Banana flour characteristics

Banana flour is produced by drying, chopping, and finely grinding green, under-ripe bananas after peeling them. It has gained global popularity as a practical alternative to wheat flour.

The demand for banana flour is increasing in western countries as people seek low-carb substitutes for wheat. Since it is made from bananas rather than grains, this flour is gluten-free, making it suitable for individuals with gluten intolerance or celiac disease. When used in baking, it imparts a delicate, earthy flavor that complements both sweet and savory dishes.

Although banana flour lacks the taste of ripe bananas, it does offer a subtle banana flavor when raw, making it a perfect choice for no-bake recipes or dishes that require a hint of banana taste, like pancakes or muffins. It also works wonders in preparing gluten-free banana bread. Once baked, banana flour adopts a more neutral flavor, resembling all-purpose flour.

The composition of green banana flour includes 52.7–54.2% Resistant starch (RS), 1.81% Total Soluble Solids (TSS), 76.77% Total Starch, and 14–17% non-starch polysaccharides. Similar to dietary fiber, the starch in green banana flour is not digestible in the small intestine and instead ferments in the colon due to gut flora.

As one of the few foods high in resistant starch type 2, green banana flour is also rich in fiber, potassium, magnesium, and essential vitamins. Furthermore, it is low in fat, making it a highly nutritious choice.

Due to the use of green bananas, banana flour has a mild banana flavor in its raw state and a non-banana, earthy flavor when cooked. Its texture resembles lighter wheat flours and requires about 25% less volume, making it an excellent substitute for white and white whole-wheat flour.
Banana flour characteristics

Banana flour production

The fruits are harvested at three-quarters the full-ripe stage and are processed within 24 hours prior to the onset of ripening. If less mature fruits are used, the flour may taste slightly astringent and bitter due to the tannin content.

The production of flour has been carried out by peeling (facilitated by immersing the fruit in hot water) and slicing green fruits, followed by exposure to sulfur dioxide gas.

Bananas are dried in a countercurrent tunnel dryer for 7-8 hours, with an inlet temperature of 75 °C and outlet temperature of 45 °C. The dried chips may be stored as reserve ‘famine foods’, or ground and milled into flour as required.

Banana flour is used to prepare gruel and porridge, often in admixture with cereal flour from maize or millets. Banana flour is used as an adjuvant in several food preparation. Banana is an important weaning food in Uganda.

Banana flour is said to be highly digestible and is used in foods for babies and invalids, but also be used in the preparation of bread and beverages.
Banana flour production

Chemical composition of banana peels

The studies showed that flour prepared from unpeeled banana had enhanced nutrition values with higher concentrations of mineral, dietary fiber and total phenolics.

In addition, researches indicated that flour fortified with peel showed higher antioxidant activity and had better properties that flour without peel.

Musa sapientum peels were analyzed for minerals, nutritional and anti –nutritional contents. The result of mineral content indicate the concentrations (mg/g) of potassium, calcium, sodium, iron, manganese, bromine, rubidium, strontium, zirconium and niobium to be 78.10, 19.20, 24.30, 0.61, 76.20, 0.04, 0.21, 0.03, 0.02 and 0.02 respectively (Electronic Journal of Environmental, Agricultural and Food Chemistry 01/2009; 8(6):437-4442).

The percentage concentrations of protein, crude lipid, carbohydrate and crude fibre were 0.90, 1.70, 59.00 and 31.70 respectively.

The results indicate that if the peels are properly exploited and process, they could be a high-quality and cheap source of carbohydrates and minerals for livestock.

Banana peel composition from diverse varieties and different ripening stages has been studied to evaluate its potential applications in diverse varieties and ripening stages. In general, crude protein, which increases with the ripening stage ranged between 6.3% and 11.2%.

Starch content in the peel decreased with the ripening stage, but in stage 1 (green), significant differences in the component were found, depending on the subgroup, because the plantain subgroup had a higher starch amount than the subgroups Cavendish and Ibota.
Chemical composition of banana peels

Banana flour

Banana flour is said to be highly digestible and is used for babies and invalids. It also can be used the preparations of high fiber bread, digestible cookies and beverages.

Bakery products with banana flour have lo glycemic index and could be used as a dietary aid for people with low caloric requirements.

If mixed with wheat flour it may be made into very palatable cakes.

Cooking banana flour can also be mixed with denser materials which do not have good expansion properties such as high fiber bran to obtain a crispy wholesome product.

Banana flour is made by drying and grinding the mature but unripe fruit, the starch of which has not yet been changed to sugar.

The fruits are harvested at three quarters the full ripe stage and are processed within 24 hours prior to the onset of ripening.
Banana flour