Why does scientific research often favor studying processed derivatives like green banana flour (GBF) and green banana biomass (GBB) over the fresh, ripe fruit?

Answer

These products concentrate beneficial, indigestible components like resistant starch and total dietary fiber because ripe bananas convert starch to sugar

The scientific community, particularly in systematic reviews, often focuses on green banana flour (GBF) and green banana biomass (GBB) because these processed derivatives derived from unripe bananas (stages 1 and 2 of ripeness) concentrate the most highly studied components. As bananas ripen, their starch converts into simpler sugars; therefore, the green derivatives retain significantly higher, more quantifiable levels of beneficial, indigestible components, specifically resistant starch and total dietary fiber. For example, green banana flour, being dehydrated, yields much higher RS percentages per 100g compared to fresh pulp, making it ideal for studying effects on glycemic control and satiety.

Why does scientific research often favor studying processed derivatives like green banana flour (GBF) and green banana biomass (GBB) over the fresh, ripe fruit?

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