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@article{Mathias_Kaale_Kibazohi_2021, title={Physico-chemical Properties of Mechanically Extracted Banana Juice at Different Ripening Stages}, volume={47}, url={https://tjs.udsm.ac.tz/index.php/tjs/article/view/868}, DOI={10.4314/tjs.v47i5.10}, abstractNote={<p>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 <em>Mbilabile, Ndeshi</em> and <em>Mlonga</em>. 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 (<em>p </em>< 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 <em>Mbilabile > Ndeshi > Mlonga </em>> YKM5 > PSA whereas the total soluble solids increased as follows <em>Mlonga < Mbilabile < Ndeshi </em>< 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.</p> <p><strong>Keywords</strong>: Mechanical extraction, Banana cultivar, Ripening stage, Tannin, Banana juice.</p>}, number={5}, journal={Tanzania Journal of Science}, author={Mathias, Mathayo G and Kaale , Lilian D and Kibazohi, Oscar}, year={2021}, month={Dec.}, pages={1596–1605} }