ABSTRACT
Abstract ......................................................................................................70 4.1 Introduction .......................................................................................70 4.2 The Background and the Biology of Musa .......................................72 4.3 Plantain Starch ..................................................................................79 4.4 Chemical Properties and Bioactive Compounds Present
in Banana Peel ..................................................................................81 4.5 Encapsulation of Bioactive Compounds From Banana and
Plantains and Its Application in Functional Food Formulation ........87 4.6 Dehydration of Banana and Plantains ...............................................91 4.7 Mathematical Modeling for Thin Layer Drying of Plantains
and Banana ........................................................................................93 4.8 Conclusion ........................................................................................96 Keywords ...................................................................................................96 References ..................................................................................................96
PRERNA KHAWAS and SANKAR CHANDRA DEKA*
