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首页> 外文期刊>African Journal of Biotechnology >Quality assessment of plantain (Musa paradisiaca L.) as affected by different ripening methods
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Quality assessment of plantain (Musa paradisiaca L.) as affected by different ripening methods

机译：受不同成熟方法影响的植物（Musa Paradisiaca L.）的质量评估

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There are increasing reports of food poisoning due to preservatives used for the processing of certain food items, especially in developing countries of Africa. Also, very scanty information is available on the effect of these preservatives on the nutritional status of the food being processed and preserved. This experiment therefore reports on the quality assessment of plantain (Musa paradisiaca?L.) as affected by different ripening agents used to accelerate the period of plantain ripening. The experiment consisted of 4 ripening agents, namely: calcium carbide,Irvingia gabonensis?fruits,?Newbouldia laevis?leaves and control, where no ripening agents were applied to the blossoms of plantain. The unripe and ripened blossoms of plantain were analyzed for their physicochemical properties using standard methods. Ripened plantains without any ripening accelerator had significantly (p < 0.05) higher values of crude protein (3.51%), crude fat (0.33%), total ash (2.55%), crude fiber (0.42%) and reducing sugar (10.42%) when compared with other treatments. Least values of this proximate composition (crude protein, crude fat, total ash, crude fiber and reducing sugar) with no significant difference were obtained when calcium carbide (1.31, 0.04, 1.28, 0.04 and 7.07%) and?Irvingia gabonensis?(1.53, 0.06, 1.04, 0.03 and 9.17%) were applied, respectively. It was concluded that since these ripening agents have adverse affects on the nutritional status of plantains, an effective food safety program and control measures need be put in place to monitor various methods of plantain ripening with a view to ultimately safeguarding public health.
机译：由于用于加工某些食品的防腐剂，尤其是在非洲发展中国家的防腐剂，越来越多的食物中毒报告。此外，这些防腐剂对正在处理和保存的食物的营养状况的效果上提供了非常良好的信息。因此，该实验报告了由用于加速植物成熟时期的不同熟化剂的植物（Musa Paradisiaca'L。）的质量评估。该实验由4种成熟剂组成，即：碳化钙，Irvingia gabonensis？果实，？Newbouldia Laevis？叶和控制，其中没有熟化剂施加到植物的花朵上。使用标准方法分析植物的未成熟和成熟的植物的植物的物理化学性质。没有任何成熟的促进剂的成熟的植物显着（P <0.05）粗蛋白质的值较高（3.51％），粗脂肪（0.33％），总灰分（2.55％），粗纤维（0.42％）和还原糖（10.42％）与其他治疗相比。当碳化钙（1.31,0.04,1.28,0.04和7.07％）和orvingia gabonensis（1.53分别施加0.06,1.04,0.03％和9.17％。得出结论是，由于这些成熟剂对植物的营养状况产生了不利影响，因此需要提出有效的食品安全计划和控制措施，以监测植物成熟的各种方法，以便最终维护公共卫生。

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