A comparative study was conducted to develop ingredients with strong prebiotic and technological potential, using starches derived from dwarf and harton green bananas (Dgb-s and Hgb-s), and yellow and purple maizes (Ym-s and Pm-s). Two modification techniques were applied: heat-humidity treatment in an acid medium (CAHMT) and octenyl succinic anhydride (OSA). Ym yielded the highest starch content in both native and modified starch (49.30 and 42.26–43.80 g/100 g, respectively). However, green banana starch displayed the highest resistant starch (RS) levels in both native (Dgb-s and Hgb-s: ∼83 g/100 g) and modified forms (81.03–90.52 g/100 g), regardless of the variety or modification method. OSA modification achieved the highest RS content (e.g., OSA-Hgb-s: 90.52 g/100 g), while CAHMT treatment resulted in greater amylose content and an increase in slowly digestible starch (SDS). Both modification methods on Dgb-s or Hgb-s produced a substantial nutraceutical fraction (SDS + RS) of 88–91 g/100 g. Additionally, OSA-Hgb-s and OSA-Pm-s demonstrated higher gelatinization temperatures, thermal resistance, and viscosity compared to potato starch. Green banana starches, modified by either CAHMT or OSA, show potential for use in diabetic-friendly foods, with OSA-Hgb-s and OSA-Dgb-s particularly suited as prebiotics and fat substitutes. These findings highlight green banana and purple maize as promising sources for bioactive compounds in innovative functional foods.

Authors thank the State Technical University of Quevedo for having financed the project: "Modification of banana and maize polysaccharides to improve their functional properties”, through the Competitive Fund for Scientific and Technological Research “FOCICYT” (VIII). M.T.P. thanks the collaboration of Ángel Cedeño and Lourdes Ramos teachers of UTEQ.

Peer reviewed