— The drying parameters were −80 °C and 0.003 mbar for 48 h. The dried banana was ground with a hammer mill (Laboratory Mill 3100, Peter Instruments, Hägersten, Sweden). The ODBF was acquired from Kisaexport S.A company, Guayaquil, Ecuador. This flour was produced in an oven dryer (Foodehy F-50, Málaga, Spain) at 70 …