Abstract
Abstract Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. \UBF\ showed marked significant differences (p < 0.05) in colour (CIEL∗a∗b∗ and CIELCH) and water holding capacity with no significant difference in oil holding capacity. The total polyphenol content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) differed significantly with M-red \UBF\ recording high \TPC\ (1130.39 ± 27.26 mg GAE/100 g d.w.) at 10 g/L citric acid pretreatment. Correlation analysis between \TPC\ and \DPPH\ showed very strong positive correlation for Mabonde \UBF\ in citric and lactic acid pretreatment (r = 0.999, p < 0.01; r = 0.985, p < 0.01), while inverse correlation was recorded in M-red \UBF\ for ascorbic and lactic acid pretreatment (r = −0.031; r = −0.137). Organic acid pretreatment enhances the physical and antioxidant properties of \UBF\ hitherto absent in composite food formulations.
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