Poorly emphasized aspect of sustainable food security in developing countries is adoption of indigenous processing technologies. In this context, effects of blanching operation (blanched B, and unblanched, U), fermentation methods (submerged-liquid, LF and solid-substrate, SF), and time (24, 72 and 120 h) on the physicochemical, pasting, and functional properties of unripe Cardaba banana flours produced with a full factorial experimental design, were investigated. Blanching and fermentation time were significant for pH and the color parameters. There were significant (P < 0.05) reductions in total starch and carbohydrate contents at 17-28% and 13-19%, respectively. Sugar content peaked on the 3rd day of fermentation and declined afterward. All samples experienced a substantial increase in protein with fermentation time (P < 0.01). Both strategies lowered the hydrolysable tannin content of the flours with LF exhibiting 73% and 55% reduction rates for unblanched and blanched samples, respectively. In both fermentation techniques, flours obtained...

Keywords
BANANA MEAL BANANA MEAL FERMENTATION SUGAR GELATION MINERALS PLANT PROTEINS STARCH CARBOHYDRATES HYDROLYSABLE TANNINS PASTING PROPERTIES PH VISCOSITY WATER BINDING CAPACITY BULK DENSITY COLOUR EMULSIFICATION PROPERTIES FOAMING CAPACITY FUNCTIONAL PROPERTIES BANANA MEAL BLANCHING TEMP.
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