Banana starch production was studied in pilot plant scale. Immersion the green banana in hot water at 70°C for 5 to 6 min could facilitate the peeling process. Low temperature milling decreased viscosity of the resulting starch suspension. Addition of 0.5‐ N NaOH solution during milling, and left the milled banana paste overnight before screening could improve the efficiency of starch extraction. Remilling the pomace of 1st screening step could increase yield. The studied process procedure resulted a yield for banana starch of 70%. The purity of the product was approximately 94%.
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Chiang et al. (1987) studied this question.
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