ReviewJournal of food science and technology2019
Production, application and health effects of banana pulp and peel flour in the food industry.
Review in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
31 citing papers in PubMed.
- Genetic architecture and candidate loci associated with growth and yield-related traits in sweet fig banana (Musa acuminata cv Sotoumon, AA).BMC genomics · 2026Article
- Implementation of a Banana Flour Porridge Supplementation Initiative in a Mozambican Primary School: A pilot descriptive study.Journal of public health in Africa · 2026Article
- Lipidomics-Guided Ultrasound-Assisted Ethanol Extraction of Avocado Pulp and Evaluation of Bioactive Properties.Journal of food science · 2025Article
- Neuroprotective Effect Against Ischemic Stroke of the Novel Functional Drink Containing Anthocyanin and Dietary Fiber Enriched-Functional Ingredient from the Mixture of Banana and Germinated Jasmine Rice.Life (Basel, Switzerland) · 2025Article
- Mixed Green Banana (Nutrients · 2025Article
- Influence of Hydrocolloids on the Cooking Quality and Techno-Functional Properties of Unripe Banana Flour Pasta.Food science & nutrition · 2025Article
- Race Detection and Density ofJournal of nematology · 2025Article
- An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products.Foods (Basel, Switzerland) · 2025Review
- Nutritional Profiling and Glycemic Index Assessment of a Soup Powder Formulation From Squash, Green Banana, Black Beans, and Coconut.International journal of food science · 2025Article
- Optimization of kefir fermentation with plantain peel addition: effects on composition, microbial viability, and sensory quality.Frontiers in nutrition · 2025Article
- Integrated Transcriptome and sRNAome Analysis Reveals the Molecular Mechanisms ofInternational journal of molecular sciences · 2024Article
- Characterization and potential health benefits of millet flour and banana peel mixtures on rats fed with a high-fat diet.Heliyon · 2024Article
- Structural analysis of type 3 resistant starch fromFrontiers in nutrition · 2024Article
- Internal Quality Assessment of East African Highland Cooking Banana (Foods (Basel, Switzerland) · 2023Article
- New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties.Journal of food science and technology · 2023Article
- Article
- Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities.Antioxidants (Basel, Switzerland) · 2022Article
- Biomolecules from Plant Wastes Potentially Relevant in the Management of Irritable Bowel Syndrome and Co-Occurring Symptomatology.Molecules (Basel, Switzerland) · 2022Review
- Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry.Applied bionics and biomechanics · 2022Article
- Chlorophyll decomposition is accelerated in banana leaves after the long-term magnesium deficiency according to transcriptome analysis.PloS one · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.