Nutritional and Sensory Impact of Paracetamol and Calcium Carbide Ripening Agents on Plantain (Musa paradisiaca)
Umelo, M. C *
Federal University of Technology, Owerri, Imo State, Nigeria.
Owuamanam C.I
Federal University of Technology, Owerri, Imo State, Nigeria.
Nwosu, J.N
Federal University of Technology, Owerri, Imo State, Nigeria.
Nwakaudu, A.A
Federal University of Technology, Owerri, Imo State, Nigeria.
Odimegwu, E.N
Federal University of Technology, Owerri, Imo State, Nigeria.
Omeire G, C
Federal University of Technology, Owerri, Imo State, Nigeria.
Okezie, F.P
Federal University of Technology, Owerri, Imo State, Nigeria.
Anaeke E J
Federal University of Technology, Owerri, Imo State, Nigeria.
Ezeh C, F
Federal University of Technology, Owerri, Imo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This work assessed the impact of artificial ripening agents, paracetamol (acetaminophen) and calcium carbide on the proximate composition and sensory properties of plantain fruit. Proximate compositions were determined using standard Association of Official Analytical Chemist (AOAC) methods while the sensory evaluation was done with a 9-point hedonic scale. The results obtained were analyzed by one way analysis of variance (ANOVA) and means separation was done by Duncan multiple range test using Statistical Package for the Social Sciences (SPSS) version 21, USA Inc.The proximate composition revealed that protein, crude fibre, ash, and fat contents of the plantain samples were all significantly reduced in the paracetamol and calcium carbide ripened French plantain at P <0.05.The crude protein reduced from 2.11 % in the natural ripened samples to 0.89 % and 1.17 % for paracetamol and calcium carbide ripened samples respectively. Similarly Crude fibre reduced from 1.96 % (Natural ripened) to 1.07 %, (paracetamol ripened) and 1.16% (calcium carbide ripened). Fat reduced from 0.87 % (Natural ripened) to 0.59 % (paracetamol ripened) and 0.63 % (calcium carbide ripened). The moisture content of all the artificial ripened samples increased compared to the control (natural ripened fruit). It increased from 63.22 % in the natural ripened sample to 68.04 % and 66.57 % for paracetamol and calcium carbide ripened samples respectively.The natural ripened plantain had the highest energy value of (131 kcal/100 g) followed by calcium carbide treated sample (126.25 kcal/100 g ) and the least was from paracetamol treated samples (121.57kcal/100 g).The sensory evaluation conducted on the ripened samples revealed that paracetamol ripened samples scored highest with respect to colour (6.50) compared to natural ripened samples (6.20)and calcium carbide treated samples scored the least (4.95). In terms of texture , aroma and overall acceptability, the natural ripened samples scored highest by the panelist followed by paracetamol samples while the calcium carbide samples had the least scores. Calcium carbide treated samples gave the least scores in all the sensory attributes evaluated with respect to the colour, texture, aroma and overall acceptability compared to paracetamol and natural ripened fruits. The use of paracetamol and calcium carbide as artificial ripening agents could constitute a health hazard to consumers of fruits due to the presence of Arsenic a known carcinogen and Lead (Pb) which can cause Lead poisoning as reported in similar study. The reduction in the nutritional content of the fruit by these artificial ripening agents is a treat to food security. These findings underscore the need for consumer education and regulatory action against the unsafe practice of chemical-induced ripening.
Keywords: Natural, artificial, paracetamol, calcium carbide, ripening, proximate, sensory