The implications of ripening agents on chemical compositions of plantain (Musa paradisiaca)

Foods frequently eaten supply both micro and macro nutrients to humans which are important in the total assessment of public health status of an individual. The analysis of these foods will provide evidence on their nutritional values, guide to appropriate choice of meal and encourage intake of varieties of food with better qualities during illness while preventing diet-associated disorders. In this study, the proximate and mineral composition of unripe, naturally ripe and the effects of ripening agents on plantain (Musa paradisiaca) commonly consumed in Nigeria were examined. The plantain fruits were analysed for proximate and mineral composition. Proximate composition analysis revealed an increase in moisture content and fat content for all the plantain ripened with ripening agents when compared with the naturally ripened plantain. Furthermore, the mineral composition of the plantain fruits was determined by means of Atomic Absorption Spectrophotometry (AAS). The result showed that plantain is a good source of minerals such as calcium (Ca), potassium (K) and iron (Fe). A relatively high level of K of 1690.55 +/- 0.02; 1672.35 +/- 0.03 mg kg(-1) were found for both unripe and natural ripe plantain while the ripening agents had K values of 1677.45 +/- 0.01; 1656.10 +/- 0.02; 1589.45 +/- 0.01 mg kg(-1) for Ethylene glycol, Potassium Dihydrogen Phosphate, Calcium carbide respectively. Also, low level of Fe was obtained in plantain ripened with the different ripening agents.

Automated summary

This study examined the proximate and mineral composition of plantains commonly consumed in Nigeria, finding that plantains ripened with ripening agents had higher potassium levels and lower iron levels compared to naturally ripened plantains. Additionally, plantains were shown to be a good source of minerals such as calcium, potassium, and iron.