2.8. Statistical analysis
All measurement was done in triplicate and results were represented as mean values ± standard deviation (SD). Statistical analysis was conducted using the one-way analysis of variance (ANOVA) and means of results for each experiment compared using the Duncan Multiple Comparison Test (p < 0.05 confidence levels). Pearson’s correlation was used to determine the correlation properties of the unripe banana flour. SPSS 20 for windows (SPSS Inc., Chicago, IL) statistical software package was used for all statistical analysis.