Synbiotic Watermelon Rind Jam

The challenge

The project aims to reduce industrial waste particularly those from fruit and vegetable processing since the rind is normally not utilised but thrown away as waste. The watermelon rind however is reach in citruline, an amino acid which is converted to arginine that is vital to the heart, circulatory system and immune system. This means the jam could be used as a functional food for heart patient. This will also provide delivery of probiotics in to the human gut through non dairy products in a more controlled manner as the probiotic cells will be encapsulated.

The solution

Watermelons are mostly eaten fresh because of their seasonality and perishability. The rind however is usually disposed as waste by individuals as well as restaurants Its utilization in jam making aims to reduce food processing waste as well as insuring food security for all.Fruit waste is estimated at 35-40 % hence the utilization of rind in jam preparation increase economical production of fruit products. The rind on the other hand is a good source of citruline, an amino acid which is converted to arginine that is vital to the heart, circulatory system and immune system. This product shall also contain beneficial microorganisms known as probiotics. Probiotics are viable microorganisms that when administered in sufficient numbers, confer health benefits to the host . These microorganisms will be incorporated into the jam as microcapsules made by encapsulating them using calcium alginate. The Encapsulation serve to protect the probiotics from harsh processing conditions as well as stomach conditions.Therefore, this novel use of watermelon and its rind for development of synbiotic jam will impart health benefit to consumer (Protein soruce(Citrulline))as well as help in reducing the amount of the waste discarded, create more income for farmers, food processors and more importantly reduce environmental impacts of the waste