The effects of using three different waxing materials (palm kernel, honey and chemical waxes) on some chemical properties, minerals and antinutrients compositions of banana fruits stored for a period of four weeks were studied. Banana fruits used for the study were obtained from a local farm at Aagba, in Boripe Local Government area of Osun State, Nigeria. The harvested fruits were grouped into four. Three of these were differently treated with the waxing materials using the cold or dipping wax method while the fourth group was not treated (control sample). The four samples were then stored under the same conditions of storage for four weeks. They were thereafter evaluated for their chemical properties, minerals and antinutrients compositions using the recommended standard methods. The results of chemical analysis are the pH range 6.40±0.03 - 6.80±0.03, Reducing sugar 14.20±0.04 - 17.60±0.05, Total soluble solids 12.38±0.03 - 14.60±0.04 and vitamin C 16.70±0.04 - 21.40±0.050. The mineral analysis results are potassium 285.40±0.5 - 301.7±0.6, Phosphorus 270.10±0.6 - 288.30±0.6 and Iron 1.24±0.05 - 1.48±0.05. The antinutrients composition results are tannin 0.136±0.005 - 0.148±0.004, Saponin 0.710±0.005 - 0.753±0.005 and Morphine alkaloid 1.427±0.005 - 1.450±0.006. Palm kernel, honey and chemical waxes mildly decrease the chemical properties, minerals and antinutrients compositions of the banana fruits treated by them and stored. Banana sample treated with honey wax preserved the fruits better than others in terms of antinutrients compositions. However, reduction of Morphine alkaloid in the banana fruits is better achieved using chemical wax rather than honey or palm kernel waxes.
W.A. Oyeleke and J.O. Odedeji, 2011. Effect on Three Different Waxes on Some Chemical Properties, Minerals and Anti Nutrients Compositions of Banana (Musa sapentum). Pakistan Journal of Nutrition, 10: 1170-1174.