Proximate and Elemental Analyses of Banana (Musa paradisiaca) during the Ripening Process

Abstract

The study assessed the nutritional and physicochemical changes in banana (Musa paradisiaca) during ripening. The values for the proximate analysis (moisture, ash, protein and fat) started increasing on the 2nd day and by the 7th day of storage, the values obtained were 64.0 ± 1.92%, 1.16 ± 0.06%, 2.28 ± 0.14% and 0.78 ± 0.02% for the above mentioned parameters, respectively. There was also an increase in the reducing sugar content with time and on the 7th day of storage the value was 6.88 ± 0.28 mg/100 g. The values of the mineral elements for phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe) and sodium (Na) also increased gradually with time and on the 7th day of storage, the results obtained were 13.94 ± 0.42, 12.07 ± 0.60, 23.55 ± 1.41, 11.85 ± 0.36, 13.75 ± 0.55, and 6.59 ± 0.26 mg/100g for each of these elements, respectively. The vitamin C content on the 7th day of storage was 67.24 ± 4.71 mg/100 g and it was also increasing with time. However, there was a decreasing trend in the total carbohydrate and crude fibre contents during the ripening process. The values were 45.88 ± 3.21% and 1.20 ± 0.06% on day 0 and 32.20 ± 1.93% and 0.30 ± 0.02% on the 7th day of storage, respectively. Studies on the physicochemical analysis for pH and total titrable acidity also showed that they were reasonably enhanced with ripening. Ripening of banana was found to increase readily with the availability of nutrients in banana for consumption.