THERAPEUTIC AND NUTRITIONAL VALUE OF DRIED MELON AS A NATURAL NUTRIENT-RICH FOOD PRODUCT
- Authors
-
-
Barno Norboyeva Bahodir qizi
Faculty of Chemistry and Biology Teacher of Department of Physiology, Karshi State University
Author
-
- Keywords:
- Dried melon, natural nutrients, functional food, Cucumis melo, antioxidants, traditional food, health benefits, dehydration.
- Abstract
-
Dried melon is a traditional fruit product widely consumed in many regions of Central Asia. It is appreciated not only for its pleasant taste and long shelf life but also for its nutritional richness and potential health-promoting effects. Fresh melon contains vitamin C, provitamin A carotenoids, minerals, fiber, and various bioactive compounds, while drying reduces water content and increases nutrient density per unit weight. Melon fruits are also known to contain antioxidant compounds that may contribute to general well-being when included in a balanced diet. This article examines the nutritional composition, functional properties, and possible therapeutic significance of dried melon based on an analytical review of relevant scientific literature. The findings indicate that dried melon can be regarded as a convenient source of energy and micronutrients, although its sugar concentration after drying requires moderate consumption.
- References
-
1.
Mallek-Ayadi, S., Bahloul, N., Kechaou, N. Bioactive compounds from Cucumis melo L. fruits as potential nutraceutical food ingredients and juice processing using membrane technology. Journal of Food Processing and Preservation. 2022.
2.
Manchali, S., Murthy, K. N. C., Patil, B. S. Nutritional Composition and Health Benefits of Various Botanical Types of Melon (Cucumis melo L.). Plants. 2021.
3.
Tuan, P. A., et al. Carotenoid Biosynthesis in Oriental Melon (Cucumis melo L.). 2019.
4.
FAO/WHO. Fruit and Vegetables for Health Workshop Report. 2006.
5.
FAO. Quality Control in Fruit and Vegetable Processing.
6. Elmirzayeva M. D. Formation and Development of Social Protection Terms in English and Uzbek Languages //Mental Enlightenment Scientific-Methodological Journal. – 2024. – Т. 5. – №. 03. – С. 131-138.
7. Qizi E. M. D. Linguocultural and Semantic Analysis of English and Uzbekphraseological Units According to Cultural Features //Central Asian Journal of Literature, Philosophy and Culture. – 2023. – Т. 4. – №. 4. – С. 170-175.
8. Farxod o‘g T. A. et al. THEORY AND METHODOLOGY OF TEACHING FOREIGN LANGUAGES: A MODERN PERSPECTIVE //Innovation Science and Technology. – 2025. – Т. 1. – №. 4. – С. 21-25.
9.
FAO. Agricultural Services Bulletin: Processing of Fruits and Vegetables.
10.
USDA Agricultural Research Service. Nutritive Value of Foods.
- Downloads
- Published
- 2026-03-26
- Issue
- Vol. 2 No. 3 (2026)
- Section
- Articles
- License
-
This work is licensed under a Creative Commons Attribution 4.0 International License.
