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The banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. Its year round accessibility, affordability, varieties, taste, nutritive and medicinal value makes it the favourite fruit among all classes of people. Banana can be consumed in fresh form or can be processed or semi-processed into many tasty products. Bananas are only edible for a very short time, unless they are promptly and properly preserved. The new economic approach is to exploit waste food products for value added innovative products. Converting banana fruit into flour was found to be an effective preservation method [1]. In the green stage, banana is of great value and suggested for many disease conditions. When it is in the green stage, banana is considered to be a functional food of the prebiotic type [2]. The most important factor for considering green bananas as a prebiotic food is its resistant starch content, characterized by the portion of the granule or its degradation products that are not digested or absorbed in the small intestine and are fermented in the large intestine [3, 4]. Flour is one of the main forms of preserving green banana. The clear advantage presented by green banana Abstract

foodsci.: indian journal of research in food and nutrition/foodsci: indian journal of research in foods and nutrition

Influence of Different Pretreatments and Drying on Dehydrated Green Banana &lt;i&gt;(Musa paradiasiaca var. Nendran)&lt;/i&gt; and its Compatibility in Rusk