Composition and functional properties of banana flour from different varieties

The chemical composition and some physico-chemical characteristics of the f lour obtained from eight different banana varieties are presented. The flou r was prepared by freeze-drying a homogenate of green banana pulp. Amylose, starch, dietary fiber, protein, ash, moisture and lipid contents were dete rmined. Viscosity and gelatinization of starch were also investigated. Bana na flour is rich in starch granules. Peak temperature of gelatinization var ied from 68 to 76 degrees C according to the variety. All of them showed an increase in viscosity during cooling but the variety Ouro colatina showed more stability during shearing and cooling. Chemical composition of the flo ur also varied according to the variety. The range obtained were 61-76.5% s tarch, 19-23% amylose, 2.5-3.3% protein, 4-6% moisture, 0.3-0.8% lipids, 2. 6-3.5% ashes, and 6-15.5% total fiber. Considering that the flour productio n is easier and faster than the isolation of the starch, it would be not on ly more practical but also less expensive to use the flour instead.