Influence on banana flour processing from different varieties
Green banana pulp contains large of starch and resistant starch. The chemical composition of five different banana varieties and their flour were detected in this report. The level of starch and resistant starch decreased significantly during banana ripening. The green fruit of Musa ABB group Xigong jiao contained the most level of starch and Musa ABB group Niujiao contained the most level of resistant starch. Yields of banana flour from green bananas obtained about 11%, with a purity of about 95%, relatively low amylose contents(11%~20%) and high resistant contents(﹥57%).