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

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dc.contributor.authorMathias, Mathayo G
dc.contributor.authorKaale, Lilian D
dc.contributor.authorKibazohi, Oscar
dc.date.accessioned2024-06-19T22:12:59Z
dc.date.available2024-06-19T22:12:59Z
dc.date.issued2021-12
dc.description.abstractThis 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.en_US
dc.description.sponsorshipSida of Swedenen_US
dc.identifier.issn2507-7961
dc.identifier.urihttps://repository.udsm.ac.tz/handle/123456789/6090
dc.language.isoenen_US
dc.publisherCollege of Natural and Applied Sciences, University of Dar es Salaamen_US
dc.subjectMechanical extraction, Banana cultivar, Ripening stage, Tannin, Banana juiceen_US
dc.titlePhysico-chemical Properties of Mechanically Extracted Banana Juice at Different Ripening Stagesen_US
dc.typeJournal Article, Peer Revieweden_US
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