ABSTRACT
Ripe banana is highly cherished among fruit consumers and banana is consumed ripe. However, recently there have been growing concerns on how these fruits are ripened. This study was conducted to evaluate the physical organoleptic characteristics and proximate composition of ripe banana fruit varieties in Benin City, Edo State Nigeria. The specific objectives were to assess the physical characteristics, organoleptic attributes, and proximate composition of these banana varieties. Sensory evaluation was carried out using a panel of 30 members, comprising both male and female assessors, who utilized a 5-point hedonic scale to assess attributes such as color, texture, taste, aroma, and overall acceptability of the ripe banana samples. The samples were uniformly sliced and coded for evaluation. Proximate composition analysis included the determination of moisture content, ash content, ether extract (crude fat), protein content, and carbohydrate (NFE). Statistical analysis was conducted using the GenStat software package, with a one-way ANOVA to identify variations in proximate composition and sensory qualities among ripe banana samples. Duncan's multiple-range test (p < 0.05) was employed for mean comparison. The results indicated that color significantly influenced acceptability, with variations observed between the banana varieties tested. Taste, texture, and aroma also exhibited differences among the samples, particularly between control and banana varieties. However, overall acceptability did not show significant variations. Moisture content ranged from 70.4% to 76.16%, while crude fat content ranged from 2.07% to 4.75%. Ash content ranged from 4.487% to 4.813%. These variations in proximate composition among banana varieties suggest potential nutritional consequences for consumers. The results contribute to our understanding of the diverse characteristics of ripe banana fruit in Benin, providing valuable insights for both researchers and consumers in the region.
