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How to make Banana

Flour

Members:

Adrian Mendoza

Mark Donelle P. Serrano

Jaeus Renzo Manalo

Stephen Matthew Ponseca

Jeremy Irinco Rojas


Acknowledgement
I, the researcher would like to express my sincere gratitude to my
parents for giving me the emotional and financial support. To our
teacher Maam Eden Ibarrola for teaching us how to make a
research an Investigatory project. And also to my group mates for
helping me to make this study. And last but not the least to our
Almighty God for guiding me in making this research study
possible and for the good health.

Abstract
The purpose of the researchers in this study is to help those
people who cannot afford to buy flour. This product is cheaper
compare to the commercial one because the researchers used the
banana fruit as flour.

The first procedure was gathering all the materials needed.


Peeled the banana and cut it into tiny pieces and blended it to
make it into flour.

The result in this study is that, the banana is a perfect substitute


for wheat flour.

We therefore concluded that banana can be made into flour.


Introduction
Background of the Study
Banana is the second largest produced fruit after citrus,
contributing about 16% of worlds total fruit production. India out
of 15.81 million metric tons annual production of banana [over
30% of the produce is wasted due to post harvest loses.

It is a perishable fruit and gets easily spoiled. Banana is favorable


for industrial processing due to its rich content of soluble solids,
minerals and low acidity. According to the new economic strategy
to increase waste utilization of food products and convert them
into various innovative products.

Banana includes the production of banana flour when the fruit is


unripe, and to incorporate the flour into slowly digestible cookies,
high-fiber bread and edible films.

Statement of the problem

Is banana is a perfect substitute to wheat and grains to make


flour?
Significance of the Study
The study aims to prove that banana can be a perfect substitute
to wheat and grains flour. The importance of this study is that
many people will benefit especially for those who cannot afford to
buy flour for baking.

Scope and Limitations


The study only focuses on making banana flour.

Review of related Literature


Banana is a common name for any of a genus of tropical, treelike
herbs and also their fruit. Species of the genus are native to
Southeast Asia but are now grown extensively in all tropical
countries for their fruit, fiber, or foliage. The banana is a large,
herbaceous plant with a perennial root, or rhizome, from which
the plant is perpetuated by sprouts or sucker. The banana fruit
vary in length from about 10 to 30 cm (about 4 to12 in).The fruit
of the plantation, or cooking banana, is larger, coarser and less
sweet than the kinds that are generally eaten now. The edible
part of the banana contains an average of 75 percent water, 21
percent carbohydrates, and about 1 percent each of fat, protein,
fiber and ash.

Half of the worlds banana crops are grown in Asia, and much of
the produce is used locally. The leading banana- export regions
Central America and Northern South America. Flour, finely ground
meal of grains of wheat obtained by milling. Milled products of
other grains, such as rye, buckwheat, rice, and corn and of plants
such as the Irish potato are also refer to as flour, but unqualified
use of the term refers only to flour made from common or bread
wheat, Triticum aestirum or vulgare. Flour contains 65 to 70
percent starch, but its most important nutrient value lies in its 9
to 14 percent protein content. Gliadin and glutenin are the
principal proteins, constituting approximately 80 percent of the
gluten. Cellulose, fats and sugar total less than 4 percent.

Methodology
Materials:
1. Knife
2. Chopping Board
3. Unripe banana
4. Blender
5. Microwave

General Procedure:
1. We peeled the unripe bananas.
2. We cut the bananas into tiny pieces.
3. Then, we put the bananas in the microwave.

4. Then the dried bananas are put in the blender.


5. We Put the blended bananas in a ziplock bag.

Findings
We found out that banana can be made into flour and can be
substituted for wheat flour. Banana flour is an excellent
alternative to minimize post-harvest losses and to retain the
nutritive value of fresh bananas. Unripe banana flour is rich in
resistant starch, dietary fiber, and aids in colon health. Ripe
banana flour contains high amount of iron calcium, potassium and
reducing sugars which helps in better blood circulation and also
aids curbing the craving for nicotine, caffeine. Comparative
effects on physic-chemical, re-constitutional and sensory qualities
of prepared unripe and ripe banana pulp flour were evaluated
during the storage of sixty days at ambient conditions.

Conclusion
We therefore concluded banana is a perfect substitute to wheat
flour.
Recommendations
We highly recommend people to use banana to make flour and
use it as a substitute to wheat flour its also healthy for your
health.

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

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