Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour

Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour

This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in Sout...

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Bibliographic Details
Main Authors: Minenhle Khoza, Eugenie Kayitesi, Bhekisisa C. Dlamini
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
green banana flour
functional characteristics
in vitro starch digestibility
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/10/12/2894

Internet

https://www.mdpi.com/2304-8158/10/12/2894

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