ABSTRACT

This study on the comparative study of proximate composition of ripe and unripe banana fruit peel obtained from Uyo L.G.A. was carried out using standard analytical procedures. The proximate analysis of the samples showed that ripe banana peels had higher contents of protein, crude fibre and moisture content while unripe banana had higher contents of fat, ash, carbohydrate and energy. Therefore, the researcher recommends that banana peel could be used as sources of dietary energy and have values that are suitable for the use as feed supplements for feeding animals such as sheep’s and even fishes thus replacing the more expensive maize, thereby reducing the cost of production and curtail environmental filth and disposal problems associated with banana peels in Nigeria.

TABLE OF CONTENTS

Title Page    –         –         –         –         –         –         –         –         –         –

Certification –         –         –         –         –         –         –         –         –         –

Dedication   –         –         –         –         –         –         –         –         –         –

Acknowledgements         –         –         –         –         –         –         –         –

Table of Contents   –         –         –         –         –         –         –         –         –

CHAPTER ONE: INTRODUCTION

1.1 Background of the study –         –         –         –         –         –         –

1.2 Aim and Objectives –         –         –         –         –         –         –

1.3 Scope and Limitation –         –         –         –         –         –         –

1.4 Definition of Terms –         –         –         –         –         –         –

CHAPTER TWO: LITERATURE REVIEW     

2.0     Literature Review  –         –         –         –         –         –         –         –

2.1     Banana         –         –         –         –         –         –         –         –         –

2.2     Description of Banana     –         –         –         –         –         –         –

2.3     Nutritional Value of Banana       –         –         –         –         –         –

2.4     Uses of Banana      –         –         –         –         –                   –         –

2.5     Banana Peel –         –         –         –         –         –         –         –         –

2.6     Uses of Banana Peel        –         –         –         –         –         –         –

2.6.1  Culinary Uses        –         –         –         –         –         –         –         –

2.7     Proximate Composition   –         –         –         –         –         –         –

2.7.1  Moisture Content   –         –         –         –         –         –         –         –

2.7.2  Ash Content –         –         –         –         –         –         –         –         –

2.7.3  Crude Protein        –         –         –         –         –         –         –         –

2.7.4  Crude Fat     –         –         –         –         –         –         –         –         –

2.7.5  Crude Fibre –         –         –         –         –         –         –         –         –

2.7.6  Carbohydrate         –         –         –         –         –         –         –         –

CHAPTER THREE: MATERIALS AND METHODS

3.1     Materials      –         –         –         –         –         –         –         –         –

3.2     Methods       –         –         –         –         –         –         –         –         –

CHAPTER FOUR: RESULT AND DISCUSSION       

4.1     Results         –         –         –         –         –         –         –         –         –

4.2     Discussion   –         –         –         –         –         –         –         –         –

CHAPTER FIVE: CONCLUSION AND RECOMMENDATION

5.1     Conclusion  –         –         –         –         –         –         –         –         –

5.2     Recommendations –         –         –         –         –         –         –         –

References

CHAPTER ONE: INTRODUCTION

1.1 Background of the Study

Banana (Musa acuminata) which belongs to the family Musaceae is one of the most ancient’s fruits in the world and has a high consumer demand throughout the world.

It is a source of food, beverages, fermentable sugars, medicines, flavoring cooked foods, silage, fragrance, rope, cordage, garlands, shelter, clothing and smoking material, numerous ceremonial and religious uses (Wasala et al., 2014). As reported by Emaga et al., 2007, banana peel is a rich source of dietary fibre, protein, crude fat, lipid, pectin, essential amino acids, polyunsaturated fatty acids, and micro nutrients.

Fruit of banana are highly perishable and subjected to fast deterioration, as their high moisture content and high metabolic activity persist after harvest (Demirel and Turhan, 2003).

One study that compared the antioxidant compounds in banana peel and pulp extracts found that the content of antioxidant compounds was higher in the peel than in the pulp (Someya et al., 2002) implying a potentially higher value of the peel in terms of antioxidant content.

The entire banana fruit is rich in bioactive compounds, such as phenolic constituents, Carotenoids, vitazmins and dietary fiber (Mohapatra et al.,2010., Borges et al., 2020). Unripe banana naturally consists of more than 70% starch, with the remainder being protein, lipid and fiber (Orsuwan et al., 2017)., Kaur et al., 2020).

Musa is the type genus in the family Musaceae. The APG III system assigns Musaceae to the order Zingiberales, part of the Commelimid Clade of the monocotyledonous flowering plants. Some 70 species of Musa were recognized by the world checklist of selected plant families as of January 2013, several produce edible fruit while others are cultivated as ornamentals.

The earliest domestication of banana (Musa. Spp.) was from naturally occurring Parthenocarpic (seedless) individuals of Musa banksii in New Guinea. These were cultivated by Papuans before the arrival of Austronesian-speakers. Numerous phytyoliths of archaeological site and dated to around 10,000 to 6,500 Bp. Foraging humans in this area began domestication in the late Pleistocene using transplantation and early cultivation methods. Various investigations including Derham et al., 2003- determine that by the early to middle of the Holocene the process was complete.

Bananas were certainly grown in the Christian kingdom of Cyprus by the late medieval period. Writing in 1458, the Italian traveller and writer Gabriele capodilista wrote favourably of the extensive farm produce of the estates at Episkopi, near modern-day Limassol, including the region’s banana plantations.

1.2 Aim and Objectives

The objectives of the study include:

• To study the proximate and composition comparative of ripe and unripe banana fruits peels.
• To create awareness on the nutritional and amino compositions of banana peels
• To evaluate the various biological activities of the phytochemical present in ripe and unripe banana fruits peel.

1.3 Scope and Limitation

This work has been limited to the comparative analysis of nutritional and proximate compositions of peel and pulp of unripe banana.

1.4     Definition of Terms

Proximate Analysis: This is used for estimation of the quantitative of food and food substance including moisture, crude protein, total fat, total carbohydrate and dietary fibre.

Ash: It is a solid remnants of files. It refers to all non-aqueous, non-gaseous resolves that remain after burns.

Fibre: Fibre is made up of indigestible parts or compounds of plants, which pass relatively unchanged through the stomach and intestine.

Protein: is a nutrient needed by human body for the growth and maintenance of kind of molecules in the body.

Fat: Are nutrient in food that the body uses to build cell membranes, nerves, tissue (including the brain) and hormones.

Peel: banana peels is the outer covering of the banana fruit.

Banana: This is a long curved fruit which grows in clusters and has soft pulpy flesh and yellow skin when ripe.

Fruits: Is a matured ovary and its associated parts, it usually contains seeds which have developed from the enclosed ovule after fertilization.

Digestion: Is the breakdown of large insoluble food compounds into small water-soluble components.

Carbohydrate: are macronutrient and one of the three main ways by which body obtain its energy. They comprises of carbon, hydrogen and oxygen.