Evaluation of Nutritional Components of Carica papaya L. At Different Stages of Ripening

K.s, Chukwuka & Iwuagwu, Mary & Uka, Ufere. (2013). Evaluation of Nutritional Components of Carica papaya L. At Different Stages of Ripening. IOSR Journal of Pharmacy and Biological Sciences. 6. 10.9790/3008-0641316. 

The study compared the nutritive value of Carica papaya L. fruit at different ripening stages with the aim of advising consumers and biological world when best to consume the fruit. Proximate, mineral and vitamin analysis were carried out on the pulp, peel and seeds of fruits. Results showed that unripe papaya is a good source of carbohydrates, vitamins and proteins, and the content decreases as it ripens. Very ripe papaya is not a good source of protein because unripe papaya contains more protein. The vitamin C content of the hard ripe and very ripe pawpaw was found to be fairly high. Papaya at different stages is a good source of vitamin A and mineral elements (Ca, Mg, Na and K). Unripe pawpaw contains the highest amount of all the non-nutritive elements (Saponin, Alkaloid, Tannin, Flavonoid and Phenol) analyzed which are beneficial to the body. In view of these differences, though very ripe pawpaw is sweet and good for consumption, the unripe pawpaw is recommended for use due to its nutritive value.