Exploring the nutritional, physicochemical and hypoglycemic properties of green banana flours from unexploited banana cultivars of southern India†

The present study investigates the nutritional, phytochemical, and antioxidant potential of ten banana cultivars, in unripe form, popular in southern India, viz. Yangambi (YAN), Mysore Ethan (ME), Zanzibar (ZAN), Peyan (PEYA), Palayankodan (PALA), Malayannan (MA), Nendran (NEN), Robusta (ROB), Kappa and Monthan (MON). All cultivars in the unripe form were found to be good sources of resistant starch, with MA being the richest source (41.78 ± 1.29% d/w). The phenolic compounds, free vitamins, and amino acids were estimated and quantified using Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS). The antioxidant activity was assessed in terms of DPPH and ABTS free radical scavenging abilities. Among the varieties, MA showed higher phenolic content, whereas flavonoid content was highest for Kappa. LC-MS/MS characterisation revealed the presence of significant amounts of phenolic compounds such as shikimic acid, epicatechin, ferulic acid, and rutin; free amino acids like phenylalanine, histidine, glutamine, lysine, and arginine; and free vitamins such as pyridoxine, nicotinic acid, and ascorbic acid among the varieties. ROB and PALA demonstrated potential DPPH and ABTS radical scavenging activity, and α-amylase inhibition when compared to other cultivars. Molecular docking of shikimic and ferulic acid with α-amylase amino acid residues resulted in high binding energies of −5.45 and −5.48 kcal mol⁻¹, respectively, confirming the hypoglycemic potential. The bioactive and nutritional potential of these cultivars, as detailed in the present study, positions them as excellent sources for food, functional food, and nutraceutical applications.