Preparation of flour from bananas

Chemical characteristics of two types of bananas, Kluai-namwa and Kluai-hom were studied. The results showed that the reducing sugar contents of Kluai-namwa were higher that those in Kluai-hom (0.36 and 0.22 percent respectively). However, the other chemical characteristics of Kluai-namwa and Kluai-hom, respectively, which were pH (6.4 and 5.9), moisture contents (63.92 and 66.95 percent), protein contents (0.63 and 0.87 percent) fat contents (0.78 and 0.78 percent) crude fiber (0.40 and 0.30 percent) and total ash (1.92 and 1.11) were not statistically different (P GT .05). The effects of types (Kluai-namwa and kluai-hom) and production methods (dry and wet methods) as affected to the characteristics of flour made from both types of bananas were also studied. It was found that the starch granule made from Kluai-namwa and Kluai-hom were long-oval. However, the granule size of starch made from Kluai-namwa was bigger than those made from Kluai-hom. The wet method provided the better starch granule than those made from dry method. The results of viscosity from Amylograph showed that the production methods had no effects on highest viscosity of banana flour. However, the flour made from Kluai-namwa provided the higher viscosity (at 50 deg C) than those made from Kluai-hom. The production yields of flour made from Kluai-namwa is higher than those made from Lluai-hom. The wet method provided the better production yields than dry method. In terms of color, L* values of Kluai-namwa flour were lower while a* values was higher than those in Kluai-hom flour, b* values were not different. L* values of flour made were higher while a* values were lower than those made by wet method, b* values were not different.The results from chemical analysis showed that the types had no effects on pH, moisture contents, protein contents, fat, crude fibers and total ash of banana flour except reducing sugar contents which Kluai-namwa flour was higher than Kluai-hom flour. Production methods had no effects on reducing sugar contents, moisture contents, protein contents and fat content. The flour made from wet method provided higher pH but lower crude fiber and total ash than those made from dry method. From overall results, the production of banana flour from Kluai-namwa by wet method should be considered.