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Pg 52-66
Effect of ripening on the Chemical Composition of Green locally Cultivated Banana Cultivars (Musa Spp.) Peel
Ayo, J.A.1, 2, Ochefu, A.1 and Agbatutu, A.1 1Department of Biological Sciences, Kwararafa University, Wukari, Nigeria 2Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria. Corresponding Author: jeromeayo@yahoo.com, jeromeayo@gmail.com
Abstract
The study investigated the Effect of ripening on the proximate, minerals, vitamins and photochemical composition of green locally cultivated banana cultivars peels. The matured unripe green banana fruits were collected from Ussa, Ussa LGA, Taraba State, Nigeria. The proximate, minerals, vitamins and photochemical composition of banana cultivars peels were determined using standard methods. The moisture, protein and carbohydrate content of the peel of unripe green banana decreased from 8.64 to 8.43, 5.47 to 5.23 and 73.04 to 72.42%, respectively, while the ash, fats and fibre content increased from 4.55 to 5.23, 5.35 to 5.57 and 2.96 to 3.13%, respectively, on ripening. The vitamin C, vitamin E, starch and lignin content of the peel of the green cultivar decreased from 0.08 to 0.11, 106.83 to 95.03, 1.07 to 0.97 and 5.84 to 5.55mg/100g, respectively, while the sugar increased from 0.95 to 1.09mg/100g on ripening. The green cultivar peel flour showed a significant decrease, p=0.05, in calcium(0.65 to 0.58mg/100g), potassium(4.63 to 4.36mg/100g), iron(0.28 to 0.23mg/100g) and zinc(0.4 to 0.3mg/100g), respectively, with relative increase in the phosphorous(0.35 to 0.37mg/100g) content on ripening. Ripening decreased the phenol (0.73 to 0.64mg/g), flavonoid (1.70 to 1.41mg/g), carotinod (5.05 to 3.35mg/g) and sterol (0.18 to 0.16mg/g) content of the green cultivar peel flour. The study has shown that ripening has generally improved the vitamins and the sugar content of the ripe banana peels.
Key words: Banana peel, ripening, locally cultivated and chemical composition.
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