Effect of Different Drying Methods on Physical and Antioxidant Properties of Overripe Banana Flours

Abstract

The overripe banana (flesh and peel) is often considered as waste and discarded, leading to environmental and economic concerns. Despite being a potential source of valuable bioactive
compounds and nutrients, these food materials are often overlooked by consumer and food industries. Drying presents a viable solution to overcome the issue of overripe bananas, by transforming them into a healthy food ingredient likes flour. This study aims to determine the effects of different drying methods on the physical and antioxidant properties of overripe banana flours.