Effects of Artificial Ripening on Nutritional Value of Orange Fruits in Bayelsa State, Nigeria

This study investigates the effects of artificial ripening of orange fruit using calcium carbide (CaC2). This was done to gauge the impact of this chemical on the nutritional quality of the orange fruit and the wider implication on human health. The orange fruit were washed with clean water and put into ten litres plastic bucket with a perforated plastic sieve place at the bottom of the bucket with five (5g) grams of calcium carbide (CaC2) under it and kept in a dark cupboard. Evaluation of proximate composition, anti-nutritional factors, mineral content and vitamin profile of oranges (citrus) was done using standard procedures. Result showed that a decrease in crude protein from 1.00 ± 0.24% to 0.40 ± 0.02% Lipid from 0.20 ± 0.01% to 0.10 ± 0.01% while carbohydrates content increased from 8.00 ± 0.27% to 18.90 ± 0.43% and moisture content increased from 88.00 ± 0.26% to 79.00 ± 0.31%. Ash content declined from 0.80 ± 0.05% to 0.20 ± 0.01%, indicating a general reduction in dry matter. Energy values increased from 33.67 ± 0.49 kcal to 69.69 ± 0.55 kcal. Anti-nutritional factors showed significant reductions because tannins declined from 0.12 ± 0.03% to 0.01 ± 0.00%, phytates from 0.35 ± 0.05% to 0.10 ± 0.01%, and oxalates from 0.23 ± 0.03% to 0.03 ± 0.00%. These reductions suggest improved nutrient bioavailability post-fermentation of orange. Mineral content increased in potassium from 0.09 ± 0.01% to 2.40 ± 0.11%, iron from 2.60 ± 0.11% to 9.44 ± 0.13%, and zinc from 0.70 ± 0.05% to 5.31 ± 0.30%. Calcium and sodium increased slightly, while toxic metals (Pb, Cd, As) were not detected. Vitamin levels decreased. Vitamin C dropped from 37.8 ± 0.35 mg/100g to 8.40 ± 0.12 mg/100g, Vitamin A from 16.0 ± 0.22 mg/100g to 2.10 ± 0.04 mg/100g, and Vitamin B3 from 0.37 ± 0.02 mg/100g to 0.04 ± 0.01 mg/100g. All values are from control to treatment levels. Vitamin D was not detected in all samples. These findings indicate the use of Calcium Carbide (CaC2) to induce fruit ripening caused alteration in nutrient content of the fruit and may cause adverse health outcomes.