Abstract

Abstract—Banana fruit has a veryshort post harvest shelf life because of its highly perishable nature. Shortshelf life and increased production necessitates development ofnon-conventional products from banana. To prevent the losses of riped bananadrying method was applied to convert raw banana into banana flour by drying theraw banana flakes in tray dryer at 55°C for 6hrs. To make proper use and avoidwastage of banana we have introduced vermicelli with banana flour which is richin nutrients. Thisstudy was carried out to determine the effect of substituting wheat flour withdifferent levels of unripe banana flour in order to make vermicelli blends. Thewheat flour was supplemented with UBF at different substitution levels. Thestudy demonstrated that the nutritional quality and functional properties ofvermicelli can be improved through supplementation with UBF.

Keywords—Wheat Flour, Unripe banana Flour, banana.