Nutritional evaluation of pawpaw (Carica papaya) morphotypes and papain activity using casein as substrate:- Eji Chinyere
ABSTRACT
The
nutritional evaluation of five pawpaw morphotypes was carried out in this
research work; the seeds, leaves and pulp were evaluated for their nutrient
composition and papain activities. The result on proximate composition showed
that the ash content of the seeds had the highest value and ranged from 3.35%
to 4.28%. The leaves contained J .43% to 2.25% ash while the pulp contained 0.3
I% to 0.61% ash. All the pawpaw morphotypes were not good sources of fat The
seeds contained 1.33% to 3.27% and the leaves contained from 1.27% to 3.15%
while the pulp contained 0.37% to 0.53%. The protein content of the pulp was also
low( 0.47% to 1.12%). The result on vitamin composition indicated that the pulp
is an excellent source of vitamin C which ranged from 36.37mg/100g to
43.41mg/100g. Also, the result showed that the pulp is a good source of
Beta-carotene which ranged from 5173.33 1U/100g to 6207.18 IU/I00g. Generally,
the seeds, leaves and pulp were found to be poor sources of Niacin, thiamine
and riboflavin. The seeds are low in iron (with a range of 0. I 5mg/kg to
0.25mg/kg). Papain activity was detected only on the leaves. Papain activity in
the leaves ranged from 205.87units to 40l.27units.The wine samples produced
from the five pawpaw morphotypes had good sensory properties
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MICHAEL, U (2024). Nutritional evaluation of pawpaw (Carica papaya) morphotypes and papain activity using casein as substrate:- Eji Chinyere. Repository.mouau.edu.ng: Retrieved Nov 21, 2024, from https://repository.mouau.edu.ng/work/view/nutritional-evaluation-of-pawpaw-carica-papaya-morphotypes-and-papain-activity-using-casein-as-substrate-eji-chinyere-7-2
UNIVERSITY, MICHAEL. " Nutritional evaluation of pawpaw (Carica papaya) morphotypes and papain activity using casein as substrate:- Eji Chinyere" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 19 Aug. 2024, https://repository.mouau.edu.ng/work/view/nutritional-evaluation-of-pawpaw-carica-papaya-morphotypes-and-papain-activity-using-casein-as-substrate-eji-chinyere-7-2. Accessed 21 Nov. 2024.
UNIVERSITY, MICHAEL. " Nutritional evaluation of pawpaw (Carica papaya) morphotypes and papain activity using casein as substrate:- Eji Chinyere". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 19 Aug. 2024. Web. 21 Nov. 2024. < https://repository.mouau.edu.ng/work/view/nutritional-evaluation-of-pawpaw-carica-papaya-morphotypes-and-papain-activity-using-casein-as-substrate-eji-chinyere-7-2 >.
UNIVERSITY, MICHAEL. " Nutritional evaluation of pawpaw (Carica papaya) morphotypes and papain activity using casein as substrate:- Eji Chinyere" Repository.mouau.edu.ng (2024). Accessed 21 Nov. 2024. https://repository.mouau.edu.ng/work/view/nutritional-evaluation-of-pawpaw-carica-papaya-morphotypes-and-papain-activity-using-casein-as-substrate-eji-chinyere-7-2