Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.)

Banana and plantain offer larger scope in the preparation of designer foods with enriched functional constituents. The study was targeted to investigate the functional and structural differences between different genome groups of banana and its influence on functional characteristics and chemical constituents. Green banana flour (GBF) was prepared from five varieties such as Grand Naine (AAA), Monthan (ABB), Saba (ABB), Nendran (AAB) and Popoulu (AAB). The flour of Monthan recorded higher swelling and water holding power at 70–90 °C while Popoulu recorded higher solubility. Differential scanning calorimetry (DSC) showed an endothermic transition enthalpy over a range of 255.57 J/g for Grand Naine to 418.81 J/g for Monthan. Light transmittance was reduced in the flour of Monthan when it was stored at 4 °C. Green banana flour contains OH, CH2 groups, COO- stretch, and C–O–H bends. X-ray crystallinity was found to be higher in the Grand Naine while Monthan exhibited C-pattern starch. Saba flour displayed a slower rate of in vitro starch digestibility than other flours. Higher phenolic content was observed in Nendran and Popoulu which was correlated with higher antioxidant properties. With its varying functional characteristics and nutritional composition, GBF could be used as a supplement in confectionary, bakery and fortified products such as baby food and healthy snacks.