NewCharacterisation of Papaya Seeds of Two Varieties Red
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Transcript of NewCharacterisation of Papaya Seeds of Two Varieties Red
Characterisation of Papaya Seeds of two varieties : Red Lady and Tainung #1 –Possible roles and utilisation for human
nutrition.
Course: AGRI 3013 – Research ProjectAuthor: Sunil RamnarineStudent ID#: 811002091
Supervisor: Prof. Neela Badrie
Introduction•Carica papaya is an evergreen, tree‐like herb, 2‐10 m tall
• Fruits are commonly eaten in the Caribbean
• The Papaya seed is currently considered a waste by‐product as it is discarded after being eaten or processed
• To evaluate seeds as a possible food source and maximise food potential of the fruit, characterisation of Papaya seeds should be done
Rationale for Research
• Seeds constitute 22% of the waste from papaya fruits
•Papaya contains a broad spectrum of phytochemicals
•Utilisation of the papaya seeds may lead to the food having both a greater economical and nutritive value
•Characterisation of this food source must be done in order to further identify it’s suitability for consumption and if so what are its benefits
Rationale for research
•Papaya seeds are recently gaining importance due to its medicinal value, recently it has been used in research of sickle cell diseases, poisoning related renal disorder and as anti‐helminthes
•Although fruit seeds contain nutrients beneficial to human health they are commonly disposed when used
• Seed Flours that can be manufactured can be used as a locally produced dietary supplement or food additive
Methods for Research
• Proximate analysis is an attempt to duplicate animal digestion and calculate carbohydrate content
•Mineral Analysis – P, Mn, Ni, Zn, using AAS methods
• Determine consumer acceptability as an food additive or supplementary ingredient in food, using Sensory Evaluation
• Simulation of Commercial Post Harvest Treatment and determine any effects on content tested for
• Determine any differences in Varieties used for Experiment, by comparing Physical Attributes of varieties
Preparation for Experiments• Fruits were acquired from the University Field Station, varieties of Red Lady and Tainung#1
• Fruits individually labelled, Fungicide treatment performed on selected fruits – 1.5g/L Valete
• Fruit length and circumference measured and fruits weighed
• Seeds Extracted and weighed, oven dried and seed count performed
• Treated fruits placed under refrigerated conditions : 16°C for 21 Days
Proximate Analysis
• Following Determinations were performed:
• Dry Matter/Moisture Content ∙Ash
• Crude Fibre ∙ Fats (Lipids, or Ether Extract)
• Crude Protein ∙ Carbohydrate Determination
Proximate Analysis – Results
(%) Red Lady Fresh µ ± SD (SE)
Red Lady Fungicide Treatment µ ± SD (SE)
Significant Value
Moisture Content
2.77 ± 0.61 (0.35) 9.65 ± 1.22 (0.71) 0.001
Dry Matter 97.23 ± 0.61 (0.35) 90.35 ± 1.22 (0.71) 0.001Ash 6.08 ± 1.21 (0.70) 5.6 ± 0.40 (0.23) 0.509Fats 29.56 ± 0.99 (0.57) 11.40 ± 3.4 (1.96) 0.001Crude Fibre 17.62 ± 1.72 (0.99) 18.84 ± 1.95 (1.12) 0.481Crude Protein 0.95 ± 1.61 (0.92) 19.76 ± 17.12 (9.88) 0.131Carbohydrates 45.79 ± 0.89 (0.51) 45.13 ± 11.79 (4.81) 0.908
Significant Non‐SignificantSignificant level < 0.05
Proximate composition Comparison – Red Lady Between Treatments
Significant Non‐SignificantSignificant level < 0.05
Proximate composition Comparison – Tainung #1 Between Treatments
(%) Tainung #1 Fresh µ ± SD (SE)
Tainung #1 Fungicide Treatment µ ± SD (SE)
SignificantValue
Moisture Content
3.07 ± 0.19 (0.11) 9.12 ± 1.23 (0.71) 0.001
Dry Matter 96.62 ± 0.19 (0.11) 90.88 ± 1.23 (0.71) 0.001
Ash 5.61 ± 0.28 (0.17) 5.4 ± 0.54 (0.31) 0.579
Fats 28.32 ± 0.90 (0.52) 11.59 ± 3.42 (1.98) 0.001
Crude Fibre 18.5 ± 1.23 (0.71) 19.67 ± 3.95 (2.28) 0.306
Crude Protein 1.27 ± 1.35 (0.78) 20.71 ± 3.95 (2.28) 0.001
Carbohydrates 46.35 ± 1.74 (1.00) 42.62 ± 2.59 (1.49) 0.107
Significant Non‐SignificantSignificant level < 0.05
Significant values of proximate composition (%) between varieties of
dried papaya seeds
(%) Red Lady µ ± SD (SE)
Tainung #1 #1 µ ± SD (SE)
Significant Value
Moisture Content
6.21 ± 3.87 (1.58) 6.1 ± 3.4 (1.39_ 0.959
Dry Matter 93.79 ± 3.87 (1.58) 93.99 ± 3.4 (1.39) 0.959Ash 5.82 ± 0.86 (0.35) 5.51 ± 0.40 (0.17) 0.442Fats 20.48 ± 10.20 (4.12) 19.96 ± 9.4 ( 3.85) 0.486Crude Fibre 18.23 ± 1.78 (0.72) 19.06 ± 1.32 (0.54) 0.381Crude Protein 10.35 ± 14.98 (6.11) 10.99 ± 10.97 (4.48) 0.935Carbohydrates 45.13 ± 11.79 (4.80) 44.49 ± 2.84 (1.16) 0.900
Significant Non‐SignificantSignificant level < 0.05
Significant values of proximate composition (%) between
treatments of dried papaya seeds
(%) Fresh Treatment µ ± SD (SE)
Fungicide Fungicideµ ± SD (SE)
Significant Value
Moisture Content 2.92 ± 0.43 (0.18) 9.39 ± 1.13 (0.46) 0.000Dry Matter 97.08 ± 0.43 (0.18) 90.62 ± 1.13 (0.46) 0.000Ash 5.85 ± 0.82 (0.34) 5.48 ± 0.43 (0.18) 0.351Fats 28.49 ± 1.08 (0.44) 11.49 ± 3.05 (1.25) 0.000
Crude Fibre 18.04 ± 1.41 (0.58) 19.23 ± 1.56 (0.63) 0.182Crude Protein 1.11 ± 1.34 ( 0.54) 43.54±11.12 (0.54) 0.002Carbohydrates 46.07 ± 1.27 (0.52) 43.54 ± 3.05 (1.25) 0.617
Points of Significance
• Fat content was higher in fresh fruit (28.49%) than treated fruits, (11.49%)
• This may be due to lipid deterioration as fruits were kept for a prolonged period in a low oxygen environment destabilising lipids
• Fats are used as energy sources during microbial activity
• Fat content is directly related to moisture content, as lipid content of fruits increase there is a decrease in moisture content and the reverse is also related if lipid content decreases there is an increase in moisture content
Organic Matter (OM) Percent Means vs Variety by Treatment –
Not a composition of carbohydrates but inverse relationship to ash percent value.
Significant values for mineral composition of dried papaya
seeds (mg/100g) between variety and treatment
Red Lady Fresh µ ± SD (SE)
Red Lady Fungicide Treatment µ ± SD (SE)
Sig.Value
Tainung #1 Fresh µ ± SD (SE)
Tainung #1 Fungicide Treatment µ ± SD (SE)
Sig.Value
P 4.21 ± 0.84 (0.48)
1.57 ± 0.20 (0.12) 0.006 3.27 ± 0.46 (0.26)
1.46 ± 0.46 (0.26) 0.008
Mn 0.48 ± 0.12 (.07)
0.13 ± .0.02 (0.01) 0.009 0.41 ± 0.02 (0.01)
0.14 ± 0.02 (0.01) 0.000
Ni 0.03 ± 0.01 (0.01)
0.01 ± 0.00 (0.00) 0.029 0.02 ± 0.00 (0.00)
0.01 ± 0.00 (0.00) 0.000
Zn 0.01 ± 0.00 (0.00)
0.00 ± 00 (00) 0.003 0.01 ± 0.00 (0.00)
0.00 ± 00 (00) 0.001
Significant level < 0.05 Significant Non‐Significant
Mineral Analysis
Significant values for mineral composition of dried papaya seeds
(mg/100g) between varieties.
Red Lady µ ± SD (SE)
Red Lady Fungicide µ ± SD (SE)
P2.9 ± 1.5 (0.62) 2.37 ± 1.07 (0.44) 0.513
Mn0.31 ± 0.01 ( 0.08) 0.28 ± 0.15 (0.06) 0.764
Ni0.18 ± 0.01 (0.01) 0.01 ± 0.01 (0.00) 0.441
Zn1.0 ± .01 (0.00) 1.0 ± .04 (0.00) 0.422
Significant level < 0.05 Significant Non‐Significant
Significant values for mineral composition of dried papaya seeds
(mg/100g) between treatments
Fresh Treatment µ ± SD (SE)
Fungicide Treatment µ ± SD (SE)
Sig. Value
P3.74 ± 0.79 (0.32) 0.15 ± 0.32 (0.13) 0.000
Mn0.45 ± 0.09 ( 0.04) 0.14 ± 0.02 (0.01) 0.000
Ni0.02 ± 0.01 (0.00) 0.01 ± 0.00 (0.00) 0.001
Zn1.0.01 (0.00) 1.0.00 (0.00) 0.000
Significant level < 0.05 Significant Non‐Significant
DRI of Minerals vs Mean mineral content of all treatments as percentage
Mineral Mean of Mineral Content‐mg/100g
Lower Limit ‐DRI ‐mg/day
Content as Percentage of Lower Limit
Upper Limit‐DRI‐mg/day
Content as Percentage of Upper Limit
P 2.63 275 0.96 700 0.38
Mn 0.29 0.6 48.33 2.6 11.15
Ni 0.02 0.2 10 1 2.00
Zn 0.01 3 0.33 12 0.08
Fungicide Treatment
• 2.5 cm x 2.5 cm sections were cut from Fungicide Treatment Fruits at the latitudinal section
• They were cut into 5mm x 5 mm pieces to be cultured
• They were placed on PDA culture plates – Used for fungal cultures
• Left for 7 days and viewed under microscope for determinations
Fungi Detection on Fungicide Treatments
Significant values for fungi detection in fungicide treated samples by
variety
Red Ladyµ ± SD (SE)
Tainung #1 #1 µ ± SD (SE)
Significant Value
Fungi Growth
3. ± 1.20 (0.40) 3.33± 1.32 (0.44) 0.887
Significant level < 0.05 Significant Non‐Significant
Sensory Evaluation
•Samples :
•901 – Honey Oat Bar with Papaya Seed Flour Centre; Papaya Seed Product
•902 – Fig Newtons; Established Product on the Retail Market
Sensory Evaluation
Palatability Factor
Fig Newton (902)
µ ± SD (SE)
Papaya Seed/Oat Bar (901)
µ ± SD (SE)Sig. Value
Taste 7.22 ± 1.13 (0.16 5.18 ± 1.62 (0.22) 0.003
Texture 7.24 ± 1.3 (0.17) 5.8 ± 1.6 (0.22) 0.053
Overall Acceptability 7.26 ± 1.2 (0.17) 5.6 ± 1.6 (0.22) 0.021
Significant values of palatability factors of both samples
*Significant level < 0.05
Scale for all attributes: 1‐Terrible, 2‐Very bad, 3‐Bad, 4‐Just a little bad, 5‐Maybe good or maybe bad, 6‐Just a little good, 7‐Good, 8‐Very good, 9‐Great
Significant Non‐Significant
Individual sample overall acceptability ratings , hedonic scale t‐test for all
participantsPapaya Fig Newton
Terrible 20.85 36.61Very bad 16.3 30.77Bad 11.75 24.92Just a little bad 7.2 19.07Maybe good maybe bad 2.64 13.21Just a little good ‐1.912 7.37Good ‐6.465 1.52Very good ‐11.02 ‐4.33Great ‐15.572 ‐10.18Significance level <0.05
Samples 901 and 902 overall acceptability ratings , hedonic Scale t‐test for all
participants by gender and ageGender Age
Terrible 12.71 14.53Very bad ‐7.79 5.45Bad ‐28.29 ‐3.63Just a little bad ‐48.79 ‐12.72Maybe good maybe bad ‐69.29 ‐21.80Just a little good ‐89.79 ‐30.89Good ‐110.28 ‐69.97Very good ‐130.78 ‐49.05Great ‐151.28 ‐58.13Significance level <0.05
Paired Samples CorrelationsN Correlation Significant
Value
Pair 1 Sample & Sample Taste 100 .593 0.000
Pair 2 Sample & Sample Texture
100 .458 0.000
Pair 3 Sample & Sample Overall
100 .521 0.000
Significant level < 0.05 Significant Non‐Significant
•Physical Features were measured
•Length and Circumference
•Fruit Weight
•Seed Count per fruit
Fruit Characterisation by Varieties
Fruit CharacteristicsComparison of means of dimensional characteristics and seed count and
significant values to Red Lady and Tainung #1 #1 varietiesRed Ladyµ ± SD (SE)
Tainung #1 #1µ ± SD (SE)
Sig. Values
Fruit Weight 2.64 ± 0.56 (0.16) 1.67 ± 0.33 (0.08) 0.000
Fruit Length 34.60 ± 7.51 (0.84) 30.54 ± 2.20 (0.55) 0.000
Fruit Circumference 55.67 ± 7.51 (2.17) 42.97 ± 4.89 (1.22)0.000
Seed Count 735 ± 303.46 (87.58) 574.44 ± 330.33 (82.58) 0.199
*Significant level < 0.05 Significant Non‐Significant
ANOVAa,b
Model Sum of Squares
df Mean Square F Sig.
Regression 701608.801 3 233869.600 6.017 0.019c
Residual 310923.199 8 38865.400Total 1012532.000 11
a. Dependent Variable: Seed Countb. Selecting only cases for which Harvest Variety = Red Ladyc. Predictors: (Constant), Fruit Circumference, Fruit Length, Fruit WeightP‐value < 0.5
One‐Way ANOVA Seed count to Physical Dimensions – Red Lady
*Significant level < 0.05 Significant Non‐Significant
*Significant level < 0.05 Significant Non‐Significant
ANOVAa,b
Model Sum of Squares df MeanSquare
F Sig.
Regression 1045559.540 3 348519.847 7.074 0.005c
Residual 591238.397 12 49269.866
Total 1636797.937 15
a. Dependent Variable: Seed Countb. Selecting only cases for which Harvest Variety = Tainung #1c. Predictors: (Constant), Fruit Circumference, Fruit Length, Fruit WeightP‐value < 0.05
One‐Way ANOVA Seed count to Physical Dimensions – Tainung #1
Conclusion• Papaya seeds may be a good source of fibre, protein and fats for both animal and human nutrition
• Noted was differences in fat composition differing in both treatments
• Mineral content of Phosphorous, Manganese, Nickel and Zinc were not comparable to daily requirements for human nutrition
• High crude protein was determined, further research may go into amino acid concentrations and types
• The treatment needs more research as it was not compared to fresh fruits due to availability of fresh fruit material and time constraints
• Sensory evaluations of a product carrying papaya’s seed little masked flavour was generally received as a product with consumer acceptance
•Marketing strategies such as focus on carbohydrate content as well as fibre and protein composition can be used to attract consumers of various market segments
• Physical characterisation showed Red Lady as a prolific variety when compared to Tainung #1, having greater weight and higher seed count
• Characterisation of papaya seeds should be continued as it may be considered a food product that can be utilised in various ways