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Nutritional Changes in Banana Flour Ripening by DIEGO ARMANDO TUAREZ GARCIA is a document available to read on EtoBox.

This study investigates the physicochemical and nutritional characteristics of banana flour at different ripening stages, highlighting significant changes in protein, carbohydrate, and resistant starch content. Notable findings include an increase in total phenolic content and antioxidant activity, particularly between the 2nd and 3rd ripening stages, indicating a climacteric peak. Understanding these changes can aid in the selection of banana flour for various industrial applications based on its ripening

Author

DIEGO ARMANDO TUAREZ GARCIA

Language

EN