Characterization and evaluation of flour's physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya

• DOI: 10.1016/j.jafr.2023.100961
• Publication Date: 2024-01-12T04:34:50Z
• Authors: Mahfujul Alam; Mir Meahadi Hasan; Mrinal Kanti Debnath; Asraful Alam; Md Ashrafuzzaman ...; Md Abdul Alim; Md Nannur Rahman; Mohammad Mainuddi...; Moshfequa Rahman ...; Mrityunjoy Biswas
• Keywords: Functional properties; Microstructure analysis; Nutrition. Foods and food supply; Nutritional quality attributes; Agriculture (General); Papaya fruit flour; TX341-641; 04 agricultural and veterinary sciences; 0405 other agricultural sciences; Ripening stages; S1-972

Papaya fruits different edible and non-edible portions are valued for the abundance of numerous nutrients therapeutic benefits. The study was aimed to examine physico-chemical properties, bioactive compounds (total phenolics total flavonoids), antioxidant activity microstructure analysis peel, pulp seed flour both ripe unripe papaya. results demonstrated papaya fruit differed significantly with respect almost all quality attributes within them. variations have been evaluated through evaluation pH, moisture content, TSS, ascorbic acid content during ripening stages. Statistically significant (p < 0.05) were observed between two distinct stages ripening. concentration in revealed a notable increase as it matured, while moisture, TSS exhibited substantial decrease immature stage. peel showed most level bulk density, tapped swelling capacity, crude fiber, TFC whereas highest value ash, fat, TPC. For rest value, higher than others. phenolic flavonoid 196.9 ± 0.03 164.9 0.08 mgQE/100 g, respectively, at conditions. An immense amount found (20.48 0.54%) (16.05 0.32%) peels flour. granules' diverse morphological forms particle sizes identified by SEM analysis. versatility its various components provides opportunities applications food, pharmaceutical, cosmetic, agricultural industries. unique functional, nutritional, characteristics that may contribute development gluten free based added baked products.