Presents utilization of processing wastes ( peel, seed, pomace or residual pulp and green fallen fruits and mechanically damaged fruits from papay as food products

1. UTILIZATION OF PAPAYA (Carica papaya) WASTES FOR
FOOD
Dr Jai Singh (ARS)
Ex- Director ICAR – CIPHET
INTRODUCTION
India produces about 6 million tones of papaya fruits. Out of this, 5 – 30 %
is lost during harvest and post harvest operations. Major losses are due to
mechanical injury during harvesting, transportation, washing,
grading,and packaging.These wastes are as good as fresh and can
be utilized. Papaya processing wastes generate 8.5 % seeds, 12
% peel and 32 % residual pulp. Seeds, rich in enzymes, are a
good source of oil (25.6 %). Papaya peel flour, peel powder and peel
paste used in making value added chapathies, dietary fiber, bioactive
compounds and enzymes. Leftover juice pulp / residual pulp used in
bakery products, nutritious fruit bars, barfi, jam, jellies, sauce, toffee,
nectar, chunks, rolls, cream – cheese spread,soup, pizza crust, ice cream,
tea , poultry feed, etc. Green discarded / fallen fruits are used for dry
shreds for namkeen / snacks, cherry, tuti – fruiti, green flour and paste, etc.
Wastes and byproducts are also used for nutraceutical, pharmaceutical,
cosmetic and industrial products. About 5.54 lakh tones edible dry matter
can be fetched from papaya wastes.
Products from Papaya Wastes
Papaya tree Fallen green papaya Ripened papaya fruit Washing, cleaning,
grading

2. Grading Culled / fallen green
fruit peel waste
Ripe fruit peel waste Seed waste
.
Left over pulp after
juicing
Left over green pulp Dried left over pulp Left over juice pulp
powder
Peel powder Green peel powder
Peel paste Green peel paste
Seed powder Green peel shredds
Dried green peel
shredds namkeen mix Peel flour cookies
Peel flour bread Peel flour cake Peel flour chapati
Bar
Barfi Oil and vinegar
Cherry / Tuti Fruiti

3. Leaf extract
Papain Leaf powder
Fried peel snacks
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