Influence of drying techniques on metabolite profile and available carbohydrate in green Awak banana

Green Awak banana (Musa paradisiaca cv. Awak) is a tropical fruit widely cultivated in Indonesia and valued for its high resistant starch content, which contributes to improved glycemic control, gut health, and potential prebiotic effects. The growing prevalence of gluten intolerance and celiac disease has increased demand for naturally gluten-free alternatives, positioning banana flour as a promising substitute for wheat-based products. This study evaluated the influence of different drying techniques, including sun-drying, oven-drying, and freeze-drying, on the metabolomic profile, functional properties, and available carbohydrate of green Awak banana. Metabolite profiling was conducted using gas chromatography mass spectrometry (GC-MS), while multivariate analysis and in vitro available carbohydrate assays were performed to assess biochemical variation among drying treatments. GC-MS metabolite profiling annotated 79 metabolites, and multivariate analysis showed clear separation among drying treatments. Pathway enrichment highlighted starch and sucrose metabolism as a primary pathway affected by drying. Sun-dried samples exhibited the highest available carbohydrate despite lower free glucose intensity, indicating preservation of enzyme-accessible polymeric carbohydrates. In contrast, oven-dried samples showed higher low-molecular-weight sugars but reduced available carbohydrate, likely due to thermal modification. These results demonstrate that drying methods alter carbohydrate functionality rather than total carbohydrate content, supporting the potential of sun-dried green Awak banana as a functional, slowly digestible carbohydrate ingredient.