Comparative Study on the Nutritional Content of Carica Papaya at Different Ripening Stages

Carica papaya (papaw) is the largest edible fruit o f the family Caricacae. The fruit had been found to contain some important nutrients that the body need, hence, the fruit is used at homes and in dustrial work locations as food. In this research, the nutritional content of three different varieties of C. papaya (indigenous variety, solo kapoho and solo su nrise) at various ripening stages was investigated. The result revealed that t he indigenous ripe variety contained the highest fat, protein and vitamin the values of 2.94%, 1.65% and 390.33mg/ml respectively while the unripe variety h as the highest ash content with value of 9.16%. While solo kapoho ripe was hig hest in carbohydrate (79.20%), the semi ripe was the highest in crude fi bre and vitamin A with values of 28.38% and 218.96IU respectively. Solo kapoho un ripe was highest in acidity (0.20%). Solo sunrise ripe was highest in moisture content (24.41%). There is a significant (p < 0.05) difference in the various pa rameters assayed among the various varieties. The results were discussed in re spect to the nutritional statuses of the different varieties at various ripening stag es.