Abstract
Background: DNA extraction is the process by which the DNA is extracted and purified from the living or dead cells or tissues. There are many different kits commercially available for DNA extraction, with varying protocols. This study aimed at determining the optimal conditions for the extraction of high yield DNA from banana fruits.
 Methodology: DNA was extracted from banana fruits by precipitation method. The DNA yield was determined using the Nanodrop DNA quantification technique.
 Results: The optimal sodium chloride salt concentration for DNA extraction from banana fruits was 4mM and the amount of DNA extracted increased as the temperature decreased. The highest yield was obtained between 4 0C to 0 0C.
 Conclusion: We report for the first time a protocol with an optimal salt concentration (NaCl, 4mM) for quality DNA yield from banana fruits. A critical consideration is required to establish an optimal range of moderate temperatures and DNA concentrations for better quality and desired yields. There may not be a universal protocol for DNA extraction from all plant materials.
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