Amino Acid and Functional Characteristics of Pawpaw (Carica papaya) Seeds under Normal Storage Ripening

Abstract

The amino acid contents and the functional properties of matured unripe, ripe and overripe pawpaw (Carica papaya) seeds were carried out using standard methods as follow up to a previous paper where some aspects of the chemical composition of the seeds at different ripening stages were determined. Twenty amino acids comprising ten essential and non-essential amino acids were detected, out of which total essential amino acids (EAA) in % were 48, 47 and 24 while nonessential amino acids in % were 52, 53 and 76 in unripe, ripe and overripe pawpaw seeds respectively. Functional properties for bulk density (BD), water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), emulsion capacity (EC), gelation capacity (GC) and viscosity were also determined. Favourable functional properties and the amino acids makes the results from this study an important index to the use of the seeds from the various ripening stages a means of supplementing the existing source of nutrient in food formulation.

Papaya (Carica papaya L.) seed as a potent functional feedstuff for poultry – A review

“…Oyeleke et al . [ 21 ] formerly noticed that amino acids, particularly lysine and methionine, were higher in the papaya seed from the ripe than those in the mature unripe papaya. However, the levels of lysine and methionine decreased in the seed of overripe papaya when compared with those in ripe papaya seed [ 21 ].…”

“…[ 21 ] formerly noticed that amino acids, particularly lysine and methionine, were higher in the papaya seed from the ripe than those in the mature unripe papaya. However, the levels of lysine and methionine decreased in the seed of overripe papaya when compared with those in ripe papaya seed [ 21 ]. The latter authors further suggested that microbial activities taking place during the process of ripening seem to be responsible for the lower amino acids in the seed from the overripe papaya.…”