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

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