The banana flour is a fruit of African and South American origin, both from traditional and commercial production. Banana flour is prepared from green banana. It normally takes 8 to 10 kilograms of raw green bananas to produce 1 kilogram of banana flour
Chemical composition of banana characterized by the presence of starches and acids shortages that makes it a highly sensitive product to oxygen (it oxidizes) as well as heat.
Prebiotic, Weight loss, Increase absorption and capacity of antioxidants and minerals (for example prevent Osteoporosis), reduce blood pressure, modify the metabolism and improve the immune system. It is a replacement for other flours, like wheat flour. This makes it good for celiac diseases and gluten free diets. Preliminary studies has shown that increased resistant starch (similar effects as dietary fiber) may reduce risk of obesity, colon cancer and diabetes. This resistant starch is a type of starch that the stomach cannot easily digest, so it eases the passage of food. This is one of the reasons people are showing a strong interest in banana flour.
Uses – Usage
This product is used for the baking industry, concentrated animal mixes and Banana chips: dry and/or fried, Omelet, soups, porridges, baby food, etc. Basically it is obtain by peeling, chopping, dried and then ground in a mechanical grinder or in a mortar and pestle grinder
Packing and product presentations
Bags HDPE laminated inside and outside polypropylene of 50 kg.