3.1. Chemical composition analysis of cassava cracker and fish cracker containing green banana flour Table 2 presents the results for the proximate composition,essential minerals and total diet fiber analysis of the cassava cracker(CC) and fish cracker (FC). Because the oil in the crackers mainly resulted from absorption for the frying oil and existed great difference among these samples, all the compositions except moisture and oil content are expressed on an oil-free dry basis in order to clearly compare them on a consistent basis.Moisture content was not affected by green banana flour (GBF)substitution in the two types of crackers, although the moisture content of FC is lower than that of CC (Table 2). This may be explained by the reason that removal of moisture is controlled by frying time during the final stage of frying (Maneerote, Noomhorm,& Takhar, 2009). As mentioned above, frying time employed for CC and FC was 10 s and 60 s, respectively.As expected, the pronounced increments were found in ash,total dietary fiber, essential minerals contents including potassium,magnesium,phosphorus and calcium content(Table2)as more GBF is incorporated into the cracker formulation. These statistically significant increases (P