Bananas that have characteristics appropriate to Panama produced flour needs to be cooked in the range of 70%-80%, because if used more raw banana will make the dough instead of either-
Raw banana that looks appropriate to bring flour has to be in the range of 70-80% percent of ripe bananas, because if this will make the raw flour has a high tannin content.
Banana has characteristics suitable to applied to produce starch to the percent ripening in the 70-80% because if used more to make raw banana flour with high tannin content