Effect of boiling on the micronutrient and phytochemical contents of peeled and unpeeled unripe plantain <i>(Musa parasidiaca)</i>

Purpose: To explore the outcome of boiling on the micronutrient availability and phytochemical potentials of peeled and unpeeled unripe plantain (Musa Parasidiaca). Methods: The mature raw unripe plantain fingers were divided into four batches: raw unripe peeled plantain, raw unripe unpeeled plantain, boiled unripe peeled plantain and boiled unripe unpeeled plantain. Standard laboratory procedures were used to analyze the minerals, vitamins and anti-nutrients in the samples. Potassium, calcium, magnesium, iron and manganese analyses were carried out using atomic absorption spectrophotometer (AAS), while UV-spectrophotometer was used for phosphorus determination. Vitamins A, C, B1, B2, B3, B5, and B9 were quantified using AAS, while phytate, oxalate and tannin concentrations in the samples were determined using standard procedures. Results: The minerals analyzed were significantly higher in the unpeeled samples when compared with the peeled samples (p < 0.05). Vitamin contents were significantly higher in unpeeled samples when compared with peeled samples (p < 0.05). Furthermore, vitamins were positively affected by the boiling process, while anti-nutrients (phytate, oxalate and tannin) concentrations were significantly reduced following the boiling process (p < 0.05). Conclusion: Unpeeled unripe plantain has been revealed as a good source of micronutrients and vitamins. Boiling is suggested for processing unripe plantain, as it has shown adequate reduction of anti-nutrient levels, with conservation of the micronutrient levels.