LIST OF TABLES. Table No. Title Page No.

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1 LIST OF TABLES Table No. Title Page No. 1.1 Global Production Percentage of Papaya during Areas, Production and Productivity of Papaya across Indian States 1.3 Nutritional Composition of Papaya Global Scenario of Prevalence of Micronutrient Deficiencies 3.1 Methods for Estimation of Macronutrients in Papaya Methods for Estimation of Micronutrients in Papaya Estimation of Physico-chemical Properties of Papaya Methods for Estimating Rheological Properties of Papaya Basic Recipe of Besan (Gram Flour) Ladoo Basic Recipe of Murrukku Basic Recipe of khamman Dhokla Basic Recipe of Biscuits Coding of Basen Ladoo Prepared by Incorporating Blanched Papaya Powder in Various Proportions 3.10 Coding of Biscuits Prepared by Incorporating Blanched Papaya Powder in Various Proportions 3.11 Coding of Khamman Dhokla Premix Prepared by Incorporating Blanched Papaya Powder in Various Proportions 3.12 Coding of Murrukku Prepared by Incorporating Blanched Papaya Powder in Various Proportions 3.13 Plating Medium Composition Mean Nutrient Content of Papaya Fruit Cultivar Red lady 4.2 Mean β-carotene and Vitamin C Content of Papaya Fruit Cultivar Red lady 4.3 Nutrient Composition of Cultivar Red lady of Papaya Fruit as Per cent of ICMR Values 4.4 Mean Nutrient Content of Papaya Fruit Cultivar Sinta

2 Table No. Title Page No. 4.5 Mean β-carotene and Vitamin C Content of Papaya Fruit Cultivar Sinta 4.6 Nutrient Composition of Cultivar Sinta of Papaya Fruit as Per cent of ICMR Values 4.7 Mean Nutrient Content of Papaya Fruit - Cultivar F Mean β-carotene and vitamin C Content of Papaya Fruit - Cultivar F1 4.9 Nutrient Composition of Cultivar F1 of Papaya Fruit as Per cent of ICMR Values 4.10 Mean Nutrient Content of Processed Papaya Fruit Sample - Cultivar Red lady 4.11 Mean Nutrient Content of Processed Papaya Fruit Sample - Cultivar Sinta 4.12 Mean Nutrient Content of Processed Papaya Fruit Sample - Cultivar F Mean Physico-chemical Properties of Processed Papaya Fruit Sample - Cultivar Red lady 4.14 Mean Physico-chemical Properties of Processed Papaya Fruit Sample -Cultivar Sinta 4.15 Mean Physico-chemical Properties of Processed Papaya Fruit Sample Cultivar F Mean Rheological Properties of Processed Papaya Fruit Sample Cultivar Red lady 4.17 Mean Rheological Properties of Processed Papaya Fruit Sample Cultivar Sinta 4.18 Mean Rheological Properties of Processed Papaya Fruit Sample Cultivar F Mean Scores of Sensory Characteristics of Besan ladoo (BL) Developed by Incorporating Papaya Powder 4.20 Mean Scores of Sensory Characteristics of biscuits (B) Developed by Incorporating Papaya Powder 4.21 Mean Scores of Sensory Characteristics of khamman (KD) Developed by Incorporating Papaya 4.22 Mean Scores of Sensory Characteristics of murrukku (M) Developed by Incorporating Papaya Powder 4.23 Texture (hardness) Analysis of the Most Accepted Products Total Viable Bacterial and Fungal Count of Most Accepted Products during Storage 4.25 Mean Peroxide Values of Most Accepted Products

3 Table No. Title Page No Mean Moisture Content of Most Accepted Products Nutrient Composition of Besan ladoo (BLP 268) Nutrient Composition of Developed and Control Besan Ladoo (per 100g) 4.29 Nutrient composition of Biscuit (BP 268) Nutrient Composition of Developed and Control Biscuits (per 100g) 4.31 Nutrient Composition of Khamman Dhokla Premix Powder (KDP 268) 4.32 Nutrient Composition of Developed and Control khamman (per 100g) 4.33 Nutrient composition of Murrukku (BP 268) Nutrient Composition of Developed and Control murrukku (per 100g) 4.35 β-carotene content in control and developed products Cost of Most Accepted besan ladoo (BLP268) Cost of MOST ACCEPTED Biscuits (BP268) Cost of Most Accepted khamman powder (KDP268) 4.39 Cost of Most Accepted murrukku (MP268)

4 LIST OF FIGURES Figure No. Title Page No. 1.1 Plantation of papaya fruit in field Riped Papaya Researchers Working on Digital Weighing Balance Blanching of Papaya Fruit Sample Drying of Papaya Fruit Sample Hot Air Ovens Protein Estimation Instrument Fiber Estimation Instrument Fibra Plus Fat Estimation Instrument Muffle Furnace Instrument Basan ladoo developed by incorporating papaya powder Mean appearance scores of papaya incorporated Besan ladoo Mean colour scores of papaya incorporated Besan ladoo Mean taste scores of papaya incorporated Besan ladoo Mean after taste scores of papaya incorporated Besan ladoo 4.6 Mean overall acceptability scores of papaya incorporated Besan ladoo Biscuits developed by incorporating papaya powder Mean appearance scores of papaya incorporated Biscuits Mean colour scores of papaya incorporated Biscuits Mean taste scores of papaya incorporated Biscuits Mean after taste scores of papaya incorporated Biscuits Mean overall acceptability scores of papaya incorporated 110

5 Figure No. Title Page No. Biscuits 4.13 Khamman dhokla developed by incorporating papaya powder 4.14 Mean appearance scores of papaya incorporated khamman 4.15 Mean colour scores of papaya incorporated khamman 4.16 Mean taste scores of papaya incorporated khamman 4.17 Mean after taste scores of papaya incorporated khamman 4.18 Mean overall acceptability scores of papaya incorporated khamman Murrukku developed by by incorporating papaya powder Mean appearance scores of papaya incorporated Murrukku Mean colour scores of papaya incorporated Murrukku Mean taste scores of papaya incorporated Murrukku Mean after taste scores of papaya incorporated Murrukku Mean overall acceptability scores of papaya incorporated Murrukku 4.25 Texture Profile curve of control besan ladoo in penetration test 4.26 Texture profile curve of papaya incorporated besan ladoo in penetration test Texture profile curve of control biscuit in penetration test Texture profile curve of papaya incorporated biscuit in penetration test 4.29 Texture profile curve of control murrukku in penetration test

6 Figure No. Title Page No Texture profile curve of papaya incorporated murrukku in penetration test 121