PHYSICO-CHEMICAL, PROXIMATE COMPOSITION, ASCORBIC ACID, SENSORY, AND MICROBIOLOGICAL QUALITY OF MINIMALLY PROCESSED CARICA PAPAYA CONSUMED IN RIVERS STATE, NIGERIA

Authors

  • OBINNA-ECHEM PC Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria.
  • BARBER LI Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria.
  • OWUNO F Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria.

Keywords:

Carica papaya, Physiochemical, Proximate composition, Ascorbic acid, Sensory attributes, Microbiological quality and safety

Abstract

Objective: This study evaluated the physico-chemical, proximate, ascorbic acid, sensory, and microbiological properties of minimally processed Carica papaya consumed in Rivers State Nigeria.

Methods: Minimally processed papaya in transparent polyethylene bags were purchased from four different locations: Nwinpi, Mile III, Rumuokuta, and Rumuokoro Junctions in Port Harcourt, Rivers State, Nigeria. Control sample was prepared in the laboratory. Standard analytical methods were used for analysis.

Results: pH and titratable acidity ranged from 4.90–5.20 to 1.00–1.04% citric acid, respectively. Moisture, fat, ash, crude fiber, and carbohydrate ranged, respectively, from 85.80–89.60, 0.64–0.69, 0.55–0.96, 1.71–1.93, and 7.20–10.97%. Energy value was 35.31–50.07 kcal/g while protein was 0.09% for all samples. Ascorbic acid varied significantly (p<0.05) from 17.81 to 44.91 mg/100 g. Sensory results showed that 75% of the assessors’ degree of likeness for aroma, appearance/color, texture (smoothness), sweetness, and overall acceptability was that of moderate to extreme likeness. Total aerobic, coliform, Escherichia coli, Salmonella, and Staphylococcus aureus counts varied from 3.85–5.76, 3.74–5.68, 3.95–5.57, 3.82–5.58, and 3.30–5.45 Log10CFU/g, respectively. The control had significantly (p<0.05) the least bacterial count. Fungi count varied from 3.65 to 4.62 Log10CFU/g.

Conclusion: The minimally processed papaya was low in acidity, rich in ascorbic acid and a good source of the nutrient. Sensory attributes of the products were acceptable to the assessors. Microbial counts were unsatisfactory and can pose a risk factor to public health.

References

Vij T, Prashar Y. A review on medicinal properties of Carica papaya Linn. Asian Pac J Trop Dis 2015;5:1-6.

Papaya DG. A tantalizing Task of the Tropics Maricopa Country Muster Gardiner Volunteer Information, University of Arizona Cooperative Extension; 2003. Available from: http://www.papayaMaricopa-hort@ag.arizo.edu.

Elizabeth K. Immense Help from Natures Workshop. 1st ed. Ikeja, Lagos: Elikaf Health Services Ltd.; 1994.

Awe S, Eniola KI, Kayode-Ishola TM. Proximate and mineral composition of locally produced pawpaw and banana wine. Am J Res Commun 2013;1:388-97.

Huet J, Looze Y, Bartik K, Raussens V, Wintjens R. Structural characterization of the papaya cysteine proteinases at low pH. Biochem Biophys Res Commun 2006;341:620-6.

Ayoola BA, Adeyeye A. Phytochemical and nutrient evaluation of Carica papaya (pawpaw) leaves. IJRRAS 2010;5:325-8.

Bari L, Hassen P, Absar N, Haque ME, Khuda MI, Pervin MM, et al. Nutritional analysis of two varieties of papaya (Carica papaya) at different maturation stages. Pak J Biol Sci 2006;9:137-40.

Maisarah AM, Asmah R, Fauziah O. Proximate analysis, antioxidant and antiproliferative activities of different parts of Carica papaya. J Nutr Food Sci 2014;4:267.

Boshra V, Tajul AY. Papaya-an innovative raw material for food and pharmaceutical processing industry. Health Environ J 2013;4:68-75.

Robertson GL. Food Packaging: Principle and Practice. Boca Raton: CRC Press Taylor & Francis Group; 2013.

Nath N, Shah NS. Minimally processed fruits and vegetables-freshness with convenience. J Food Sci Technol 2006;43:561-70.

Devitt LC, Fanning K, Dietzgen RG, Holton TA. Isolation and functional characterization of a lycopene beta-cyclase gene that controls fruit colour of papaya (Carica papaya L.). J Exp Bot 2010;61:33-9.

Ekpete OA, Edori OS, Fubare EP. Proximate and mineral composition of some Nigeria fruits. Br J Appl Sci Technol 2013;3:1451-2.

Nwofia GE, Ojimelukwe P. Variability in proximate, mineral and vitamin content of Carica papaja (L) leaves, fruit pulp and seeds. Int J Med Arom Plants 2012;2:90-6.

Ahmed MS, Nasreen T, Feroza B, Parveen S. Microbiological quality of local market vended freshly squeezed fruit juices in Dhaka city, Bangladesh. Bangladesh J Sci Ind Res 2009;44:421-4.

Gibbs R, Pingault N, Mazzucchelli T, O’reilly L, Mackenzie B, Green J, et al. Research note: An outbreak of Salmonella enterica serotype litchfield infection in Australia linked to consumption of contaminated papaya. J Food Prot 2009;72:1094-8.

Ragaert P, Verbeke W, Devlieghere F, Debevere J. Consumer perception and choice of minimally processed vegetable and packaged fruits. Food Qual Prefer 2004;15:259-70.

Allende A, Tomas-Barberun FA, Gil ML. Minimally processing of healthy traditional foods. Trends Food Sci Technol 2006;17:513-9.

AOAC. Official Method of Analysis Associate of Analytical Chemists. 19th ed. Washington, DC: AOAC; 2012.

James CS. Analytical Chemistry of Foods. Gaithersburg, Maryland: Aspen Publishers, Inc.; 1999.

Iwe MO. Sensory Evaluation. Enugu: Resort Communication Services; 2002.

Harrigan WF. Laboratory Methods in Food Microbiology. London: Academic Press Limited; 1998.

Penteado AL, Leitao MF. Growth of Salmonella Enteritidis in melon, watermelon and papaya pulp stored at different times and temperatures. Food Control J 2004;15:369-73.

Moy JH. Papayas. In: Encyclopedia of Food Science and Nutrition. 2nd ed. United States: Academic Press; 2003. Available from: https://www.sciencedirect.com.

Siener R. Dietary treatment of metabolic acidosis in chronic kidney disease. Nutrients 2018;10:512.

USDA. United State Department of Agriculture, National Nutrient Database for Standard Reference Release 26. Basic Report 09226, Papayas, Raw Report; 2014. Available from: https://www.growables.org.

World Health Organization. Protein and Amino Acid Requirements in Human Nutrition: Report of a Joint FAO/WHO/UNU Expert Consultation. (WHO Technical Report Series No. 935. Singapore: World Health Organization; 2007.

Ismail BP. Ash content determination. In: Nielson SS, editor. Food Analysis Laboratory Manual: Food Science Text Series. 3rd ed., Ch. 11. Cham, Switzerland: Springer International Publishing AG; 2017.

Berdanier CD, Zempleni J. Advanced Nutrition: Macronutrients, Micronutrients and Metabolism. London: CRC Press. Taylor & Francis Group; 2009.

World Health Organization and Food and Agriculture Organization of the United Nations. Vitamin and Mineral Requirements in Human Nutrition. 2nd ed. China Sun Fung: World Health Organization and Food and Agriculture Organization of the United Nations; 2014.

Ngo B, Riper JM, Cantley LC, Yun J. Targeting cancer vulnerabilities with high-dose Vitamin C. Nat Rev Cancer 2019;19:271-82.

Saul AW. Vitamin C Protects Against Coronavirus OMNS. Orthomolecular Medicine News Service; 2020. Available from: http://www.orthomolecular.org/subscribe.html.

Kemp SE, Hollywood T, Hort J. Sensory Evaluation: A Practical Handbook. 1st ed. United Kingdom: Willey-Blackwell; 2009.

Masniza S, Law YL, Mohamad RS. Chemical composition and sensory analysis of Fresh pineapple juice and deacidified pineapple juice using electrodialysis. Indian J Food Technol 2010;25:24-7.

Oranusi S, Owrunfemi OJ. Microbiological safety evaluation of street vended ready-to-eat fruits sold in Ota. Int J Res Biol Sci 2011;1:22-6.

Centre for Food Safety. Microbiological Guidelines for Food for Ready-to-eat Food in General and Specific Food Items Centre for Food Safety and Food and Environmental Hygiene Department. Hong Kong: Centre for Food Safety, Queensway; 2014.

FSANZ. Guidelines for the Microbiological Examination of Ready-to-eat Foods (December 2001). New Zealand: Food Standard Australia; 2001. Available from: https://www.foodstandards.gov.au.

Adu-Gyamfi A, Nketsia-Tabin J. Microbiological studies of macaroni and vegetable salad in waakye, a local street food. Ghana J Sci 2007;47:3-9.

Western Australian Food Monitoring Program. Microbiological Quality of Fruit and Vegetables in Western Australian Retail Outlets 2005. Department of Health. Government of Western Australia; 2006. Available from: https://www.health.wa.gov.au.

Nwachukwu E, Osuocha HU. Microbiological assessment of ready-to-eat sliced Pawpaw (Carica papaya) and Watermelon (Citrullus lanatus) vended in Umuahia, Nigeria. Int J Curr Microbiol Appl Sci 2014;3:910-6.

Published

01-11-2020

How to Cite

PC, O.-E., LI, B., & F, O. (2020). PHYSICO-CHEMICAL, PROXIMATE COMPOSITION, ASCORBIC ACID, SENSORY, AND MICROBIOLOGICAL QUALITY OF MINIMALLY PROCESSED CARICA PAPAYA CONSUMED IN RIVERS STATE, NIGERIA. Innovare Journal of Food Sciences, 8(2), 1–6. Retrieved from https://innovareacademics.in/journals/index.php/ijfs/article/view/39500

Issue

Section

Original Article(s)