COMPARATIVE STUDY ON SUGAR AND ASCORBIC ACID CONTENTS OF NATURAL AND ARTIFICIAL RIPENED BANANA (MUSA SPP) DAMATURU, YOBE STATE
Abstract
This study presents a comparative analysis of the sugar and ascorbic acid contents of natural and artificial ripened banana (Musa spp) samples from Damaturu, Yobe State. The research investigates the effects of artificial ripening on the nutritional composition of bananas, focusing on sugar and ascorbic acid levels. The findings of this study are expected to provide insights into the impact of artificial ripening on the nutritional quality of bananas. Ascorbic acid (vitamin c) contents analysed in the sample as shown in the table 2 above, it seen that the contents is higher in naturally ripened sample (17.66 mg/100mL) compared to apple-aided ripe (15.37 mg/100mL) and calcium carbide induced-ripened samples(7.85 mg/100mL). These reported a high vitamin C contents in naturally ripened sample followed by the apple-aided sample and indicates a decline when ripened with calcium carbide. Ascorbic acid (Vitamin C), also, from the table 1 above, it is seen that the fruit treated with 10g of calcium carbide ripened in the space of two (2) days (48 hours). While the sample which allowed to ripen naturally took about three 4 days (96 hours) to ripen completely. This shows that ripening with calcium carbide requires less time which can easily lead to fruit spoilage and deterioration.
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