Proximate and Phytochemical Analysis of Cucumber (Cucumis sativus L. cv Pipino) and Watermelon [Citrullus lanatus (Thunb.)] Matsum and Nakai cv Red

Abstract

Nutritional and phytochemical constituents of plants are essential for the survival and general wellbeing of all life forms. These constituents were analyzed from Cucumis sativus and Citrullus lanatus which are heavily consumed fruits in most households in Nigeria. Both the pulp and rind components of the fruits were analyzed using the standard methods described by Association of Official Analytical Chemist (AOAC) and other scholars. Proximate analysis of the two fruits showed a significant difference in the organic constituents. The percentage ash content, crude protein and total carbohydrate contents were higher in Cucumis sativus compared to those of Citrulus lanatus with Mean+SD values of 10.50±0.50, 4.00±1.00 and 19.07±6.27 as against 8.47±0.47, 2.33±0.58 and 4.67±1.32 respectively. The moisture contents, percentage fat and crude fibre content were however higher in amount in Citrullus lanatus than those recorded in Cucumis sativus. In general, both fruits had highest amount of moisture and lowest fat contents when compared to other proximate constituents. Qualitative results of the various phytochemicals tested in both fruits revealed that Alkaloids were slightly present in the two fruits. Saponins and flavonoids were heavily present in Cucumis sativus but slightly present in Citrullus lanatus. The results also show that both fruits have glycosides and tannins in smaller quantities while Oxalate was slightly present in Cucumis sativus but in much small quantity in Citrullus lanatus. Quantitative analysis of the phytochemicals showed that flavonoid was highest in Cucumis sativus (7.13%) followed by saponin (6.16%) also in Cucumis sativus. Saponin was the only phytochemical found in larger quantity in Citrullus lanatus (2.50%). This study revealed that Cucumis sativus and Citrullus lanatus contains appreciable nutrients and phytochemical constituents that can be used by all living organisms.