International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Chemical mineral and anti nutrient composition of plantain (musa paradisiacal) during ripening process


Wordu GO, Akusu MO

Plant foods have played significant roles in maintaining the healthy life for thousand of years. Plantain (musa paradisiacal is a major starchy staple food in Nigeria and many countries of the world. Adequate nutritional analysis is the basis for developing and implementing effective intervention on programmes to improve the nutrition at the population level. This study was carried out to evaluate the chemical, mineral and anti-nutritional composition of plantain during its ripening process. In this study, fruits of plantain in the unripe (UR) semi-rine (SR) and fully ripe (FR) stages were analyzed. The plantain samples were peeled to remove peels, thoroughly washed, cut into small pieces, air dried and grounded into powder. Thereafter, the anti-nutrients, minerals and chemical composition of the fruits were all analyzed. Carbohydrate, crude protein crude fibre, fat, ash and moisture of the fruits ranged from 83.70 – 87.91%, 2.80-3.15%, 41-0.58%, 2.59-3.64%, 2.87-3.05% and 3.14- 6.07 respectively, with the unripe having the highest content of moisture, crude protein and fat. The semi-ripe fruits had high contents of ash and carbohydrate while the fully riped fruit was high in crude fibre. Furthermore, the antinutrients content of the plantain decreased with the ripening stage. It is concluded from this study that to optimize nutrients and decrease the anti-nutrient derived from eating planting fruits, the fruits should be consumed at the riped stage with the exception of the carbohydrate content of the fruit. However, the anti-nutrient decreases to the ripening stage.
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