Banana powder

Banana powder is a powder made from processed bananas. It is used as a component for production of milk shakes and baby foods.^[1][2] It is also used in the manufacture of various types of cakes and biscuits.^[3]

Manufacture

Banana powder is formed by using banana pulp, which is mechanically chopped and then processed with hydraulic shear using a colloid mill, turning it into a paste. Sodium metabisulfite is then used to brighten the yellow color of the paste. The paste is then dried by either spray- or drum-drying, although the latter is more common because none of the paste is lost while drying. The drum-drying also produces about 2% more powder and also dries it more thoroughly.^[3][4] Regardless of the drying process banana powder can generally only stay fresh on the shelf for about a year before passing its expiration date.^[5]

History

The use of banana powder in baby formula has been widespread since the very early 1900s as a method of keeping babies healthy.^[6] In 1916 it was also considered to be one of the "important industries of the West Indies" during this period, along with dried banana "figs".^[7]

The United Fruit Company began to produce a product named Melzo during the 1930s, in which banana powder was the main ingredient. Because of the useful properties of banana powder, Melzo was marketed as a "health food for children and old folks, as a corrective for certain indigestions, and as a revitalizer for all who are sluggish mentally or physically".^[2]

Usage

General uses

Banana powder, because of its high concentration of banana essence, has been found to be a "major source of carbohydrate and calories". While it is generally low as a source of protein, the beneficial ingredients of the powder are still "markedly superior to that of other fruits".^[8] The powder has also been found to be useful as a general treatment for dyspepsia (indigestion).^[9]

Scientific uses

In 1984, scientists from India were able to extract part of the "antiulcer compounds" found in banana powder, which ended up creating a type of powder that was "300 times more active" in preventing ulcers in the stomach.^[10] It was later discovered that the banana powder also increased cell growth, which allowed more rapid healing of the area where ulcers had previously occurred.^[11]

See also

• Banana chip

References

Further reading

• Wang, Juan; Li, Yuan Zhi; Chen, Ren Ren; Bao, Jin Yong; Yang, Gong Ming (January 2007). "Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying". Food Chemistry. 104 (4): 1516. doi:10.1016/j.foodchem.2007.02.029. 
• von Meysenbug, L.; Fine, Archie (May 1936). "Banana powder and the fecal flora of infants". The Journal of Pediatrics. 8 (5): 630. doi:10.1016/S0022-3476(36)80163-2. 

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