Proteomic potential of East African Highland Bananas (EAHBs) for banana juice extraction: comparison between juice-producing and cooking cultivars
Journal article, 2021

This study investigated the proteomic difference between juice-producing and cooking EAHBs to clarify the role of protein in the production of banana juice. A comparative study was carried out to determine protein content, molecular weight distributions, and amino acid profile of the pulps of ten different (five juice-producing and five cooking) banana cultivars. There was low variability in crude protein content of banana cultivars, the level fell within the range of 0.80 g/100 g to 1.02 g/100 g. SDS-PAGE results visualised that the cultivars had similar molecular weights, ranging between 10 kDa and 76 kDa. The HPLC analysis showed that the relative compositions of amino acids differed significantly (p <= .05) within and between juice-producing and cooking cultivars. Both banana cultivars had a significantly higher amount of glutamic and aspartic acids, but significantly lower concentrations of tyrosine, methionine. The results suggest that protein content, molecular weight, and amino acid composition of banana cultivars are not the major factors in determining a banana's ability to release juice.

East Africa Highland Bananas


amino acids

juice release


Nuria Majaliwa

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

University of Dar es Saalam

Oscar Kibazohi

University of Dar es Saalam

Marie Alminger

Chalmers, Biology and Biological Engineering

CYTA - Journal of Food

1947-6337 (ISSN) 1947-6345 (eISSN)

Vol. 19 1 370-377

Sustainable Agriculturan Productivity, Processing and Value Chain for Enhancing Food Security in Tanzania

SIDA (2015/30:3), 2016-01-01 -- 2020-12-31.

Subject Categories

Biochemistry and Molecular Biology

Food Science

Food Engineering



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