Physico-chemical Properties of Mechanically Extracted Banana Juice at Different Ripening Stages

Authors

  • Mathayo G Mathias Department of Food Science and Technology, University of Dar es Salaam, P.O. Box 35134 Dar es Salaam, Tanzania
  • Lilian D Kaale Department of Food Science and Technology, University of Dar es Salaam, P.O. Box 35134 Dar es Salaam, Tanzania
  • Oscar Kibazohi Department of Food Science and Technology, University of Dar es Salaam, P.O. Box 35134 Dar es Salaam, Tanzania

DOI:

https://doi.org/10.4314/tjs.v47i5.10

Keywords:

Mechanical extraction, Banana cultivar, Ripening stage, Tannin, Banana juice

Abstract

This paper presents the findings of a study on physico-chemical properties of low viscosity banana juice from five banana cultivars: Pisang Awak (PSA) an ABB genome, Yangambi km5 (YKM5) an AAA genome and cultivars from AAA-EA genome, namely Mbilabile, Ndeshi and Mlonga. Low viscosity banana juice was extracted using improved mechanical method at five ripening stages. The physico-chemical properties significantly varied according to cultivars and ripening stages (p < 0.05). Yields, total soluble solids (TSS), titratable acidity (TA) and pH were in the range of 19.50–74.03%, 7.33–27.64 ºBrix, 0.37–0.76% malic acid equivalent and 4.09–4.70, respectively. Yields decreased in the order of Mbilabile > Ndeshi > Mlonga > YKM5 > PSA whereas the total soluble solids increased as follows Mlonga < Mbilabile < Ndeshi < YKM5 < PSA. Furthermore, ashes and mineral contents decreased with ripening stages whereas the low viscosity banana juice was rich in potassium and magnesium. Finally, the study recommends stage 5 of the ripeness as ideal for producing low viscosity banana juice.

Keywords: Mechanical extraction, Banana cultivar, Ripening stage, Tannin, Banana juice.

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Published

2021-12-31

Issue

Vol. 47 No. 5 (2021)

Section

Articles

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