Antioxidant potentials and glycaemic indices of ripe Musa acuminata, ripe Musa paradisiaca and unripe Musa paradisiaca

Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals, leading to cell damage. The GI is a measure of how quickly a food raises blood glucose levels after consumption, with higher GI values indicating a faster release of glucose into the bloodstream. This study aims to compare the antioxidant potentials and glycaemic indices of ripe Musa acuminata, ripe Musa paradisiaca, and unripe Musa paradisiaca. The antioxidant potentials were examined using ferric reducing antioxidant power assay. The carbohydrate content of the samples was obtained using spectrophotometric method. The glycaemic index was calculated using albino rats’ blood on a glucometer. The antioxidant potential of the standards (Butylated hydroxytoluene (BHT) and α- tocopherol) and samples exhibit the order BHT > α- tocopherol > unripe M. paradisiaca > Ripe M. paradisiaca > ripe M. acuminata. The carbohydrate content of the samples is ripe banana-26 g/100g, ripe plantain- 12 g/100 g and unripe plantain- 16g/ 100g. The glycaemic indices for ripe M. acuminata, ripe plantain and unripe plantain are 55%, 86% and 75% respectively. The unripe M. paradisiaca has higher antioxidant potential and moderate glycaemic indices and can be recommended for a diabetic diet.