Due to increased consumption of vegetable oil, degumming has become imperative towards ehnancing quality and stability of the oil for human consumption. The present study was to determine the influence of degumming on the nutritional composition of the crude and degummed Citrullus lanatus Seed Oil (CLSO). The mineral and vitamin as well as physicochemical compositions of crude and degummed oil were carried out using standard methods while amino acid profile of the oils were evaluated using UHPLC. LD₅₀ of the oils revealed that the oils are safe at 5000 mg/kg body weight. Vitamin A & E and mineral contents of CLSO increased post degumming.  Seventeen amino acids were detected in oils, eight were hydrophobic and nine were hydrophilic. The GC-MS shows that the crude oil has twelve compounds: four saturated fatty acids, five unsaturated fatty acid and three non-fatty acids. Degummed oil has ten compounds: three saturated fatty acids, three unsaturated fatty acids and four non-fatty acids of the oil. The nutritional and physicochemical properties of the oil revealed that degummed oil enhanced the qualities of the oil.

 

Keywords: Amino acid profiles, Citrullus lanatus, Degumming, Fatty acid profile, Linoleic acid.