Effects of Drying Temperature on the Physicochemical Characteristics and Functional Properties of Papaya Seeds (Carica papaya L.)

Abstract

This study was conducted with the aim of valorising papaya seeds. To do this, papayas were purchased in order to extract the seeds, then these seeds were dried at different temperatures (50°C/72h; 75°C/48h and 105°C/24h) in the oven. The dried seeds were ground with a mixer to obtain a flour. The effect of temperature on the physicochemical and functional characteristics of this flour was determined. The results of the physicochemical parameters showed that the 50°C dried seeds had the best pH (67.6), fat (5%), protein (32%) and fibre (17.9%). On the other hand, the 100°C temperature recorded parameters such as dry matter (92.17%), carbohydrates (41.12%) and energy value (334.48Kcal). The best ash content was recorded at 75°C (7.80%). On the other hand, no significant difference was recorded for these three temperatures on the functional properties of the papaya seeds. Given the good physicochemical and functional characteristics of papaya seeds we can say that these seeds could be recommended to people suffering from obesity and digestive disorders.