Views: 4 Author: Site Editor Publish Time: 2023-06-13 Origin: Site
Banana flour is a powder made from processed bananas.It is used as an ingredient in the production of milkshakes and baby food.It is also used in the manufacture of various types of cakes and cookies.
Manufacturing
Banana powder is a paste made by mechanically chopping banana pulp and then hydraulically shearing it with a colloid mill.Sodium metabisulfite was then used to brighten the yellow color of the paste.The paste is then dried by spray drying or tumble drying, although the latter is more common as none of the paste is lost in the drying process.Tumble drying also produces about 2% more powder and dries more thoroughly.Regardless of the drying process, banana flour usually only lasts for about a year on the shelf.
History
Banana powder has been widely used in infant formula since the early 1900s as a way to keep babies healthy.In 1916, it was recognized as one of the "important industries of the West Indies" during this period, along with dried banana "figs".The United Fruit Company began producing a product called Melzo in the 1930s, which contained banana powder as the main ingredient.Due to the useful properties of banana powder, Melzo was marketed as "a healthy food for children and the elderly, as a corrective for certain indigestions, and as a restorative for all mental or physical sluggishness".
Usage
General use:
Banana flour has been found to be "a major source of carbohydrates and calories." While it's generally lower as a source of protein, the powder's beneficial profile is still "significantly better than other fruits."The powder has also been found useful as a general treatment for dyspepsia (dyspepsia).
Scientific uses
In 1984, Indian scientists were able to extract some of the “anti-ulcer compounds” found in banana powder, resulting in a powder that was “300 times more active” at preventing stomach ulcers.Banana powder was later found to promote cell growth, allowing faster healing of previously ulcerated areas.
Banana powder
Banana flour is a powder traditionally made from green bananas.Historically, banana flour has been used in Africa and Jamaica as an inexpensive substitute for wheat flour.It is now often used as a gluten-free substitute for wheat flour or a source of resistant starch, a practice promoted by certain dieting trends such as Paleo and Paleo, as well as some recent nutrition research.Banana flour, due to the use of raw bananas, has a very mild banana flavor when raw and has an earthy, non-banana flavor when cooked; it also has a texture reminiscent of lighter wheat flour and requires about 25%, making it a good substitute for white and white whole wheat flour.
Production methods
Banana flour is usually made from green bananas that are peeled, chopped, dried, and then grated.This process can traditionally be done by hand, by sun-drying the bananas, drying them in an oven or a household food dryer, and grinding them with a mortar and pestle or a mechanical grinder.The raw banana crafting requires 8-10 kg of raw raw bananas to produce 1 kg of banana flour.In recent years, large-scale commercial production has begun in Africa and South America using the same basic method.Chile has been developing an alternative method of producing banana powder using waste from ripe bananas. Chilean researchers have developed a process that uses overripe banana peels to add dietary fiber to ripe banana fruit, which does not have the resistant starch properties of raw bananas.Banana flour is made from dried and mashed fully ripe bananas, so it does not contain the fiber of banana peel flour and the resistant starch of raw banana flour.
Historical use:
Traditionally, banana flour has been produced in various parts of Africa and Jamaica as a substitute for higher priced wheat flour. Banana powder was sold in Central America under the brand name Musarina as early as 1900, and was marketed as beneficial for people with stomach problems and pains.During World War I, the USDA considered plans to produce banana flour as a substitute for wheat and rye flour.
Gluten-free alternatives:
Banana flour is imported or produced by US and Australian companies, International Agro Group and Natural Evolution.These flours are marketed as gluten-free alternatives to wheat flour for those with celiac disease and those choosing a gluten-free diet.They are also marketed as a clean label thickener and a natural source of resistant starch.Due to its high starch content, banana flour has excellent cooking/baking properties and can replace wheat and other flours.However, even in cooked foods such as pasta (banoodles), the addition of banana flour can significantly increase the total resistant starch content.
Resistant starch:
Banana flour (the green variety) has attracted the attention of nutrition researchers and dieters as an excellent and useful source of resistant starch.Resistant starch is starch that resists digestion-it does not break down in the small intestine, but instead reaches the large intestine, where it acts as a fermentable dietary fiber.Banana flour may have a high resistant starch content (>60%) or a low resistant starch content (<10%), depending on the drying procedure for the particular ingredient.Banana flour is often eaten raw, such as as an ingredient in smoothies or nutrition bars, because cooking may lower the resistant starch content.
Animal Feed and Glue Manufacturing
Banana flour is used as animal feed all over the world.In particular, it is used as an ingredient in calf milk replacer.Dynasty Banana Flour Manufacturing and Trading in the Philippines and Taj Agro Products in India export banana flour around the world for use in livestock feed (used as a coagulant) and in the production of glue, primarily plywood glue.