International Journal of General

Engineering and Technology (IJGET)

ISSN(P): 2278–9928; ISSN(E): 2278–9936
Vol. 9, Issue 1, Dec–Jan 2019; 1–8
© IASET

EFFECT OF FERMENTATION ON THE CHEMICAL COMPOSITION OF PAWPAW

(CARICA PAPAYA) SEEDS

Adesola M.O, Akande E. A & Adejuyitan J.A

Research Scholar, Department of Food Science and Engineering, Ladoke Akintola University of Technology,
Ogbomoso, Nigeria

ABSTRACT

Pawpaw seed is a rich source of phytochemicals with great preservative potentials. However, it is an underutilised seed
due to lack of awareness of its use by consumers. As a result, this research was aimed at evaluating the effects of
fermentation on the chemical composition of fermented pawpaw (Carica papaya) seed. The traditional method of
fermenting locust bean by (Afolabi and Ofobrukweta, 2011 and Dakare 2011) was adopted with some modifications, pre-
dried dehulled, pawpaw seed kernels were boiled, incubated and allowed to ferment for 72 h and dried. Analysis was
carried out to determine the chemical composition using AOAC (2005). The chemical composition of TEYPS-Tsolo
Elongated Yellow papaya seed, which is the variety used for this study contained; 6.41%, ash; 22.32%, protein; 40.29%,
fat; 5.47%, fibre; 9.66, moisture content; 15.85%, carbohydrate; 4.69mg/100g, calcium; 5.95mg/100g,iron; 22.52
mg/100g, sodium and 15.51mg/100g, potassium. The fermented sample had the nutritional and chemical composition of;
7.46%, ash; 24.50%, protein; 42.60%, fat; 6.77%, fibre; 7.67%, moisture content; 11.00%, carbohydrate;7.18mg/100g,
calcium; 4.33mg/100g, iron; 28.78mg/100g, sodium; 18.38mg/, potassium. The result showed that fermentation greatly
improved the nutritional value of the seed.

KEYWORDS

Article History
Received: 14 Dec 2018 | Revised: 25 Nov 2019 | Accepted: 16 Dec 2019

INTRODUCTION

Fruits and vegetables are important sources of phytochemicals which are highly beneficial for the maintenance of
good health and prevention of diseases (Nnamani et al., 2007). Fruits and vegetables are integral parts of agricultural
produce in Nigeria. Insignificant proportion of our indigenous fruits and vegetables are cultivated, while some of them
remain as wild species (Sheela[ et al., 2004).

There is a wide variety of indigenous fruits and vegetables found in Africa, which are chief sources of
antioxidants, vitamins and minerals (Odhav et al., 2007). Insufficient consumption of vegetables and fruits annually cause
2.7 million deaths worldwide and is one of the top ten risk factors contributing to human mortality (Falade et al., 2008).
This necessitates the inclusion of fruits and vegetables (especially where exotic meals are not affordable) in diets and it is
known to have alleviated problems of hunger and malnutrition which is most prevalent in several African countries
(Eifediyi et al., 2008).

www.iaset.us [email protected]
2 Adesola M.O, Akande E. A & Adejuyitan J.A

Pawpaw (Carica papaya) belongs to the family Caricaceae; with four genera. The genus is represented by four
species of which Carica papaya Linn. is most widely cultivated and best known. The other species are C. cauliflora,
C.pubescens and C. quercifolia. Practically, every part of the pawpaw plant is of economic value and its use ranges from
nutritional to medicinal (Onibon et al., 2007).

Pawpaw plant produce natural compounds (Annonaceous acetogenins) in leaf, bark and twig tissues that possess
both anti-tumor and pesticidal properties. The fruits are popularly used as dessert or processed into jam, puree or wine
while the green leaves are cooked as vegetable (Mauseth, 2003). The fruit is also used as animal fodder and it is usually
consumed by humans. It contains high level of vitamins A and C, lycopene, β cryptoxanthin, minerals and fibre (Adetuyi et
al., 2008). Unripe Carica papaya contains terpenoids, alkaloids, flavonoids, carbohydrates, glycosides, saponins and
steroids (Adetuyi et al., 2008).

Fermentation in food processing is the conversion of macromolecules such as carbohydrates to alcohols and
carbon dioxide or organic acids using yeasts, bacteria, or the combination, under anaerobic conditions. Fermentation
usually implies that the action of microorganisms is desirable (McGovern et al., 2004). Fermentation is sometimes used to
specifically refer to the chemical conversion of sugars into ethanol, a process which is used to produce alcoholic beverages
such as wine, beer and cider (McGovern et al., 2004). It gives physical and nutritional benefits to the food and plays the
roles of enhancing flavors, odor and textures of food. It aids food preservation through lactic acid, alcoholic or alkaline
fermentations. It also increases the nutritional value of food by producing different vitamins and protein. Furthermore,
fermentation helps in reducing toxins substances in foods (McFaeeters, 2004). The preservative quality in food and
beverages is due to antimicrobial metabolites formed during fermentation (Caplice and Fitzgerald, 1999). This study
therefore studied the effect of fermentation on the chemical composition of pawpaw (Carica papaya) seeds.

MATERIALS AND METHODS

Materials

Matured ripe fruits of Carica papaya (variety T. solo) were obtained from Akintola Farm in Ogbomoso. The fruits were
identified and authenticated at Department of Pure and Applied Biology, Ladoke Akintola University of Technology
Ogbomoso. The chemicals and reagents used were of analytical standard. The experiment was carried out in Food Science
and Engineering Lipid Laboratory, LAUTECH, Ogbomoso,

Methods

Preparation of Carica papaya Seeds

The method of Afolabi and Ofobrukweta (2011) and Dakare, (2011) was adopted with some modications. The raw Carica
papaya fruit was cut into two longitudinal halves. The seeds were removed and dehulled manually, the hulls were allowed
to float and decanted to obtain the seed kernel. The seed kernels were pre-dried in the oven (Model, Uniscope SM9053) at
50 °C for 20 h.

Fermentation of Carica papaya Seed Kernel

The traditional method of fermenting locust bean (Parkia biglobossa) was adopted with some modifications. Pre-dried
dehulled, Carica papaya seed kernels (250 g) were poured into a container and 1litre of distilled water was added to give a
ratio of 1:4 (w/v). The dehulled dried seeds were boiled for 2 h and while, still hot, they were filtered and spread in a jute

Impact Factor (JCC): 4.3984 NAAS Rating 2.07

Effect of Fermentation on the Chemical Composition of Pawpaw (Carica Papaya) Seeds 3

bag lined with fresh pawpaw leaves. The seeds were incubated at 37 ºC in a dark room, allowed to ferment for 72 h and
dried in the oven (Model, Uniscope SM9053) at 120 °C for 10 h. It was milled and packaged (Dakare, 2011). The flow
diagram for the fermentation is shown in Figure 1.

Proximate Analysis

Protein Content

Protein content was determined using the method described by AOAC (2005). Two gram of the sample was weighed into a
Kjeldahl digestion flask and one tablet of selenium catalyst was added.

Figure 1: Flow Diagram for the Fermentation of Carica Papaya Seed.

The mixture was digested in an electro-thermal heater until a clear and colourless solution was obtained. The flask
was then cooled after which the solution was diluted with water to 50 ml and 5 ml of this was transferred into the
distillation apparatus. Five (5) mililitre of 2% boric acid was pipetted into 100 ml conical flask and four drops of methyl
indicator was added. Fifty percent of NaOH was continually added to the digested sample until the solution turned cloudy
which indicated that the solution had become alkaline. The distillation process was carried out into the boric acid solution
in the receiver flask with the delivery tube below the acid level. As the distillation process progressed, the pink colour
solution in the receiver flask turned to blue which indicated the presence of ammonia.

Distillation process was allowed to continue until the content of the flask was about 500 ml after which the
delivery of the condenser was rinsed with distilled water. The resulting solution in the conical flask was then titrated with
0.1ml HCl. The corresponding concentration was taken which was used to calculate the percentage protein as below.

Conc. x 0.0075 x 6.25

% Protein =
Wt. of Sample

www.iaset.us [email protected]
4 Adesola M.O, Akande E. A & Adejuyitan J.A

The determinations were done in triplicate and the mean value was recorded

Fat Content

The soxhlet extraction method described by (AOAC, 2005) was used. Two grams (2 g) of sample was weighed and the
weight of the flat bottom flask taken with the extractor mounted on it. The thimble was held half way into the extractor and
the weighed sample. The thimble was plugged with cotton wool. At completion of extraction which lasted for 8 h, the
solvent was removed by evaporation on a water bath and the remaining part in the flask was dried at 80 oC for 30 min in
the air oven to dry the fat and then cooled in a dessicator.

% Fat =

Wt. of cup with extracted oil − Wt. of empty cup

χ100
Wt . of cup

Moisture Content

The moisture content was determined using the method of AOAC (2005). Drying of sample was done in a hot air oven at a
temperature of 105 oC for three hours. After three hours, the petri-dish plus the sample was then transferred to the
desiccator to cool before it is weighed. The process was repeated four times until a constant weight was obtained. The
weight lost during the drying process was determined and taken as the percentage moisture content.

M1 − M 2
% Moisture content, = x100
M1 − M 0

Where M0 = wt. in (g) of dish and lid

M1=Wt. in (g) of dish, lid and sample before drying

M2= Wt in (g) of dish, lid and sample after drying

Ash Content

The AOAC (2005) procedure was used. Crucible was washed and dried in an oven and allowed to cool in a desiccator
before it is weighed. 5g of the sample was weighed into the empty porcelain crucible which was ignited. The sample was
ignited over a low flame in fume cupboard to char organic matter. The crucible was placed in a muffle furnace maintained
at a temperature of 600 ºC for 8 h. The crucible was transferred directly to a desiccator, cooled and weighed immediately
and the % ash was calculated as shown below:

%Ash=

(Wt. of of crucible + ash ) − (Wt. of empty crucible)

χ 100
Sample weight

Fibre Content

The AOAC (2005) procedure was used. About 2 grams of the sample was accurately weighed into the fibre flask and H2
SO4 added. The hot mixture was filtered through a fibre sieve cloth. The filtrate obtained was thrown off and the residue
was returned to the fibre flask to which NaOH solution will be added and heated under reflux. The residue was washed

Impact Factor (JCC): 4.3984 NAAS Rating 2.07

Effect of Fermentation on the Chemical Composition of Pawpaw (Carica Papaya) Seeds 5

with about 50 ml hot water before it was finally transferred into the crucible. The crucible and the residue was oven dried
at 105 ºC overnight to drive off moisture. The oven dried crucible containing the residue was cooled in a desiccators and
later weighed to obtain the weight W. The crucible with weight W1 was transferred into the muffle furnace for ashing at
550 ºC for 4 hours. The crucible containing white or grey ash (free of carbonaceous material) was cooled in the desiccators
and weighed to obtain W2. The difference W1-W2, gives the weight of fibre. The percentage above was obtained by
formula.

W1 − W2
% Fibre = x 100
Wt. of sample

Carbohydrate Content

This was determined by difference using AOAC (2005) procedure.That is, the addition of moisture, ash, protein, fibre, fat
and subtracting the sum value from 100 to give the carbohydrate content of each of the samples.

Mineral Analysis

The method described by AOAC (2005) procedure using Atomic Absorption Spectrophotometer (AAS) was used for
determination of some major minerals like calcium sodium, iron, and potassium. To operate the AAS, the control panel and
the pressure regulator was set at 200mark. Thereafter, required hollow cathode (HC) lamp corresponding to the required
mineral and the holder as the lamp compartment was installed. The concentration of the various metallic mineral elements
was determined using the appropriate lamp current meters. The analysis was carried out in triplicates and mean value
recorded. Phosphorus was determined by colorimetric method using the Fiske Subbcrow molybdate yellow method.

RESULTS

Data on the effect of fermentation on the chemical composition of Carica papaya seed is presented in Table1. The
moisture content of unfermented ground Carica papaya seed was 9.66%. This is slightly different from the report of
Karuna and Vijaya (2014) who recorded a moisture content of 8.53% for Carica papaya seed, when a nutritive assessment
of different plant parts of Carica papaya was

Table 1: Effect of Fermentation on the Chemical

Composition of Carica Papaya Seed
Chemical Unfermented Fermented
Composition Sample Sample
Ash (%) 6.41±0.02 7.46±0.02
Protein (%) 22.32±0.01 24.50±0.03
Fat (%) 40.29±0.02 42.60±0.03
Fibre (%) 5.47±0.02 6.77±0.02
Moisture content
9.66±0.01 7.67±0.01
(%)
Carbohydrate (%) 15.85±0.01 11.00±0.02
Calcium (mg/100g) 4.69±0.03 7.18±0.01
Iron (mg/100g) 5.95±0.02 4.33±0.01
Sodium (mg/100g) 22.52 ±0.01 28.78±0.03
Potassium
15.51±0.01 18.38±0.03
(mg/100g)

Values are means and standard deviation of triplicate determination carried out. Similarly, Adesuyi and
Ipinmoroti (2011) reported a range of 7.6 - 8.1% for the moisture content of three varieties of Carica papaya seed flour.

www.iaset.us [email protected]
6 Adesola M.O, Akande E. A & Adejuyitan J.A

The moisture content of fermented ground Carica papaya seed was 7.67%. There was reduction in the values after
fermentation; this could be as a result of hydrolytic action of the fermenting microbes. This indicates that fermentation led
to reduction of the moisture content which is an effective way of preventing spoilage. Morris et al. (2004) reported that
decrease in moisture generally increases the concentration of nutrients and the higher the moisture content of any food
product the more susceptible it is to deterioration (Doymaz, 2007; Sobukola et al., 2007). The protein content of Carica
papaya seed increased from 22.30 to 24.50%. This value is a bit lower than the report of Adesuyi and Ipinmoroti (2011)
with a record of 29.1-31.9% for the protein content of three varieties of Carica papaya seed. Bolu et al. (2009) also
recorded 30.08% for the protein content of dried Carica papaya seeds. However, Maisarah et al. (2014) reported a protein
content of 25.10% for seeds of Carica papaya. In like manner, Dakare et al., (2011) recorded a significant increase from
21.72 to 23.56% after fermentation. Increase in the protein content after fermentation may be as a result of proteolytic
activity of bacterial being enhanced during fermentation. This increases the bioavailability of essential amino acids
(Chaven and Kadams, 1989). Obadina et al. (2013) observed a gradual increase in the protein content of soymilk as the
time of fermentation increased. The fat content of Carica papaya seed sample increased significantly from 40.29 to
42.60% after fermentation. This is in accordance with the result obtained by Dakare et al. (2011) that recorded an increase
in the fat content of Carica papaya seed from 48.50 to 54.19% after fermentation. Afolabi et al. (2011) also reported that
fermentation enhanced increase in the fat content of Carica papaya seed. Similarly, Lasekan and Mehdizadeh (2013)
reported a significant increase in the fat content of Rambutan seeds after fermentation. This is also in agreement with the
result obtained in this study.

The carbohydrate content decreased after fermentation from 15.85 to 11.00% this may be because fermenting
microorganisms might have used up the carbohydrate or converted it to fatty acid. The Ash content increased after
fermentation from 6.41 to 7.46%, as well as the fibre content from 5.47 to 6.77%. This result is comparable with that of
Ojokoh et al. (2015) who reported a decrease in the ash content of pearl-millet and acha flour blends when subjected to
fermentation. Dakare et al. (2011) reported that the ash content of decorticated Carica papaya seed reduced from 4.09 to
3.95% after fermentation while the fibre content increased slightly from 0.57 to 0.59%. This result can be compared with
that of Eze and Ibe (2005) that recorded an increase in the fibre content of Achi (B. eurycoma) seed after fermentation.The
increase may be as a result of the activities of micoorganisms and the conversion of some materials to fibre (Oladele and
Oshodi, 2005).

The calcium content of Carica papaya seed increased from 40.69 to 65.18 mg/100g after fermentation. The value
of potassium also followed an increasing trend which is in conformity with Dakare et al. (2011) that recorded increase in
the amount of calcium and potassium after subjecting some Carica papaya seeds to fermentation. However, iron and
sodium content decreased from 5.95 to 4.33mg/100g and from 42.52 to 38.78mg/100g respectively. Dakare et al. (2011)
observed a decrease in the iron and sodium content of Carica papaya seeds after fermentation. This indicates that
fermentation enhanced the increase of calcium and potassium while it led to decrease in iron and sodium content. Decrease
in some of the mineral content like iron and sodium, may be due to leaching of soluble minerals into processing water
during the period of boiling before fermentation or fermenting microorganisms might have used up the minerals for
metabolic activities (Osman, 2007).While increase in some mineral content like calcium and potassium, may be due to
contribution from the fermenting microorganisms. Jokotagba et al. (2015) recorded an increase in the essential minerals
such as iron, sodium magnesium, potassium and copper during fermentation of Phoenix dactylifera L but there was a slight
decrease in calcium which may be due to leaching. Hassan et al. (2015) reported that fermentation significantly reduced

Impact Factor (JCC): 4.3984 NAAS Rating 2.07

Effect of Fermentation on the Chemical Composition of Pawpaw (Carica Papaya) Seeds 7

the amount of sodium, iron and zinc in the samples of fermented cocoyam while phosphorus, potassium, magnesium and
calcium were on the increase.

CONCLUSIONS

The result showed that fermentation greatly improved the nutritional value of the seed.

RECOMMENDATIONS

Fermentation of pawpaw seed for 72 h is highly recommended before further processing or analysis is carried out because
of improvement in the nutritional value and in order to detoxify the seed.

REFERENCES

1. Achi O.K. (2005).Traditional Fermented Protein Condiments in Nigeria. African Journal of Biotechnology, 4(13):
1612–1621.

2. Adesuyi A.O and Ipinmoroti O. (2011).The Nutritional and Functional Properties of the Seed Flour of three
varieties of Carica papaya. Science Alert Current Research in Chemistry, 3:70–75.

3. Adetuyi F.O., Akinawo S.O., Omosuli S.O and Lola A. (2008). Anti-nutrient and Anti-oxidant Quality of Waxed
and Unwaxed Pawpaw Carica papaya Fruit Stored at Different Temperatures. African Journal on Biotechnology,
7:2920–2924.

4. Afolabi I. S, and Ofobrukweta K. (2011). Physico-chemical and Nutritional Qualities of Carica papaya Seed
Products. Journal of Medicinal Plants Research, 5 (14): 313–3117.

5. Afolabi.I.S., Marcus G.D., Olanrewaju T.O. and Chizea V. (2011). Biochemical Effect of some Food Processing
Methods on the Health Promoting Properties of Under-utilized Carica papaya Seeds. Journal of Natural
Products, 4:17–24.

A.O.A.C. (2005). Official Methods of Analysis of the Association of Official Analytical Chemists.17th Edition,
Arlington.

6. Bolu S.A.O., Sola-Ojo F.E., Olorunsanya O.A and Idris K. (2009).Effect of Graded Levels of Dried Pawpaw
(Carica papaya) Seed on the Performance, Haematology, Serum Biochemistry and Carcass Evaluation of
Chicken Broilers. International Journal of Poultry Science 8(9): 905–909.

7. Dakare M.A., Ameh D.A and Agbaji A.S. (2011).Biochemical Assessment of ‘Daddawa’ Food Seasoning
Produced by Fermentation of Pawpaw (Carica papaya) Seeds. Pakistan Journal of Nutrition,10 (3): 220–223.

8. Eifediyi K., Mensah J.K., Ohaju-Obodo J.O. and Oko R.I (2008). Phytochemical, Nutritional and Medicinal
Properties of Some Leafy vegetables Consumed by Edo People of Nigeria. African Journal of Biotechnology 7:
2304–2309.

9. Falade O.S., Adekun S.A., Aderogba M.A., Atanda O.S., Harwood C. and Adewusi S.R. (2008). Physiochemical
Properties, Total phenol and Tocopherol of Some Acacia Seed Oils Journal of Science and Food Agriculture
88:263–268.

www.iaset.us [email protected]
8 Adesola M.O, Akande E. A & Adejuyitan J.A

10. Karuna S. V and Vijaya S.K. (2014). Nutritive Assessment of Different Plant Parts of Carica papaya Linn.Of
Jabalpur Region. Journal Natural Products and Plant Resources, 4(1):52–56.

11. Lasekan O.O and Mehdizadeh S. (2013).Effect of Traditional Fermentation as a Pretreatment to Decrease the
Antinutritional Properties of Rambutan Seed (Nephelium lappaceum L.), Internationational Proceedings of
Chemical, Biological and Environmental. (55): 67.

12. McFeeters R F. (2004).‘Fermentation Microorganisms and Flavor Changes in Fermented Food’, Journal of Food
Sciences, (69):35–37.

13. Nnamani C.V, Oselebe H.O, Okporie E. O. (2007).Ethnobotany of Indigenous. Leafy Vegetables of Izzi Clan in
Ebonyi State, Nigeria In: Proceeding of 20th Annual Conference of Biotechnology Society of Nigeria. Abakaliki
ppg 111–114.

14. Obadina A.O., Akinola O.J., Shittu T.A and Bakare H.A. (2013).Effect of Natural Fermentation on the Chemical
and Nutritional Composition of Fermented Soymik Nono. Nigerian Food Journal, 31 (2): 91–97.

15. Oladele E.P and Oshodi A.A (2008). Effect of fermentation on some chemical and nutritive properties of
Berlandier Nettle Spurge (Jatropha cathartica) and physic nut (Jatropha curcas) seeds. Pakistan Journal on
Nutrition 7:292–296.

16. Onibon V.O., Abulade F.O and Lawal L.O. (2007).Nutritional and Anti-nutritional Composition of some Nigeria
fruits. Journal of Food Technology, 5:120–122.

Impact Factor (JCC): 4.3984 NAAS Rating 2.07