Banana Flakes

MCT Oil (Ml), Microlipid (MJ) Enfamil Human Milk Fortifier (Ml), Similac Human Milk Fortifier (R) Banana Flakes (K)... 

PROCESSING. Almost all bananas are consumed fresh— after removing the skin—nature s unique packaging. In most areas of the United States, they can be purchased year round. Only a small amount is dried into banana flakes or chips. However, more wide use is being made of banana flour from the dried ground unripened fruit. In the tropics where bananas are grown, some are fermented to make beer. 

NUTRITIONAL VALUE. Fresh bananas contain about 70 g of water, 1 g of protein, and 25 g of carbohydrate per 100 g (3 1/2 oz about one banana), and contribute about 85 to 100 Calories (kcal) of energy. They are good sources of potassium and vitamin A, and a fair source of vitamin C. Dried banana flakes contain only 3% water hence, many of the nutrients, including calories, are more concentrated. Each 100 g of banana flakes contains 340 Calories (kcal) of energy, 2.8 mg of iron, and 760 lU of vitamin A. More complete information regarding the nutritional value of several varieties of bananas, banana flakes, banana powder and plantains is presented in Food Composition Table F-21. 

Banana flakes Hakes made Irom dried bananas. Adding calories, flavor, and thickening to drinks and foods. Rich in calories, magnesium and potassium easily digested. May be mned in cereals, fruit drinks, or milk for infants ot invalids. 

Com Starch Com Meal Com Flakes Com Flour Modified Com Starch Oat Meal Rice Flour Tapioca Flour Potato Flour Barley Flour Rye Flour Banana Flour Cotton Seed Flour Sorghum Flour Etc. 

Ruales, J., P61it, P., and Nair, B.M., Evaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour. Food Chem., 36, 31, 1990. 

A pilot-plant, double-drum dryer modified to produce low-moisture flakes from a wide range of fruit purees has been described [46]. Products with a relatively high fiber content such as apples, guavas, apricots, bananas, papayas, and cranberries could be dried successfully without additives. Purees with a low fiber content such as raspberries, strawberries, and blueberries required the addition of fiber (low methoxyl pectin, up to 1%) to aid in the sheet formation at the doctor blade. The modification consisted of incorporation of variable-speed take-off rolls, cool airflow directed at the doctor blade area, and a ventilation system to remove saturated air from the area beneath the drums. 

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