Predehydration steaming changes physicochemical properties of unripe banana flour

Flour produced from steamed and unsteamed unripe bananas was analyzed to de termine the effect of steaming on physicochemical properties. Steaming of b ananas prior to dehydration slowed dehydration of banana slices, increased M ater uptake, density and solubility of flour and decreased viscosity, set back, breakdown, discoloration and vitamin C content. Banana flour produced with predehydration steaming gives pastes of low paste bulk density, which is desirable for weaning and supplementary foods.