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Banana flour
Banana flour is a powder traditionally made of green bananas that is often used as a gluten free replacement to wheat flours 〔Gray, Nathan. “Pasta goes bananas: Green banana flour offers gluten-free pasta solutions.” (), June 25th, 2012.〕 or as a source of resistant starch, which has been promoted by certain dieting trends such as paleo and primal diets and by some recent nutritional research.〔Langkilde, Anna Maria, et al. “Effects of high-resistant-starch banana flour (RS2) on in vitro fermentation and small-bowel excretion of energy, nutrients, and sterols: an ileostomy study.” American Journal of Clinical Nutrition. January 2002, 75:2, page 104-111.〕 Banana flour, due to the use of green bananas, is noted for its very mild banana flavor raw and, when cooked, it has an earthy non-banana flavor; it also has a texture reminiscent of lighter wheat flours and requires about 25% less volume, making it a good replacement for white and white whole wheat flour.〔“Homemade Banana Flour and Banana Flour Apple Tea Cake.” Marinya Cottage Kitchen, November 4th, 2013 ()〕 This has led to rising popularity among those suffering from celiac disease and gluten free dieters. Historically, banana flour has been used in Africa and Jamaica as a cheaper alternative to wheat flour.〔Coghlan, Lea. “Business goes bananas.” Queensland Country Life. May 13th, 2014.〕
==Production methods==
Banana flour is generally produced with green bananas that are peeled, chopped, dried, and then ground.〔Ovando-Martinez, Maribel and et al. “Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta.” Food Chemistry. 113 (2009), 121-126.〕 This process can be completed traditionally by hand where the bananas are sun dried, dried in an oven, or a residential food dryer and then either ground in a mortar and pestle or with a mechanical grinder.〔“Homemade Banana Flour and Banana Flour Apple Tea Cake.” Marinya Cottage Kitchen, November 4th, 2013 ()〕 The green banana process requires 8–10 kg of raw green bananas to produce 1 kg of banana flour.〔Coghlan, Lea. “Business goes bananas.” Queensland Country Life. May 13th, 2014.〕 In recent years, large scale commercial production has begun in Africa and South America using the same basic methodology.〔Coghlan, Lea. “Business goes bananas.” Queensland Country Life. May 13th, 2014.; Edwards, Jocelyn. “Uganda goes Bananas.” Global Post. April 22nd, 2012. (); “Chile: banana flour creates potential for fruit waste.” (), July 8th, 2013. ()〕
Chile has been developing an alternative method of banana flour production using ripe banana waste. Chilean researchers have developed a process that uses over ripe banana peels to add dietary fiber to the ripe banana fruit, which does not have the resistant starch properties of green bananas.〔“Chile: banana flour creates potential for fruit waste.” freshfruitportal.com, July 8th, 2013. ()〕 While lacking resistant starch, there are clear advantages over banana powder. Banana powder is made from dried and ground fully ripened banana puree and thus does not have the fiber of banana peel flour content nor the resistant starch of green banana flour.〔Sinha, Nirmal. Handbook of Food Products Manufacturing, 2 Volume Set. John Wiley & Sons, 2007. Page 873.〕 Banana powder is typically used as an additive for baby food and smoothies for the large amounts of potassium and other nutrients contained in bananas without the starchy properties of green banana flour.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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