Nutritional, Physicochemical and Sensory Quality of Local and Imported Watermelons Marketed in Beni, Democratic Republic of the Congo
Abstract
Patrick Mafikiri Bakwanamaha, Synthia Ikembe Badjoko, Irenge Mitima Honore, Ortence Kazige Kanyere, Karikurubu Jean Felix, Parent Kulimushi, Niyukuri Jonathan
Watermelon (Citrullus lanatus) is widely consumed for hydration, sweetness and its contribution of vitamins, minerals and bioactive compounds. This study compared the physicochemical, nutritional and sensory quality of locally grown watermelons from Beni, Democratic Republic of the Congo, with watermelons imported from Uganda. Twenty fruits were evaluated, comprising two local types (B1 and B2) and two imported types (A1 and A2). Moisture, pH, total soluble solids, vitamins A and C, calcium and magnesium were determined using laboratory procedures described in the source study. A semi-trained panel of 20 consumers evaluated aroma, color, taste, juiciness and texture on a five-point scale. Group means were compared by analysis of variance, and principal component analysis was used for exploratory multivariate visualization. Significant differences were observed for moisture, vitamin C, total soluble solids, vitamin A, calcium and magnesium (p<0.001), whereas pH did not differ significantly (p=0.181). Local samples had higher soluble solids (7.73-8.10 °Brix), moisture and slightly higher mineral contents, while imported samples contained more vitamin C (7.33-8.10 mg/100 g) and vitamin A (27.67-28.63 μg/100 g). Sensory profiles differed among samples, with B1 showing the highest juiciness score and A1 the highest color score. The findings indicate distinct nutritional and sensory strengths between local and imported watermelons and support greater characterization and valorization of locally produced fruit.