Accepted Manuscript Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars Tonna A. Anyasi, Afam I.O. Jideani, Godwin R.A. Mchau PII: S0308-8146(14)01505-2 DOI: http://dx.doi.org/10.1016/j.foodchem.2014.09.120 Reference: FOCH 16476 To appear in: Food Chemistry Received Date: 25 April 2014 Revised Date: 9 September 2014 Accepted Date: 20 September 2014 Please cite this article as: Anyasi, T.A., Jideani, A.I.O., Mchau, G.R.A., Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars, Food Chemistry (2014), doi: http://dx.doi.org/10.1016/j.foodchem.2014.09.120 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.