You have no items in your shopping cart.
ABSTRACT
Ripe pawpaw is highly cherishing among food consumer and pawpaw is consume ripe. However, recently there have been growing concern on how this pawpaw was ripened. The study was therefore undertaken to evaluate the physical, organoleptic characteristics and to determine the proximate composition of two varieties of ripe pawpaw. The two varieties were obtained in five (5) different location Uselu Market, New Benin Market, Oluku Market, Airport Road, and a local farm in Benin City. A 5-point hedonic scale was used to evaluate the organoleptic characteristics (colour, texture, taste, aroma, juiciness and overall acceptance) of ripe pawpaw using 30 panelists. The pawpaw was also subjected to proximate analysis using the standard method of proximate composition. The result show that yellow and red pawpaw were not significantly (p > 0.05) different in crude fibre and ether extract. However, there was significant (p < 0.05) different in the crude protein and carbohydrate content of yellow and red pawpaw.
