African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 857

Full Length Research Paper

Process improvement for mechanical extraction of low-viscosity clear banana juice

Oscar Kibazohi
  • Oscar Kibazohi
  • Department of Chemical and Mining Engineering, College of Engineering and Technology, University of Dar es Salaam, P. O. Box 35131, Dar es Salaam, Tanzania.
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William Kyamuhangire
  • William Kyamuhangire
  • Department of Food Technology and Human Nutrition, School of Food Technology, Nutrition and Bio-Engineering, Makerere University, P. O. Box 7062, Kampala, Uganda.
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Damson Leonard Kaunga
  • Damson Leonard Kaunga
  • Department of Chemical and Mining Engineering, College of Engineering and Technology, University of Dar es Salaam, P. O. Box 35131, Dar es Salaam, Tanzania.
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Christopher Rokoni
  • Christopher Rokoni
  • Hima Cement Ltd - Lafargeholcim, P. O. Box 37, Kasese, Uganda.
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  •  Received: 21 April 2017
  •  Accepted: 05 July 2017
  •  Published: 31 August 2017

Abstract

Low-viscosity clear banana juice is traditionally produced using a rudimentary mechanical process of kneading a mixture of ripe high-tannin banana and grass. The aim of this study was to come up with a new efficient and hygienic process that does not require use of grass.  According to a new process, peeled ripe high-tannin Pisang Awak banana fingers were mashed in a blender, without addition of grass, until pulp agglomeration occurred. The mashed pulp was pressed to separate clear banana juice. The process successfully produced clear banana juice with low-viscosity (1.85 × 10-3 Pa.s), high content of dissolved solids (27 - 28°Brix), and average density of 1120 kg.m-3. Juice yield increased with mashing time up to 60% (w/w), and degree of ripeness until fruit colour was mostly yellow, but juice extraction failed for overripe banana. Condensed tannins decreased with ripening and juice extraction was possible as long as condensed tannin concentration was above 0.68% (w/w) of peeled banana. Therefore, low-viscosity clear banana juice can be produced in a more hygienic condition using the new process.

 

Key words: Clear banana juice, Pisang Awak, mechanical banana juice extraction, condensed tannins.