Modification of green banana and maize starches: A comparative study to select an ingredient with functional and technological potential

A comparative study was conducted to develop ingredients with strong prebiotic and technological potential, using starches derived from dwarf and harton green bananas (Dgb-s and Hgb-s), and yellow and purple maizes (Ym-s and Pm-s). Two modification techniques were applied: heat-humidity treatment in an acid medium (CAHMT) and octenyl succinic anhydride (OSA). Ym yielded the highest starch content in both native and modified starch (49.30 and 42.26–43.80 g/100 g, respectively). However, green banana starch displayed the highest resistant starch (RS) levels in both native (Dgb-s and Hgb-s: ∼83 g/100 g) and modified forms (81.03–90.52 g/100 g), regardless of the variety or modification method. OSA modification achieved the highest RS content (e.g., OSA-Hgb-s: 90.52 g/100 g), while CAHMT treatment resulted in greater amylose content and an increase in slowly digestible starch (SDS). Both modification methods on Dgb-s or Hgb-s produced a substantial nutraceutical fraction (SDS + RS) of 88–91 g/100 g. Additionally, OSA-Hgb-s and OSA-Pm-s demonstrated higher gelatinization temperatures, thermal resistance, and viscosity compared to potato starch. Green banana starches, modified by either CAHMT or OSA, show potential for use in diabetic-friendly foods, with OSA-Hgb-s and OSA-Dgb-s particularly suited as prebiotics and fat substitutes. These findings highlight green banana and purple maize as promising sources for bioactive compounds in innovative functional foods. • Native and modified green banana starch showed more RS compared to maize. • Purple maize starch had high viscosity in its native form and modified by OSA. • CAHMT increased the AC and SDS of green banana and maize starches. • OSA was more effective than CAHMT to rise RS in green banana and maize starch. • OSA-Hgb-s had the best potential as prebiotic to develop new functional foods.