36 ± 0.15% for Cucumeropsis mannii. The crude fiber and the ash content were 4.62 ± 0.76% and 1.58 ± 0.01% for Cucumis melo respectively, and 4.03 ± 0.88% and 2.15 ± 0.01% for Cucumeropsis mannii as well. Polyphenolics, tannins, and phytate content of Cucumis melo were 65.52 ± 0.50 mg GAE/100 g, 12.26 ± 0.39 %, and 37.41 ± 0.56 % respectively while for Cucumeropsis mannii they were 91.44 ± 0.16 mg GAE/100 g, 21.60 ± 0.75 % and 37.15 ± 0.46 % respectively.Flours of the seed kernel of Cucumis melo and Cucumeropsis mannii are rich sources of macro elements such as Calcium (2549.00 ± 0.57 - 2492.00 ± 2.00mg/100 g), potassium (1879.00 ± 1.00 - 1891.00 ± 1.00mg/100 g), phosphorous (620.00 ± 1.00 - 656.66  ± 5.77 mg/100 g), Magnesium (373.00 ± 1.00 – 370.33 ± 0.57mg/100 g) as well as microelements namely zinc(19.11 ± 0.00 - 15.02 ± 0.00 mg/100 g), and iron (9.03± 0.00 - 8.39 ± 0.00 mg/100 g). This research study highlights the nutritional value of flours produced with Cucumis melo and Cucumeropsis mannii seed kernels and thus provides useful data that could serve as the basis for their incorporation in food formulation.