Green banana flour milled from unripe Nendran and Cavendish bananas, dried below the starch-gelatinisation point to preserve type-2 resistant starch — a neutral, gluten-free, prebiotic flour for bakery, pasta, nutrition and low-glycaemic formulations in the US, UK, Ireland and the EU.
Resistant starch is measured by AOAC 2002.02 on every lot; it collapses if the fruit ripens or the dryer runs hot.
Resistant starch behaves like fibre in the gut and like starch in the dough. Few ingredients let you make both claims from one bag.
RS2 passes the small intestine undigested and feeds colonic bacteria; formulations show lower glycaemic response than refined flours.
Neutral taste, fine particle size and good water absorption — replaces 20–30 % of wheat or rice flour without reformulating the whole recipe.
Green banana. Nothing added, no gluten, no grain, no nuts — and no sulphites.
Fruit harvested at fixed maturity and dried under 65 °C; resistant starch assayed and reported per lot.
Typical specification for standard green banana flour. Organic and high-RS (≥ 50 %) grades to the same panel.
| Quality check | ODOD Group lot | Typical open-market lot |
|---|---|---|
| Resistant starch | Assayed per lot, ≥ 40 % | Not measured; often 10–20 % |
| Colour | Off-white | Grey-brown (oxidised) |
| Gluten | ELISA per lot | Assumed |
| Fruit maturity | Graded before peeling | Mixed ripeness |
| Market compliance | United States | United Kingdom & Ireland | European Union |
|---|---|---|---|
| Product class | Fruit flour; gluten-free claim per 21 CFR 101.91 (< 20 ppm) | Gluten-free claim per assimilated Reg. 828/2014 (< 20 ppm) | CN 1106 30; gluten-free claim per Reg. (EU) 828/2014; nutrition claims per Reg. 1924/2006 |
| Fibre claims | FDA dietary-fibre definition — resistant starch from banana counts as intrinsic fibre | "Source of fibre" ≥ 3 g/100 g; "high fibre" ≥ 6 g/100 g | "Source of fibre" ≥ 3 g/100 g; "high fibre" ≥ 6 g/100 g (Reg. 1924/2006 Annex) |
| Residues & contaminants | EPA tolerances; heavy metals on COA | UK MRLs; assimilated 1881/2006 | Reg. (EC) 396/2005; Reg. (EU) 2023/915 |
| Organic | USDA NOP via NPOP equivalence | GB organic via recognised control bodies | EU organic; certificate of inspection in TRACES |
Regulatory references are provided for planning; the importer of record confirms the requirements for each shipment. Lot-specific test panels are run to the buyer's specification before dispatch.
Every step is about not letting the starch turn into sugar.
Bunches harvested at 75–80 % maturity, before any ripening; graded on the farm and processed within 48 hours.
Peeled, sliced 2–3 mm and held in a citric dip — no sulphites — to stop browning.
Belt or tray dried with product temperature under 65 °C so the starch granules stay native and resistant.
Milled to 80 mesh, sieved, metal-detected and packed in lined 20 kg cartons.
Processed and packed in FDA-registered, GMP-certified facilities running HACCP under ISO 22000. Halal certified; Kosher and organic-certified lots on request. A full Certificate of Analysis travels with every lot, and every pallet traces back to its farm cluster and processing batch.
Documents per shipment: COA, Certificate of Origin, phytosanitary certificate where applicable, health certificate, packing list, and Halal certificate on request.
Green banana flour earns its place where a claim or a texture is needed.
Partial replacement of rice or tapioca flour improves structure and adds fibre.
Good bite and lower cooking loss at 15–25 % inclusion.
RS2 as a labelled prebiotic fibre; neutral taste hides in shakes.
Grain-free cereal base; infant-grade lots with full residue panels.
Expansion and crispness with a "source of fibre" claim.
Clean thickening with no flavour and no gluten.
Dry flour, ambient, moisture-protected.
Standard flour assays at 40 % resistant starch or higher by AOAC 2002.02, and a high-RS grade at 50 % or higher. The figure depends on fruit maturity and drying temperature, both of which we control; it is printed on every COA rather than assumed.
Yes. Green banana flour is naturally gluten-free and grain-free, and each lot is tested by ELISA to below 5 mg/kg — well under the 20 mg/kg threshold for a gluten-free claim in the US, UK and EU. It is processed in a facility that does not handle gluten-containing grains.
Almost nothing. Properly dried green banana flour is neutral with a faint earthy note; it does not taste of banana. If a sample tastes sweet or fruity, the fruit was too ripe and the resistant starch will be low.
Typically 20–30 % of wheat, rice or tapioca flour without changing the rest of the formula. It absorbs more water than wheat flour, so expect to add 5–10 % more liquid; beyond 30 % you will want to adjust binders.
In the EU and UK, "source of fibre" needs 3 g per 100 g and "high fibre" 6 g in the finished food; resistant starch counts toward dietary fibre by the AOAC 991.43 method. In the US, FDA recognises intrinsic and intact fibre from banana. Your finished-product analysis decides the claim; the flour gives you the room to make it.
Yes — NPOP-certified organic lots accepted under USDA NOP and EU / UK equivalence. Specify at quotation; organic fruit is contracted separately.
Ask for a 1 kg sample and the COA with the resistant-starch assay, and a landed price within one working day.
