Comparative nutritional and elemental analysis of naturally and calcium carbide-ripened plantain (Musa paradisiaca) and associated haematological effects in wistar rats

Abstract

The outcomes associated with the utilization of artificial ripening agents in food value chain have continued to attract the attention of health experts, globally. This study evaluated the comparative nutritional and elemental analysis of naturally and calcium carbide-ripened plantain (Musa paradisiaca) and its associated haematological effects in Wistar Rats using standard procedures. Male rats were evenly randomized into three (3) groups (n = 6). Groups I (control), II and III were fed normal rat chow, diet formulated with naturally-ripened plantain (NRP), and calcium carbide-ripened plantain (CRP), respectively. Ten grams of calcium carbide was used for ripening. Haematological analysis was performed on blood samples of experimental rats after a 35-day period. Results revealed the presence of arsenic, cyanide, and CaC₂ in the calcium carbide-ripened plantain (CRP), whereas these contaminants were below detectable levels in the naturally ripened plantain (NRP). In addition, CRP showed decreased levels of sodium (Na), potassium (K), and iron (Fe), with increases in calcium (Ca) and magnesium (Mg). A significant (p < 0.05) increase in carbohydrate content and a reduction in moisture content were equally observed in CRP compared with NRP. Haematological assessment revealed no significant (p > 0.05) differences in most parameters; however, platelet count was significantly reduced (p < 0.05) in the CRP group.  Conclusively, these findings suggest that calcium carbide ripening alters the nutritional quality of plantain and introduces potentially harmful contaminants that may adversely affect health following sustained consumption.