Some properties of banana flour obtained from green and ripe bananas and utilisation in muffin cake production

Banana flour is produced by the processes of washing, peeling, slicing, soaking in acid solution, straining, drying, grinding and sieving of green and ripe bananas. Green and ripe banana flours are analyzed in terms of moisture, ash, mineral, fat, protein, total starch, starch digestibility and total dietary fiber contents, water activity, solubility, water and oil absorption and color. Total starch and resistant starch content of green banana flour is found to be higher than ripe banana flour. Total dietary fiber content of green banana flour is more richer than ripe banana flour. Green and ripe banana flours are added at certain rates by using replacement method with wheat flour. Moisture, ash, mineral contents, starch digestibility are analyzed and total dietary fiber content of the muffin cakes are calculated. Muffin cakes containing banana flour achieved "High Fiber" content and they are found to be richer in terms of potassium and magnesium minerals. Starch digestibility analysis of muffin cakes showed that as green, ripe and total banana flour content in cakes increased rapidly digestible and slowly digestible starch decreased but resistant starch increased. As a result, functional muffins with rich mineral content, high fiber content, acceptable taste and texture are achieved while utilizing ripe bananas as well.