Banana starch has drawn considerable attention these days owe to its commercial competitive potential and functional features in terms of human well being. Nowadays it emerges as a recent trade commodity with a broad range of suitability to many commercial aspects except its restricted exploitation by food industries only. As an additive, starch from unripe banana is the advocated target to derive many of standardized formulation with enhanced health attributes. Adopted modifications tactics in them to resistant starch form impart slow digestibility rate and limited rise in blood glycemic index. Besides, a vast range of rheological behavior and hydrothermal variations add extensive feasibility to formulation parameters. Banana starch is an according mean to exhibit gelatinization and retrogradation shift behavior on heating (cooking, baking, roasting, stewing and frying) as a result of which; organoleptic, physicochemical, nutritional, and digestive features are depends. This review presented all these above stated terms in a comparative means for banana starch behavior and modification possibilities as functional resources.
