Effects of Artificial Ripening on the Nutritional and Biochemical Characteristics of Musa paradisiaca (Plantain): Food Safety and Public Health Implications
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Abstract
Background: Musa paradisiaca (plantain) is cultivated and consumed widely across Africa, Asia, Latin America, and the Caribbean, particularly in warm climatic areas where it supports food security, nutrition, and rural livelihoods. Increasing reliance on artificial ripening agents such as calcium carbide and wood ash has raised concerns regarding potential effects on nutritional quality and food safety. This study compared the effects of calcium carbide, wood ash, and natural ripening on the nutritional, biochemical, and physicochemical properties of plantain.
Methods: Plantain fruits were subjected to calcium carbide-induced, wood ash-induced, and natural ripening. Proximate composition, vitamin and mineral profiles, starch characteristics, amylase activity, and functional properties (solubility, swelling capacity, and water and oil absorption capacities) were assessed.
Results: Calcium carbide accelerated ripening (3 days) but reduced shelf life (6 days) and decreased nutritional quality, with lower protein content (1.99%), starch (64.43%), and reduced vitamins A and C, alongside diminished functional properties. Wood ash–ripened samples showed improved nutritional and functional characteristics, including higher starch content (71.81%), vitamin C (6.8 mg/100 g), and increased amylase activity (122.22 U/mL), as well as enhanced absorption capacities. Naturally ripened plantains exhibited the longest shelf life (13 days) and the highest carbohydrate content (24.77%).
Conclusion: Artificial ripening using calcium carbide adversely affects the nutritional and functional quality of plantains, whereas wood ash and natural ripening preserve or enhance key quality attributes. The findings highlight the need for safer ripening practices and improved regulation of chemical ripening agents to ensure food quality.
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