Comparative Studies on the Phytochemical Composition of Unfermented and Fermented Unripe Musa Super Dwarf Cavendish Fruit Pulp

This study was carried out to compare the phytochemical compositions of unfermented and fermented unripe Musa Cavendish fruit pulp. The phytochemicals present include phenols, flavonoids, alkaloids, saponins, tannins and cyanogenic glycosides, with saponins having the highest concentration and tannins the lowest in the unfermented form. In the fermented form, flavonoids had the highest concentration and tannins the lowest. The concentrations of flavonoids and saponins increased upon fermentation, while the concentrations of phenols, alkaloids, tannins and cyanogenic glycosides were found to decrease. Fermentation of unripe Musa Cavendish increased its flavor there by making it palatable for consumption but decreased the concentrations of most the phyto-constituents, which could lead to a decrease in pharmacological properties of these phytochemicals. Fermentation also reduced toxicity which could have emanated from the cyanides in the fruit.