Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas

Abstract

Fifteen percent of harvested bananas are discarded daily in the Canary Islands at packing 15 houses because they do not reach the requirements of marketing standards, which are mainly 16 based on external characteristics, or are retired to avoid falls in the market price of bananas. Green 17 banana flour (GBF) is an interesting alternative for taking advantage of nonmarketable bananas, 18 which are considered waste. In this paper, the artisanal process for obtaining GBFs was optimized. 19 The physicochemical and nutritional characteristics of these free gluten flours were determined. 20 The contributions of starch, fiber, phenolics, K and Mg to dietary intake were important. Storage of 21 GBFs at room temperature for ten months slightly increased their moisture and acidity and de22 creased their starch content, phenolic content and pH. Some color changes were observed after 5 23 months; however, the sensory characteristics were acceptable after ten months. The refrigeration 24 temperature at which green bananas must be stored before flour is made was also studied. Green 25 bananas waste were suitable for obtaining GBF of good quality even after being stored at 6 °C for 7 26 weeks but only 4 weeks when stored at 12 ºC. Discriminant analysis classified the GBFs correctly 27 according to the cooperative provenance, time and storage temperature of the bananas used in 28 their preparation.