Enrichment of wheat flour with banana peel flour, especially at lower concentrations (7.5%), did not adversely impact the sensory properties, such as texture and taste. These results suggest that ...

One production method outlined involves dispersing pre-gelatinized green banana flour (ie. milled unripe banana powder) in water, followed by an optional step of adding enzymes to convert the ...

Despite the promising results from the study in terms of nutritional content and pasta "quality", more research is needed to establish if the banana flour adversely affects the sensory profile, ...