Saba banana

The ‘Saba’ banana cultivar is one of the most abundantly grown fruit crops in the Philippines. Saba banana is also relished in other Southeast Asian countries but is gaining popularity in Latin America and Southern Nigeria.

Saba can be grown in nearly all kinds of soil but deep and friable loam soil with good drainage and aeration offers higher production and better fruit quality. Good yield had been reported from soils with pH value of 4.5 to 7.5. Extreme sandy and very rocky soil should be avoided.

Saba bananas grow in giant bunches at the top of a tall central stem on large banana palms. Once bunch of Saba bananas can weigh up to 80 pounds. Each ‘hand’ containing up to 20 angled fruits.

Almost every part of saba banana can be economically utilized. Fruit, when ripe is also

eaten fresh as dessert but is usually eaten when cooked. The fruit is soft with a mild-to-slightly tasty flavour, is ideal as cooking and as table banana.

This banana variety can be utilized at all stages of maturity either raw or cooked and is used primarily for manufacturing various food products such as condiments (banana ketchup), snacks (banana chips), viands, and desserts.
Saba banana

Banana blossom

Banana blossom is highly nutritious edible flower. The blossom constitutes several parts such as bract, bell, tepals and stigma. It is a rich in nutrients and antioxidants with several health benefits. To increase the shelf life of the banana blossoms, they are usually dehydrated.

In southern Indian states many people consume this blossom as a curry consumed with rice and wheat bread. In Malaysia, banana flower is cooked to serve in preparing different types of cuisines. Apart from its food uses, banana flowers are also believed to possess some medicinal properties.

In Thailand, banana blossom is usually considered as vegetable, also has potential to be regarded as a functional food due to its high nutrient content (excellent source of fiber, good source of protein, vitamin A, C and E, minerals like phosphorus, potassium bleeding, facilitates lactation, helps in overcoming diabetes, helpful in weight loss and good for gastrointestinal health).

Research found that banana blossom contains abundant dietary fiber (5.74g/100g) which helps to maintain human body health, to reduce the cholesterol level and protect our body from obesity.

Researcher also demonstrated that banana flowers are good source of antioxidants includes phenolic and flavonoids and antioxidants help to enhance the human resistant in various diseases. Analysis showed that stigma of flowers is richest source of polyphenol, flavanoid and anthocyanins. The bract, fused tepals, stigma and bell possess potent free radicals scavenging activities and have varying degrees of advanced glycation end-products (AGEs) formation inhibitory potentials. Furthermore, the bract and bell were observed to posses intestinal α-glucosidase inhibitory activities and fused tepals contain pancreatic lipase inhibitory potentials.

In China banana flower is traditionally used for certain illness such as heart pain, diarrhea, asthma and stomach cramps.
Banana blossom

What is banana powder and how to use it?

Banana powder has a great potential for commercialization. It has a high sugar and low starch content and can be used as a substitute for fresh banana in making traditional cakes or their premixes as well as in the processing of banana snacks, crackers or crisps.

Banana powder is prepared from pulp of ripe fruits which is mashed and dried in drum or spray driers. 

Banana powder is used chiefly in the baking industry for the preparation of fillings for cakes and biscuits and is also used for food preparations for invalids and babies.

It can be used with coffee when its powder is added to coffee beverage.

Banana powder has a moderate laxative property and it is very useful in children’s diseases. It is widely used as a remedy for constipation.

Banana powder because of its high concentration of banana essence has been found to be major source of carbohydrate and calories. It is a moderate source of B vitamin, calcium, iron and potassium.
What is banana powder and how to use it?

Banana paper

Banana paper is a natural handmade paper made from the waste bark of banana tree, which is cut after the bananas have been ripened. It is an opaque, medium weight paper made from banana inclusions.

This paper is popular among those who appreciated the concept of using a natural per material in an original way. It is tree free and uses no toxic chemicals acids or chlorine in the manufacturing process.

Banana papers have a pronounced texture, incorporating dark colored flecks and chips of banana fiber in a salago pulp base. Their colors are rich and luscious. Banana paper is used in two different senses: to refer to a paper made from the bark of the banana plant, mainly used for artistic purpose, or paper made from banana fiber, obtained with an industrialized process from the stem and the non-usable fruits.

Banana paper is decorative paper used for creative use. It is suitable for gift boxes, gift-wrapping, stationary, writing and handmade notebooks. It also used for 100 % free tissue paper, paper bags, craft papers, greeting cards, wedding cards, carry bags etc.
Banana paper

Usage and processing of banana essence

United Brands developed the first commercial all-natural banana essence and began marketing it in 1982 to be used in desserts toppings, juices and drinks.

Banana fruit has a pleasant flavor. Researchers have identified a total of 43 and 26 volatile flavor compounds in banana essence and fresh bananas, fruit paste, respectively. These volatile compounds included alcohols, esters, aldehydes and ketones.

During the processing, once the peels are separated the mashed bananas are passed through screens that vary in size and type. The puree is then homogenized.

The next process step, de-aeration, is one of the most important in determining the color of the finished puree. During the de-aeration under vacuum, the air present in the puree is removed to a large extent. The volatile components of the banana aroma are also removed and are condensed to produce banana essence.

Banana essence, extracted from ripe fruit, is a clear, colorless liquid which has an agreeable, concentrated aroma and is used in desserts, juices and drinks.
Usage and processing of banana essence

The uses of banana puree

The main commercial products made from bananas are canned or frozen puree.

Banana purees use mainly in the production of baby foods. The puree is mixed with other fruit purees to provide various fruit flavor characteristics.

In culinary applications, the use of banana puree is necessary and traditionally, banana puree is frozen. However, banana puree undergoes rapid browning as a result of tissue disruption and exposure to oxygen during peeling and puree obtaining.

Other usage of banana puree included in the manufacturer of, confectionery, bakery products and dairy industry.

The puree also used as ingredient in drinks, processed foods and sauces and as part of special diets in hospitals and nursing homes.
The uses of banana puree

Banana flour

The banana flour is prepared from the unripe fruits.  The fruits are harvest at three quarters the full-ripe stage and are processed within 24 h 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 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. It is used in foods for babies and invalids but also be used in preparation of bread and beverages.

Banana flour can be blended with other flours for making chapattis, biscuits, papadams and extruded foods.

Fours obtained from unripe banana are an important source of indigestible carbohydrates and polyphenol compounds. It is high starch content of the pulp and cellulose, hemicellulose and lignin levels. It can be modified by enzymatic and chemical treatments to increase the amount of indigestible carbohydrates.
Banana flour