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Banana flour is three times richer in minerals than wheat floor. It is prepared from sundried unripe bananas. This flour is also gluten free. Nutritionists say that it can be a useful addition to wheat flour to make breads, cakes, pasta, baby foods etc. It is also a good source of fibre and anti-oxidants. To make banana flour, the fruits have to be given a few simple treatments like steaming and soaking in mild citric acid solution to reduce stickiness and to improve colour before drying and grinding.
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