Abstract
The effect of ripening state (green and ripe) and processing (fresh and cooked) on the physicochemical properties and in vitro digestibility of four varieties of cooking bananas grown in Colombia was evaluated. There were significant changes (P<0.0001) in the content of total starch, resistant starch, rapidly and slowly digestible starch, with ripening and processing. The interaction (cultivar, ripening state, and processing) presented a highly significant effect (P<0.0001) on the functional properties and pasting properties of the flours. Therefore, knowledge of the physicochemical and nutritional characteristics of cooking bananas allows for better selection based on industrial application.