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DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.
ACKNOWLEDGEMENT
The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.
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Foods frequently eaten supply both micro and macro nutrients to humans which are important in the total assessment of public health status of an individual. The analysis of these foods will provide evidence on their nutritional values, guide to appropriate choice of meal and encourage intake of varieties of food with better qualities during illness while preventing diet-associated disorders. In this study, the proximate and mineral composition of unripe, naturally ripe and the effects of ripening agents on banana (genus Musa) commonly consumed in Nigeria were examined. The plantain fruits were analysed for proximate and mineral composition. Proximate composition analysis revealed an increase in moisture content and fat content for all the plantain ripened with ripening agents when compared with the naturally ripened banana. Furthermore, the mineral composition of the plantain fruits was determined by means of Atomic Absorption Spectrophotometry (AAS). The result showed that plantain is a good source of minerals such as calcium (Ca), potassium (K) and iron (Fe). A relatively high level of K of 1690.55 0.02; 1672.35 0.03 mg kg—1 were found for both unripe and natural ripe banana while the ripening agents had K values of 1677.45 0.01; 1656.10 0.02; 1589.45 0.01 mg kg—1 for Ethylene glycol, Potassium Dihydrogen Phosphate, Calcium carbide respectively. Also, low level of Fe was obtained in banana ripened with the different ripening agents.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
CHAPTER ONE
- INTRODUCTION
- BACKGROUND OF THE STUDY
- PROBLEM STATEMENT
- AIM AND OBJECTIVE OF THE STUDY
- SIGNIFICANCE OF THE STUDY
- PURPOSE OF THE PROJECT
- PROJECT ORGANISATION
CHAPTER TWO
LITERATURE REVIEW
- REVIEW OF THE STUDY
- REVIEW OF RELATED LITERATURE
- HISTORICAL BACKGROUND OF BANANA
- HEALTH BENEFITS OF BANANA
CHAPTER THREE
METHODOLOGY
- MATERIALS USED
- SAMPLE COLLECTION AND PREPARATION
- PROXIMATE ANALYSIS
- SENSORY EVALUATION
- STATISTICAL ANALYSIS
CHAPTER FOUR
- RESULT AND DISCUSSION
CHAPTER FIVE
- CONCLUSION
- REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Banana (genus Musa) is one of the fruit crops that are of high importance to people of Nigeria. It serves as food for human beings; while the peels serve as feed for animals (Adeyemi et al., 2018). The benefits of plantain to man and animals has increased the demand for plantain in various parts of Nigeria. Ripe and unripe banana contains substantial amount of essential nutrients in a high proportion, antioxidants and other biologically active substances that makes them effective in treatment of a number of diseases (Park et al., 2011; Maduwanthi and Marapana, 2019) as well as prevention of some diseases (e.g. goiter) and keeps the consumer energetic throughout his life (Zahir et al., 2019). Plantain contains high quantities of chemically active compounds that have positive effects on human health status in particular such as phenolic compounds, polysaccharides, sugars, vitamins, minerals and organic acids which provide their good taste and excellent medicinal properties. Banana as contained in Food and Agricultural Organization (FAO) report (2013) can be eaten in many forms either ripe or unripe (Food and Agricultural Organization, 2013). Banana is an economic crop of which parts of the crop plant can be used as food, fodder or as raw materials by some industries, majorly for manufacturing acids (Ekunwe and Ajayi, 2010; Nura et al., 2018). The leaves are also used for wrapping food items. Also, it is free from cholesterol, high in fibre and low in sodium (Adewole and Duruji, 2010). High potassium content found in banana made it useful in the preven- tion of High blood pressure and muscle cramp (Ng and Fong, 2010).
Fruits account for a significant fraction of the world's agricultural output (Per et al., 2017). Research revealed that the health enriching factors of some fruits are as a result of the additive and synergistic combinations in a mixture of phytochemicals with a lot of them possessing potent antioxidant capabilities including ascorbic acid, flavonoids, carotenoids etc (Nationat Agency For Food and Drug Administration (NAFDAC), 2018; Ojetayo et al., 2018; Singh et al., 2018). In the process of hastening fruit ripening, ripening agents are used by fruit sellers as well as farmers in some emerging economies (Nigeria inclusive) (Dudley, 2014). A number of natural/chemical ripening agents are available and have been applied recurrently on fruits to hasten ripening process, but pure taste and nutritional values have become casualties of the process. According to Singh and Janes (2011) the fast ripening of fruits could lead to production of harmful substances such as ethylene. Consequently, this study was aimed at investigating the effects of selected ripening agents on the proximate, nutritional value and mineral composition of banana fruit.
1.2 PROBLEM STATEMENT
It have been observed that higher percentage of banana sold in markets and streets are subjected to artificial ripening method. Fruit intake is not as high as it ought to be because of unavailability during off seasons for reasons such as rapid ripening, vulnerability to diseases (Onyeani et al., 2012) and rapid post-harvest decay because of ripening and softening which limit the storage, handling and transportation of the fruit (A marakoon et al., 2019). In other
to minimize post harvest loss, fruit vendors therefore harvest them prior to ripening and ripening is induced artificially (Goldman et al., 2019) by the use of various chemicals such as ethylene gas, ethephon and calcium carbide (Singal et a.l, 2012; Sogo –Temi et al., 2014;
Gbakon et al., 2018). Almost all sellers in the market are using artificial ripening method to preserve their banana for a short period of time without considering the implications on the chemical composition of it. This study was carried out to address this problem based on the proximate mineral, phytochemicals and vitamin contents of banana subjected to artificial ripening method.
1.3 AIM AND OBJECTIVES OF THE STUDY
Considering the importance of plant constituents to the overall wellbeing of man, the main aim of this study to ascertain possible changes in the phytochemical and vitamin contents of banana traceable to these artificial ripening methods. The objectives are:
- To study the effect of artificial ripening agent on banana
- To carryout assessment based on the proximate mineral, phytochemicals and vitamin contents of banana subjected to ripening by artificial method
- To exploring possible hazards associated with artificial ripening of fruits - banana.
This study will be of great benefit to everyone that lay hand on it in that it will enlighten them of the effect of artificial ripening method on plantain. It will be an eye opener to all readers including the student carrying out this researcher also to the supervisor of this research work, in that it will help them to understand the impact of artificial ripening method on plantain.
1.5 PURPOSE OF THE STUDY
The main purpose of this work is to understand whether banana subjected to ripening by artificial method is safe for consumption or not.
1.6 PROJECT ORGANISATION
The work is organized as follows: chapter one discuses the introductory part of the work, chapter two presents the literature review of the study, chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "assessment of proximate mineral, phytochemicals and vitamin contents of banana subjected to ripening by artificial methods" is also available. Order full work to download. Chapter two of "design and construction of a 1kva power inverter" consists of the literature review. In this chapter all the related works on "assessment of proximate mineral, phytochemicals and vitamin contents of banana subjected to ripening by artificial methods" were reviewed.
CHAPTER THREE: The complete chapter three of "assessment of proximate mineral, phytochemicals and vitamin contents of banana subjected to ripening by artificial methods" is available. Order full work to download. Chapter three of "assessment of proximate mineral, phytochemicals and vitamin contents of banana subjected to ripening by artificial methods" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.
CHAPTER FOUR: The complete chapter four of "assessment of proximate mineral, phytochemicals and vitamin contents of banana subjected to ripening by artificial methods" is available. Order full work to download. Chapter four of "assessment of proximate mineral, phytochemicals and vitamin contents of banana subjected to ripening by artificial methods" consists of all the test conducted during the work and the result gotten after the whole work
CHAPTER FIVE: The complete chapter five of "assessment of proximate mineral, phytochemicals and vitamin contents of banana subjected to ripening by artificial methods" is available. Order full work to download. Chapter five of "assessment of proximate mineral, phytochemicals and vitamin contents of banana subjected to ripening by artificial methods" consist of conclusion, recommendation and references.
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