Globally, food insecurity is worsening especially in the developing countries. This situation is further threatened, by the current global food crisis caused by such factors as draught, flood, war, etc which has sent the prices of the conventional plant sources of proteins out of the reach of the already impoverished populace of these regions (Paridhavi et al, 2008). Fruits being the rich source of carbohydrates, fats and proteins, which form the major portion of the human diet, are the cheaper source of energy. The importance of these biochemical has been re4corded by various scientists (Matthewws et al, 1999; Kalite et al, 2007; Hussain et al, 2009a). Besides these biochemical, the moisture, fiber and ash contents and the energy values of individual vegetable and plant species have also been regarded important to the human health and the soil quality (Wahrmund-Wyle et al, 2000; Chevaux et al, 2001; Cummings et al, 2004; Mc Sweeny et al, 2005; Hussain et al, 2010a, b).
Botanically, fruits are parts of flowering plants derived from the fertilization of specific tissues such as one or more ovaries of flowers. They are non-staple foods which make-up about 39% of the food intake of persons living in developing countries of Africa. In non-technical usage, such as food preparation, fruits normally represent the fleshy, seed bearing structures of certain plants that are edible in the raw state.
The nutritional and chemical compositions of various fruits have been reported. Fruits are important sources of sugars, vitamins A, C and B group, low protein and lipid respectively. Also they have been shown to certain high amounts of minerals, moisture, low ash and crude fiber. In addition, fruits contain little or no fat or sodium and being a plant food, no cholesterol, thus nutritionally healthy. When consumed with other foods, fruits can nutritionally supplement diets in developing countries.
Beyond nutrients, seeds such as antioxidants (e.g. polyphenols), soluble fiber (e.g. pectin and beta-glucanase), prebiotics (e.g. insulin, fructan), vitamins (e.g. vitamins A, B group and C), flavones glycosides (e.g. hesperidin), organic acids (e.g. tartaric acid) which, as functional food materials or nutraceuticals, provide specific health benefits such as preventi8on of diseases and growth of gut pathogens, enhancement of body immunity, protection against heart diseases, cancer, osteoporosis, hypertension, regulation of ageing etc.
Unfortunately, most of these beneficial compounds which found mostly on the peels are often removed while processing fruits into juices (Bhat and Surolia, 2001) papaya (carica papaya L.) belongs to the family caricaceae grown in Nigeria. Nutritionally, the major compounds of papaya fruit pulp dry matter are carbohydrates. At the early stage of fruit development, glucose is the main sugar but the sucrose content increases during ripening and can reach up to 80% of the total sugars. The edible portion of the ripe papaya fruit contains both macro and micro minerals and these are Na, K, Ca, Mg, P, Fe, Cu, Zn and Mn. Carica papaya is a source of carotenoids, vitamins C, thiamine, riboflavin, niacin, vitamin B-6 and vitamin K (Bari et al, 2006).
Paw-paw peels are mostly thrown away when preparing the fruit for easting thus constituting environmental nuisance. On the other hand, domesticated animal feeds on it. These peels are investigated for their chemical compositions to ascertain other uses they can be put without degrading the environment.
This study was conducted with the objective to analyze the peels of carica papaya for its chemical constituents with the purpose of using it in preparations and formulations of new products thus adding more value to the fruit and preventing environmental pollution.
The extent of this work will be limited to the proximate and mineral determinations of the peels of carica papaya found within Oko Metropolis.
The result from this work will be significant as it will help determine the nutrients contained in the mostly discarded peels of paw-paw. It will help stimulate the formulation of many new food products of various healthy efficacies using the p[eels of paw-paw.
Is there significant difference in the chemical composition of the peels of carica papaya in terms of;