ArticleFoods (Basel, Switzerland)2021
Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 48 citations in OpenAlex.
- Resistant starch as a dietary strategy for metabolic and gut health: Implications for Asia-Pacific populations.Asia Pacific journal of clinical nutrition · 2026Review
- Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties.Journal of the science of food and agriculture · 2026Article
- Article
- Effects of Banana Flour on Some Physicochemical, Textural, Bioactive, and Sensory Properties of Gluten-Free Cookie.Food science & nutrition · 2025Article
- Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Green banana resistant starch: A promising potential as functional ingredient against certain maladies.Food science & nutrition · 2024Review
- Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Food science & nutrition · 2024Article
- Article
- Development and Characterization of Biosorbent Film from Eggshell/Orange Waste Enriched with Banana Starch.Polymers · 2023Article
- Functional, Thermal and Structural Properties of Green Banana Flour (cv. Giant Cavendish) by De-astringency, Enzymatic and Hydrothermal Treatments.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- The Lebanese Red AlgaeMolecules (Basel, Switzerland) · 2022Article
- Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours.Foods (Basel, Switzerland) · 2022Article
- Nutraceuticals and Functional Foods: Is It Possible and Sustainable for Bridging Health and Food?Foods (Basel, Switzerland) · 2022Article
- Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East.Marine drugs · 2022Review
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.85 g/100 g) content, respectively. The highest ash content (3.50 g/100 g) occurred with both Grand Naine and FHIA-01 cultivars. Potassium and copper were the most abundant and least minerals, respectively. Pisang Awak cultivar had the highest water absorption capacity (67.11%), while Du Roi had the highest swelling power (0.83 g/g) at 90 °C. Scanning electron microscopy (SEM) images revealed that starch granules from all GBF cultivars were irregular in shape and they had dense surfaces with debris. All the GBF cultivars had similar diffraction patterns with prominent peaks from 15°-24° diffraction angles. The resistant starch (RS) and amylose content of the FHIA-01 cultivar indicates that the GBF has the potential to lower risks of type 2 diabetes and obesity. The highest TPC, TFC and antioxidant activity occurred with the Grande Naine cultivar. Based on their functional characteristics, the Grand Naine and FHIA-01 GBF cultivars could potentially be used as raw materials for bakery products as well as for the fortification of snacks.
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