# Quality Improvement of Green Saba Banana Flour Steamed Cake
## 3 Results and Discussion  
### Four Analysis  
Several basic chemical compositions of green Saba banana flour (GSBF) were determined and compared to commercial wheat flour (WF) (Table 2). As expected, WF contains higher protein and fat, whereas SGBF contains higher ash, dietary fiber and resistant starch (RS) (\(p<0.05\)). The protein, fat, ash, and RS content of GSBF agrees with the earlier reported values [33; 34]. RS in green banana flour is the non-digestible polysaccharides that behaves in the same way as dietary fiber. It is resistant to digestion but can be fermented by colonic microbiota to produce short chain fatty acids with positive metabolic effects [35; 36]; additionally, it has the ability to prevent obesity, type 2 diabetes and hypertension [14]. The dietary fiber in banana flour consists of mixture of soluble fraction (pectin) and insoluble fraction (cellulose, lignin and hemicellulose) [37]. Other commonly used gluten-free flours such as maize and rice have also been reported to have lower levels of fiber as compared to WF [38; 39]; thus, have caused the resultant products to have lower nutritional quality.  
In raw form, the RS in WF and GSBF was inherently RS2 that was protected from digestion by the crystalline structure of the starch granules. GSBF contained more highly dense starch granules [40] which were more difficult for the digestive enzyme to penetrate, hence a higher RS than in WF.  
Apart from basic chemical composition, the color, water and oil-holding capacity of WF and GSBF were also compared (Table 3). The color of the flour is expressed using three values: \(L^{*}\) value ranges from 0 to 100, where 0 illustrates black and 100 represents white, \(a*\) value corresponds to green (\(-\)) and red (\(+\)), whereas \(b*\) corresponds to blue (\(-\)) and yellow (\(+\)). GSBF was found to be less white, darker with more intense redness and yellowness than WF (\(p<0.05\)). A commercial baking white wheat flour was used in this study, typically, this flour is bleached to remove the yellow pigment (xanthophyll) to make it whiter. Besides not being treated with bleaching agent, the yellowish color of GSBF was also contributed by the tissue browning by enzymatic oxidation of the phenolic compounds in the fruit.  
\begin{table}
\begin{tabular}{c c c} \hline
**Composition** & **Wheat Flour (WF)** & **Banana Flour (GSBF)** \\ \hline Moisture (\%) & 13.44 \(\pm\) 0.37 b  & 11.81 \(\pm\) 0.24 a  \\ Protein * (\%) & 11.69 \(\pm\) 0.05 b  & 3.87 \(\pm\) 0.02 a  \\ Fat * (\%) & 0.91 \(\pm\) 0.01 b  & 0.41 \(\pm\) 0.01 a  \\ Ash * (\%) & 0.85 \(\pm\) 0.03 a  & 1.96 \(\pm\) 0.02 b  \\ Dietary fiber * (\%) & 2.82 \(\pm\) 0.02 a  & 10.22 \(\pm\) 0.16 b  \\ Resistant starch * (\%) & 27.9 \(\pm\) 0.27 a  & 68.9 \(\pm\) 0.14 b  \\ \hline \end{tabular}  
* Dry matter basis. Means with identical alphabet within the same row indicate insignificant difference (\(p>0.05\)).  
\end{table}
Table 2: Chemical compositions of commercial wheat flour and green Saba banana flour.  
\begin{table}
\begin{tabular}{c c c} \hline
**Characteristic** & **Wheat Flour (WF)** & **Banana Flour (GSBF)** \\ \hline Color & & \\ Brightness (\(L^{*}\)) & 90.74 \(\pm\) 0.13 b  & 82.72 \(\pm\) 0.01 a  \\ Redness (\(a^{*}\)) & 0.30 \(\pm\) 0.02 a  & 1.46 \(\pm\) 0.04 b  \\ Yellowness (\(b^{*}\)) & 8.95 \(\pm\) 0.04 a  & 9.62 \(\pm\) 0.04 b  \\ Water-holding capacity (\%) & 74.67 \(\pm\) 3.51 a  & 172.00 \(\pm\) 4.03 b  \\ Oil-holding capacity (\%) & 85.67 \(\pm\) 2.08 b  & 64.33 \(\pm\) 1.53 a  \\ \hline \end{tabular}  
* Means with identical alphabet within the same row indicate insignificant difference (\(p>0.05\)).  
\end{table}
Table 3: Color, water-holding capacity and oil-holding capacity of wheat flour (WF) and green Saba banana flour (GSBF).