THE COMPARATIVE NUTRITIONAL AND PHYTOCHEMICAL COMPOSITION OF MUSA ACUMINATA AND MUSA PARADISIACA (BANANA AND PLANTAIN) PEELS GENERATED IN OTUOKE, BAYELSA STATE.
Abstract
Musa acuminata (Banana) and Musa paradisiaca (Plantain) are staple fruits in numerous global regions, offering vital nutrients and bolstering food security. However, their peels have long been overlooked as a valuable resource. This study aimed to investigate the comparative nutritional and phytochemical constituents of Musa acuminata and Musa paradisiaca peels generated in Otuoke, Bayelsa State. The peels were collected fresh from local fruit vendors in Otuoke, Bayelsa State. Musa acuminata and Musa paradisiaca peels were first shadow dried for 3 days and macerated before being crushed to ground powder. Atomic Absorption Spectrometry (AAS) was employed, where various elements were analyzed at the specific wavelength, lamps, currents and gas mixtures. Proximate content was determined using the Association of Official Agricultural Chemists (AOAC) standard. Mineral analysis revealed that banana peels contain higher levels of potassium (1641.69 mg/100g) compared to plantain peels (704.34 mg/100g), while other minerals such as magnesium, calcium, and sodium were comparable between the two. In terms of proximate composition, banana peels exhibited higher carbohydrate content (61.67%) and lower crude fiber (7.40%) compared to plantain peels (53.53% carbohydrate and 18.30% fiber).
Conversely, plantain peels had higher moisture content (15.70%) and slightly greater crude fat (5.60%). Phytochemical analysis indicated that banana peels are richer in saponins (5.40%) and oxalates (28.64%) than plantain peels (1.43% and 20.40%, respectively).
Tannins and flavonoids were of the same concentration across both peels, while other phytochemicals like alkaloids and phytates showed minor differences. Generally, Banana peels demonstrated higher potassium and saponin content, while Plantain peels offer greater crude fiber and moisture content. Findings from this study suggest that both peels possess distinct nutritional and phytochemical profiles, which can influence their utilization in food and pharmaceutical applications.
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