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Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)


Banana flour obtained from unripe banana (Musa acuminata, var. Nanicão) under specific drying conditions was evaluated regarding its chemical composition and nutritional value. Results are expressed in dry weight (dw). The unripe banana flour (UBF) presented a high amount of total dietary fiber (DF) (56.24 g/100 g), which consisted of resistant starch (RS) (48.99 g/100 g), fructans (0.05 g/100 g) and DF without RS or fructans (7.2 g/100 g). The contents of available starch (AS) (27.78 g/100 g) and soluble sugars (1.81 g/100 g) were low. The main phytosterols found were campesterol (4.1 mg/100 g), stigmasterol (2.5 mg/100 g) and β-sitosterol (6.2 mg/100 g). The total polyphenol content was 50.65 mg GAE/100 g. Antioxidant activity, by the FRAP and ORAC methods, was moderated, being 358.67 and 261.00 μmol of Trolox equivalent/100 g, respectively. The content of Zn, Ca and Fe and mineral dialyzability were low. The procedure used to obtain UBF resulted in the recovery of undamaged starch granules and in a low-energy product (597 kJ/100 g).

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2, 2′-azobis (2-amidinopropane)


Available starch


Dietary fiber


Ferric reducing antioxidant power


Glucose-oxidase-peroxidase/2,2′-Azino-di-[3-ethylbenzthiazoline] sulfonate


Oxygen radical absorbance capacity


Resistant starch


Total starch


Unripe banana flour


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The authors acknowledge the 106PI0297 CYTED/CNPq project for international cooperation that allowed the scientific interchange between different Ibero-American laboratories as well as CNPq for the scholarships granted to authors Tatiana Beatris Tribess and Milana C. T. Dan.

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Correspondence to Elizabete Wenzel Menezes.

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Menezes, E.W., Tadini, C.C., Tribess, T.B. et al. Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão). Plant Foods Hum Nutr 66, 231–237 (2011).

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