Traditional production and characteristics of banana juice in Uganda
1994
Gensi, R.M. | Kyamuhangire, W. (Makerere Univ. Kampala (Uganda). Department of Food Science and Technology) | Carasco, J.F. (Makerere Univ. Kampala (Uganda). Department of Biochemistry)
Banana Musa sp. are important staple and commercial crops in Uganda. Cooking bananas are consumed fresh-cooked and mashed; and ripe beer bananas are made into banana based beverage (juice, beer etc.). A study was conducted to elucidate traditional methods of banana juice production in Uganda. Beer bananas cultivars (AAA-EA, ABB adn AB genomes) were ripened by the pit and rack methods. Juice extraction from ripe peeled or unpeeled bananas was accompanied by traditional methods of mashing with hands in plastic basins using Imperata cylindrica grass as a processing aid. Ripe unpeeled beer bananas yielded more juice than peeled ones and had significantly (p
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