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Research Article
 

Effect of Different Waxing Material on Some Chemical Properties, Minerals and Antinutrients Compositions of Pawpaw (Carica papaya)



W.A. Oyeleke and J.O. Odedeji
 
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ABSTRACT

The effects of using palm kernel, honey and chemical waxes on some chemical properties, minerals and antinutrients compositions of pawpaw fruits stored for a period of weeks were investigated. Pawpaw fruits used for this study were obtained from a local farm at Aagba, in Boripe Local Government Area of Osun State, Nigeria. The fruits were grouped into four. Three of them were differently treated with each of the three waxes (palm kernel honey and chemical) using cold or dipping wax method while the fourth group served as control sample. The four samples were then stored under the same conditions of storage for a period of four weeks at the end of which they were evaluated for their chemical properties, mineral composition and antinutrients using the standard methods. The chemical analysis gives the pH (5.38±0.02 - 5.91±0.02), Reducing sugar (5.32±0.02 - 6.40±0.03) and vitamin C (22.60±0.05 - 27.80±0.05). The mineral analysis gives potassium (171.60±0.4 - 198.70±0.6), Phosphorus (148.70±0.3 - 161.70±0.4) and Iron (0.45±0.004 - 0.64±0.005). The antinutrients composition gives tannin (0.118±0.002 - 0.124±0.002), Saponin (0.500±0.005 - 0.530±0.005) and morphine alkaloid (1.400±0.005 - 1.540±0.006). The three waxes (palm kernel, honey and chemical) brought about decrease in the chemical properties, minerals and antinutrients compositions of pawpaw fruits. Pawpaw sample treated with honey wax retained chemical properties and mineral compositions relatively higher than other waxing methods while the antinutrients components were reduced to the bearest minimum. However, the pH is better retained using the palm kernel wax.

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  How to cite this article:

W.A. Oyeleke and J.O. Odedeji, 2011. Effect of Different Waxing Material on Some Chemical Properties, Minerals and Antinutrients Compositions of Pawpaw (Carica papaya). Pakistan Journal of Nutrition, 10: 1008-1012.

DOI: 10.3923/pjn.2011.1008.1012

URL: https://scialert.net/abstract/?doi=pjn.2011.1008.1012

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