Some phytochemical and functional properties of Pawpaw (Carica papaya L.) leaf protein concentrates obtained from three locations in Benin City, Edo State, Nigeria


Research Articles | Published:

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org
Doi: 10.1007/s42535-022-00386-3
First Page: 1063
Last Page: 1068
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Keywords: Leaf protein concentrate, phytochemical properties, Functional properties, Pawpaw leaf, Nigeria


Abstract


This research was conducted to determine some phytochemicals and functional properties of pawpaw (Carica papaya L.) leaf protein concentrates obtained from three locations in Edo State, Nigeria. Pawpaw leaves were obtained from the University of Benin (location A), Oluku (location B) and Ekenwan (location C), and they were processed into leaf protein concentrates in triplicates using heat coagulation method. The resultant pawpaw leaf protein concentrates (PLPC) were analyzed for their phytochemical and functional properties. The results from the phytochemical analysis showed that tannin was absent in PLPC in all three locations. Saponin was high in location A, only present in location C, but absent in location B. Flavonoids and phytates were present in samples from all locations. In contrast, alkaloids and oxalates were absent in all locations. The results from the analysis of functional properties showed that protein solubility was highest in location B, having a value of 0.82 ± 0.07% and lowest in location A, having a value of 0.5 ± 0.02%. Water absorption capacity and oil absorption capacity were highest in location B, with values of 1.33 ± 0.15 g/g and 1.9 ± 0 g/g, respectively and lowest in location C, with values of 0.63 ± 0.07 g/g and 1.16 ± 0.38 g/g, respectively. The forming capacity and forming stability were highest in location A, having values of 22.49 ± 1.28% and 98.78 ± 0.62%, respectively and lowest in location B, with values of 8.77 ± 0.31% and 89.39 ± 9.37%, respectively. Fat emulsion capacity was highest in location C (45.32 ± 0.32%) and lowest in location A (37.47 ± 0.43%). Fat emulsion stability for all locations was 100%. The least gelation capacity for locations B and C had the same value of 16%, and that of location A had a value of 14.7%. The results obtained in this study suggest that pawpaw leaf protein concentrate has the potential as an alternative protein source for livestock and man.



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Acknowledgements



Author Information


Enenya Ikenna Gabriel
Department of Animal Science, Faculty of Agriculture, University of Benin, Benin City, Nigeria