Proximate Composition, Phenolic Compounds, and In Vitro Digestion Resistance of Starch in Green Banana Flours Produced From Pulp and Whole Fruit

Green banana flour is a sustainable product with recognized nutritional potential due to its high resistant starch (RS) and phenolic compound content. This study characterized the proximate composition, RS content, total phenolic compounds (Folin‐Ciocalteu method), and the in vitro digestion resistance of starch (INFOGEST static digestion model) of green banana flours from the “Prata Anã” variety, produced from either the whole fruit (FI) or pulp only (FP), and compared them with two commercial products (FC1 and FC2). All flours complied with legal moisture requirements (<15 g/100 g). Pulp flour (FP) had higher RS content (57.6 g/100 g) than whole flour (FI, 41.5 g/100 g), while commercial flours showed significantly lower RS (FC1: 27.2; FC2: 26.2 g/100 g). Whole flour had higher total phenolic content (364 mg/100 g) than pulp flour (171 mg/100 g), likely attributable to peel‐derived compounds; the highest levels were found in FC2 (463 mg/100 g). Fraction resistant after digestion of RS was very low for both FI (1.19%) and FP (1.62%), confirming resistance to enzymatic digestion under simulated gastrointestinal conditions. These results provide relevant compositional and functional data supporting the potential of green banana flour as a source of RS and phenolic compounds in food applications.