Effect of Processing Methods on the Nutritional Quality and Utilization of Ripe Papaya (Carica papaya L.)

Abstract

The present study was conducted to investigate the effect of different processing methods on the nutritional quality of ripe papaya fruits. The fruits were processed into pulp and powder using standard procedures and the results revealed that some of the nutrients decreased after processing compared to fresh form. The heat-sensitive nutrients such as ascorbic acid and β-carotene were highly significantly affected by processing methods. The ascorbic acid decreased in pulp (55.95 mg/100 g) and powder (48.69 mg/100 g) compared to fresh (59.26 mg/100 g). The amount of β-carotene was noticed to drop (10.16 mg/100 g) and  (8.80 mg/100 g) for pulp and powder respectively compared to fresh (13.04 mg/100 g). On the other hand, non-heat sensitive nutrients (ash, fibre, protein, fat, titratable acidity, total carbohydrates, total energy, reducing sugars and total sugars) were significantly increased in powder compared with fresh and pulp The moisture content among others was significantly increase although highly significance difference (p˂0.05) observed in moisture between fresh (89.98 %), the pulp (91.60 %) and powder (8.20 %). The colour was recorded to be (L* 0.14, a* 2.30, b* 0.61), (L* 58.70, a* 7.41, b* 34.39) and (L* 41.32, a* 8.44, b* 30.13) for fresh, pulp and powder respectively. The products (pulp and powder) processed in this study can be used as food ingredients in food industries to produce hundreds of value-added products like papaya concentrate, jam, juice, syrup, cordial, crush, wine, confectioneries, bakery products, ready to cook instant food premixes as well as reconstituted products among others. The products produced in the current study are of low cost and affordable compared to commercial products of the same quantity and quality.