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•Resistant starch (RS) extracted from peeled green bananas exhibited higher purity compared to that obtained from unpeeled green bananas.•Scanning electron micrograph (SEM) showed elongated and rounded shapes particles with smooth surfaces.•B-type crystals of extracted RS was confirmed by X-ray diffraction.•Peeled banana RS exhibited excellent functional and antioxidant properties.•Peeled banana RS is more suitable than unpeeled banana RS for health-promoting food products formulation.

•Instant noodles was developed using BARI green banana-2 starch.•Significant amount of health beneficial resistant starch were found in prepared noodles.•Incorporation of RS from banana were improved the cooking properties of instant noodles.•Overall acceptance of banana starch instant noodles was at the moderate level.

•Quantification of water soluble and fat soluble vitamins in five pulse varieties were performed using a reverse-phase high performance liquid chromatography/diode array detector (RP-HPLC/DAD).•Significant variation was observed in the concentrations of vitamins in the studied pulses.•Water-soluble vitamins exhibited higher variability than fat-soluble vitamins.•Chickpea exhibited considerably higher amount of water soluble and fat soluble vitamins content.