3.2.2. Banana Starch Preparation

Banana starch was prepared using a water-alkaline extraction process described by Salama, Z. H. [33] with some modification. Banana flour (100 g) was added to 1 L distilled water and macerated at low speed for 20 min; the homogenate was sieved through 60-mesh screens. The collected milk was centrifuged at 4000 g for 10 min, and 1 L NaOH solution 0.2 (%, w/v) was added to the sediment to remove soluble fiber. The cleaned starch sediment was dispersed in distilled water and repeatedly washed until neutrality. The resulting materials were then placed on trays and dried in a vacuum oven at 45 °C for 24 h. The dried banana starch was ground and sieved through a 120-mesh sieve.