AICRP On Post Harvest Technology (ICAR), Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, 5, Budherhat Road, P.O. Panchasayar, Chakgaria, Kolkata – 700 094, WB, India.
The papaya fruit is very common in Asian continent for its wide culinary and medicinal uses. The raw papaya is cooked as vegetable, while the ripe one is served in salads as fruit. It has a characteristic aroma and deliciously sweet and tender to taste. The present article discusses on its potentiality for use in folk and traditional Asian and African medicine as it is a reserve source of dietary enzymes and vitamins.
Keywords: Dietary enzymes, Papaya, Traditional medicine, Vitamins