Effect of accelerated ripening agent on nutrient and antinutrient composition of banana

Abstract

Food safety especially of fruits is important for a healthy and sustainable food system. Though accelerated ripening of fruits is common in Nigeria, its effect on nutritional quality of fruits remains underexplored. This study was conducted to investigate the changes in the nutrient and antinutrient composition of banana ripened with Calcium carbide (CaC2). In this study, mature bunches of freshly harvested green bananas were grouped separately and allowed to ripen naturally and artificially (with CaC2). At the end of the ripening stage, the nutritional parameters (proximate, minerals, vitamins) and antinutritional parameters were determined using relevant analytical methods, and the results obtained were compared across groups. The results showed that the proximate composition of the artificially ripened samples increase in ash (1.49), fat (0.76), and moisture (69.86) while carbohydrate (23.92) and protein (1.88) contents declined. Similarly, Na, K, Ca, Mg, P, Fe and Zn (mg/100 g) contents were higher in calcium carbide ripened than naturally ripened sample. Naturally ripened samples contained the higher amount of Vitamins C (28.87 mg/100 g), niacin (0.89 mg/100 g), pantothenic acid (0.27 mg/100 g) and pyridoxine (0.29mg/100 g). The β-carotene (127 mcg/100 g), Vitamin E (2.9 mg/100 g) and Vitamin K (0.31 mg/100 g) increased significantly in the artificially ripened samples, when compared to the naturally ripened samples. The use of calcium carbide as a ripening agent increases moisture and phlobatannin content, and loss in protein, carbohydrate, fibre, niacin, pantothenic acid, and pyridoxine composition of Cavendish banana.

Effects of Calcium Carbide Used as a Fruit-Ripening Agent on Fruit Toxicity

“…In terms of crude fiber contents, artificially ripened fruits with CaC 2 were found with higher crude fiber content in most of the samples compared to naturally ripened ones. Two studies out of seven were found to report lower fiber contents in artificially ripened fruits compared to naturally ripened fruits [22], [23]. Globally, it seems that CaC 2 contributes to the increase of fiber content in artificially ripened fruits.…”

“…From the reviewed studies, only two valuable studies were considered in order to appreciate the implication of artificial ripening agent on the -Carotene contents that were estimated from different banana samples. The study conducted by Ariyo, Balogun and Solademi [22] which involve banana sample (Musa spp., family Musaceae) from Ibadan state (Nigeria), presented a significant increase of -Carotene content in the artificially ripened samples, when compared to the naturally ripened samples. His result is in accordance with the reports from Himani et al [32] and Fasanya, Olaiya and Karigidi [33] who both reported an increase in the total carotenoid content of various species of fruits treated with CaC 2 .…”