Abstract

The use of artificial ripening agents, particularly calcium carbide, in fruits such as bananas has raised concerns about their impact on nutritional quality. This study compared the phytochemical composition, proximate analysis, and heavy metal contamination of naturally ripened (NR) and calcium carbide-ripened (CR) bananas and analysed the adverse risk associated with the consumption of calcium carbide -ripened bananas. Mature unripe bananas obtained from the Institute of Agricultural Research and Development (IARD) were divided into two groups: one ripened naturally (NR) at room temperature and the other ripened using calcium carbide (CR). Phytochemical analysis detected phenols, alkaloids, flavonoids, tannins, saponins, and terpenoids in both groups, but with significant differences in concentration. Notably, cyanogenic glycoside and oxalate levels were higher in CR bananas (7.0 × 10⁻⁴% and 1.82%, respectively) compared to NR bananas (6.0 × 10⁻⁴% and 0.50%). Additionally, NR bananas showed higher concentrations of flavonoids (11.64%), alkaloids (4.50%), saponins (9.84%), and tannins (7.5 × 10⁻4%), indicative of high antioxidant properties. In contrast, CR bananas had reduced levels of these compounds (10.22%, 4.2%, 6.41%, and 3.16 × 10⁻4% respectively), suggesting decreased antioxidant potential. Proximate analysis revealed that CR bananas had higher moisture content (82.05%) compared to NR bananas (79.83%). However, NR bananas contained higher levels of protein (1.88%), carbohydrate (19.68%), and fiber (2.40%). Heavy metal analysis identified elevated phosphorus levels in CR bananas (184.5 ppm), exceeding the FAO's permissible limits (80–120 ppm). In conclusion, our findings highlight the potential nutritional compromises and safety risks associated with calcium carbide-ripened bananas. The study emphasizes the need for strict regulation of artificial ripening agents to protect consumer health.

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