Banana y Amaranto

8/6/2019 Banana y Amaranto.

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http://www.ncbi.nlm.nih.gov/pubmed/8385333

Plant Foods Hum Nutr. 1993 Jan;43(1):19-27.

Physical and biochemical properties of green banana flour.

Suntharalingam S, Ravindran G.

Source

Postgraduate Institute of Agriculture, University of Peradeniya, Sri Lanka.

AbstractBanana flour prepared from two cooking banana varieties , namely 'Alukehel' and 'Monthan', were

evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for

'Alukehel' and 25.5% for 'Monthan'. The pH of the flour ranged from 5.4 to 5.7. The bulk density and

particle size distribution were also measured. The average chemical composition (% dry matter) of the

flours were as follows: crude protein, 3.2; crude fat, 1.3; ash, 3.7; neutral detergent fiber , 8.9; acid

detergent fiber , 3.8; cellulose, 3.1; lignin, 1.0 and hemicellulose, 5.0. Carbohydrate composition indicated

the flour to contain 2.8% soluble sugars, 70.0% starch and 12.0% non-starch polysaccharides. Potassium

is the predominant mineral in banana flour. Fresh green banana is a good source of vitamin C, but almost

65% is lost during the preparation of flour. Oxalate content (1.1-1.6%) of banana flour is probably

nutritionally insignificant. The overall results are suggestive of the potential of green bananas as a source

of flour.

http://www.ncbi.nlm.nih.gov/pubmed/19691321

Differentiation between cooking bananas and dessert bananas. 1.Morphological and compositional characterization of cultivatedColombian Musaceae (Musa sp.) in relation to consumer preferences.

Gibert O, Dufour D, Giraldo A, Sánchez T, Reynes M, Pain JP, González A, Fernández A, Díaz A.

Source

Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR QUALISUD, TA

B-95/15 F-34398 Montpellier , France.

AbstractThe morphological, physical, and chemical characteristics of 23 unripe cultivated varieties of Colombian

Musaceae were assessed. Fresh pulp dry matter helped to discriminate the following consumption

subgroups: FHIA dessert hybrids (hydes: 24.6%) < dessert bananas (des: 29.4%) < nonplantain cooking

bananas (cook: 32.0%) < FHIA cooking hybrids (hycook: 34.2%) < plantains (pl: 41.1%). Banana flour

starch content on dry basis (db) varied from 74.2 to 88.2% among the varieties, with: pl: 86.5% > cook andhycook: 84% > des: 81.9% > hydes: 79.7% (p <or= 0.01). Flour pH varied in the range 4.8 to 6.2 , with the

highest pH for the plantain subgroup (5.6), which also had lower titratable acidity than those of the cooking

banana and FHIA groups with 7.9, 13.6, and 15.6 mEq H(+)/100 g db, respectively (p <or= 0.05). pl and

hycook presented the highest glucose and fructose contents at 0.8% and 1.5% (p <or= 0.05). No

significant differences were observed between the groups in proteins (3.2%), total soluble sugars (1.7%),

and crude fibers (3%). pl had lower ash, calcium, and magnesium contents (2.7%; 8.4 and 90.7 mg/100 g

db) than des (3.2%; 9.3 and 117.9 mg/100 g db) and hydes (3.9%; 23.7 and 125 mg/100 g db) (p <or=

0.05). pl and des had signif icantly lower peel percentages (38%) than the other subgroups (42-45%). The



principal components analysis (PCA) highlights the strong relationship between some of the varietal

characteristics and the consumption pattern, which is especially marked for the plantain subgroup in

relation to stakeholder and the consumer preferences.

http://sites.google.com/site/mutludemirel/food-quality-control/laboratory/analysis-of-flour

Banana

A plant of the group Musa. The banana is Musa Saptentum, the plantain is Musa paradisiaca.

We buy in our markets plantains for bananas, and bananas for plantains. For food there is not

much difference. They come yellow and red. The red are usually larger.

The chemical analysis of the banana is about as follows: Water , 71.1; proteids, 1.2; fat, .8;

carbohydrates, 22.9; ash, .1. Fuel value per pound, 480. Compare this with boiled white

potatoes and we see how nearly they approach. The potato has most of its carbohydrates in

starch, and the banana in sugar and starch. The sweet potato has both sugar and starch. Boiledwhite potato:

Water , 73.7; proteids, 2.7; fat, .2; carbohydrates, 22.3; ash, 1.1. Boiled sweet potato: Water ,

69.3; proteids, 1.8; fat, .7; carbohydrates, 27.1; ash, 1.1. Fuel value per pound, white potatoes,

475; sweet potatoes, 565. Here we read the values as food of the three great staples - the

sweet potato, the white potato, and the banana.

The banana grows from the slip; that is to say, they cut the plant off at the ground and

transplant it. I have seen them brought from the West Indies and planted in Florida in this way,

and they thrive in the southern part. The fruit is very green when cut to ship North , and suffers in

flavor to that cut and ripened in the tropics. Formerly much was lost in shipping, but now fast

steamers bring them in three or four days from Jamaica, Cuba, and other nearer islands, and

now we are getting the fruit in good shape compared with the earlier days. Fifty years ago thebanana was almost a curiosity in our Northern cities, now they are a staple article of diet, and a

very wholesome one. In the tropics the banana is the eating variety, and the plantain usually the

variety they cook in various ways. They are fried, baked, and made into pies and puddings.

Bananas are dressed with wine, with sugar , and cream, and with wine and orange and other

juices. I think the devil is the author of some of these mixtures, by which he hopes to inveigle

some foolish mortals he has set his keen eyes upon.

The natives cut bananas into strips and dry them, and mash this up and eat it. We are getting

now into our market a banana meal. This, I think, will prove an acceptable preparation. It may

be eaten after cooking as we eat porridge. In eating the banana out of hand it should be very

ripe, and it is not very ripe until the skin has softened and turned well black. Fermentation has

not commenced on the inside when the skin is quite dark.



http://chetday.com/amaranth.html

Amaranth: a Healthy Grain for Vegetarian Recipes

by Karen Railey

Author of the popular "How to" guide, How to Improve Fading Memory and

Thinking Skills with Nutrition. Amaranth (Amaranthus) has a colorful history, is highly nutritious, and the plant

itself is extremely attractive and useful. Amaranth was a staple in the diets of pre-

Columbian Aztecs, who believed it had supernatural powers and incorporated it into

their religious ceremonies. Before the Spanish conquest in 1519, amaranth wasassociated with human sacrifice and the Aztec women made a mixture of ground

amaranth seed, honey or human blood then shaped this mixture into idols thatwere eaten ceremoniously. This practice appalled the conquistadors who reasonedthat eliminating the amaranth would also eliminate the sacrifices. The grain was

forbidden by the Spanish, and consequently fell into obscurity for hundreds of years. If not for the fact that the cultivation of amaranth continued in a few remoteareas of the Andes and Mexico, it may have become extinct and completely lost to

us. Amaranth is used in various cultures in some very interesting ways. In Mexico it ispopped and mixed with a sugar solution to make a confection called "a legria"

(happiness), and milled and roasted amaranth seed is used to create a traditional

Mexican drink called "atole." Peruvians use fermented amaranth seed to make "chicha" or beer. In the Cuscoarea the flowers are used to treat toothache and fevers and as a food colorant for

maize and quinoa. During the carnival festival women dancers often use the red

amaranth flower as rouge, painting their cheeks, then dancing while carryingbundles of amaranth on their backs as they would a baby. In both Mexico and Peru the amaranth leaves are gathered then used as avegetable either boiled or fried. In India amaranth is known as "rajeera" (the King¶sgrain) and is popped then used in confections called "laddoos," which are similar to

Mexican "alegria." In Nepal, amaranth seeds are eaten as gruel called "sattoo" or milled into flour to

make chappatis. In Ecuador, the flowers are boiled then the colored boiling water isadded to "aquardeinte" rum to create a drink that "purifies the blood," and is also

reputed to help regulate the menstrual cycle. Since 1975 amaranth has been gaining support in the U.S. and is now grown in

Colorado, Illinois, Nebraska, and other states, but is still not a mainstream food. Itis found in many natural food stores and the flour is often us ed in baked goods. The name amaranth hails from the Greek for "never-fading flower." The plant is an

annual herb, not a "true" grain and is a relative of pigweed, a common wild plant

also known as lamb¶s-quarters, as well as the garden plant we know as Cockscomb.There are approximately 60 species of amaranth and there is no definite distinction

between amaranth grown for the leaf (vegetable), and the seed (grain). Amaranth is a bushy plant that grows 5 to 7 feet, with broad leaves and a showyflower head of small, red or magenta, clover like flowers which are profuse, and

constitute the plants exquisite, feathery plumes. The seed heads resemble corn





amaranth in combination with wheat, corn or brown rice results in a complete

protein as high in food value as f ish, red meat or poultry. Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of

this ease of digestion, it has traditionally been given to those recovering from an

illness or ending a fasting period. Amaranth consists of 6-10% oil, which is found

mostly within the germ. The oil is predominantly unsaturated and is high in linoleicacid, which is important in human nutrition. The amaranth seeds have a unique quality in that the nutrients are concentrated in

a natural "nutrient ring" that surrounds the center, which is the starch section. Forthis reason the nutrients are protected during processing. The amaranth leaf is

nutritious as well containing higher calcium, iron, and phosphorus levels than

spinach. For something new, different, and highly nutritious in your diet, try amaranth andhave some fun experimenting and discovering your favorite ways to use it. If you

would like to learn more about whole grains and their uses, you may wish to tryone of these books. They are available at Amazon and can be purchased through

Health and Beyond Online by simply clicking on the title.

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Banana y Amaranto