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Compositional changes in
banana (Musa ssp.) fruits during ripening
Adeyemi, O. S.1* and Oladiji, A. T.2
1Department
of Chemical Sciences, Bells University of Technology, Ota,
Nigeria.
2Department
of Biochemistry, University of Ilorin, Nigeria.
*Corresponding author. E-mail:
yomibowa@yahoo.com.
Accepted
3 February, 2009 |
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The compositional changes in banana (musa spp) fruits
were investigated. Banana fruits were collected, dried,
ground and ashed. The moisture content and mineral elements
composition was determined as ripening proceeds. The mineral
elements analyzed included magnesium (Mg), manganese (Mn),
zinc (Zn) and cobalt (Co). Their composition was found to be
0.68, 0.66 and 0.60% in unripe, ripe and overripe banana
fruits, respectively. The moisture content and ash values
for the selected mineral elements were 73.47 and 0.68%;
77.19 and 0.80%; 79.22 and 0.78% in unripe, ripe and
overripe banana fruits, respectively. The results showed
that the nutritional composition of banana pulp was
diversely affected by ripening. Changes in mineral
composition varied and were not consistent with the stages
of ripeness. Bananas are considered a good source of Mg in
the diet, and the data obtained herein support these
assertions. Zn and Mn are other
minerals of nutritional importance in bananas and this study
has shown that their average values are adequate to support
its nutritive value at the various ripening stages.
The result obtained in this study showed that banana fruits
at any ripening stage (unripe, ripe or overripe) can be a
potential source of mineral elements supplement in the diet
especially for Mg.
Key
words:
Banana, ripening, mineral elements, moisture content, ash
value. |
