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Introduction
Banana is the most extensively consumed fruit in the world, and it is abundant in protein, carbs, and is highly nutritious for individuals of all ages.
It is a tropical fruit that is cultivated by people from over 122 different countries. In terms of output, banana ranked fourth in 2004 behind rice, corn, and milk on 3.8 million hectares and produced 56.4 million metric tonnes1.
The manufacturing of bio-oil, bio sorbents, pulp and paper, cosmetics, energy-related processes, the manufacturing of organic fertilisers, the cleansing of the environment, and biotechnology-related processes are just a few of the businesses that have used bananas2.
With an estimated production value of more than 139 million tons, it is the second largest fruit crop in the world, according to the FAO, due to extensive planting and consumption in the region in recent decades[30].
The countries that produce the most bananas worldwide are India, China, Uganda, Ecuador, the Philippines, and Nigeria. Indigenous people have been using this fruit for food purposes for a long time, but they have recently started experimenting with the advantages of using banana plants in their daily lives. On the other hand, banana plants are a source of pollution because they are cut down after harvest and left in the fields, which results in Sigatoka1.
Alpan banana is cultivated on a large scale in the Vaishali district of Bihar, which covers about 300 acers of land. The Musaceae family has two generations and 42 different species,35species of the genus Musa.Musa Paradisiacaherbaceous plant (up to 9mtr tall). The fruits are oblong, fleshy, 5-7 cm tall in wild varieties and tall on cultivated varieties. The ripe fruit is fresh, spicy and full of seeds and the peel is thicker than any other banana3. The Plantain banana of the ‘‘Terra ’variety (Musaparadisiaca) may be of industrial demandbecause it containshigh starch value. The flour and starch content of that unripe fruit were separated and their morphological, chemical and physicochemical properties were obtained3. With granule sizes of 31.7 and 47.3 mm and temperatures above 65°C, the dry yields of banana flour and starch were 50.6 and 28.5%, respectively. Despite having a much lower swelling capacity than...