African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

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.
  • Google Scholar
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.
  • Google Scholar
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.
  • Google Scholar
Christopher Rokoni
  • Christopher Rokoni
  • Hima Cement Ltd - Lafargeholcim, P. O. Box 37, Kasese, Uganda.
  • Google Scholar


  •  Received: 21 April 2017
  •  Accepted: 05 July 2017
  •  Published: 31 August 2017

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Kyamuhangire W, Krekling T, Reed E, Pehrson R (2006). The microstructure and tannin content of banana fruit and their likely influence on juice extraction. J. Sci. Food Agric. 86 (12):1908-1915.
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Kyamuhangire W, Myhre H, Sørensen HT, Pehrson R (2002). Yield, characteristics and composition of banana juice extracted by the enzymatic and mechanical methods. J. Sci. Food Agric. 82(4):478-482.
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Kyamuhangire W, Pehrson R (1999). Conditions in banana ripening using the rack and pit traditional methods and their effect on juice extraction. J. Sci. Food Agric. 79(2):347-352.
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Lee W, Yusof S, Hamid N, Baharin BS (2006). Optimizing conditions for hot water extraction of banana juice using response surface methodology (RSM). J. Food Eng. 75(4):473-479.
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Makkar HP (2003). Quantification of tannins in tree and shrub foliage: A laboratory manual. Kluwer Academic Publishers: Dordrecht, The Netherlands.
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Minatchy N, Escudier JL, Mikolajczak M (2007). Method for obtaining banana-derived products, in particular for liquefying banana to obtain pure juice.

 
 

Naumann H, Hagerman A, Lambert B, Muir J, Tedeschi L, Kothmann M (2014). Molecular weight and protein-precipitating ability of condensed tannins from warm-season perennial legumes. J. Plant Interact 9(1):212-219.
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Obreque-Slier E, Pe-a-Neira Á, López-Solís R (2012). Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH. Food Sci. Technol-LEB, 45(1):88-93.

 
 

Ozdal T, Capanoglu E, Altay F (2013). A review on protein–phenolic interactions and associated changes. Food Res. Intl. 51(2):954-970.
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Surendranathan K, Ramaswamy N, Radhakrishna P, Nair J (2003). Value added products from ripe banana: Banana juice and ripe banana powder. BARC, Founders Day Special Issue.

 
 

Wilson P, David T, Sam B (2012). Microbial and biochemical changes occurring during production of traditional Rwandese banana beer "Urwagwa". Ferment Technol. 1(3):104.
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