This research was conducted to evaluate the differences in chemical composition and functional properties of native banana pseudo-stem flour (T 1 ) and tender core of the banana pseudostem flour (T 2 ). Chemical analyses indicated that the proximate contents (moisture, fat, protein and ash), were higher in (T 2 ) than in (T 1 ). The levels of total dietary fiber, insoluble dietary fiber, lignin, hemicellulose and cellulose were all higher in (T 1 ) than (T 2 ), while there was no difference in soluble dietary fiber. (T 1 ) also had higher contents of polyphenols and flavonoids than (T 2 ). Also, antioxidant capacity and free radical-scavenging capacity were higher in (T 1 ) than in (T 2 ). On the other hand, the (T 2 ) showed higher swelling power, water holding capacity and solubility, although its oil holding capacity was lower than (T 1 ). Results conclude that banana pseudo-stem flour is a potential functional food ingredient for products containing high dietary fiber. Phytochemical screening was done on water extract and ethanol extract. Also phytochemical tests indicate the presence of phenolic compounds: Flavonoids, Alkaloids, Tannins, Saponins, Steroids, and Glycosides.