Chilean researchers made flour from ripe bananas
The flour will have similar nutritional characteristics to the fruit, including high levels of vitamins, minerals and dietary fiber, according to Carmen Soto, Ph.D. from the Regional Center for Food and Health Research (CREAS).
"We have worked for years on the revaluation of various agricultural residues like berries, pears and tomatoes. In this case, originally we had considered working with the banana peels by evaluating if they had some special characteristic that would allow us to generate a functional flour.
"We realized, however, that on a national level there is a lot of discarded banana waste as a result of more advance fruit maturity. Due to this and the good properties of bananas, we thought of developing a nutritional ingredient using waste from ripe bananas," Soto told www.freshfruitportal.com.
The product would be new to the market since currently marketed flour options in Chile are limited to wheat, rice, tapioca and quinoa. In countries like Colombia and Ecuador, available banana flours come from green bananas rather than the ripe fruit used for the Chilean project funded by the Chilean Economic Development Agency (Corfo).
"In contrast to other flours, we use the fruit's peel to produce this product, which, according to our evaluation, is a significant source of dietary fiber and a contribution to better health," Soto explained.
Up to 20% of bananas in Chile go to waste a year, Soto added, demonstrating the importance of utilizing the fruit's waste. Losses due to over ripening equate to around 30,000 tons a year. ■
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