Lactic acid has recently been drawing much interest as a raw material for biodegradable polymer. One of the promising technologies for recovery of lactic acid from fermentation broth is reactive liquid-liquid extraction. Equilibrium studies on the reactive extraction of lactic acid with trioctylamine (TOA) in various organic phases and its re-extraction into aqueous solutions were carried out. In this study distribution coefficient, extractability, stripping efficiency of various active and inert diluents with TOA as extractant were investigated, which were higher for active diluents. The effects of operating temperature, speed of agitation, agitation time and diluent composition on extraction efficiency were also studied. Temperature and extraction efficiency were inversely proportional to each other, whereas extraction efficiency was little affected by speed of agitation and agitation time.

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Irrespective of the high production of bananas, large quantities are lost due to deficient postharvest handling. The main aim of the present work was to develop gluten‐free brown rice pasta by utilization of unripe banana flour (UBF) and defatted soy flour (DSF). To improve the nutritional value of pasta, UBF was substituted in brown rice flour at the levels of 10% to 50% with 10% DSF. With increasing substitution byUBF, hardness, chewiness values were decreased, which were more pronounced when the substitution was more than 30%. The increasing level of UBF had a positive effect on sensory attributes up to 30% replacement. Fiber and protein content were improved with increasing replacement by UBF compared with wheat‐based control pasta. Based on texture, sensory, proximate, and color analysis, gluten‐free brown rice pasta partially replaced with 30% UBFand 10% DSF were optimized. Novelty impact statement Development of protein and fiber enriched gluten‐free brown rice pasta is possible by utilization of defatted soy flour as source of protein, and green matured banana powder as source of fiber. This will be not only gluten‐free but also nutritionally enriched diet for the celiac disease people as well as for the common peoples too. Utilization of brown rice flour, green matured banana flour, and defatted soy flour will be helpful for the rice, banana, and soybean growers as well as for the rice milling and pasta processing industries.