Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.)

Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects. Banana flours prepared from five Tanzania banana varieties (Mzuzu, Malindi, Mshale, Bukoba, and Moshi) were compared for the proximate composition, structure, physicochemical properties, antioxidant activities, and in vitro digestibility properties. The total starch content of banana flours was 58.01%–68.74%, and the amylose content was 16.67%–23.11%. All the samples exhibited B-type crystals. Bukoba had the highest pasting temperature and peak viscosity, and Malindi had the lowest breakdown. The peak temperature (Tp) and the enthalpy change (ΔH) of samples differed from 65.99 °C to 67.25 °C and from 7.98 to 12.59 J/g, respectively. The total polyphenol content and total flavonoid content in banana flour were positively correlated with DPPH and FRAP values, respectively. Bukoba and Moshi presented the stronger antioxidant activities among the varieties. Banana flours with the high resistant starch (RS) content (89.20%–90.86% of total starch) were highly resistant to enzyme digestion. Banana flour can be considered as a potential source of bioactive components. The varying physicochemical properties of banana flours from different varieties could broaden their application as formulations in food and nonfood industries and promote the rational utilization of banana resources of Tanzania. [Display omitted] •The variety had a significant effect on the characteristics of banana flour.•Banana flour had irregular starch granules and exhibited B-type crystals.•Bukoba and Moshi with high gelatinization viscosity could be added in high-temperature processed food.•Banana flour with high antioxidant activities and resistant starch content could be used for functional foods.