Assessment of Nutritional Quality and Mineral Composition of Selected Artificially Ripened Fruits in Bauchi Metropolis, Nigeria

Abstract

This study evaluated the nutritional value and mineral composition of three commonly 
consumed fruits—orange (Citrus sinensis), banana (Musa sapientum), and pineapple (Ananas 
comosus)—artificially ripened with calcium carbide and sourced from local markets within 
Bauchi Metropolis, Nigeria. The study aimed to compare the proximate and mineral profiles 
of these fruits with those of their naturally ripened counterparts to assess the effects of 
chemical ripening on fruit quality. Standard analytical and spectrophotometric methods were 
employed for proximate composition, vitamin C estimation, and mineral determination. Results 
of the proximate analysis indicated that calcium carbide–induced ripening significantly 
increased the moisture (63.60–90.10%) and lipid contents (0.60–0.80%) relative to naturally 
ripened fruits (57.60–74.80% and 0.20–0.40%, respectively). Conversely, there was a marked 
reduction in crude ash (1.00–1.60%), crude protein (0.22–0.44%), crude fibre (7.60–11.60%), 
total carbohydrate (0.26–22.49%), and vitamin C (3.93–10.00 mg/g) compared with the 
naturally ripened samples (1.20–2.00%, 0.69–0.88%, 9.20–12.10%, 6.72–25.30%, and 6.35
16.50 mg/g, respectively). Mineral analysis further revealed that calcium (Ca) concentration 
was elevated in all calcium carbide–ripened fruits, while potassium (K) and magnesium (Mg) 
levels were significantly higher in naturally ripened fruits, indicating nutrient imbalance and 
mineral distortion due to the chemical ripening process. Overall, the findings demonstrate 
that artificial ripening with calcium carbide leads to nutrient depletion and compositional 
changes that compromise both the nutritional quality and safety of fruits. The study 
therefore underscores the potential health risks associated with the consumption of 
chemically ripened fruits and recommends stricter regulatory enforcement, continuous public 
health education, and promotion of safe, natural ripening techniques to safeguard consumer 
well-being.