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However, due to a multifactorial phenomenon in the banana flour matrix\u2014from the molecular to the micro level\u2014there is no consensus regarding the complex mechanisms behind the slow enzymatic hydrolysis of unripe banana flour starch. This work therefore explores factors that influence the enzymatic hydrolysis resistance of raw and modified banana flour and its starch including the proportion and distribution of the amorphous and crystalline phases of the starch granules; granule morphology; amylose\u2013amylopectin ratio; as well as the presence of nonstarch components such as proteins, lipids, and phenolic compounds. Our findings revealed that the relative contributions of these factors to banana starch hydrolytic resistance are apparently dependent on the native or processed state of the starch as well as the cultivar type. The interrelatability of these factors in ensuring amylolytic resistance of unripe banana flour starch was further highlighted as another reason for the multifactorial phenomenon. Knowledge of these factors and their contributions to enzymatic hydrolysis resistance individually and interconnectedly will provide insights into enhanced ways of extraction, processing, and utilization of unripe banana flour and its starch.<\/jats:p>","DOI":"10.1111\/1750-3841.17270","type":"journal-article","created":{"date-parts":[[2024,8,16]],"date-time":"2024-08-16T11:48:44Z","timestamp":1723808924000},"page":"5185-5204","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["The multifactorial phenomenon of enzymatic hydrolysis resistance in unripe banana flour and its starch: A concise review"],"prefix":"10.1111","volume":"89","author":[{"given":"Siphosethu R.","family":"Dibakoane","sequence":"first","affiliation":[{"name":"School of Agricultural and Natural Sciences University of Mpumalanga  Nelspruit South Africa"},{"name":"Agro\u2010Processing and Postharvest Technologies Division Agricultural Research Council \u2013 Tropical and Subtropical Crops  Nelspruit South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Laura Suzanne","family":"Da Silva","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Technology Tshwane University of Technology  Pretoria South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Belinda","family":"Meiring","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Technology Tshwane University of Technology  Pretoria South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tonna A.","family":"Anyasi","sequence":"additional","affiliation":[{"name":"Agro\u2010Processing and Postharvest Technologies Division Agricultural Research Council \u2013 Tropical and Subtropical Crops  Nelspruit South Africa"},{"name":"Food and Markets Department, Natural Resources Institute University of Greenwich  Chatham Maritime UK"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Victor","family":"Mlambo","sequence":"additional","affiliation":[{"name":"School of Agricultural and Natural Sciences University of Mpumalanga  Nelspruit South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0292-400X","authenticated-orcid":false,"given":"Obiro Cuthbert","family":"Wokadala","sequence":"additional","affiliation":[{"name":"School of Agricultural and Natural Sciences University of Mpumalanga  Nelspruit South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2024,8,16]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1088\/1755\u20101315\/160\/1\/012003"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12937\u2010016\u20100207\u20104"},{"key":"e_1_2_12_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010021\u201000953\u20103"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/19476337.2015.1055306"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.1006\/jcrs.1997.0173"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.02.031"},{"key":"e_1_2_12_8_1","doi-asserted-by":"publisher","DOI":"10.1186\/s40064\u2010016\u20102465\u20101"},{"key":"e_1_2_12_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-016-9376-2"},{"key":"e_1_2_12_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.09.063"},{"key":"e_1_2_12_11_1","doi-asserted-by":"publisher","DOI":"10.1002\/star.200400386"},{"key":"e_1_2_12_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/star.200600584"},{"key":"e_1_2_12_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf1008692"},{"key":"e_1_2_12_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.8955"},{"key":"e_1_2_12_15_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM-06-14-0124-R"},{"key":"e_1_2_12_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2012.04.035"},{"key":"e_1_2_12_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2017.06.003"},{"key":"e_1_2_12_18_1","doi-asserted-by":"publisher","DOI":"10.3945\/an.113.004325"},{"key":"e_1_2_12_19_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/59.3.699S"},{"key":"e_1_2_12_20_1","doi-asserted-by":"publisher","DOI":"10.1002\/star.201000150"},{"key":"e_1_2_12_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.09.004"},{"key":"e_1_2_12_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.02.113"},{"key":"e_1_2_12_23_1","doi-asserted-by":"publisher","DOI":"10.1590\/1981-6723.11916"},{"issue":"2","key":"e_1_2_12_24_1","first-page":"269","article-title":"Effects of ripening stage and cooking methods on available glucose, resistant starch and estimated glycemic index of bananas (Musa sapientum; 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