Abstract
Recently, various innovative products from unripe banana flour have been reported as it is high in resistant starch and other important compounds. The harvesting period of the unripe banana fruit is one of the key factors affecting the quality of the unripe banana flour in terms of resistant starch and bioactive compound content. The study aimed to investigate the effect of the harvesting stages of unripe banana fruit on Resistant Starch (RS) content, carotenoid content, antioxidant activity and the application of unripe banana flour to prepare high RS rice noodle. Four different harvesting stages of banana fruits of Musa sapientum Linn including 75, 90, 105 and 120 days after bloom, were processed for banana flours. The results indicated that the maturation stages affected RS, some bioactive contents, antioxidant activities. The highest RS content (48.88%) of banana flour was obtained from the 105 day banana fruits. The total phenolic and carotenoid contents were high in the banana flours harvested between 75 and 105 days. The unripe banana flour could be substituted for rice flour as high as 80% and contained RS content as high as 18.64% whereas the commercial rice noodle had 4.21% of RS content. Therefore, the preparation of unripe banana flour from banana fruit harvested at 105 days and applying it in the preparation of functional food is promising.
Highlights
Various innovative products from unripe banana flour have been reported as it is high in resistant starch and other important compounds
The peel color of unripe banana fruits harvested from 75 to 105 days was unripe while those collected at 120 days were unripe but yellow trace was observed and judged as stage 2 and 3 (Table 1)
All banana fruit samples in this study were unripe according to a 7-degree color scale used as the reference for color measurements guiding that green banana from maturation stage 1 to 4 are unripe banana
Summary
Various innovative products from unripe banana flour have been reported as it is high in resistant starch and other important compounds. The study aimed to investigate the effect of the harvesting stages of unripe banana fruit on Resistant Starch (RS) content, carotenoid content, antioxidant activity and the application of unripe banana flour to prepare high RS rice noodle. It is popular in other parts of the world especially in tropical regions It is a climacteric fruit, generally consumed in a ripe state; a large amount of ripe bananas are lost during commercialization. They are quickly perishable and if the processes of harvesting, handling and transporting are not done properly, the bananas will soon decompose and become unwholesome for human consumption. RS is generally considered to be one of the components that makeup Total Dietary Fiber (TDF) (Ovando-Martinez et al, 2009)
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