Oil was extracted from carica papaya (pawpaw) seeds and analyzed for its physico-chemical properties (percentage of oil yield, moisture content, pH, specific gravity, acid value, saponification value, ester value, iodine value, peroxide value and unsaponifiable matter) and sensory qualities (colour, aroma, taste and general acceptability). The sensory characteristics analyzed by the panelists on the three oil samples (pawpaw, olive and vegetable oil) gave preference for the vegetable oil in all the attributes.
1.1 Introduction
In this section, Evaluation of Oil Obtained from Pawpaw (Carica Papaya) Seeds is discussed, with relevant and recent citations. As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the aim and objectives of the study. Others are significance of the study, scope of work, research hypothesis and questions, limitation of the study and definition of terms.