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.The National Research Foundation South Africa, Centre of Excellence–Smart Food Project and the University of Johannesburg’s postgraduate funding.https://www.mdpi.com/journal/foodsam2022Food ScienceConsumer Scienc
