The Effect of Processing Method on the Proximate, Anti-Nutrient and Phytochemical Composition of Ripe and Unripe Plantain (Musa Paradisiaca)
[1]
Olufunmilayo Deborah Ayodele, Department of Chemical Sciences, Oduduwa University Ipetumodu, Ile-ife, Nigeria.
[2]
Imoleayo Fagbenro, Department of Chemical Sciences, Oduduwa University Ipetumodu, Ile-ife, Nigeria.
[3]
Adeniyi Adeyeye, Department of Chemical Sciences, Oduduwa University Ipetumodu, Ile-ife, Nigeria.
In West and Central Africa, plantain fruits are eaten after cooking or after some other forms of processing. In this study, the fruits of ripe and unripe plantain (Musa paradisiaca) were analysed for proximate, anti-nutrients and phytochemical composition before and after boiling and frying. Results showed significant variations in the anti-nutrients and proximate composition of the fruit following natural ripening and the cooking (processing) method employed. Protein, moisture, fibre, and oxalate were found to be significantly higher in ripe plantain than in unripe which indicates increase in concentration with ripening, while carbohydrate, lipid, ash, tannin and phytate were found to be higher in raw unripe plantain than in raw ripe plantain samples. Carbohydrate, protein and tannin were relatively higher in boiled samples of unripe than in boiled samples of ripe plantains. Similarly, fried samples had the highest fibre content (FUP; 11.53±1.19% and FRP; 12.44±0.77%) and fried ripe plantain (FRP) had the highest concentration of phytate (45.74±1.26mg/100g) while fried unripe plantain (FUP) had the lowest (42.47±1.94mg/100g). It was observed that the boiled plantain had the highest amount of phytochemicals, however anthraquinone was absent in boiled samples. It is conclusive from the study that boiling conserved most of the nutrients in plantain, thus adjudged the preferred cooking method over frying.
Ripe Plantain, Unripe Plantain, Processing Method, Proximate Composition, Anti-nutrients, Phytochemicals
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