Effect of ripening on some physicochemical properties of cooking banana (Musa ABB Cardaba) pulp and flour

P>Cardaba banana (Musa ABB) pulp and flours were evaluated for changes in some physicochemical properties during ripening. Compositional changes in the pulp showed that ripening significantly (P < 0.05) increased the crude protein (2.48-9.88%), fat (1.33-4.67%), crude fibre (0.80-0.93%), ash (1.66-2.32%) and Vitamin C (12.60-24.28%), while carbohydrate and tannin reduced. Mineral composition varied, following this trend: K > Mg > P > Na > Zn. pH and 'whiteness' reduced, while yield, softness index and pulp/peel ratio increased significantly (P < 0.05). Pasting and functional properties of the flours were lowered, however, ripening enhanced better pasting properties. Flours from stages 1-7 could be used as binders, emulsifiers and thickeners, while flours from stages 5-7 may be useful as aerating agents and in preparation of baby formulas and flours from stages 1-2 may be used in bakery products. This investigation proposes the utilisation of the Cardaba banana flour as an industrial raw material and a good substitute to potato, corn or tapioca starches.