Banana and Mango Flours

Flours obtained from unripe fruits such as mango and banana are an important source of indigestible carbohydrates and polyphenol compounds. Banana is a climateric fruit cultivated in many countries, primarily those located in the tropical and subtropical regions, and it represents a major staple. Annual world production of banana is approximately 104 millions tons. The chemical composition of banana varieties depends of the ripening state; however, agronomic traits, the type of soil, and climatic conditions alter the major and minor components of the fruit. Mango fruits are harvested at a mature green stage and stored for ripening. When fruit is fully grown and ready for picking, the stem snaps easily. The main components of mango are water and carbohydrates, with small amounts of dietary fruit (DF), protein, lipid, and vitamins. These fruits have significant amounts of associated bioactive compounds (flavonoids, carotenoids, etc.) and a more balanced composition. Mango and banana flours can reduce the glycemic response. Unripe banana flour can be modified by enzymatic and chemical treatments to increase the amount of indigestible carbohydrates. Mango and banana flours can be added to diverse bakery products, and evaluation of their nutraceutical potential is necessary.