Dilla University

College of Engineering and Technology

1ST PHASE RESEARCH Analyzing the Effectiveness of Mechanical and Enzymatic Juice
Extraction Method for Fortified Banana Juice Products Development
PROGRESS REPORT
ON

By
#1.Samuel.G (PI)
#2.Bedewi.B
#3.Ayalew.M
#4.Birhanu.A

Monday, March 25, 2024 Dilla , Ethiopia

 Dilla University
College of Engineering and Technology
OUTLINE
2

1. INTRODUCTION

2. METHODOLOGY OF THE STUDY

3. PRELIMINARY WORK DONE

4. FUTURE WORK TO BE DONE

1st Phase Research Progress Report (2016)

 Dilla University
College of Engineering and Technology
1. Introduction
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 Fruits are delicacies relished all over the world.

 Banana (Musa cuminata Colla) is the most widely grown fruit
crop in tropical countries and has a high consumer demand
throughout the world.
 The ripe fruit is a rich source of energy, vitamins, minerals and
protein.
 The fruit is prized for its excellent taste and medicinal value.

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College of Engineering and Technology
Continued
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 A considerable increase in agricultural productivity either through sustainable

agricultural development or through rapid growth in incomes will be essential
 To meet the coming challenges of worsening poverty, feeding the growing
population and protection of the environment.
 Effort to increase food production is one aspect of the solution, but equally
important is the issue of postharvest loss management that has not received
adequate attention in developing countries.
 A survey was conducted to estimate the postharvest loss of banana and
identify the causes at the major banana producing and marketing areas of
Ethiopia.

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Continued
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 Bananas are consumed mostly as fresh fruit, only a small quantity
being used for processing.
 However, there is need to create a better outlet for seasonally surplus
fruits which otherwise go to waste.
 As the demand for fruit juices is increasing, production of banana
juice and concentrates may be a good way to use the surplus and
reject crop.
 With this aim in view, a process will be adopted for the preparation
of good-quality clarified banana juice concentrate.

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Continued
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 Although, products such as clarified juice, banana powder,

jam, candy and fermented products like ethanol brandy, could
be obtained from ripe banana fruit (palmu et al., 1999),
 They are scarcely produced at commercial scale, probably due
to the low technological acquisition.

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Continued
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 Among the named products, banana juice shall be focused here

for modification.
 The investigation appears economically worthwhile for the

following reasons:
 World demand for fruit juices is increasing most probably due to their
health benefits and highly appreciated flavor and aroma (Palmu et al.,
1999).
 Banana fruit has economic advantage in terms of availability and
price, compared to other fruits available in developing countries e.g.,
Ethiopia.
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Continued
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 But, no scientific study has been conducted in the recent past to

assess the current situation of the banana for production of
Fortified novel banana juice at Commercial level to reduce the
Post-harvest losses due to its short shelf life.

 Therefore, the objective of this research is to study concurrently

the application and production of Fortified novel banana juice
through mechanical and Enzymatic Extraction method at
Commercial level after characterization of the product.

1st Phase Research Progress Report (2016)

 Dilla University
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Objectives
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 General
 The general objective is to study the effectiveness of Mechanical and Enzymatic
juice extraction method for Fortified Banana juice products development.
 Specific
 To characterize phyisco-chemical properties of raw material.
 To analyze the effectiveness of operating conditions (Extraction method,
Enzymatic concentration, temperature, density, initial pH, mixing speed and time)
on product quality (soluble solids, titratable acidity, fructose, glucose, total
nitrogen, density, sucrose, pH and viscosity and mineral).
 To investigate the best extraction and operating condition for development of
Fortified Banana Juice product before large scale production after certification of
the product.
1st Phase Research Progress Report (2016)
 Dilla University
College of Engineering and Technology
• Problem of statements
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 Due to the short shelf life of this perishable fruit, large amount of the
product is lost after harvesting before it reaches the consumer which
has a great economic impact at national level.
 Banana is just more than a crop.
 The ripe banana is utilized in a multitude of ways in the human diet
from simply being peeled and eaten out of-hand to being sliced and
 Served in fruit cups and salads, sandwiches, custards and gelatins;
being mashed and incorporated into ice cream, bread, muffins, and
cream pies.

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Continued
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 Ripe bananas are often sliced lengthwise, baked or boiled, and

served (perhaps with a garnish of brown sugar or chopped
peanuts) as an accompaniment for ham or other meats.
 In Ethiopia, the research work on banana has focused mainly
on varietal development and field management practices and
little work has been done on post-harvest management banana
and no novel product is available in the market as other fruit
juice product.

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Continued
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 If an alternative utilization method for fortified banana juice
product in addition to previous consummation method by package is
produced in large scale,
 It can increase the market value for banana fruit, reducing the Post-
harvest losses, create a new product in the market, and provide mew
product utilization method by
 Satisfactory the growing demand of consumers for new products
through modernization of their life style after product development is
the final target of this research.

1st Phase Research Progress Report (2016)

 Dilla University
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2. METHODOLOGY
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 Substrates collection and preparation

 The bananas and mango fruit as flavoring agent will be harvested
from local farmer.
 The bananas will be then ripened in a ripening room at 28 °C and
90 ± 95% RH without use of ethylene until the peel became
completely yellow, about stage 7, visual scale14.
 The ripe bananas will then randomly divided into two batches for
mechanical and enzymatic extraction.

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……Continued
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 Experimental setup and design
 After characterizing the substrate, the juice extraction process will be carried
out.
 The experiment with factorial design will be used for extraction of the juice
with
 Three replicas, one numeric factors (substrate mixing ratio with mango) and
two categorical factors of substrate type (Dwarf Cavendish, Giant
Cavendish, and Poyo and extraction method (enzymatic and mechanical
extraction).
 The experimental setup is presented in figure 3.1 below. The substrate will be
introduced into the juice extractor.
 The juice extractor has many components as described below.

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Continued
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Figure 3. 1 Experimental setup

1st Phase Research Progress Report (2016)
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 Experimental design by Design Expert
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Factor 1 Factor 2 Factor 3 Response 1 Response 2 Response 3 Response 4 Response 5 Response 6

Std Run
Block A:Mango B:Banana Type C:Juice Total solid Titratable Sugar Organic acids Ash content Yield
Mixng ratio Extraction acidity composition content
Method

% %
10 3 Block 1 10 Type 2(Giant Cavendish) Enzymatic

46 6 Block 1 10 Type 3(Poyo) Mechanical

37 7 Block 1 10 Type 2(Giant Cavendish) Mechanical

1 8 Block 1 10 Type 1(Dwarf Cavendish) Enzymatic

28 9 Block 1 10 Type 1(Dwarf Cavendish) Mechanical

19 15 Block 1 10 Type 3(Poyo) Enzymatic

47 25 Block 2 10 Type 3(Poyo) Mechanical

20 26 Block 2 10 Type 3(Poyo) Enzymatic

29 30 Block 2 10 Type 1(Dwarf Cavendish) Mechanical

2 31 Block 2 10 Type 1(Dwarf Cavendish) Enzymatic

11 32 Block 2 10 Type 2(Giant Cavendish) Enzymatic

38 35 Block 2 10 Type 2(Giant Cavendish) Mechanical

48 41 Block 3 10 Type 3(Poyo) Mechanical

3 42 Block 3 10 Type 1(Dwarf Cavendish) Enzymatic

30 49 Block 3 10 Type 1(Dwarf Cavendish) Mechanical

21 52 Block 3 10 Type 3(Poyo) Enzymatic

12 53 Block 3 10 Type 2(Giant Cavendish) Enzymatic

39 54 Block 3 10 Type 2(Giant Cavendish) Mechanical 1st Phase Research Progress Report (2016)
 Dilla University
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40 2 Block 1 20 Type 2(Giant Mechanical
Continued Cavendish)

17 13 5 Block 1 20 Type 2(Giant Enzymatic

Cavendish)

31 10 Block 1 20 Type 1(Dwarf Mechanical

Cavendish)

49 11 Block 1 20 Type 3(Poyo) Mechanical

4 16 Block 1 20 Type 1(Dwarf Enzymatic

Cavendish)

22 17 Block 1 20 Type 3(Poyo) Enzymatic

23 19 Block 2 20 Type 3(Poyo) Enzymatic

32 20 Block 2 20 Type 1(Dwarf Mechanical

Cavendish)

41 21 Block 2 20 Type 2(Giant Mechanical

Cavendish)

14 23 Block 2 20 Type 2(Giant Enzymatic

Cavendish)

5 24 Block 2 20 Type 1(Dwarf Enzymatic

Cavendish)

50 36 Block 2 20 Type 3(Poyo) Mechanical

15 40 Block 3 20 Type 2(Giant Enzymatic

Cavendish)

51 44 Block 3 20 Type 3(Poyo) Mechanical

6 45 Block 3 20 Type 1(Dwarf Enzymatic

Cavendish)

24 46 Block 3 20 Type 3(Poyo) Enzymatic

33 48 Block 3 20 Type 1(Dwarf Mechanical

Cavendish)

42 51 Block 3 20 Type 2(Giant Mechanical

Cavendish)
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 Dilla University
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Continued 16 1 Block 1 30 Type
Cavendish)
2(Giant Enzymatic

18 43 4 Block 1 30 Type 2(Giant Mechanical

Cavendish)

7 12 Block 1 30 Type 1(Dwarf Enzymatic

Cavendish)

25 13 Block 1 30 Type 3(Poyo) Enzymatic

34 14 Block 1 30 Type 1(Dwarf Mechanical

Cavendish)

52 18 Block 1 30 Type 3(Poyo) Mechanical

8 22 Block 2 30 Type 1(Dwarf Enzymatic

Cavendish)

35 27 Block 2 30 Type 1(Dwarf Mechanical

Cavendish)

26 28 Block 2 30 Type 3(Poyo) Enzymatic

53 29 Block 2 30 Type 3(Poyo) Mechanical

44 33 Block 2 30 Type 2(Giant Mechanical

Cavendish)

17 34 Block 2 30 Type 2(Giant Enzymatic

Cavendish)

9 37 Block 3 30 Type 1(Dwarf Enzymatic

Cavendish)

45 38 Block 3 30 Type 2(Giant Mechanical

Cavendish)

18 39 Block 3 30 Type 2(Giant Enzymatic

Cavendish)

54 43 Block 3 30 Type 3(Poyo) Mechanical

36 47 Block 3 30 Type 1(Dwarf Mechanical

Cavendish)

27 50 Block 3 30 Type 3(Poyo) Enzymatic

1st Phase Research Progress Report (2016)

 Dilla University
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• Experimental Procedure
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Substrates collection and preparation

The bananas and mango fruit as flavoring agent will be harvested from local farmer and Gamo Gofa zone (the largest banana production area in
Ethiopia located in SNNP).
It will be then, ripened in a ripening room at 28 °C and 90 ± 95% RH before the extraction process

Mechanical Processing Enzymatic Processing

Peeled banana pulp (2 kg) will be mixed with strips of polythene (film 0.02
mm thick, 2 cm *25 cm, 70 g) and worked with a dough mixer until the
juice appeared.
After that a press will be used to separate the juice from the pulp by
applying pressure gradually up to 7 bar.
Batches of ripe bananas (1.2 ± 2 kg of peeled
pulp) will then mashed
Blender and mixed with enzyme 200 mg kg 1)

The mash will be incubated at 50 °C in a water bath

for 2 h with continuous stirring. After incubation the
A second extraction will be carried out by adding water juice will be separated from the pulp by centrifugation
approximately of volume equal to the extracted pure juice) to at 1600 g for 15 min.
the spent pulp, mixing thoroughly and pressing again.

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3. Preliminary work done
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 Update Literature Review and Data Collection Methods
 Selection of phytoremediation experimental site.
 Construction of Green house by using wood and transparent

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 plastic material for the phytoremediation experiment.
 Collection of almost 48, 25 litter plastic container.
 Identification of specific plant grown area for collection

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To : Chemical engineering department, Institute of Technology, Adama Science and technology Pressure press, to separate the juice from the pulp by applying pressure gradually up to 7
University, Ethiopia bar.
Phenolphthalein as an indicator.
Dear/Sir Bayisa. D (MSc) ! Water bath for juice Enzymatic Extraction Process.
Centrifugation, For Separation of juice from pulp
Ltter of request for doing labratory work in your department lab Juice Filter with 0. 45 mm.
As we have discussed before regarding the research work i have in Dilla University, i want to do Oven.
the labratory part in your university. Below is the major materials and equipment used for my
Glass calomel electrode pH meter Cole Parmer, Vernon Hills, IL, USA.
research. If the following work can be done in your department labratory, i can request a letter
for your University from Dilla University first to give for permission and second for the cost # 3. Data Anysis parameters for the extracted Juice Product.
estimation. So, i can work everything by my self in collaboration with you. Equivalent weight of the dilute juice.
Total soluble solids
With Kids Regards! Titratable acidity using phenolphthalein as an indicator.
The pH
A Waters sugar-pack HPLC column for Sugar composition measurements.
Chemical and Material Required for Labratory Juice Product development from fruit Organic acids content (Using acetonitrile, 1M sulphuric acid, by UV detector Perkin
# 1. Reagents and Chemical Elmer Boston, Massachusetts, USA) LC-95)
Polythene (film 0.02 mm thick, 2 cm *25 cm, 70 g) and worked with a dough mixer until the Ash content using oven up to 500 °C.
juice appeared.
Novo Nordisk Ferment Dittingen, Switzerland-developed Pectinex Ultra SP-L pectinolytic
enzyme for Enzymatic juice extraction.
Samuel. G
0.1M sodium hydroxide solution.
Lecturer in Dilla University, College of Engineering
# 2. Matetial and Equipment +251916152359
Small scale Dough mixer for juice extraction

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4.Future work to be done
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 • Collection of experimental plants by a plastic container
containing Tape wate
 • Then, thoroughly cleaning under running tap water, in order to
eliminate any
 remains of sediment and particles after removal of dirts, and other
debries from
 Lake Tana.
 • A 2/more-week acclimatization period will be sated to stabilize the
collected Plant by putting them in a plastic container containing
tap/deionized water with addition of any nutrient media.
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 A healthy plants with uniform size, number of leafs and weight will be selected
 and putted into 25 liters clean plastic box container for all factors, control, and
 republication of scientific waste sample.
 • This is done after analyzing their fresh weight, Cr concentration in their leaf,
 root and shoot and waste solution containing in a greenhouse.
 • Supplementing with nutrient solution and individual addition of 1, 1.75, and
2.5
 mg/L chromium for experimental purposes.
 • Elemental analysis of all waste sample and plant tisue by ICP-AES

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Thank you for your special

attention !!!

1st Phase Research Progress Report (2016)