id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
azojete-1138	Ndahi, T. E.; Badau, M. H.; Kassum, A. L.; Mshelia, L. P.; Lawan, H. K.; Peter, D.	The Effect of Fermentation on the Proximate Composition, Physical and Functional Properties of Guna (Citrullus vulgaris) Seeds	2025	11	.pdf	application/pdf	5405	297	51	1.0 Introduction The increasing global demand for sustainable and nutrient-rich foods has intensified interest in plant seeds as valuable sources of dietary proteins and essential amino acids (Etzbach et al., 2024). Previous reports of fermentation effect on the proximate and functional properties of Cucurbit seeds have focused on methods such as: extraction and shelling of Cucumeropsis manaii seeds prior to fermentation (Omowaye – Taiwo et al., 2015), boiling extracted seeds of L. siceraria and water melon seeds prior to natural fermentation (Ileola et al., 2019; Akele et al., 2022) and fermenting uncoated C. vulgaris (water melon) seeds with selected microbial strain (Chawla et al., 2020).	cache/azojete-1138.pdf	txt/azojete-1138.txt