Banana Powder Manufacturing: Processing Raw Fruit into a Commercial Food Ingredient (2026)

Key Takeaways

• Expect about 1 kg of powder from 5 kg of fruit. The IIHR-published optimised process predicted 19.99% yield, 5.73% moisture and 0.40 water activity (Journal of Horticultural Sciences).
• Drying temperature decides the resistant starch. Tunnel drying at 55°C gave green banana flour with about 58% resistant starch. Spouted bed drying gave 42% at 80°C and 38% at 90°C (BIO Web of Conferences, 2026).
• Stop browning before drying. A Kerala study on Nendran banana treated slices with 0.5 to 1.5% potassium metabisulphite before tray drying at 40 to 70°C (Shodhganga). Citric acid dips and blanching are also used (Kerala Agricultural University).
• Raw material is plentiful in India. India grows 35.36 million tonnes of bananas, 26.45% of world production, yet holds only about 1% of the export market (APEDA). Powder is one way to add value and reach distant buyers.
• Low moisture plus sealed packs give shelf life. Commercial processes dry to about 5% moisture and pack in sealed bags (AGU International Journal of Sciences, 2024).