Abstract
Flour prepared from green and ripe Cavendish and Dream banana fruits were assessed for total starch, digestible starch, resistant starch, total dietary fiber, soluble dietary fiber and insoluble dietary fiber. Principle component analysis identified only one component responsible for explaining 83.83% of the total variance in the starch and dietary fiber components data to indicate that ripe banana flour had different characteristics from the green. Cluster analysis applied on similar data obtained two statistically significant clusters of green and ripe banana to indicate difference in behaviors according to the stages of ripeness. In conclusion, starch and dietary fiber components could be used to discriminate between flour prepared from fruits of different stage of ripeness. Results are also suggestive of the potential of green as well as the ripe banana flour as functional ingredients in food.
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