Compositional changes in banana (Musa ssp.) fruits during ripening

  • OS Adeyemi
  • AT Oladiji
Keywords: Banana, ripening, mineral elements, moisture content, ash value.


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.

Journal Identifiers

eISSN: 1684-5315