Abstract
Fruit ripening is a natural process in which fruits go through various physical and chemical changes and gradually become sweet, coloured, soft and palatable. However, in recent years, the use of chemical agents as artificial fruit ripening agents has become prevalent mostly due to the commercial purposes without recourse to their health effects. Calcium carbide is one of such chemicals that is used in ripening fruits because of its cheapness and availability but at the same time it poses lots of potential health problems to health. The aim therefore was to determine the effect of the compound on the nutritional quality and hence otherwise any health effects of consuming such fruits. In this study, Banana fruits of Musa spp were purchased from vendors at station market Kaduna and were subjected to artificial ripening using various concentrations of calcium carbide(0, 0.5, 1.0, 1.5 and 2.0 M. and adopting similar techniques used by the vendors The result of the proximate analysis revealed that moisture content ranged between(71.52% -74.54%), ash content (0.815% -1.185%), fats content (0.47% - 3.21%), crude protein content (3.33%-2.63%) as well as carbohydrates content (23.67% - 18.44%). The effect of the calcium carbide is the exposure of the fruit to higher moisture content which leads to spoilage and degradation on the nutritional quality of the Banana fruits. However, at lower concentration of the calcium carbide same period of ripening was achieved without much effects on the fruits. The results of the elemental analysis revealed the concentration of Arsenic as (0.010mg/kg-0.071mg/kg) and Phosphorous as (194.50mg/kg- 231.00mg/kg).The values for Arsenic were found to be within the tolerable limit of FAO standard but for Phosphorous the values were higher than the standard and this could be from the fertilisers used for cultivation. The findings indicates that ripening of Banana fruits ( Musa spp) with higher concentration of Calcium carbide pose a great potential health dangers to consumers especially to the nervous system and must therefore be legislated.
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Claims 10
Claim · model-written summary
Moisture content of the ripened banana fruit ranged from 71.52% to 74.54%.
MusaOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Banana fruits of Musa spp were purchased from vendors at station market Kaduna”
e1“moisture content ranged between(71.52% -74.54%)”
Claim · model-written summary
Ash content of the ripened banana fruit ranged from 0.815% to 1.185%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Banana fruits of Musa spp were purchased from vendors at station market Kaduna”
e3“ash content (0.815% -1.185%)”
Claim · model-written summary
Fats content of the ripened banana fruit ranged from 0.47% to 3.21%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Banana fruits of Musa spp were purchased from vendors at station market Kaduna”
e4“fats content (0.47% - 3.21%)”
Claim · model-written summary
Crude protein content of the ripened banana fruit ranged from 3.33% to 2.63%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Banana fruits of Musa spp were purchased from vendors at station market Kaduna”
e5“crude protein content (3.33%-2.63%)”
Claim · model-written summary
Carbohydrate content of the ripened banana fruit ranged from 23.67% to 18.44%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Banana fruits of Musa spp were purchased from vendors at station market Kaduna”
e6“carbohydrates content (23.67% - 18.44%)”
Claim · model-written summary
Arsenic concentration in the ripened banana fruit was 0.010 to 0.071 mg/kg, within the tolerable limit of the FAO standard.
- Outcome
- concentration of Arsenice7
- Value
- 0.010mg/kg-0.071mg/kge7
- Qualifier
- within the tolerable limit of FAO standarde6
- Comparator
- FAO standarde6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Banana fruits of Musa spp were purchased from vendors at station market Kaduna”
e7“concentration of Arsenic as (0.010mg/kg-0.071mg/kg)”
e6“The values for Arsenic were found to be within the tolerable limit of FAO standard”
Claim · model-written summary
Phosphorus in the ripened banana fruit was 194.50 to 231.00 mg/kg, higher than the standard.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Banana fruits of Musa spp were purchased from vendors at station market Kaduna”
e6“Phosphorous as (194.50mg/kg- 231.00mg/kg)”
e7“for Phosphorous the values were higher than the standard”
Claim · model-written summary
Higher calcium carbide concentration exposed banana fruit to higher moisture content, which led to spoilage and degraded nutritional quality.
Verbatim
e1“The effect of the calcium carbide is the exposure of the fruit to higher moisture content which leads to spoilage and degradation on the nutritional quality of the Banana fruits”
e2“at lower concentration of the calcium carbide same period of ripening was achieved without much effects on the fruits”
Claim · model-written summary
At lower calcium carbide concentration the same ripening period was reached without much effect on the banana fruit.
- Taxon
- Banana fruitse0
- Treatment
- lower concentration of the calcium carbidee2
- Outcome
- same period of ripeninge2
- Qualifier
- without much effects on the fruitse2
Not reportedComparatorDirection
Verbatim
e0“Banana fruits of Musa spp were purchased from vendors at station market Kaduna”
e2“at lower concentration of the calcium carbide same period of ripening was achieved without much effects on the fruits”
Claim · model-written summary
Ripening banana with higher calcium carbide concentrations poses health dangers to consumers, so the practice must be legislated.
Verbatim
e1“The findings indicates that ripening of Banana fruits ( Musa spp) with higher concentration of Calcium carbide pose a great potential health dangers to consumers especially to the nervous system and must therefore be legislated”
The same questions in other papers
calcium atom · quality: postharvest · MusaPositive and negative results
3 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.