Papaya seed is a waste product of Carica papaya Linn. fruits that is highly abundant in Nigeria. This present study deals with the effect of some potential food processing methods (drying at 45-50oC for 48.0 hours, and fermentation for 72.0 hours) on the seeds. Products from both processing methods, and the unripe seeds were examined for their biochemical properties compared to fresh sample. Significant reductions (P<0.05) were observed for pH of the unripe (5.541), and dried seeds(5.560); titratable acidity, tannin (0.935mg/gm) and acid phosphatase activity of fermented seed; oil level of unripe seed (5.271%). Significant increases (P<0.05) were observed for pH (6.437), oil level (25.600%), and alkaline phosphatase activity of fermented seed; polyphenol oxidase activities of dried and fermented seeds; tannin of unripe (1.265mg/gm); titratable acidity of unripe and dried seeds; phytin levels of all the products. In conclusion, the seed, and the fermentation product may be useful for bio-fuel, medicinal and industrial purposes
