Acta Scientific Biotechnology

Research Article Volume 4 Issue 2

Determination of Heavy Metals Recovered from Artificially Ripe Banana with Calcium Carbide

Ismail Junaid*

Department of Biotechnology, University of Poly Ibadan, Nigeria

*Corresponding Author: Ismail Junaid, Department of Biotechnology, University of Poly Ibadan, Nigeria.

Received: January 19, 2023; Published: January 27, 2023


Calcium carbide is frequently used by vendors to hasten the ripening of banana fruits, and this practice has a long history. Calcium carbide is connected to the negative consequences of heavy metals. Measurements of heavy metal concentrations on artificially ripe bananas manufactured using calcium carbide in Katsina state and throughout Nigeria are essential to assist the authorities in regulating the use of chemical ripening agents for food safety and consumption. The purpose of the study is to assess the levels of heavy metals in banana fruits that have been artificially ripe. A sample was collected from Mairuwa Fadama of Katsina state's Funtua local government Area. The Banana pulp and peel were analyzed for heavy metal (arsenic, calcium, lead and cadmium) content using standard methods. The results were statistically analyzed in order to compare the mean value of the heavy metals in the banana peel and pulp. A p-value of 0.05 or lower was considered significant. Results showed that heavy metal concentrations in banana peel are higher than in banana pulp. The findings give important details about the heavy metal content of the banana peel and pulp eaten in Katsina State. Additionally, the findings showed that banana peels contain considerable levels of heavy metals than the pulp.

Keywords: Banana; Calcium Carbide; Ripening


  1. Boliko MC. “FAO and the situation of food security and nutrition in the world”. Journal of Nutritional Science and Vitaminology 65 (2019): S4-S8.
  2. Ariyo O., et al. “Effect of accelerated ripening agent on nutrient and antinutrient composition of banana”. Journal of Agriculture and Food Sciences1 (2021): 63-77.
  3. Oyeyinka BO and Afolayan AJ. “Comparative and correlational evaluation of the phytochemical constituents and antioxidant activity of Musa sinensis and Musa paradisiaca L. fruit compartments (Musaceae)” (2020).
  4. Abhishek RU., et al. “Artificial ripening of fruits-misleading ripe and health risk”. Everyman’s Science 6 (2016): 364-369.
  5. Ikhajiagbe B., et al. “Shelf Life, Fruit Quality and Safety of Banana (Musa Species) Ripened through Traditional Ripening Techniques in Nigeria”. International Journal of Fruit Science1 (2021): 66-81.
  6. Ibeawuchi I I., et al. “Fruit and vegetable crop production in Nigeria: The gains, challenges and the way forward”. Journal of Biology, Agriculture and Healthcare2 (2015): 194-208.
  7. Mursalat M., et al. “A critical analysis of artificial fruit ripening: scientific, legislative and socio-economic aspects”. Che Thoughts1 (2013): 1-7.
  8. Fattah S A and Ali M Y. “Carbide ripened fruits-a recent health hazard”. Faridpur Medical College Journal2 (2010): 37-37.
  9. Singal AG., et al. “Utilization of hepatocellular carcinoma surveillance among American patients: a systematic review”. Journal of General Internal Medicine7 (2012): 861-867.
  10. Hussain A I., et al. “Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations”. Food Chemistry3 (2008): 986-995.
  11. Mandal AB., et al. “ICAR–Nutrient requirements of poultry” (2013).
  12. Mahmood T., et al. “Comparative study to evaluate the effect of calcium carbide (CaC2) as an artificial ripening agent on shelf life, physio-chemical properties, iron containment and quality of Prunus persica Batsch”. European Academic Research 1.5 (2013): 685-700.
  13. Lawrence M S., et al. “Discovery and saturation analysis of cancer genes across 21 tumour types”. Nature 7484 (2014): 495-501.
  14. Turner A D., et al. “Application of six detection methods for analysis of paralytic shellfish toxins in shellfish from four regions within Latin America”. Marine Drugs12 (2020): 616.
  15. Sogo-Temi CM., et al. “Effect of biological and chemical ripening agents on the nutritional and metal composition of banana (Musa spp)”. Journal of Applied Sciences and Environmental Management2 (2014): 243-246.
  16. Kumar K S., et al. “Traditional and medicinal uses of banana”. Journal of Pharmacognosy and Phytochemistry3 (2012): 51-53.
  17. Rahman A H M., et al. “Nutrition value analysis of artificially ripened banana (bari-1 hybrid banana, Musa )”. In: Proceedings of the International Conference on Chemical Engineering (ICCE-2014), Dec. 29-30, 2014, Dhaka, Bangladesh. (2014): 172-176.


Citation: Ismail Junaid. “Determination of Heavy Metals Recovered from Artificially Ripe Banana with Calcium Carbide".Acta Scientific Biotechnology 4.2 (2022): 25-28.


Copyright: © 2022 Ismail Junaid. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Acceptance rate33%
Acceptance to publication20-30 days

Indexed In

News and Events

  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is May 30, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US