Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits

Banana pulp and peel flour prepared from green and ripe Cavendish banana were assessed for physicochemical properties such as pH, total soluble solids (TSS), water holding capacity (WHC) and oil holding capacity (OHC) at 40, 60 and 80 °C, colour values L∗, a∗ and b∗, back extrusion force (BEF) and viscosity. Data obtained were analysed by MANOVA, discriminant analysis and cluster analysis. All statistical analyses showed that physicochemical properties of flour prepared from pulp and peel, and green and ripe banana were different from each other. TSS, WHC40, WHC60 and BEF can be used to discriminate between peel and pulp flour, whilst TSS and viscosity can be used to discriminate between flour prepared from green and ripe banana.