**4. Conclusions**

The varying functional and physicochemical properties of the GBF cultivars sugges<sup>t</sup> that they can be utilized as raw materials in different food products. The morphological characteristics of the GBF starch and the fact that it appears to be linked to high WAC sugges<sup>t</sup> their possible application in the development of edible films. The GBF were all found to contain relatively high RS, which makes them suitable for the development of low-GI food products. The high TPC, TFC and antioxidant activity in the Grand Naine cultivar suggests its possible use in health-promoting food products. Green banana flour cultivars, such as Pisang Awak, FHIA and Du Roi, indicate that they could be stable when added to food that is processed at a high temperature due to their high amylose content. While, on the other hand, Grand Naine and Finger Rose have low amylose content, which suggests a possible use in food products with low thermal characteristics.

**Author Contributions:** Conceptualization, M.K., E.K. and B.C.D.; methodology, M.K.; software, M.K.; validation, E.K., B.C.D. and M.K.; formal analysis, M.K.; investigation, M.K.; resources, B.C.D.; data curation, M.K.; writing—original draft preparation, M.K.; writing—review and editing, E.K. and B.C.D.; visualization, E.K.; supervision, B.C.D. and E.K.; project administration, B.C.D.; funding acquisition, E.K. and B.C.D. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by National Research Foundation South Africa (TTK170508230032) and Centre of Excellence–Smart Food Project.

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Data Availability Statement:** Not applicable.

**Acknowledgments:** The University of Johannesburg's postgraduate funding supported the research.

**Conflicts of Interest:** The authors declare no conflict of interest.
