Banana flour

From Wikipedia, the free encyclopedia

Banana flour is a powder traditionally made of green bananas that is often used as a gluten free
replacement to wheat flours [1] or as a source of resistant starch, which has been promoted by
certain dieting trends such as paleo and primal diets and by some recent nutritional research.[2]
Banana flour, due to the use of green bananas, is noted for its very mild banana flavor raw and,
when cooked, it has an earthy non-banana flavor; it also has a texture reminiscent of lighter
wheat flours and requires about 25% less volume, making it a good replacement for white and
white whole wheat flour.[3] This has led to rising popularity among those suffering from celiac
disease and gluten free dieters. Historically, banana flour has been used in Africa and Jamaica as
a cheaper alternative to wheat flour.[4]

Contents

1 Production methods

2 Uses

3 Health benefits

4 Availability

5 Environmental and economic benefits

6 Production concerns

7 References

Production methods
Banana flour is generally produced with green bananas that are peeled, chopped, dried, and then
ground.[5] This process can be completed traditionally by hand where the bananas are sun dried,
dried in an oven, or a residential food dryer and then either ground in a mortar and pestle or with
a mechanical grinder.[6] The green banana process requires 810 kg of raw green bananas to
produce 1 kg of banana flour.[7] In recent years, large scale commercial production has began in
Africa and South America using the same basic methodology.[8]
Chile has been developing an alternative method of banana flour production using ripe banana
waste. Chilean researchers have developed a process that uses over ripe banana peels to add
dietary fiber to the ripe banana fruit, which does not have the resistant starch properties of green

bananas.[9] While lacking resistant starch, there are clear advantages over banana powder. Banana
powder is made from dried and ground fully ripened banana puree and thus does not have the
fiber of banana peel flour content nor the resistant starch of green banana flour.[10] Banana
powder is typically used as an additive for baby food and smoothies for the large amounts of
potassium and other nutrients contained in bananas without the starchy properties of green
banana flour.

Uses
Historical use
Traditionally, banana flour was produced as an alternative to high priced wheat flour in various
parts of Africa and Jamaica. As early as 1900, banana flour was sold in Central America under
the brand-name Musarina and marketed as beneficial for those with stomach problems and pains.
[11]
During WWI, the U.S. Department of Agriculture considered plans to produce banana flour as
a substitute for wheat and rye flour.[12]
Gluten free alternative
Banana flour has been imported or produced by American and Australian firms, WEDO Gluten
Free and Mt. Uncles, and marketed by them as gluten free alternative to wheat based flours for
those suffering from celiac disease and those who choose a gluten free diet.[13] Ugandan public
authorities have also marketed banana flour as a gluten free alternative and have plans for global
exportation.[14] Banana flour, in this capacity, is used not only as a replacement for wheat flour in
baking, but also as a thickener for sauces and soups and as a breading for meats and vegetables.
[15]

Resistant starch
Banana flour (green variety) has gained the attention of nutritional researchers and dieters as an
excellent and useful source of resistant starch (other sources include potato starch).[16]
Preliminary research has shown that increased resistant starch intake may reduce risk of obesity,
diabetes, and colon cancer.[17] Resistant starch refers to a type of starch that the human stomach
cannot easily digest and thus acts similarly to soluble and insoluble fiber, in that resistant starch
eases the passage of food through the digestive system like insoluble fiber while also be slowly
digestible like soluble fiber.[18] Banana flour has a high resistant starch content (17.5%) combined
with excellent cooking/baking characteristics that allow it to act as a replacement for wheat flour.
[19]
For this purpose, banana flour is often used raw, for example as an ingredient in smoothies,
because cooking reduces the resistant starch content.[20] However, even in cooked products like
pasta, the addition of banana flour increased total resistant starch content in appreciable amounts.
[21]
Natural Evolution ( Mt Uncles Banana Flour) has produced grades of up to 40% resistant
starch. Some of the highest clinically tested in the world for resistant starch food source foods.
Animal feed and glue manufacturing

Banana flour is used as animal feed in various parts of the world. In particular, it is used as an
ingredient in milk replacers for calves.[22] Dynasty Banana Flour Manufacturing & Trading in the
Philippines and Taj Agro Products in India export banana flour world wide for use in livestock
feeds (where it acts as a coagulant) and for use in glue production, mainly plywood glue.[23]

Health benefits
Academic and institutional researchers in a number of countries have been conducting studies on
the effects of banana flour on human health. There has been such strong interest in banana flour
recently, because of its high resistant starch content. One study by Thai researchers found that
green bananas have the largest percentage of resistant starch, along with legumes and glass
noodle products, out of numerous possible sources tested.[24] In May 2014, Iowa State University
held an international symposium on the health benefits of resistant starch. Researchers from
around the world came together to discuss their various research, including that resistant starch
reduces that risk of colon cancer, obesity, and diabetes.[25] It is these benefits that have had many
medical professionals suggest that the resistant starch content of current food products should be
increased in order to combat these rising societal problems.[26]
In particular, Maribel Ovando-Martinez led a group of researchers from Mexico and Spain did a
study in order to find what effect the addition of banana flour to pasta would have on pastas
resistant starch content. Their results showed that such an addition to a normal pasta recipe, even
with cooking loss, appreciably increased the resistant starch content of the pasta.[27] Other
researchers did similar tests adding banana flour to bread and also found banana flour increased
the total resistant starch content of the final product.[28] Researchers have also conducted tests on
the effects banana flour has on taste and general palatability. A pair of researchers found that
adding 30% banana flour to yellow noodle recipes significantly increased the resistant starch
content with almost no sensory/palatability difference from the control group.[29]
In sum, banana flours combination of good nutritional content,[30] high resistant starch content,
and excellent palatability gives it potential as a food additive in order to reduce societal rates of
obesity, diabetes, and colon cancer. In some sense, researchers are suggesting adding resistant
starches, like banana flour, to most food products in order to combat wide spread health issues
much like many societies have added fluoride to drinking water in order to increase dental
health.[31]

Availability
Banana flour is widely available in Africa and South America, both from traditional production
and commercial production, but importation of commercial products into developed countries is
limited so far.[32] However, some cooks and health food followers in Europe and America selfproduce banana flour following traditional techniques.[33] While there is not an importer of
banana flour in Europe, the American company WEDO Gluten Free recently started importing
banana flour into the United States and, in Australia, Mt. Uncles Natural Evolution is the sole
producer and grower of banana flour in pharmaceutical production facilty. Natural Evolution
produces bulk quantities and have established to become global.[34] Uganda, as one of the worlds

leading producers and consumers of bananas, has plans to start the worldwide export of banana
flour to Europe, Japan, and North America so it is likely that availability in Western and Asian
countries will grow rapidly in the next few years.[35]

Environmental and economic benefits

Banana flour production has been offered as a solution to high rates of waste among banana
crops by both researchers and officials of various countries. Many unripe green bananas are
culled and thrown out as unsuitable for sale or export.[36] These culled green bananas are still
suitable for banana flour production and, if used for this purpose, would significantly reduce
waste in banana production. Thus banana producers will be able to secure greater profits from
their crops, the environmental impact of those crops would be reduced, and world food
production would be increased as a once wasted food stuff would now be utilized.[37] Chilean
officials have started production of an overripe banana flour made from overripe banana peels
and the overripe banana fruit.[38] This reduces waste by utilizing bananas typically thrown out
when unsold or accidentally over ripened, which can occur to as much as 20% of bananas
brought to market.[39] In these ways, banana flour can reduce waste on both ends of banana crop
production.

Production concerns
Banana production has long been associated with the exploitation of impoverished workers in
third world countries.[40] Banana flour production is naturally and closely connected with these
concerns as some consumers worry about where the bananas going into their flour are sourced.
However, many major banana producers have recently agreed to fair trade business practices,
which have been shown to increase worker welfare.[41] Natural Evolution is the first in the world
to develop unique processing in a developed country situation with the highest quality and
standards to the world. They have invented and developed growing methods and varieties and
delivered huge process capabilities with their technology. The company have revolutionized
resistant starch levels in commercial production.

References
1.

Gray, Nathan. Pasta goes bananas: Green banana flour offers gluten-free pasta
solutions. [foodnavigator.com], June 25th, 2012.

2.

Langkilde, Anna Maria, et al. Effects of high-resistant-starch banana flour (RS2)

on in vitro fermentation and small-bowel excretion of energy, nutrients, and sterols: an
ileostomy study. American Journal of Clinical Nutrition. January 2002, 75:2, page 104111.

3.

Homemade Banana Flour and Banana Flour Apple Tea Cake. Marinya Cottage
Kitchen, November 4th, 2013 [1]

4.

Coghlan, Lea. Business goes bananas. Queensland Country Life. May 13th,
2014.

5.

Ovando-Martinez, Maribel and et al. Unripe banana flour as an ingredient to

increase the undigestible carbohydrates of pasta. Food Chemistry. 113 (2009), 121-126.

6.

Homemade Banana Flour and Banana Flour Apple Tea Cake. Marinya Cottage
Kitchen, November 4th, 2013 [2]

7.

Coghlan, Lea. Business goes bananas. Queensland Country Life. May 13th,
2014.

8.

Coghlan, Lea. Business goes bananas. Queensland Country Life. May 13th,
2014.; Edwards, Jocelyn. Uganda goes Bananas. Global Post. April 22nd, 2012. [3];
Chile: banana flour creates potential for fruit waste. [freshfruitportal.com], July 8th,
2013. [4]

9.

Chile: banana flour creates potential for fruit waste. freshfruitportal.com, July
8th, 2013. [5]

10.

Sinha, Nirmal. Handbook of Food Products Manufacturing, 2 Volume Set. John

Wiley & Sons, 2007. Page 873.

11.

Wilson, David Scofield, and Angus K. Gillespie, eds. Rooted in America:

Foodlore of Popular Fruits and Vegetables. Univ. of Tennessee Press, 1999. Pages 28-29.

12.

Wilson, David Scofield, and Angus K. Gillespie, eds. Rooted in America:

Foodlore of Popular Fruits and Vegetables. Univ. of Tennessee Press, 1999. Pages 28-29.

13.

Crofts, Natalie. Utah companys banana flour hits shelves for gluten free
cooking. KSL, February 14th, 2014.; Coghlan, Lea. Business goes bananas.
Queensland Country Life. May 13th, 2014.

14.

Edwards, Jocelyn. Uganda goes Bananas. Global Post. April 22nd, 2012

15.

Recipes. WEDO Gluten Free. [bananaflour.com]

16.

Langkilde, Anna Maria, et al. Effects of high-resistant-starch banana flour (RS2)

on in vitro fermentation and small-bowel excretion of energy, nutrients, and sterols: an
ileostomy study. American Journal of Clinical Nutrition. January 2002, 75:2, page 104111.; Federico, Tony. Resistant Starch: The Good. The Bad. And the Bacteria. Paleo
Magazine. [6]

17.

Announcing Resistant Starch Symposium. Food Science and Human Nutrition,

Iowa State University. March 18th, 20114.

18.

Sajilata, M.G. and et. al. Resistant Starch- A Review. Comprehensive Reviews
in Food Science and Food Safety. Vol 5, 2006.

19.

Ovando-Martinez, Maribel and et al. Unripe banana flour as an ingredient to

increase the undigestible carbohydrates of pasta. Food Chemistry. 113 (2009), 121-126.

20.

Ovando-Martinez, Maribel and et al. Unripe banana flour as an ingredient to

increase the undigestible carbohydrates of pasta. Food Chemistry. 113 (2009), 121-126.

21.

Ovando-Martinez, Maribel and et al. Unripe banana flour as an ingredient to

increase the undigestible carbohydrates of pasta. Food Chemistry. 113 (2009), 121-126.

22.

Le Dividich, J. and et. al. Using waste bananas as animal feed. Food and
Agriculture Organization of the United Nations. [7]

23.

Dynasty Banana Flour Trading. importers.com [8]; Banana Juice Powder. Taj
Agro Products.

24.

Vatanasuchart, Nednapis and et. al. "Resistant starch contents and the in vitro
starch digestibility of Thai starchy foods." Kasetsart Journal (Natural Sciences) 43
(2009): 178-186.

25.

Announcing Resistant Starch Symposium. Food Science and Human Nutrition,

Iowa State University. March 18th, 20114.

26.

Announcing Resistant Starch Symposium. Food Science and Human Nutrition,

Iowa State University. March 18th, 20114.

27.

Ovando-Martinez, Maribel and et al. Unripe banana flour as an ingredient to

increase the undigestible carbohydrates of pasta. Food Chemistry. 113 (2009), 121-126.

28.

Juarez-Garcia, E., et al. "Composition, digestibility and application in

breadmaking of banana flour." Plant Foods for Human Nutrition 61.3 (2006): 131-137.

29.

Choo, Chong Li, and Noor Aziah Abdul Aziz. "Effects of banana flour and glucan on the nutritional and sensory evaluation of noodles." Food Chemistry 119.1
(2010): 34-40.

30.

Suntharalingam, Sarathathevy, and Ganesharanee Ravindran. "Physical and

biochemical properties of green banana flour." Plant Foods for Human Nutrition 43.1
(1993): 19-27.

31.

Announcing Resistant Starch Symposium. Food Science and Human Nutrition,

Iowa State University. March 18th, 20114.

32.

Edwards, Jocelyn. Uganda goes Bananas. Global Post. April 22nd, 2012. [9];
Chile: banana flour creates potential for fruit waste. freshfruitportal.com, July 8th,
2013. [10]

33.

Homemade Banana Flour and Banana Flour Apple Tea Cake. Marinya Cottage
Kitchen, November 4th, 2013 [11]; Extreme Kitchen DIY: Banana Flour The Old
Foodie. October, 3rd, 2013. [12]

34.

Coghlan, Lea. Business goes bananas. Queensland Country Life. May 13th,
2014.

35.

Edwards, Jocelyn. Uganda goes Bananas. Global Post. April 22nd, 2012

36.

Zhang, Pingyi and et. al. Banana starch: production, physicochemical properties,
and digestibility- a review. Carbohydrate Polymers. Vol. 59 (2005), pages 443-458.

37.

Zhang, Pingyi and et. al. Banana starch: production, physicochemical properties,
and digestibility- a review. Carbohydrate Polymers. Vol. 59 (2005), pages 443-458.

38.

Chile: banana flour creates potential for fruit waste. freshfruitportal.com, July
8th, 2013. [13]

39.

Chile: banana flour creates potential for fruit waste. freshfruitportal.com, July
8th, 2013. [14]

40.

Zuniga-Arias, Guillermo, and F. Senz Segura. "The impact of fair trade in

banana production of Costa Rica." The impact of Fair Trade. The Netherlands:
Wageningen Academic Publishers (2008): 99-116.

41.

Zuniga-Arias, Guillermo, and F. Senz Segura. "The impact of fair trade in

banana production of Costa Rica." The impact of Fair Trade. The Netherlands:
Wageningen Academic Publishers (2008): 99-116.

https://en.wikipedia.org/wiki/Banana_flour
Materials

Unripe but old banana var. Kepok; ripe and old for other varieties.

Equipment

Knife

Plastic pail
Slicer
Plastic dryer rack

Processing Method

1. Remove banana fruits from the bunch.

2. Steam for about 10 minutes to decrease sticky sap, improve the flour color, and
facilitate the peeling process.
3. Peel and then slice into small pieces.
4. Soak in 5% citric acid for about 30 minutes, then drain.
5. Sun-dry on the plastic rack, until 10% moisture content is achieved.
6. Mill and sift.
7. Package and store in a closed, dry place.

Benefits

Banana flour can be used as a mixture material for various cakes/breads (wet and
dry cakes), and for infant feeding. Banana flour contains low gluten, so it could not
be used as the main cake material. Therefore, to produce high quality cake, banana
flour must be mixed with wheat flour.

Read more at BusinessDiary.com.ph: http://businessdiary.com.ph/899/how-to-makebanana-flour/#ixzz3e82k7Fts

http://businessdiary.com.ph/899/how-to-make-banana-flour/

8. Banana Vinegar
Materials

* One part peeled ripe bananas (25 pieces,medium-sized)

* Two parts water
* part sugar
Procedures
* Wash ripe bananas.
* Peel and cut into pieces.
* Add water and boil for five minutes
* Cool.
* Strain.
* Add sugar and heat again
* Cool again.
* Pour into suitable containers.
* Add one-teaspoon yeast for every kilo of fruit used.
* Plug mouthy of container with a piece of paper to protect it from dust
* Ferment to two to three weeks
* Siphon out clear, fermented liquid into a sterilized container.
* Add 100 cc of mother liquor to every kilo of fruit used.
* Plug mouth of container with cotton and cover it with clean paper.
* Ferment for one to two months.
* Pasteurize at 70 degrees Celsius for 20 minutes.
http://www.pinoybisnes.com/food-business-ideas/banana-processing-value-addedproducts-from-banana/