EFFECT OF BOILING AND FRYING ON THE PROXIMATE, MINERAL ANDPHYTOCHEMICAL COMPOSITION OF RIPE PLANTAIN (Musa paradisiaca)

Authors

  • Hamza Ibrahim Muhammad
    Federal University of Lafia, Nasarawa State, Nigeria
    University of Ilorin, Kwara State, Nigeria
  • Ibrahim Opeyemi Oloruntele
    University of Ilorin, Kwara State, Nigeria
  • Ovey Bulus Tsaku
    Federal University of Lafia, Nasarawa State, Nigeria
  • Matthew Olaleke Aremu
  • Musa Safiyanu Tanko
    Federal University of Lafia, Nasarawa State, Nigeria
  • Mohammed Alhaji Mohammed
    Federal University of Lafia, Nasarawa State, Nigeria
  • Muhammad Sa'id Abubakar
    Federal University of Lafia, Nasarawa State, Nigeria

Keywords:

Proximate , Musa paradisiaca , Plantain , Minerals , Phytochemicals , Anti-nutrients

Abstract

The effect of boiling and frying on the proximate, phytochemical, antinutritional, and mineral content of ripe plantain (Musa paradisiaca) obtained from Lafia Modern Market, were evaluated. Proximate analysis showed that while raw plantain contained high quantities of moisture (13.13 %), proteins (11.15 %), fats (12.24 %) and ash (10.81 %), boiling and frying resulted in an increase in the carbohydrates (70.47-71.10 %) and calorific values (350.69-351.97 Kcal/100 g). Mineral analysis showed improved retention of Fe (2.598 mg/Kg in raw to 7.667 mg/Kg after boiling and 5.889 mg/Kg after frying) and Zn (0.639 mg/Kg in raw to 0.984 mg/Kg after boiling and 0.786 mg/Kg after frying), with decreased quantities of Cu (0.196 mg/Kg in raw to 0.106 mg/Kg after boiling and 0.105 mg/Kg after frying) and Cr (0.131 mg/Kg in raw to 0.112 mg/Kg after frying and not detected after boiling). The study demonstrates that plantain is rich in vital nutrients. Both boiling and frying slightly changed the quantities of the phytochemicals, but the changes were statistically insignificant (p > 0.05). Frying was found to increase dietary calories while reducing proteins. Boiling, on the other hand, preserves carbohydrates and proteins and improves retention of minerals, making it a better cooking method compared to frying.

Author Biographies

Hamza Ibrahim Muhammad

Department of Chemistry
Department of Industrial Chemistry

Ibrahim Opeyemi Oloruntele

Department of Industrial Chemistry

Ovey Bulus Tsaku

Department of Chemistry

Matthew Olaleke Aremu

Department of Chemistry

Musa Safiyanu Tanko

Department of Chemistry 

Mohammed Alhaji Mohammed

Department of Chemistry

Muhammad Sa'id Abubakar

Department of Chemistry

Dimensions

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Published

03-07-2026

How to Cite

EFFECT OF BOILING AND FRYING ON THE PROXIMATE, MINERAL ANDPHYTOCHEMICAL COMPOSITION OF RIPE PLANTAIN (Musa paradisiaca). (2026). FULafia Journal of Science and Technology , 10(2), 184-189. https://doi.org/10.62050/fjst2026.v10n2.867

Issue

Vol. 10 No. 2 (2026): Fulafia Journal of Science and Technology (FJST)

Section

Physical Sciences
Copyright & Licensing

How to Cite

EFFECT OF BOILING AND FRYING ON THE PROXIMATE, MINERAL ANDPHYTOCHEMICAL COMPOSITION OF RIPE PLANTAIN (Musa paradisiaca). (2026). FULafia Journal of Science and Technology , 10(2), 184-189. https://doi.org/10.62050/fjst2026.v10n2.867

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