Abstract

• Banana maltodextrin was prepared by enzymatic hydrolysis of banana starch by using α-amylase from immature L. (White Kidney bean) seeds. α-Amylase from immature L. (White Kidney bean) seeds was isolated by ammonium sulphate precipitation ( 20-60 %) followed by Sephadex G- 100 gel filtration chromatography. The optimum pH and optimum temperature of α-amylase were 5.6 and 50 oC, respectively. Starch was isolated from unripe Backer cv. Pheegyan (Banana) and yield percent was 43.6 %. Banana starch was characterized by SEM, XRD and TG-DTA methods. Banana maltodextrin ( yield percent of 5.5 %) was found to have a dextrose equivalent of 6 by phenol-sulphuric assay method. Low dextrose equivalent maltodextrin was characterized by SEM and some of its chemical properties were also determined