The composition and properties of flour produced from green whole and pulp of fragrant bananas were studied. Two fragrant banana varieties, Gros Michel (TY) and Cavendish (TW), grown in the same area at three stages of maturity (68, 76, and 82 days after anthesis), were processed as pulp and whole banana flour. A considerable amount of RS was found (21.5% - 41.3% db). As maturity increased, RS decreased significantly. The flour had a high pasting temperature (80.2 to 82.4 ºC), peak viscosity (1,920 to 3,669 cP), and setback (562 to 1274 cP), but relatively low breakdown (0 to 920 cP) with 2.29 to 3.91 grams of water holding capacity and 6.5 to 7.8-gram oil holding capacity per gram. Varieties and maturity had no significant effect on proximate composition, water holding capacity, and oil holding capacity. All banana flour samples showed the C-type crystalline structures with 20.5% to 23.1% crystallinity.
