[3131 Franca LG, Holanda NV, Aguiar RAC, Reges BM, Costa FB, Souza PA, et al. [Elaboration and characterization of green banana flours]. Res., Soc. Dev. 2020 May 12;9(7):e271973798. Portuguese.] |
Pacovan |
1 |
4,3 |
4,1 |
0,8 |
4,0 |
ne |
ne |
ne |
[3131 Franca LG, Holanda NV, Aguiar RAC, Reges BM, Costa FB, Souza PA, et al. [Elaboration and characterization of green banana flours]. Res., Soc. Dev. 2020 May 12;9(7):e271973798. Portuguese.] |
Prata |
1 |
5,3 |
3,6 |
0,7 |
4,0 |
ne |
ne |
ne |
[3131 Franca LG, Holanda NV, Aguiar RAC, Reges BM, Costa FB, Souza PA, et al. [Elaboration and characterization of green banana flours]. Res., Soc. Dev. 2020 May 12;9(7):e271973798. Portuguese.] |
Williams |
1 |
6,0 |
4,0 |
0,7 |
3,9 |
ne |
ne |
ne |
[1212 Reis RC, Viana ES, Assis SLF, Sena LO, Souza AS, Amorim EP. Promising green banana and plantain genotypes for making flour. Pesq. Agropec. Bras. 2019; 54:e01303.] |
BRS SCS Belluna |
1 |
ne |
3,3 |
18,8 |
4,2 |
1,1 |
67,5 |
296,5 |
[1212 Reis RC, Viana ES, Assis SLF, Sena LO, Souza AS, Amorim EP. Promising green banana and plantain genotypes for making flour. Pesq. Agropec. Bras. 2019; 54:e01303.] |
BRS Platina |
1 |
ne |
2,4 |
7,6 |
3,5 |
0,7 |
76,7 |
327,1 |
[1212 Reis RC, Viana ES, Assis SLF, Sena LO, Souza AS, Amorim EP. Promising green banana and plantain genotypes for making flour. Pesq. Agropec. Bras. 2019; 54:e01303.] |
Grande Naine |
1 |
ne |
3,2 |
8,4 |
4,3 |
0,8 |
77,6 |
334,3 |
[1212 Reis RC, Viana ES, Assis SLF, Sena LO, Souza AS, Amorim EP. Promising green banana and plantain genotypes for making flour. Pesq. Agropec. Bras. 2019; 54:e01303.] |
Pacovan |
1 |
ne |
2,4 |
8,1 |
2,8 |
0,6 |
77,3 |
326,3 |
[1212 Reis RC, Viana ES, Assis SLF, Sena LO, Souza AS, Amorim EP. Promising green banana and plantain genotypes for making flour. Pesq. Agropec. Bras. 2019; 54:e01303.] |
Prata Anã |
1 |
ne |
2,5 |
5,5 |
3,7 |
0,7 |
81,4 |
346,8 |
[1212 Reis RC, Viana ES, Assis SLF, Sena LO, Souza AS, Amorim EP. Promising green banana and plantain genotypes for making flour. Pesq. Agropec. Bras. 2019; 54:e01303.] |
Terra Maranhão |
1 |
ne |
1,9 |
4,2 |
3,3 |
0,8 |
84,1 |
356,6 |
[1212 Reis RC, Viana ES, Assis SLF, Sena LO, Souza AS, Amorim EP. Promising green banana and plantain genotypes for making flour. Pesq. Agropec. Bras. 2019; 54:e01303.] |
D’Angola |
1 |
ne |
1,5 |
6,4 |
2,7 |
0,7 |
83,0 |
349,2 |
[1212 Reis RC, Viana ES, Assis SLF, Sena LO, Souza AS, Amorim EP. Promising green banana and plantain genotypes for making flour. Pesq. Agropec. Bras. 2019; 54:e01303.] |
Terrinha |
1 |
ne |
1,8 |
11,8 |
3,1 |
0,5 |
78,2 |
329,6 |
[3434 Andrade BA, Perius DB, Mattos NV, Luvielmo MM, Mellado MS. [Production of unripe banana flour (Musa spp) for application in whole wheat bread]. Braz. J. Food Technol. 2018;21:e2016055. Portuguese.] |
Nanica |
1 |
6,6 |
3 |
0,6 |
5,2 |
0,4 |
91,4 |
391
|
[3434 Andrade BA, Perius DB, Mattos NV, Luvielmo MM, Mellado MS. [Production of unripe banana flour (Musa spp) for application in whole wheat bread]. Braz. J. Food Technol. 2018;21:e2016055. Portuguese.] |
Prata |
1 |
6,3 |
2,2 |
0,6 |
3,0 |
0,3 |
94,5 |
393
|
[3333 Viana ES, Souza AS, Reis RC, Oliveira VJS. Application of green banana flour for partial substitution of wheat flour in sliced bread. Semin Cienc Agrar. 2018;39(6):2399-408.] |
Terra Maranhão |
1 |
6,7 |
1,6 |
ne |
2,7 |
0,6 |
88,4 |
369,9 |
[5353 Freitas MCJ, Silveira GE, Veras LS, Santos GFF. Honey bread made with flour of different varieties of green banana. Demetra. 2017;12(2):465-82.] |
Nanicão |
1-2 |
5,8 |
2,5 |
3,8 |
4,9 |
0,8 |
61,7 |
274
|
[5050 Pires FCS, Martins MG, Moraes JFC, Borges WRF, Pena RS. [Obtaining, characterizing, and using Nanicão semi-mature banana (Musa sp.) flour in the production of a dairy base product]. Rev. Bras. Prod. Agroind. 2017;19(1):61-72. Portuguese.] |
Nanicão |
4 |
7,8 |
2,7 |
ne |
3,8 |
0,6 |
ne |
ne |
[5353 Freitas MCJ, Silveira GE, Veras LS, Santos GFF. Honey bread made with flour of different varieties of green banana. Demetra. 2017;12(2):465-82.] |
Prata |
1-2 |
4,2 |
2,5 |
0,5 |
4,9 |
0,9 |
76,5 |
334
|
[3535 Castelo-Branco VN, Guimarães JN, Souza L, Guedes MR, Silva PM, et al. The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta. Braz. J. Food Technol. 2017;20:e2016119.] |
Prata |
1 |
3,2 |
2,5 |
4,8 |
4,6 |
0,5 |
84,4 |
361
|
[1414 Bezerra CV, Rodrigues AMC, Amante ER, Silva LHM. Nutritional potential of green banana flour obtained by drying in a spouted bed. Rev. Bras. Frutic. 2013 Dec;35(4):1140-1146.] |
Cavendish
|
2 |
ne |
1,1 |
8,5 |
4,1 |
0,4 |
86,9 |
368
|
[1313 Bertolini AC, Bello-Pérez LA, Méndez-Montealvo G, Almeida CAS, Lajolo F. Rheological and functional properties of flours from banana pulp and peel. Starch. 2010 Jun 08;62(6):277-284.] |
Nanicão |
1 |
9,5 |
3,1 |
ne |
0,6 |
4,1 |
ne |
ne |
[1313 Bertolini AC, Bello-Pérez LA, Méndez-Montealvo G, Almeida CAS, Lajolo F. Rheological and functional properties of flours from banana pulp and peel. Starch. 2010 Jun 08;62(6):277-284.] |
Nanicão |
1 |
7,8 |
3,2 |
ne |
0,6 |
3,5 |
ne |
ne |
[3737 Borges AM, Pereira J, Lucena EMP. [Green banana flour characterization]. Ciênc. Tecnol. Aliment. 2009;29(3):333-9. Portuguese.] |
Prata |
ns |
3,3 |
2,6 |
1,0 |
4,5 |
0,7 |
87,9 |
373 |
[3636 Fasolin LH, Almeida GC, Castanho PS, Netto-Oliveira ER. [Cookies produced with banana meal: chemical, physical and sensorial evaluation]. Ciênc. Tecnol. Aliment. 2007;27(3):524-529. Portuguese.] |
Nanica |
ns |
7,6 |
2,6 |
ne |
4,5 |
1,9 |
ne |
ne |
Mean
|
6,0
|
2,6
|
5,2
|
3,6
|
1,0
|
81,1
|
345,6
|
|
Peel flour
|
[2323 Acosta-Coello C, Parodi-Redhead A, Medina-Pizzali ML. Design and validation of a nutritional recipe for a snack made of green banana peel flour (Musa paradisiaca). Braz. J. Food Technol. 2021;24:e2019349.] |
ne |
ns |
4,6 |
9,6 |
38,7 |
5,9 |
3,6 |
76 |
361 |
[2525 Cândido HT. [Evaluation of the banana production system in the municipality of Botucatu-SP: characterization of ripening and of the green banana flours] [dissertation]. Botucatu (SP): Universidade Estadual Paulista, Faculdade de Ciências Agronômicas; 2020. Portuguese.] |
Cavendish
|
1 |
5,4 |
11,7 |
30,3 |
6,9 |
4,7 |
41
|
234
|
[2525 Cândido HT. [Evaluation of the banana production system in the municipality of Botucatu-SP: characterization of ripening and of the green banana flours] [dissertation]. Botucatu (SP): Universidade Estadual Paulista, Faculdade de Ciências Agronômicas; 2020. Portuguese.] |
Cavendish
|
1 |
5,7 |
10,4 |
29 |
4,7 |
3,4 |
47
|
237
|
[3535 Castelo-Branco VN, Guimarães JN, Souza L, Guedes MR, Silva PM, et al. The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta. Braz. J. Food Technol. 2017;20:e2016119.] |
Prata |
1 |
2,2 |
2,3 |
8,9 |
7,5 |
9,0 |
70 |
391
|
[5757 Sardá FAH, Lima FNR, Lopes NTT, Santos AO, Tobaruela EC, Kato ETM, et al. Identification of carbohydrate parameters in commercial unripe banana flour. Food Res. Int. 2016 Mar;81:203-209.] |
Nanicão |
1 |
7,1 |
4,3 |
9,3
|
5,5 |
1,2 |
72
|
320
|
[1313 Bertolini AC, Bello-Pérez LA, Méndez-Montealvo G, Almeida CAS, Lajolo F. Rheological and functional properties of flours from banana pulp and peel. Starch. 2010 Jun 08;62(6):277-284.] |
Nanicão |
1 |
9,1 |
9,1 |
ne |
0,9 |
4,2 |
ne |
ne |
[1313 Bertolini AC, Bello-Pérez LA, Méndez-Montealvo G, Almeida CAS, Lajolo F. Rheological and functional properties of flours from banana pulp and peel. Starch. 2010 Jun 08;62(6):277-284.] |
Nanicão |
1 |
8,3 |
8,3 |
ne |
0,9 |
3,8 |
ne |
ne |
Mean
|
6,1
|
8,0
|
23,2
|
4,6
|
4,3
|
61
|
308,6
|
|
Whole flour (pulp and peel)
|
[3838 Soares MGL, Borsoi LM, Sena GGS, Ascheri JLR, Silva EMM. [Whole green banana flours Prata and Nanica: potential application in human food]. In: Barbosa FC, organization. Nutrição em foco: uma abordagem holística. 3nd ed. Piracanjuba: Editora Conhecimento Livre; 2020. p. 170-182. Portuguese.] |
Prata |
1 |
6,4 |
2,9 |
1,0 |
8,8 |
0,8 |
80 |
362
|
[3838 Soares MGL, Borsoi LM, Sena GGS, Ascheri JLR, Silva EMM. [Whole green banana flours Prata and Nanica: potential application in human food]. In: Barbosa FC, organization. Nutrição em foco: uma abordagem holística. 3nd ed. Piracanjuba: Editora Conhecimento Livre; 2020. p. 170-182. Portuguese.] |
Nanica |
1 |
6,6 |
4,1 |
1,0 |
4,6 |
0,7 |
83 |
357
|
[1414 Bezerra CV, Rodrigues AMC, Amante ER, Silva LHM. Nutritional potential of green banana flour obtained by drying in a spouted bed. Rev. Bras. Frutic. 2013 Dec;35(4):1140-1146.] |
Cavendish
|
2 |
ne |
2,7 |
15,5 |
4,3 |
0,7 |
83,9 |
359
|
[4040 Medeiros MJ, Oliveira PAAC, Souza JML, Silva RF, Souza ML. [Chemical composition of mixtures with green banana and nut Brazil flours]. Rev. Inst. Adolf Lutz. 2010;69(3):396-402. Portuguese.] |
Terra |
1 |
ne |
2,3 |
0,5 |
3,9 |
0,9 |
83,3 |
356,6 |
Mean
|
6,5
|
3,0
|
4,5
|
5,4
|
0,8
|
82,6
|
358,8
|