Abstract
Carica papaya commonly known as pawpaw is a medicinal plant belonging to the Family caricaceae. A comparative study was carried out on the nutritional and mineral element composition of the peels of two varieties of Carica papaya using standard methods. The results showed that the Carica papaya contained moisture, (25.40% and 27.45%), crude fat (2.55% and 2.35%), ash content (10.00% and 7.30%), protein (3.50% and 6.30%), crude fibre (2.20% and 1.15%) and carbohydrate (56.35% and 55.45%) respectively for yellow and red Carica papaya. The mineral content ranged from sodium (38.412ppm and 24.080ppm), calcium (19.932ppm and 7.197ppm) and magnesium (19.527ppm and 19.242ppm) re4spectively for yellow and red Carica papaya. The result revealed that the yellow Carica papaya peel is by far richer in nutrient and mineral element than the red Carica papaya.
Table of Contents
Certification i
Dedication ii
Acknowledgements iii
Abstract iv
Table of Contents v
Chapter One:
Introduction 1
Background of the Study 1
Statement of the Problem 3
Objective of the Study 3
Scope of the Study 4
Significance of the Study 4
Research Questions
Chapter Two:
Literature Review 5
General Description of pawpaw 6
Chemical Composition of Foods 5
Medicinal and pharmacological of various parts of carica papaya
Other Uses of Carica papaya 8
Review of previous work on carica papaya
Chapter Three:
Materials and Method 25
Reagents to be Used 25
Collection of Sample 25
Preparation of Sample 23
Proximate analysis 26
Mineral analysis 23
Chapter Four
Results 27
Table of Values 27
Chapter Five
Discussion,. Recommendation and Conclusion 45
Discussion 48
Recommendation 49
Conclusion 48
References 51
CHAPTER ONE
INTRODUCTION
- Background of the Study
Globally, food insecurity is worsening especially in the developing countries. This situation is further threatened, by the current global food crisis caused by such factors as draught, flood, war, etc which has sent the prices of the conventional plant sources of proteins out of the reach of the already impoverished populace of these regions (Paridhavi et al, 2008). Fruits being the rich source of carbohydrates, fats and proteins, which form the major portion of the human diet, are the cheaper source of energy. The importance of these biochemical has been re4corded by various scientists (Matthewws et al, 1999; Kalite et al, 2007; Hussain et al, 2009a). Besides these biochemical, the moisture, fiber and ash contents and the energy values of individual vegetable and plant species have also been regarded important to the human health and the soil quality (Wahrmund-Wyle et al, 2000; Chevaux et al, 2001; Cummings et al, 2004; Mc Sweeny et al, 2005; Hussain et al, 2010a, b).
Botanically, fruits are parts of flowering plants derived from the fertilization of specific tissues such as one or more ovaries of flowers. They are non-staple foods which make-up about 39% of the food intake of persons living in developing countries of Africa. In non-technical usage, such as food preparation, fruits normally represent the fleshy, seed bearing structures of certain plants that are edible in the raw state.
The nutritional and chemical compositions of various fruits have been reported. Fruits are important sources of sugars, vitamins A, C and B group, low protein and lipid respectively. Also they have been shown to certain high amounts of minerals, moisture, low ash and crude fiber. In addition, fruits contain little or no fat or sodium and being a plant food, no cholesterol, thus nutritionally healthy. When consumed with other foods, fruits can nutritionally supplement diets in developing countries.
Beyond nutrients, seeds such as antioxidants (e.g. polyphenols), soluble fiber (e.g. pectin and beta-glucanase), prebiotics (e.g. insulin, fructan), vitamins (e.g. vitamins A, B group and C), flavones glycosides (e.g. hesperidin), organic acids (e.g. tartaric acid) which, as functional food materials or nutraceuticals, provide specific health benefits such as preventi8on of diseases and growth of gut pathogens, enhancement of body immunity, protection against heart diseases, cancer, osteoporosis, hypertension, regulation of ageing etc.
Unfortunately, most of these beneficial compounds which found mostly on the peels are often removed while processing fruits into juices (Bhat and Surolia, 2001) papaya (carica papaya L.) belongs to the family caricaceae grown in Nigeria. Nutritionally, the major compounds of papaya fruit pulp dry matter are carbohydrates. At the early stage of fruit development, glucose is the main sugar but the sucrose content increases during ripening and can reach up to 80% of the total sugars. The edible portion of the ripe papaya fruit contains both macro and micro minerals and these are Na, K, Ca, Mg, P, Fe, Cu, Zn and Mn. Carica papaya is a source of carotenoids, vitamins C, thiamine, riboflavin, niacin, vitamin B-6 and vitamin K (Bari et al, 2006).
- Statement of the Problem
Paw-paw peels are mostly thrown away when preparing the fruit for easting thus constituting environmental nuisance. On the other hand, domesticated animal feeds on it. These peels are investigated for their chemical compositions to ascertain other uses they can be put without degrading the environment.
- Objective of the Study
This study was conducted with the objective to analyze the peels of carica papaya for its chemical constituents with the purpose of using it in preparations and formulations of new products thus adding more value to the fruit and preventing environmental pollution.
- Scope of the Study
The extent of this work will be limited to the proximate and mineral determinations of the peels of carica papaya found within Oko Metropolis.
- Significance of the Study
The result from this work will be significant as it will help determine the nutrients contained in the mostly discarded peels of paw-paw. It will help stimulate the formulation of many new food products of various healthy efficacies using the p[eels of paw-paw.
- Research Questions
Is there significant difference in the chemical composition of the peels of carica papaya in terms of;
- Nutritional compositions (moisture, ash, protein, lipid, fiber and carbohydrates)
- Mineral compositions (calcium, zinc, sodium, magnesium, iron and potassium).
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