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

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

Section

Physical Sciences

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.

Recommended Citation

Mathias, Mathayo G; Kaale, Lilian D; and Kibazohi, Oscar (2021) "Physico-chemical Properties of Mechanically Extracted Banana Juice at Different Ripening Stages," Tanzania Journal of Science: Vol. 47: Iss. 5, Article 9.
Available at:https://doi.org/10.4314/tjs.v47i5.10