The highest protein content was observed in leaf (20.3%) and fruit (10.7%) tissues (Table 2). These levels were notably higher than reported by ASERCA (5.6% in leaf tissue; 0.56–2.41% in fruit tissue) [1], and the fruit protein value was higher than reported values for whole papaya fruit (8%) [25] and other fruit by-products such as pineapple pulp (8.4%) [26].