Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits

► Statistical analysis of physicochemical data of banana pulp and peel flour. ► Techniques used - MANOVA, cluster analysis and discriminant analysis. ► The techniques - helpful in discriminating pulp and peel flours, and green and ripe fruits flours. ► TSS, WHC40, WHC60, BEF - useful in discriminating the peel and pulp flour. ► TSS, viscosity - useful in discriminating flour from different ripening stages.