Obtenção e caracterização de farinha de cascas de bananas verdes e maduras

Abstract

Hunger, malnutrition, waste, among others, are growing factors in the world population. The use of fruit peels is an example for reducing the serum levels of a human microbiota. Banana, fruit traded, exported and one of the most consumed by humanity, having a lower market value and being sensorially fair, still today goes through great waste related to its bark. Its differential is a quantity of fibers that it possesses. Through the analysis of Aw, color, lipids, moisture, ashes, proteins and fibers, by the history of the AOAC, we have the results of this work. By means of drying and milling, in which they are characterized as the processing of methods, it is possible to obtain differentiated flours, being the main work present. The use of the ingredient in the storage of banana may serve as an ingredient for the manufacture of a product, making it distinctive and nutritious. From the obtained samples, the selection between the green and mature banana peels is infamous, but for availability, ease and use, the most advantageous processing is the flour making from the husks of the mature bananas.