Composition, digestibility and application in breadmaking of banana flour
Composition, digestibility and application in bread making of banana flour
In order to produce banana flour
, we used the pulp and the peel of raw fruit that have not been subjected to the climatization process, purchased from a company specializing in the commercial distribution of the product.
It would seem probable, therefore, that any community could, with considerable benefit to health, increase its consumption of bread, including those produced from plantain and banana flour
Five samples of the regular, unripe banana flour
and the whitened flour were randomly selected for color index analysis.
Researchers compared a standard whole-wheat pasta preparation made from whole wheat flour and whole eggs with one made from green banana flour
, egg whites, water, and gums.
The investigators found that the addition of 15% unripe green banana flour
significantly improved the red shade and decreased the yellowish color of the uncooked noodles.
Characterization of fibre-rich powder prepared by liquefaction of unripe banana flour
Juarez-Garcia E, Agama-Acevedo E, Sayago-Ayerdi SG, Rodriguez-Ambriz SL, Bello-Perez LA (2006) Composition, digestibility and application in breadmaking of banana flour
Nutritional potential of green banana flour
obtained by drying in spouted.
Kibuzi, the most popular cooking banana type in Rakai, was used for banana flour
Well, then simply supplement it with unripe banana flour
, says a new study.
2006) also reported that banana flour
was mainly total starch (73.
SYBAWHEY aims a multidisciplinary approach to the network including assessing the feasibility and impact of whey and banana waste and by-product valorisation into useful products with high input to the same or different industrial plants; development of innovative technologies for aroma extraction from banana pulp and peel to be used in dairy products; characterisation of whey and banana pulp and peel and development of bioprocesses for their utilisation in health-promoting fermented whey-based novel foods; assessing the sustainability of banana flour
in terms of energy and resource use as well as assessing the sustainability of the proposed valorisation processes by evaluating their economical, environmental and social impact.
The chemical composition of banana flour
is found in Table 1.