Comparative Analysis of the Nutritional Content of Ripe and Unripe Plantain (Musa paradisiaca) obtained from Nigeria
Keywords:
Plantain, Ripe and unripe, nutritional content, NigeriaAbstract
Plantain is a monocotyledonous and important crop in the tropical and subtropical world regions. It is a staple crop and an important dietary source of carbohydrate in Nigeria and in the humid tropical zones of Africa, Asia and South America. The analyses of such foods provide evidence on nutritional quality and guide to healthy choice. Comparative analyses of phytochemical, proximate, vitamin and mineral content of ripe and unripe plantain were carried out using standard methods. The results showed that plantain (both ripe and unripe) have rich nutritional values. The statistical analysis also showed significant differences existed with phytochemical, vitamin and mineral composition of both ripe and unripe plantain with p-values lower than 0.05. The data obtained showed ripe plantain to have higher nutritional value in phytochemical, proximate, mineral and vitamin contents than the unripe except in crude fibre and carbohydrate content. This could be as a result of the decrease in the starch content as the plantain ripens; which is due to the conversion of starch to sugar that leads to increase in the sugar contents of the ripe plantain. The lower sugar content of the unripe (1.85±0%) compared to the ripe (4.31±0.01%) provided a suitable nutritional energy source for the management of diabetes.
Downloads
References
FAO AGROSTAT Database. Food and Agriculture Organization of the United Nations. Production year book. FAO Rome, 2004.
IITA Project 2-Improving Plantain and Banana based systems. Annual Report 2000, IITA, Ibadan, Nigeria, 2001.
Lohlum SA, Maikidi GH, Solomon M. Proximate composition of amino acid profile and phytochemical screening of Lophira lanceolata seeds. African Journal of Food, Agriculture, and Nutrition Development 2010; 10(1): 2012-23.
FAO. Production year book for 2005, FAOSTAT Data, Food and Agriculture organization of the United Nations, Rome, 2005.
FAOSTAT. Food and agriculture organization of the United Nations. FAO Rome, 2006.
Oladele E, Khokhar S. Effect of domestic cooking on the polyphenolic content and antioxidant capacity of plantain (Musa paradisiaca). World Journal of Dairy & Food Sciences 2011; 6(2): 189-194.
SRID-MOFA. Statistics, Research and Information Directorate, Ministry of Food and Agriculture, Ghana, 2006.
Adeyemi OS, Oladiji AT. Compositional changes in banana (Musa spp) fruit during ripening. African Journal of Biotechnology 2009; 8(5): 858-859.
Uhegbu FO, Imo C, Onwuegbuchulam CH. Hypoglycemic, Hypolipidemic and Antioxidant Activities of Musa paradisiaca, Normalis (Plantain) Supplemented Diet on Alloxan Induced-diabetic Albino Rats. Asian Journal of Biochemistry 2016; 11(3): 162-167.
Stover RH, Simmonds NW. Bananas, 3rd edition, John Wiley and Sons Inc., New York, 1987; p. 468.
USDA. National Nutrient Database for Standard Reference, 2009. Available online: http://www.nal.usda.gov/fnic/foodcomp/plantain/. Accessed on 13th February, 2018.
Kanazawa K, Sakakibara H. High content of dopamine, a strong antioxidant, in Cavendish banana. Journal of Agricultural and Food Chemistry 2000; 48(3): 844–848.
Mohapatra D, Mishra S, Sutar N. Banana post-harvest practices: Current status and future prospects. Agricultural Reviews 2010; 31(1): 56–62.
Baiyeri K, Aba S, Otitoju G, Mbah O. The effects of ripening and cooking method on mineral and proximate composition of plantain (Musa sp. AAB cv.‘Agbagba’) fruit pulp. African Journal of Biotechnology 2011; 10(36): 6979-84.
Shodehinde SA, Oboh G. Antioxidant properties of aqueous extracts of unripe Musa paradisiaca on sodium nitroprusside induced lipid peroxidation in rat pancreas in vito. Asian Pacific Journal of Tropical Biomedicine 2013; 3(6): 449-57.
Zakpaa HD, Mak-Mensah EE, Adubofour J. Production and characterization of flour produced from ripe ‘apem’ plantain grown in Ghana. Journal of Agricultural Biotechnology and Sustainable Development 2010; 2(6): 92-9.
Odenigbo MA, Asumugha VU, Ubbor S, Nwauzor C, Otuonye AC, Offia-Olua BI, Princewill-Ogbonna IL, O. C. Nzeagwu OC, Henry-Uneze HN, Anyika JU, Ukaegbu P, Umeh AS, Anozie GO. Proximate composition and consumption pattern of plantain and cooking banana. British Journal of Applied Science and Technology 2013; 3(4): 1035-43.
Odenigbo MA. Knowledge, Attitudes and Practices of People with Type 2 Diabetes Mellitus in a Tertiary Health Care Centre, Umuahia, Nigeria. Journal of Diabetes and Metabolism 2012; 3(3): 187-91.
Ogbuji CA, Odom TC, Nwankwo BA, Okeke MI, Ojiako OA. Comparative studies of the glycemic indices of ripe and unripe plantain with different methods of preparation. Journal of Research in Pharmacology 2012; 1(1):015-019.
Ayodele OH, Erema V. Glycemic indices of processed unripe plantain (Musa paradisiaca) meals. African Journal of Food Science 2010; 4(8): 514-521.
Iya N, Alphonsus EU, Kaiso-Umo SE, Okon E, Edmund RE. The pattern of dietary habits and glycemic control of diabetics in Eastern Nigeria. Pakistan Journal of Nutrition 2006; 5(1): 43-45.
Fagbemi TN. Effect of blanching and ripening on functional properties of plantain (Musa aab) flour. Plant Foods for Hum Nutrition 1999; 54(3): 261-269.
Egbebi AO, Bademosi TA. Chemical composition of ripe and unripe banana and plantain. International Journal of Tropical Medicine and Public Health 2011; 1(1): 1-5.
Adeniyi TA, Sanni LO, Barimalaa LS, Hart AD. Determination of micronutrients and color variability among new plantain and banana hybrid flour. World Journal of Chemistry 2006; 1(1): 23-27.
Ajasis M, Horcojo C. Effect of grape antioxidant dietary fibre on the total antioxidant capacity and the activity of liver antioxidant enzyme in rats. Nutrition Research 2014; 23(4): 1251-67.
Harborne JB. Phytochemical methods: a guide to modern techniques of plant analysis. 2nd Edition, Pitman and Sons Publishers, London, 2008.
AOAC (Association of Official Analytical Chemistry). Official method of analysis. 18th Edition, Maryland, USA, 2005.
Van-Buren JP, Robinson WB. Formation of complexes between protein and tannin acid. Journal of Agricultural and Food Chemistry 1969; 17(4): 772-777.
Oberlease O. Phytates. In: National Research Council, Toxicant occurring naturally in food. The National Academies Press, Washington DC, 2003; 363-371.
James CJ. The analytical chemistry of food. Chapman and Hall New York, 2005.
James CS. Analytical chemistry of food, 5th edition. Blackie Academic and Professional, Chapman and Hall, Western Cleddens Road Bishop Briggs, Glassgow, 1995.
Black AP, Whittle GP. New methods for the Colorimetric determination of halogen residuals. Part I. Iodine, iodide and iodate. Journal of American Water Works Association 1967; 59(4):471-90.
Okwu DE, Josiah C. Evaluation of the chemical composition of two Nigerian medicinal plants. African Journal of Biotechnology 2006; 5(3): 356-61.
Moeko E, Delia TC. The effects of plant flavonoids on mammalian cells: implications for inflammation, heart diseases and cancer. Pharmacological Review 2003; 52(8): 673-751.
Adeolu AT, Enesi DO. Assessment of proximate, minerals, vitamin and phytochemical compositions of plantain (Musa paradisiaca) bract- an agricultural waste. International Research Journal of Plant Science 2013; 4(7): 192-7.
Akinsanmi AO, Oboh G, Akinyemi JA, Adefegha AS. Assessment of the Nutritional, Anti nutritional and Antioxidant capacity of Uripe, ripe, and over ripe Plantain (Musa paradisiaca) Peels. International Journal of Advanced Research 2015; 3(2): 63-72.
Roth AR, Townsend CE. Nutrition and diet therapy. 8th Edition, Delmar Learning, Thomson Learning Inc. Canada, 2003.
Rolfes SR, Pinna K, Whitney E. Understanding normal and clinical nutrition. Thompson Learning Inc., Canada, 2009.
Akindahunsi AA, Salawu SO. Phytochemical screening of nutrient and antinutrient composition of selected tropical green leafy vegetables. African Journal of Biotechnology 2005; 4(6): 497-501.
Cohen JH, Kristal AR, Stanford JL. Fruit and vegetable intakes and prostate cancer risk. Journal of the National Cancer Institute 2000; 92(1): 61-68.
Published
How to Cite
Issue
Section
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright © Author(s) retain the copyright of this article.
.