Green banana and Autoclaved/debranched Green banana flourcontained similar amounts of crude protein, crude fat and total starch, however they differed in RS andtotal dietaryfiber (TDF) contents; risistant stacrh was higher in GBF than in ADGBF, but TDF was lower in GBF, since risistant stacrh that survives boiling during analysis can be assessed by determining TDF, resulting in increased
thermal stability of enzyme resistance in ADGBF. K