Comparative Chemical Analysis of the Nutritional Values of Artificially and Naturally Ripened Banana and Pawpaw Fruits
*Gimba, J. D., Chundusu, E. S. & Chup, J. A.
Department of Science
Plateau State Polytechnic, Barkin Ladi, Plateau State
E-mail: gimbajoshua@gmail.com
ABSTRACT
Fresh fruits sample of banana (musa escalentus) and pawpaw (Carica papaya) were collected from Shedam and Jos North LGA of Plateau State, Nigeria respectively and analyzed for the nutritional values and the mineral contents for the artificially and naturally ripened fruit using proximate method of Analysis. The results for Banana showed that the moisture content, crude protein and ash content for untreated was higher than that of the treated by 0.43, 1.14 and 0.10g /100g sample respectively, while that of the crude fibre fat, carbohydrate of the treated were. higher than that of the untreated by 0.30, 0.02 NS 1.35g/100g sample respectively, for the calcium, phosphorus, the values of the treated were higher than the untreated with 0.11g/100g for both fruits. The results of the analysis for pawpaw also showed that the value for moisture content, crude protein and the crude fat for the untreated was higher than that of the treated by 1.57, 0.13 and 0.10g/100g sample respectively while that of the crude fibre, ash content and carbohydrate of the treated were higher than that of the untreated by 0.70, 0.02 and 0.09g/100g sample respectively, for the calcium and phosphorus, the values of the treated were higher than the untreated with 0.08g and 0.16g/100g respectively. Fruits which consist mostly of high moisture content indicated that the treatment on the fruits affect the nutritional values of the fruits and consequently posed a health risk. Based on these findings, the artificial ripening of fruits should be discouraged by the government and the general public be sensitized as these treatment reduce some contents the nutritional values of the fruits.
