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There are two types banana such as banana for fresh purposes and cooking banana. Research on bananas mostly were done on table banana, since the value of cooking banana and plantain are consider as lower. In this study the intermediate product banana flour has been studied as affected by degree of ripening such as unripe, half ripe and fully ripe. The quality parameters analysed were proximate content, mineral content, amylose content, glycemic index, amylograph analysis for pasting, and scanning electron microscope. With the increased of ripening the granules was more sticked together, amylose content decreased, peak on the gelatinisation process decreased, calcium decreased, sodium increased, with no change in energy. Glycemic index of banana flour was decreased from unripe, half ripe, to fully ripe; 50.8±29.9, 39.4±27.5, 30.9±13.7 respectively. Thus, the flour from half ripe and fully ripe banana had different characteristics from unripe banana. The new type of flour are potential for preparing various produces for diabetic diet.

Effect of Ripening Degree on the Quality of Intermediate Product, Banana Flour cv Nangka