Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (<i>Musa paradisiaca</i>)

Nwoke Prince Lekpoabari; Bonnie Kemebaradikumo Goodhope

doi:doi:10.11648/j.wjfst.20250902.12

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Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca)

Nwoke Prince Lekpoabari^*, Bonnie Kemebaradikumo Goodhope

Published in World Journal of Food Science and Technology (Volume 9, Issue 2)

Received: 22 February 2025 Accepted: 20 March 2025 Published: 19 May 2025

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Abstract

This study evaluates the phytochemical (qualitative and quantitative) and anti-nutrient compositions of unprocessed and processed (fermented, boiled, and roasted) unripe plantains (M. paradisiaca) from different markets with the city of Port Harcourt and its environment, Rivers State, Nigeria. The study involved the process and unprocessed. Standard laboratory procedures were used to check for the qualitative and phenols analysis, while the quantitative analysis was done using spectrophotometric methods. Processing methods significantly alter the concentration of bioactive compounds and anti-nutritional factors. Qualitative and quantitative analyses were conducted to assess variations in phytochemicals (alkaloids, flavonoids, tannins, saponins, phenols) and anti-nutrients (oxalates, phytates, tannins, cyanogenic glycosides). The quantitative analysis showed that Tannins: 4.12±0.15;unprocessed, 3.45±0.12;fermented, 2.31±0.11;boiled, and 2.78±0.09;roasted, Total phenols: 6.23±0.20;unprocessed, 5.67±0.18;fermented, 3.94±0.12;boiled, and 4.53±0.15;roasted, Terpenoids: 4.45±0.16;unprocessed, 3.87±0.13;fermented, 2.86±0.10;boiled, and 4.15±0.14;roasted, while the Anti-nutrients: Phytates; 1.56±0.07(unprocessed), 0.89±0.04(fermented), 1.25±0.06 (boiled), and 1.03±0.08 (roasted). The tannins, total phenols, and terpenoids were the most dominant of the different phytochemicals. The results suggest that the traditional processing methods like fermentation, and boiling effectively reduced the antinutritional factors, and also highlight the impact of processing techniques on nutritional and health-promoting properties of unripe plantains. It is necessary that processing techniques be checked to ensure the quality of the studied food is maintained.

Published in	World Journal of Food Science and Technology (Volume 9, Issue 2)
DOI	10.11648/j.wjfst.20250902.12
Page(s)	31-38
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Unripe Plantains, Musa Paradisiaca, Phytochemicals, Anti-Nutritional Factors, Fermentation, Boiling, Roasting

References

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Lekpoabari, N. P., Goodhope, B. K. (2025). Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca). World Journal of Food Science and Technology, 9(2), 31-38. https://doi.org/10.11648/j.wjfst.20250902.12

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Lekpoabari, N. P.; Goodhope, B. K. Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca). World J. Food Sci. Technol. 2025, 9(2), 31-38. doi: 10.11648/j.wjfst.20250902.12

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AMA Style

Lekpoabari NP, Goodhope BK. Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca). World J Food Sci Technol. 2025;9(2):31-38. doi: 10.11648/j.wjfst.20250902.12

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@article{10.11648/j.wjfst.20250902.12,
  author = {Nwoke Prince Lekpoabari and Bonnie Kemebaradikumo Goodhope},
  title = {Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca)
},
  journal = {World Journal of Food Science and Technology},
  volume = {9},
  number = {2},
  pages = {31-38},
  doi = {10.11648/j.wjfst.20250902.12},
  url = {https://doi.org/10.11648/j.wjfst.20250902.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20250902.12},
  abstract = {This study evaluates the phytochemical (qualitative and quantitative) and anti-nutrient compositions of unprocessed and processed (fermented, boiled, and roasted) unripe plantains (M. paradisiaca) from different markets with the city of Port Harcourt and its environment, Rivers State, Nigeria. The study involved the process and unprocessed. Standard laboratory procedures were used to check for the qualitative and phenols analysis, while the quantitative analysis was done using spectrophotometric methods. Processing methods significantly alter the concentration of bioactive compounds and anti-nutritional factors. Qualitative and quantitative analyses were conducted to assess variations in phytochemicals (alkaloids, flavonoids, tannins, saponins, phenols) and anti-nutrients (oxalates, phytates, tannins, cyanogenic glycosides). The quantitative analysis showed that Tannins: 4.12±0.15;unprocessed, 3.45±0.12;fermented, 2.31±0.11;boiled, and 2.78±0.09;roasted, Total phenols: 6.23±0.20;unprocessed, 5.67±0.18;fermented, 3.94±0.12;boiled, and 4.53±0.15;roasted, Terpenoids: 4.45±0.16;unprocessed, 3.87±0.13;fermented, 2.86±0.10;boiled, and 4.15±0.14;roasted, while the Anti-nutrients: Phytates; 1.56±0.07(unprocessed), 0.89±0.04(fermented), 1.25±0.06 (boiled), and 1.03±0.08 (roasted). The tannins, total phenols, and terpenoids were the most dominant of the different phytochemicals. The results suggest that the traditional processing methods like fermentation, and boiling effectively reduced the antinutritional factors, and also highlight the impact of processing techniques on nutritional and health-promoting properties of unripe plantains. It is necessary that processing techniques be checked to ensure the quality of the studied food is maintained. 
},
 year = {2025}
}

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TY  - JOUR
T1  - Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca)

AU  - Nwoke Prince Lekpoabari
AU  - Bonnie Kemebaradikumo Goodhope
Y1  - 2025/05/19
PY  - 2025
N1  - https://doi.org/10.11648/j.wjfst.20250902.12
DO  - 10.11648/j.wjfst.20250902.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 31
EP  - 38
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20250902.12
AB  - This study evaluates the phytochemical (qualitative and quantitative) and anti-nutrient compositions of unprocessed and processed (fermented, boiled, and roasted) unripe plantains (M. paradisiaca) from different markets with the city of Port Harcourt and its environment, Rivers State, Nigeria. The study involved the process and unprocessed. Standard laboratory procedures were used to check for the qualitative and phenols analysis, while the quantitative analysis was done using spectrophotometric methods. Processing methods significantly alter the concentration of bioactive compounds and anti-nutritional factors. Qualitative and quantitative analyses were conducted to assess variations in phytochemicals (alkaloids, flavonoids, tannins, saponins, phenols) and anti-nutrients (oxalates, phytates, tannins, cyanogenic glycosides). The quantitative analysis showed that Tannins: 4.12±0.15;unprocessed, 3.45±0.12;fermented, 2.31±0.11;boiled, and 2.78±0.09;roasted, Total phenols: 6.23±0.20;unprocessed, 5.67±0.18;fermented, 3.94±0.12;boiled, and 4.53±0.15;roasted, Terpenoids: 4.45±0.16;unprocessed, 3.87±0.13;fermented, 2.86±0.10;boiled, and 4.15±0.14;roasted, while the Anti-nutrients: Phytates; 1.56±0.07(unprocessed), 0.89±0.04(fermented), 1.25±0.06 (boiled), and 1.03±0.08 (roasted). The tannins, total phenols, and terpenoids were the most dominant of the different phytochemicals. The results suggest that the traditional processing methods like fermentation, and boiling effectively reduced the antinutritional factors, and also highlight the impact of processing techniques on nutritional and health-promoting properties of unripe plantains. It is necessary that processing techniques be checked to ensure the quality of the studied food is maintained. 

VL  - 9
IS  - 2
ER  -

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Nwoke Prince Lekpoabari

Department of Chemistry, Faculty of Natural and Applied Sciences, Ignatius Ajuru University of Education, Port Harcourt, Nigeria

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Bonnie Kemebaradikumo Goodhope

Department of General Studies, School of Science Foundation, Bayelsa State College of Health Technology, Otuogidi, Bayelsa, Nigeria

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Lekpoabari, N. P., Goodhope, B. K. (2025). Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca). World Journal of Food Science and Technology, 9(2), 31-38. https://doi.org/10.11648/j.wjfst.20250902.12

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ACS Style

Lekpoabari, N. P.; Goodhope, B. K. Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca). World J. Food Sci. Technol. 2025, 9(2), 31-38. doi: 10.11648/j.wjfst.20250902.12

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AMA Style

Lekpoabari NP, Goodhope BK. Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca). World J Food Sci Technol. 2025;9(2):31-38. doi: 10.11648/j.wjfst.20250902.12

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@article{10.11648/j.wjfst.20250902.12,
  author = {Nwoke Prince Lekpoabari and Bonnie Kemebaradikumo Goodhope},
  title = {Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca)
},
  journal = {World Journal of Food Science and Technology},
  volume = {9},
  number = {2},
  pages = {31-38},
  doi = {10.11648/j.wjfst.20250902.12},
  url = {https://doi.org/10.11648/j.wjfst.20250902.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20250902.12},
  abstract = {This study evaluates the phytochemical (qualitative and quantitative) and anti-nutrient compositions of unprocessed and processed (fermented, boiled, and roasted) unripe plantains (M. paradisiaca) from different markets with the city of Port Harcourt and its environment, Rivers State, Nigeria. The study involved the process and unprocessed. Standard laboratory procedures were used to check for the qualitative and phenols analysis, while the quantitative analysis was done using spectrophotometric methods. Processing methods significantly alter the concentration of bioactive compounds and anti-nutritional factors. Qualitative and quantitative analyses were conducted to assess variations in phytochemicals (alkaloids, flavonoids, tannins, saponins, phenols) and anti-nutrients (oxalates, phytates, tannins, cyanogenic glycosides). The quantitative analysis showed that Tannins: 4.12±0.15;unprocessed, 3.45±0.12;fermented, 2.31±0.11;boiled, and 2.78±0.09;roasted, Total phenols: 6.23±0.20;unprocessed, 5.67±0.18;fermented, 3.94±0.12;boiled, and 4.53±0.15;roasted, Terpenoids: 4.45±0.16;unprocessed, 3.87±0.13;fermented, 2.86±0.10;boiled, and 4.15±0.14;roasted, while the Anti-nutrients: Phytates; 1.56±0.07(unprocessed), 0.89±0.04(fermented), 1.25±0.06 (boiled), and 1.03±0.08 (roasted). The tannins, total phenols, and terpenoids were the most dominant of the different phytochemicals. The results suggest that the traditional processing methods like fermentation, and boiling effectively reduced the antinutritional factors, and also highlight the impact of processing techniques on nutritional and health-promoting properties of unripe plantains. It is necessary that processing techniques be checked to ensure the quality of the studied food is maintained. 
},
 year = {2025}
}

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TY  - JOUR
T1  - Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca)

AU  - Nwoke Prince Lekpoabari
AU  - Bonnie Kemebaradikumo Goodhope
Y1  - 2025/05/19
PY  - 2025
N1  - https://doi.org/10.11648/j.wjfst.20250902.12
DO  - 10.11648/j.wjfst.20250902.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 31
EP  - 38
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20250902.12
AB  - This study evaluates the phytochemical (qualitative and quantitative) and anti-nutrient compositions of unprocessed and processed (fermented, boiled, and roasted) unripe plantains (M. paradisiaca) from different markets with the city of Port Harcourt and its environment, Rivers State, Nigeria. The study involved the process and unprocessed. Standard laboratory procedures were used to check for the qualitative and phenols analysis, while the quantitative analysis was done using spectrophotometric methods. Processing methods significantly alter the concentration of bioactive compounds and anti-nutritional factors. Qualitative and quantitative analyses were conducted to assess variations in phytochemicals (alkaloids, flavonoids, tannins, saponins, phenols) and anti-nutrients (oxalates, phytates, tannins, cyanogenic glycosides). The quantitative analysis showed that Tannins: 4.12±0.15;unprocessed, 3.45±0.12;fermented, 2.31±0.11;boiled, and 2.78±0.09;roasted, Total phenols: 6.23±0.20;unprocessed, 5.67±0.18;fermented, 3.94±0.12;boiled, and 4.53±0.15;roasted, Terpenoids: 4.45±0.16;unprocessed, 3.87±0.13;fermented, 2.86±0.10;boiled, and 4.15±0.14;roasted, while the Anti-nutrients: Phytates; 1.56±0.07(unprocessed), 0.89±0.04(fermented), 1.25±0.06 (boiled), and 1.03±0.08 (roasted). The tannins, total phenols, and terpenoids were the most dominant of the different phytochemicals. The results suggest that the traditional processing methods like fermentation, and boiling effectively reduced the antinutritional factors, and also highlight the impact of processing techniques on nutritional and health-promoting properties of unripe plantains. It is necessary that processing techniques be checked to ensure the quality of the studied food is maintained. 

VL  - 9
IS  - 2
ER  -

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