The moisture content of the banana flour film is higher than that
of the banana starch film (p < 0.05; Table 2). Although starch is
present in the flour film at a smaller proportion as compared to the
starch film, the largest proportion of other also hydrophilic
components (protein and fiber) in the flour, as calculated in Table 1,
may give rise to a greater number of interactions with water
molecules. These other components in the flour also induce the
formation of a more porous structure, which improves water
retention by capillarity.