Many Nigerians will not be too pleased to hear this: As nourishing as roasted plantain. popularly referred to as boli in some parts of the country, could be, experts say it may contain some cancer-causing substances that could be dangerous to health. But that is when it is burnt, charred or roasted with heavy smoke.
This is sequel to several scientific reports showing that any roasted food that is burnt, if taken in large quantity, may be carcinogenic.
The reports have become a source of worry to Nigerians who love boli which is often processed in very smoky fire and sometimes burnt in the process.
“it doesn’t have to be plantain, it could be meat, fish, potatoes or any other food. it is the tar particles from the roasting that is toxic”, an oncologist with the Lagos State University Teaching Hospital, LASUTH, Dr. Muhammad Habeeb told National Mirror. But the experts insist this should not stop Nigerians from enjoying
Their favourite boli because roasted plantains are loaded with lots of vitamin, antioxidants and minerals needed by the body to stay in good shape. Indeed, Dr. Abimbola Ajayi, President, Nutrition Society of Nigeria, Lagos Chapter confirmed to National Mirror that there is nothing wrong with eating roasted plantain if it is not burnt or charred. “However, when it is roasted and burnt, particle from the charcoal will react with the content of the plantain producing carcinogens (cancer causing substance),” she said, warning that some food processing or cooking methods such as smoking, roasting and grilling could make foods unhealthy. According to her, such processes expose foods directly to smoke or extremely high temperature bringing about high concentration of cancer substances such as Polycyclic Aromatic Hydrocarbons (PAHs) in such foods.
When properly cooked, she further divulged, roasted plantain is healthy because it is cooked without water or oil. “Plantain contains some water soluble vitamins which can be lost when cooked with water over a long period. Some of these vitamins and minerals such as vitamin A and C, Potassium and Magnesium can boost your immunity against diseases. Plantain contains high amount of dietary fibre which helps ensure healthy bowels and reduces constipation. More so, Plantains have more vitamin C than bananas. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen- free radicals. It also contains good number of vitamin A and B-complex vitamins, particularly vitamin-B6 (pyridoxine). They also contain folate, niacin, riboflavin and thiamin”, she noted.
According to her, the best way to cook plantain is to steam it for a short period, “that way, the nutrient is not dissolved and lost. But if you must roast it, do not roast it for long or let it be charred”, she added.
Meanwhile, research has suggested a link between well-done grilled food and cancer. Documentation by American Cancer Society says that Acrylamide (a chemical known to cause cancer) forms in some starchy food during high-temperature cooking such as roasting, frying and baking. According to the documentation, the more cooked a food is, the higher the concentration of carcinogens in it, especially Acrylamide. It further says that Acrylamides are formed in cooked carbohydrate-rich foods like bread, plantain, potatoes and pasta adding that the hotter the food is cooked or the browner the food turns out, the more acrylamides in it.
In 2003, researchers analyzed the acrylamide levels of some common Swedish foods such as processed potato products, bread, breakfast cereals, biscuits, cookies, snacks and coffee. They estimated the average daily intake of the chemical to be 31 μg/day, which they said could be associated with potential health risks.
While experts give the nod to boli lovers to continue enjoying their delicacy, they are however advised to heed the warning: Ensure your boli is only roasted, not burnt.
