IOSR Journal of Environm ental Science, To xico logy an d Food T echno logy (IOS R -JEST FT)

e-ISSN: 2319- 2402,p- ISSN: 2319-2399. Volume 10, Issue 6 Ver. I II (Jun. 201 6), PP 01- 07
www. iosrjournals.org

Vitamin Compositions of Three Musa Species at Three Stages of

Development
1
Ogbonna Obiageli A., 2Izundu A. I., 3Okoye Nkechi Helen and
4
Mgbakor Miriam Ngozi
1
Department of Science Laboratory Technology Institute of Management and Technology Enugu, Nigeria.
2
Department of Botany, Faculty of Biosciences Nnamdi Azikiwe University Awka, Nigeria.
3
Department of Applied Chemistry Nnamdi Azikiwe University Awka, Nigeria.
4
Department of Agricultural Economics Enugu state University of Science and Technology, Enugu

Abtract: This study was designed to evaluates the vitamin compositions of three Musa species at three stages of
development. Spectrophotometric method was employed in the determination of vitamin contents. The vitamin
compositions of the three Musa species at three stages of development revealed that vitamin A and vitamin C
components of the samples were higher when compared with vitamin B1, B2 and B3 contents of all the samples
at the different stages of development. The vitamin A components of Banana was higher than that of plantain.
The results also showed that the vitamin contents increased as the fruits developed from immature to ripe
stages. Although differences occurred among the different species and at different developmental stages, these
differences are not significant. The Results of the vitamin composition of the three Musa species at the immature
stages of development revealed that vitamins A, C, and B3 content in plantain were higher than in Saba banana
and also banana. The significantly higher constituents of some vitamins as vitamins A, B3 and C identify the
saba banana as a very good type for consumption especially during ripe stage.
Key Words: Vitamin, Musa species, Spectrophotometric, Fruits and Significant increase

I. Introduction
Since the dawn of human civilization plants have made large contributions to facilitate human health
and well being [1]. The stage of maturity of plants greatly affects the concentrations of nutrients in plants [2],
thus it is very important to choose suitable stage of harvesting [3]. Medicinal potentials of most common plants
have been extensively studied and compiled but the lack of information regarding the potential of these plants at
varying stages of development makes these plants to be highly underutilized.
During the process of growth and development of fruit, series of developmental transitions are
undergone. These processes involve coordinated changes in a number of catabolic and anabolic reactions [4],
which leads to the synthesis or degradation of wide range of bioactive compounds. Hence, fruits at varying
maturity levels may possess vivid bioactive compounds, which need to be studied so as to provide maturity
indices for its usage as a source of food or medicine. It has also been proven that ethno-botanically derived
compounds have potential bioactive compounds and they therefore provide greater potential for product
development [5].
In Nigeria, fruits can be harvested at all stages of development (from immature to over ripe) and can be
used as a source of food in one form or the other. Some fruits are picked when they are mature but not yet ripe
[6]. According to [7], plantain fruits may be consumed unripe (green), yellow-green, or ripe.
The stage of maturation at which any fruit is harvested also influences the fruit's green-life or its ability
to be stored for long periods [8]. Fruits harvested at an early stage of maturity are of poor quality upon ripening,
despite having a long storage life [8]. Similarly, harvesting at an advanced stage of maturity is unsuitable for
fruits intended for long distance shipment due to their shorter storage life. However according to [9], the
appropriate time to harvest unripe plantain for maximum benefit is between the 12th and 14th week. This two
weeks period provides enough time for harvest, distribution, marketing and utilization of the produce before
ripening.
Increased vegetable utilization and consumption are critical to alleviate world-wide incidence of
nutritional deficiencies. Investigations have shown that some plants contribute to increased intake of some
essential nutrients and health-promoting phytochemicals. Phytochemicals are present in virtually all of the fruits,
vegetables, legumes (beans and peas), and grains we eat, so it is quite easy for most people to include them in
their diet.
Musa paradisiaca L is an herbaceous plant (up to 9 m long) with a robust treelike pseudostem, a crown
of large elongated oval deep-green leaves (up to 365 cm in length and 61 cm in width) with a prominent midrib.
Each plant produces a single inflorescence like drooping spike, and large bracts opening in succession, ovate,
15-20 cm long, concave, dark red in color and somewhat fleshy. Fruits are oblong, fleshy, 5-7cm long in wild
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 Vitamin Compositions of Three Musa Species at Three Stages of Development

form and longer in the cultivated varieties. The ripe fruits are sweet and full of seeds and the peel is thicker than
other banana. Musa paradisiaca is a type of plantain, which is normally cooked before it is eaten. It belongs to
the AAB genomic group.
Musa sapientum L is a treelike perennial herb that grows 5 - 9 m in height, with tuberous rhizome,
hard, long pseudostem. The inflorescence is big with a reddish brown bract and is eaten as vegetables. The
banana plant grows up to 10 to 26 feet. Musa sapientum known as true banana or dessert banana is usually eaten
raw at maturity. It belongs to the AAA genomic group.
Musa saba L is primarily a cooking b anana although it can also be eaten raw. It is one of the most
important banana varieties in P hilipp ine cu is ine. It is also known as the Cardaba banana or simply Saba
banana. Saba bananas are part of the saba subgroup (ABB). Saba banana is a triploid (ABB) hybrid of the
seeded banana Musa balbisiana and Musa acuminata [10]. It has predominant Musa balbisiana gene. It’s also
designated as Musa acuminata × balbisiana Colla (ABB Group) 'Saba'.
The fruits otherwise known as fingers are 8 to 13 cm long and 2.5 to 5.5 cm in diameter. Saba Bunches
are big with 8 to 16 hands having 12 to 20 fingers per hand. The fruits are short and stubby and highly angular
(plate 1b). Saba banana is a beautiful plant with an unusual bluish-green colored fruit. The pulp is white and
starchy, making it ideal for cooking. The bright white interior contrasts with the outer peel. They are usually
harvested while still green after about 150 to 180 days after planting [11]. The skin is thick and yellow when
ripe (Plate 1c).
Saba banana has the largest and tallest stem attaining a height of four meters. It can grow to 25 feet and
is very tolerant of cold and resistant to wind. The trunk can be as thick as 24 inches. Its leaves are dark green,
and the banana is green skinned or green verging toward yellow. This plant is often grown for shade. The Saba
plant’s pseudo stem is robust and grows taller than the dessert cultivars, producing about 8 suckers per mat at
harvest. Its fruit, however, has a longer gestation period at 150 to 180 days after flowering. The plant’s potential
yield is 26 to 28 kg per bunch with one bunch containing up to 16 hands, each hand having 12 to 20 fingers.
In Nigeria, Musa saba is available year round in Southern part of the country but highly underutilized.
It is highly restricted in utilization to production of flour and fried chips, thereby predisposing it to rapid post
harvest spoilage contributed by its physiological metabolic activities and high moisture content. It is relatively
cheaper as compared to dessert bananas and plantains and has been reported to be rich in minerals, ash and
ascorbic acid [12].
Banana and plantain fruits can be used industrially in the production of baby food and pastries [13 and
14]. The peels of plantain can be dried and made into meal which can be used to substitute up to 70 – 80% of the
grain in pig and dairy diets with little change in performance [15]. The meals are also used in poultry diets but
when in high level tends to depress growth and reduces feed efficiency. The leaves, sheaths and petioles are
used in tying, roofing, wrapping, and packaging of food. Plantain and banana are also used in beer production.
In Central and East Africa, the juice from the ripe fruits is fermented to make beer with low alcohol content [15
and 16].
Akpabio et al (2012), [17], also observed that green plantain and banana pseudo stems can be used in
alcohol production, paper making and in the preparation of cellulose derivatives. Unripe plantain because of its
starch content indicates wider utility in alcohol production, fuel and sugar industries, and as drug binder in
pharmaceuticals.
Plantain and banana play important role in income generation for both large scale and small holders’
farmers in the country, especially for those who produce them within their homestead or gardens [18].
Plantains and bananas are known to contain bioactive compounds (phytochemicals) such as alkaloids,
flavonoids, tannins and phenolic compounds [19 and 20]. According to [21], knowledge of the chemical
composition of a plant together with its antioxidants activity will give a fair estimate of its therapeutic potential
furthermore.
From the ongoing it is clear that knowledge of the constituents of any plant at each usable stage of
development is necessary for better understanding of when it will be used to achieve desired result. Information
about the stages of development of banana and plantain used to realize certain objectives in literature are scanty.
Since these plantation crops can be utilized at different stages of development there is therefore an increased
need to reveal the constituents at possible usable stages.

Aims and objectives

This study was designed to evaluates the vitamin compositions of three Musa species at three stages of
development

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 Vitamin Compositions of Three Musa Species at Three Stages of Development

Plate 1a: Fruits of Saba Banana {Musa acuminata x balbisiana Colla (ABB Group) cv saba} at the Immature
Stage.

Plate 1b: Fruits of Saba Banana {Musa acuminata x balbisiana (ABB Group) cv saba} at green Mature Stage

Plate 1c: Fruits of Saba Banana {Musa acuminata x balbisiana (ABB Group) CV Saba} at the Ripe Stage of
Development.

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 Vitamin Compositions of Three Musa Species at Three Stages of Development

Plate 2 a Fruits of Plantain (Musa paradisiaca L ) at the Immature Stage

Plate 2b Fruits of Plantain (Musa paradisiaca L) at the green Mature Stage

Plate 2b Fruits of Plantain (Musa paradisiaca L) at the Ripe Stage

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 Vitamin Compositions of Three Musa Species at Three Stages of Development

Plate 3a Fruits of Banana (Musa sapientum L) at the Immature Stage of Development

Plate 3b Fruits of Banana (Musa sapientum L) at the green Mature Stage

Plate 3c Fruits of Banana (Musa sapientum L) at the Ripe Stage of Development

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 Vitamin Compositions of Three Musa Species at Three Stages of Development

II. Materials And Methods

Sources of Materials
Fresh plantain, banana and saba banana fruits used in this work were supplied through special
arrangements with plantation farmers at Nike town in Enugu StateNigeria. The three Musa species used were
Musa paradisiaca L, Musa sapientum L and Musa saba L. The species were identified and authenticated
accordingly by Professor C. U. Okeke, a plant taxonomist of the Department of Botany Nnamdi Azikiwe
University, Awka.
The fruits were collected fresh and used immediately in the analyses. The collection of the samples in
these analyses was based on the rate of their development as recommended by [22]. Immature, green mature and
ripe fruits were collected for the analyses (Plate 1a-c, 2a-c and 3a-c). Fruits at each these stages of development
were aged 30 – 45 days following fruit set for immature; 70 – 90 days of fruit set for green mature: while the
ripe stage were those whose peels were showing 50% or more visible xanthophylls exposures or yellowing.

Sample Preparation:
The samples were thoroughly washed under running water and the back removed exposing the pulp
which was homogenized using a Kenwood warring blender and kept in the refrigerator until required for
analysis.

Vitamin Content Determination

The spectrophotometric method by [23], was employed in the determination of vitamin contents.

Vitamin A
Five grams of the sample was weighed into a 250ml flask. Sixty five ml of 0.1M HCl was added and
the mixture warmed in a water bath at 100oC for 30mins. The mixture was allowed to cool and pH adjusted to
4.5 with NaOAc. To the mixture, 50mg of β amylase and50mg takadiastase and incubated at 37 oC oven for
overnight. The mixture was then decanted quantitatively into a 100ml volumetric flask and volume adjusted
with water, the supernatant was filtered and vitamin contents determined by liquid chromatogragraphy.

III. Results
Results of Vitamin Compositions of Three Musa Species at Three Stages of Development
The vitamin compositions of the three Musa species at three stages of development shows that vitamin
A and vitamin C components of the samples were higher when compared with vitamin B1, vitamin B2 and
vitamin B3 contents of all the samples at the different stages of development. The vitamin A components of
Banana was higher than that of plantain. The results also showed that the vitamin contents increased as the fruits
developed from immature to ripe stages (Table 1).
Although differences occurred among the different species and at different developmental stages, these
differences are not significant (Table 1). The Results of the vitamin composition of the three Musa species at the
immature stages of development showed that vitamins A, C, and B 3 content in plantain were higher than in Saba
banana and also banana. (Table 1)

Table 1: Vitamin Compositions of Three Musa Species at Three Stages of Development

Vitamin Developmental Stage Vitamin Compositions mg/100g
Banana Plantain Saba Banana
Vit B1 Immature 0.06 ± 0.002 a 0.07 ±0.001 a 0.07 ± 0.001 a
Green Mature 0.08 ± 0.001 a 0.07 ± 0.000 0.08 ± 0.001a
Ripe 0.08 ± 0.001 a 0.08 ± 0.001 a 0.08 ± 0.002 a
Vit B2 Immature 0.05 ± 0.001 a 0.04 ± 0.001 a 0.04 ± 0.001 a
a
Green Mature 0.05 ± 0.001 0.05 ± 0.001 a 0.05 ± 0.001 a
Ripe 0.05 ±0.001 a 0.05 ± 0.001 a 0.05 ± 0.001 a
d
Vit B3 Immature 0.29 ± 0.008 0.24 ± 0.008e 0.30 ±0.008cd
Green Mature 0.27 ± 0.004e 0.26± 0.004e 0.30 ±0.012c
Ripe 0.32 ± 0.008b 0.28 ± 0.118d 0.35 ± 0.012a
Vit A Immature 2.86 ± 0.025b 2.63 ± 0.008e 2.75 ± 0.019d
Green Mature 2.84 ±0.014b 2.76 ±0.062d 2.80 ± 0.061c
a
Ripe 3.14 ± 0.008 2.78 ±0.008cd 2.85 ±0.021b
Vit C Immature 4.75 ± 0.008f 5.70 ± 0.012b 5.72 ±0.019b
f
Green Mature 4.72 ±0.015 5.15 ± 0.028e 5.54 ±0.016d
Ripe 5.60 ± 0.008c 5.80 ± 0.016a 5.48 ± 0.008d

Results are in Means ± Standard Error. Means ± Standard Error followed by the same letter(s) are not significant

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 Vitamin Compositions of Three Musa Species at Three Stages of Development

IV. Discussion
The vitamin compositions of the three Musa species at three stages of development revealed that
vitamin A and vitamin C components of the samples were higher than vitamin B1, vitamin B2 and vitamin B3
contents of all the samples at the different stages of development. The vitamin compositions of the Three Musa
species also revealed that there is significant difference between the vitamin A content of Banana and Plantain at
the three stages of development. The vitamin A components of Banana is higher than that of plantain. The result
equally revealed that there were significant differences in the vitamin A contents at the different stages of
development. According to [2], total carotenoid contents (Vitamin A) in fruits and vegetables increases during
ripening because the chlorophyll undergoes degradation and carotenogenesis takes place resulting in synthesis
of carotenoid compound at Chromoplast rather than chloroplast. Vitamin C is an important water-soluble
vitamin already implicated in most of the life processes but principally function as an antioxidant. It is present
abundantly in fruits and vegetables where the common man in the developing countries receives most of their
daily intake [18, 19, 24 and 25].

V. Conclusion
The significantly higher constituents of some vitamins as vitamins A, B3 and C identify the saba banana as a
very good type for consumption.

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