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.

Abstract
Banana 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 cultivated
Colombian 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.

Abstract
The 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 and
hycook: 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 significantly 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. Boiled
white 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 the banana 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 was
associated with human sacrifice and the Aztec women made a mixture of ground
amaranth seed, honey or human blood then shaped this mixture into idols that
were eaten ceremoniously. This practice appalled the conquistadors who reasoned
that 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 remote
areas 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 is

popped and mixed with a sugar solution to make a confection called "alegria"
(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 Cusco
area 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 carrying
bundles of amaranth on their backs as they would a baby.

In both Mexico and Peru the amaranth leaves are gathered then used as a
vegetable either boiled or fried. In India amaranth is known as "rajeera" (the King’s
grain) 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 is
added 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. It
is found in many natural food stores and the flour is often used 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 showy
flower head of small, red or magenta, clover like flowers which are profuse, and
constitute the plants exquisite, feathery plumes. The seed heads resemble corn
tassels, but are somewhat bushier. They are quite striking as well. The seeds are
tiny (1/32"), lens shaped, and are a golden to creamy tan color, sprinkled with
some occasional dark colored seeds.

Each plant is capable of producing 40,000 to 60,000 seeds. The leaves of

ornamental varieties, such as Joseph’s Coat resemble the coleus plant and are quite
striking. Their coloring can range from deep red, purple-red, orange, pink, green, to
white. The sight of a full-grown amaranth field with its vividly colored leaves, stems
and flower or seed heads is an amazingly beautiful sight that evokes much
emotion.

Aside from amaranth being such an attractive plant it is extremely adaptable to

adverse growing conditions. It resists heat and drought, has no major disease
problems, and is among the easiest of plants to grow. Simply scratching the soil,
throwing down some seeds, and watering will reward you with some of these lovely
plants.

Amaranth can be cooked as a cereal, ground into flour, popped like popcorn,
sprouted, or toasted. The seeds can be cooked with other whole grains, added to
stir-fry or to soups and stews as a nutrient dense thickening agent.

Amaranth flour is used in making pastas and baked goods. It must be mixed with
other flours for baking yeast breads, as it contains no gluten. One part amaranth
flour to 3-4 parts wheat or other grain flours may be used. In the preparation of
flatbreads, pancakes and pastas, 100% amaranth flour can be used. Sprouting the
seeds will increase the level of some of the nutrients and the sprouts can be used
on sandwiches and in salads, or just to munch on.

To cook amaranth boil 1 cup seeds in 2-1/2 cups liquid such as water or half water
and half stock or apple juice until seeds are tender, about 18 to 20 minutes. Adding
some fresh herbs or gingerroot to the cooking liquid can add interesting flavors or
mix with beans for a main dish. For a breakfast cereal increase the cooking liquid to
3 cups and sweeten with Stevia, honey or brown rice syrup and add raisins, dried
fruit, allspice and some nuts.

Amaranth has a "sticky" texture that contrasts with the fluffier texture of most
grains and care should be taken not to overcook it as it can become "gummy."
Amaranth flavor is mild, sweet, nutty, and malt like, with a variance in flavor
according to the variety being used.

Amaranth keeps best if stored in a tightly sealed container, such as a glass jar, in
the refrigerator. This will protect the fatty acids it contains from becoming rancid.
The seeds should be used within 3 to 6 months.

The leaves of the amaranth plant taste much like spinach and are used in the same
manner that spinach is used. They are best if consumed when the plant is young
and tender.

Amaranth seed is high in protein (15-18%) and contains respectable amounts of

lysine and methionine, two essential amino acids that are not frequently found in
grains. It is high in fiber and contains calcium, iron, potassium, phosphorus, and
vitamins A and C.

The fiber content of amaranth is three times that of wheat and its iron content, five
times more than wheat. It contains two times more calcium than milk. Using
amaranth in combination with wheat, corn or brown rice results in a complete
protein as high in food value as fish, 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 linoleic
acid, 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. For
this 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 and
have 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 try
one of these books. They are available at Amazon and can be purchased through
Health and Beyond Online by simply clicking on the title.