monica@ecologicalperu.com (51 1) 415-3989 (+51) 987 942 882

  • Español
  • English
EcologicalEcological
Ecological
Ecological
  • Home
  • Our Company
  • Products
    • ORGANIC QUINOA
    • ORGANIC YACON
    • ORGANIC MACA
    • ORGANIC GINGER
    • ORGANIC CHIA SEEDS
    • ORGANIC LUCUMA
    • ORGANIC PANELA
    • ORGANIC AMARANTH
    • ORGANIC CACAO
    • ORGANIC SACHA INCHI
    • SESAME SEEDS
    • ORGANIC CANIHUA
    • ORGANIC COFFEE
    • ORGANIC BANANO FLOUR
    • ORGANIC CAMU CAMU
    • ORGANIC SOURSOP LEAVES
  • Certifications
  • Contact
  • Home
  • Our Company
  • Products
    • ORGANIC QUINOA
    • ORGANIC YACON
    • ORGANIC MACA
    • ORGANIC GINGER
    • ORGANIC CHIA SEEDS
    • ORGANIC LUCUMA
    • ORGANIC PANELA
    • ORGANIC AMARANTH
    • ORGANIC CACAO
    • ORGANIC SACHA INCHI
    • SESAME SEEDS
    • ORGANIC CANIHUA
    • ORGANIC COFFEE
    • ORGANIC BANANO FLOUR
    • ORGANIC CAMU CAMU
    • ORGANIC SOURSOP LEAVES
  • Certifications
  • Contact

ORGANIC BANANO FLOUR

Scientific Name:        Musa paradisiaca L.
Family:                       Musaceae
Common names:       Guineo, topocho, mature, etc.

Banana flour is an important product considered to be industrialized in order to be used in the production of baby food, concentrated animal, and other products that could be developed for human consumption.

Technical Data Sheet

  • Ficha Tecnica

Description

 Origin

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.

 

Health benefits

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.

Go Back
Our data

Tel : (51 1) 415-3989

Mobile: (+51) 987 942 882 - Monica

(+51) 995.131.432 - Fabiola

(+51) 987.942.883 - Sandro

E-Mail: monica@ecologicalperu.com

fabiola@ecologicalperu.com

sandro@ecologicalperu.com

  • noticia español
    20 December, 2016
  • Notice
    20 December, 2016
Our Certifier

Copyright 2015 - All rights reserved

Diseño y Desarrollo