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Percentage of hydrolysis after incubation with α-amylase and trypsin enzyme at various times (n = 3). Percentage of hydrolysis of each banana powder after incubation with α-amylase: a Saba powder, b Pisang Awak Banana powder, c Silver bluggoe powder; and after incubation with trypsin, d Saba powder, e Pisang Awak Banana powder, f Silver bluggoe powder. Values expressed are mean ± standard deviation. * indicated significantly different at p ≤ 0.05
