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Proximate composition and selected functional properties of defatted papaya (Carica papaya L.) kernel flour

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Abstract

Defatted papaya kernel flour was analyzed for proximate composition and functional properties. The flour was high in protein (32.4%) but moderate in available carbohydrates. The mineral (ash) and fiber contents were 5.3% and 4.2%, respectively. The protein of the flour was soluble at both acidic and alkaline pH; maximum solubility was at pH 9.0. Oil and water absorption capacities of the flour sample were high. The flour had very good foaming and emulsifying properties. These results suggest that papaya kernel flour may have potential application in a number of food formulations.

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal Polytechnic, P.M.B. 19037, Idah, Kogi State, Nigeria

    Arubi P. Alobo

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  1. Arubi P. Alobo
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Alobo, A.P. Proximate composition and selected functional properties of defatted papaya (Carica papaya L.) kernel flour. Plant Foods Hum Nutr 58, 1–7 (2003). https://doi.org/10.1023/B:QUAL.0000040319.61845.c2

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  • DOI: https://doi.org/10.1023/B:QUAL.0000040319.61845.c2

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