Unripe Banana Genotypes are Starchy Sources. Part I. Morphology, Growth Rings, and Ultrastructure of Native Starches

Unripe banana cultivars are being utilized to produce starchy flours with diverse applications. The primary component of these flours is starch, and understanding its multi‐scale structure is crucial for determining their functional, physicochemical, and digestibility properties. This study examines the multi‐scale structure of starch from two cooking hybrid (AAB) and two dessert pure (AAA) banana cultivars. Particle size distribution, x‐ray diffraction, and light, scanning electron, and atomic force microscopies revealed distinctive morphological, molecular, and thermal features. Notably, hybrid cultivars displayed elongated granules with increased fluorescence and higher gelatinization temperatures. These findings suggest that the genotype of banana cultivars significantly influences the structure and properties of their starch, and understanding these differences can inform the selection of cultivars for specific end‐uses.