摘要：

研究了甜瓜籽油在发酵过程中甜瓜种子品种的变化。甜瓜种子的发酵给予产物，“ogiri egusi”，它是尼日利亚东部的酱汁，汤和炖菜中用作调味剂的油性糊剂调味品。五种甜瓜种子品种（Citrullus Vulgaris（CV），Citrullus lanatus（Cl），Colocynthis citrullus（CC），苏金雀肽（Cp），以及在深水中分别煮沸3小时并脱离。子叶是用烫伤的香蕉叶包裹，再次煮沸2小时，并在室温下进行一次初级发酵96h。将发酵的种子捣碎，用叶子包裹并悬挂在火的地方再次发酵另一个144h。测定物理化学性质（游离脂肪酸（FFA），酸值（AV），总滴定酸度（TTA），pH和温度）同时进行，因为发酵进展。从该研究中获得的数据在Windows 2007上使用ANOVA进行统计分析;而手段were separated by Fisher’s Least Significant difference (LSD) at P<0.05 confidence level. Free fatty acid of the melon seeds increased significantly as fermentation progressed in all the samples, ranging from the lowest values; 3.83mg/g (CL & CV) to the highest; 26.36mg/g (CP). The increase in FFA is an indication of the production of lipases by the fermenting bacteria. CL and CP were significantly different (P<0.05) from others in acid value. TTA of the melon seed substrates increased with fermentation period; CL was significantly different (p?0.05) with the value (5.69%). This result could be attributed to the production of various organic acids from utilization of the carbohydrate in the seeds. pH values also increased from 5.64 (CC) to 7.94 (CP), indicating alkaline fermentation. The temperature also increased slightly from 28.5-31.5oC during primary fermentation, and peaked at 31.5oC (72h).