Nutritional Analysis of two Local Varieties of Papaya (Carica papaya L.) at Different Maturation Stages

Research Article
Nutritional Analysis of two Local Varieties of Papaya (Carica papaya L.) at Different Maturation Stages

Luthfunnesa Bari, Parvez Hassan, N. Absar, M.E. Haque, M.I.I.E. Khuda, M.M. Pervin, Shahanaz Khatun and M.I. Hossain

Pakistan Journal of Biological Sciences, 2006, 9(1), 137-140.

Abstract

Two varieties, Local-1 and Local-2 of papaya (Carica papaya L.) were analyzed at four maturity stages (green, mature, ripen and rotten) to obtain a comparative information on their nutritional parameters such as pH, moisture, ash, TTA protein, lipid, carbohydrate, free sugar, reducing sugar, carotene, riboflavin, thiamin, ascorbic acid, calcium, sodium, magnesium, potassium, iron and phosphorus content. The nutrient composition of papaya flesh was found to vary at different maturation stage. The pH, moisture content increases gradually with advancement of maturity in healthy papaya but decreases at rotten stage. The ash, TTA and fiber content was found to be maximum in mature stages and gradually deceases from ripen stage to rotten stage. The results on carbohydrate shown that ripe papaya is a good source of carbohydrate (23.5±0.04 g %) but the content decreases in rotten stage. The concentration of protein, lipid, riboflavin and thiamine are extremely low in ripe papaya. The free sugar, reducing sugar and starch content gradually increases up to ripen stage but decreases at rotten stage. Ripe papaya is a very rich source of vitamin A and vitamin C but their concentrations decrease abruptly at rotten stage. The minerals such as calcium, sodium, magnesium, potassium and phosphorus content of papaya flesh gradually increases with the advancement of maturity whereas the increasing level of iron declines at ripen stages.

ASCI-ID: 1-3809

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