Musa species variation, production, and the application of its processed flour: a review

Banana (Musa spp.), an evergreen perennial crop belonging to the Musaceae family, is one of the world’s most important tropical and subtropical fruits. It is characterized by a wide variation in production, composition, and usefulness due largely to the cultivar, planting method, climate, as well as the availability of nutrients. Bananas are a rich source of essential minerals such as potassium, magnesium, and phosphorus, vitamins such as vitamins A, B6, B12, and C, and phytochemicals such as phenolic acids, flavonoids, tetrapenoids and catecholamines. The Cavendish group including cultivars like Grand Nain, Williams, Chinese, and Valery, is preferred over other cultivars due to a high yield potential and marketability both in the domestic and international markets. However, incomplete identification of cultivars used in producing flour, developing innovative products as well as postharvest losses, are key issues hindering the expansion of banana production. Identification of suitable cultivars and determining the applicable maturity stage of unripe banana is thus crucial for various food and industrial applications. This review therefore provides information on the taxonomy of bananas, their diverse cultivars, and elaborates on the composition of unripe banana flour required in various food applications