Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 407 - 419

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044116

Preparation and physicochemical characteristics of green banana (Musa spp.) flour:A review

  • LIU Peiling ,
  • LU Yang ,
  • LI Shuying ,
  • ZHAO Guohua ,
  • YE Fayin ,
  • CHEN Jia
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Fengdu Center for Disease Control and Prevention, Chongqing 408200, China)
    3(College of Life Science, Sichuan Normal University, Chengdu 610101, China)

Received date: 2025-08-06

  Revised date: 2025-09-12

  Online published: 2026-01-22

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Abstract

Green banana flour is produced from bananas at ripening stages 1 to 3 through a series of processes, including washing, peeling (or optionally leaving unpeeled), slicing, color preservation, drying, grinding, and sieving.Green banana flour exhibits a remarkably high content in RS2 resistant starch, potentially exceeding 90%, while also serving as a rich source of essential minerals, including potassium, magnesium, and calcium.Studies have confirmed that incorporating green banana flour into food formulations could effectively optimize nutritional profiles, lower energy density, and enhance textural properties, highlighting its considerable potential for industrial food applications.This review aims to systematically describe the production process, chemical composition, and functional characteristics of green banana flour.It critically examines how the processing parameters, such as ripening stage selection, pre-treatments, drying regimes, and milling, influence the flour’s compositional profile and physicochemical properties.Furthermore, the study comprehensively evaluates modification approaches-such as heat-moisture treatment, annealing, pre-gelatinization, and acid hydrolysis, -for enhancing the flour’s functional performance.The review concludes by identifying key knowledge gaps and proposing future research trajectories on the green banana flour, aiming to stimulate scientific innovation and related product development in this emerging field.

Key words： green banana flour; processing; starch; nutritional composition; physicochemical properties

Cite this article

LIU Peiling , LU Yang , LI Shuying , ZHAO Guohua , YE Fayin , CHEN Jia . Preparation and physicochemical characteristics of green banana (Musa spp.) flour:A review[J]. Food and Fermentation Industries, 2026 , 52(1) : 407 -419 . DOI: 10.13995/j.cnki.11-1802/ts.044116

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