India is the largest banana consumer and producing country in the world followed by Brazil, contributing about 15 per cent of the total world production. Among the fruits, banana holds first position in production and productivity in India. It ranks second in area after mango. Banana covers 12.50 per cent of the total area under fruits, contributing nearly one third of total fruit production in the country. In India, Tamil Nadu, Maharashtra, Kerla, Gujarat and Karnataka are the leading banana producing states. The highest productivity was noted 62.9 tones/ha in Maharashtra followed by Gujarat (50.35 t/ha) in the year 2005-2006 (Anon., 2006).

Still improperly managed lead to 20-30% post harvest losses.  And this is a very important thing is that  20-30% fruits can be utilized for flour processing ,which is going to waste during the handling. By post harvest technological tools we can reduce losses and increase the income of farmer's producing banana. For utilization of banana production as well as profitable farming in our country,  In India more than 300 cultivars (AAA, AAB, ABB, AB and hybrids) of banana are grown. Out Hence this investigation was undertaken to evaluate banana varieties for flour processing in the Navsari Agriculture University Navsari, Gujarat, India. For encouragement to banana growers, exporter as well as to processors.
Why it is important?

Banana flour contains high per cent of starch hence it is used for the formulation of nutritious weaning mixes and supplementary foods, Most important uses in the baby food, "Soyamusa" a plantain baby food it is a mixture of 60% plantain flour, 32% soyabean grit, 8% sugar, vitamin and mineral added to improve the test. (Akubor, 1998) has shown that plantain flour has a good potential for use as a functional agent in bakery products on account of its high water absorption capacity, the banana flour contains low gluten, so it could not be used as main material. Therefore to produce high quality cakes and biscuits could be formulated from wheat-plantain composite using up to 80:20 (w/w) % 60:40(w/w) ratios of wheat plantain flour substitution for bread and biscuits, respectively Banana flour can also be used for one of the main components in various food items like puris, parathas, cakes, toffees, etc.

Source: www.freshplaza.com