13/10/2021
BANANA FLOUR PROCESSING.
Banana flour is a very important processed product
Properties
• High starch content (more than 80%)
• Low sugar
• Low fat
• Long shelf life
• High energy density
• High mineral content (mainly potassium)
Uses
• Baking: bread, cakes, biscuits – (can substitute wheat flour to over 25% in baking)
• Preparation of soups, porridge, baby foods
Requirements for processing of banana flour
Requirements
Unripe mature bananas, ripe bananas, Citric acid (5%), Knife, steamer, slicer, dry rack, mill, sieves and packages.
Procedure of processing banana flour
Banana fruit bunch
↓remove fruit from bunch (use knife)
Banana fruit with peel
↓steaming (10mins) and remove peel
Peeled banana fruit
↓slice into small pieces
Sliced banana pieces
↓ Soak in 5% solution of citric acid, 30mins, then drain
Dry (sun dry) use plastic rack up to 10% MC
Dried banana
↓ milling/grinding & sieving/sifting
Banana flour
↓
Package (paper bags, plastic bags)
↓
Store (closed dry place)
Explanation on the processing procedure of banana flour
Steaming
• Reduces sticky sap
• Improves flour colour
• Makes peeling easier
Slicing
• Gives small slices of banana
• Improves soaking with citric acid
• Improves drying
Citric acid
• Prevents discoloration
• Preservation
Drying
• Removes water
• Makes grinding easier
• Prolongs storage life
Grinding/Milling and Sieving
• For required particle size of flour
Packaging
• Protection
• Easy handling for marketing
• Labelling
Contact us today for Banana value addition training.
0740631429