Nutritional value and antioxidant activity of sprouts from seeds of Carica papaya - their benefits for broiler nutrition

The impact of germination on nutritional and antioxidant properties of papaya seeds was evaluated. Germination began with soaking of dried seeds and germinating at room temperature for 15 days. The experiment were designed as a 2x2 factorial (papaya varieties and germination) with four replicates. Total germination was higher in Bangkok than in California. Crude protein and moisture contents were higher, while crude fat, total energy and energy from fat were lower in Bangkok than its counterpart. Total unsaturated fatty acids (FA) and n-3 polyunsaturated FA were higher in California than in Bangkok. Amino acids (L-serine, L-alanine, L -lysine, L -tyrosine, L-proline and L-threonine) differed between Bangkok and California. Antioxidant activity was higher in California. Sprouting increased crude protein, crude fibre and moisture, while decreasing ash, crude fat, total energy and energy from fat. Germination decreased total saturated FA, while increasing n-3 and n-6 polyunsaturated FA. Sprouting increased antioxidant activity and amino acid L-phenylalanine and L-threonine, L-alanine, L-aspartate, L -proline, L-serine and L -tyrosine. In conclusion, Bangkok variety showed better germination indexes, higher crude protein and lower crude fat and energy than those of California. California papaya had higher unsaturated FA and n-3 polyunsaturated FA. Sprouting increased crude protein, crude fibre, moisture, n-3 and n-6 polyunsaturated FA, amino acids and antioxidant activity, while decreasing ash, crude fat, energy and saturated FA.