Promising green banana and plantain genotypes for making flour

Abstract

The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield. The obtained flours were characterized by color (L, C, and h) and by moisture, total and resistant starch, ash, protein, lipid, and fiber contents. A low genetic variability was observed among plantains for the evaluated physicochemical and nutritional characteristics. The Chifre de Vaca, Comprida, Terra Ponta Aparada, Trois Vert, Terrinha, and Terra Maranhao plantains showed the highest dry matter contents and flour yield. The Chifre de Vaca, Comprida, Curare Enano, Mongolo, Trois Vert, and Terra Maranhao plantains and the 'Pacovan', 'Prata Ana', 'BRS Platina', and 'BRS SCS Belluna' bananas had resistant starch levels above 60%. The flour from 'BRS SCS Belluna' presented the highest contents of ash, protein, and fiber, as well as the lowest caloric value. Considering dry matter content, flour yields, and resistant starch, the Chifre de Vaca, Comprida, Trois Vert, and Terra Maranhao plantains are the best options to produce flour. From a nutritional point of view, 'BRS SCS Belluna' is a good option for producing flour rich in resistant starch, mineral, protein, and fiber contents.