A motivation of this review process was not as a result of paucity of information required for the implementation strategy for industrialisation of plantain and banana flour in composite baking venture, but due to lukewarm attitudes of bakers in adopting the composite flour baking technology.
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.
In this study, a thermoplastic unripe banana flour (TPF) was produced and characterized.
Five samples of the regular, unripe banana flour and the whitened flour were randomly selected for color index analysis.
The gluten-free pasta had green banana flour
, egg whites, and gums.
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.
Considering that untreated celiac disease promotes cancer in intestinal cells and a highly inflammatory mucosal status, developing gluten-free products with bioactive compounds such as the ones present in green banana flour is important for celiac disease patients," said Dr.
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.
In the control samples, to which no banana flour was added, the cooking losses were 1.
Using the Pearson square, the amounts of soy and banana flour to blend together to obtain 15% protein content in the flour blend were determined as 61% banana flour and 39% soy flour .
Determining the composition of the nutrient-enhanced banana flour
Well, then simply supplement it with unripe banana flour, says a new study.
Fiber-rich unripe banana flour contains resistant starch, a type of fiber that may aid in managing weight and type 2 diabetes.
Pre-gelatinized banana flour was produced using a method by Muranga and Haase  but with modification to suit the traditional banana cooking process of "matooke.
The sensory evaluation experiment allowed comparison of the optimum levels of sesame replacement (50% substitution of soy with sesame) against test porridges made from maximum level of soy and sesame substitution (33%) in the respective banana flours (Table 1).