Assessment of the suitability of Banana

(Musa acuminata) flour for domestic food

utilization in Cayo.

Project Management
Project Title: Assessment of the suitability of Banana flour for domestic food utilization in Cayo.

Region: Central America

Sector: NGO

Country: Belize

Estimated start date: 11 Jan, 2019

Estimated end date: 20 Dec, 2021

Executing Agency: Banana Flour task force

Estimated budget Year One: $1,185,000; Year Two: $190,000 Total: $1,375,000
Executive Summary:

Based on the statistics and the increasing awareness of the importance of Food and Nutrition

security there is need to reduce the quantity of food imported into the region. While there are

many imported items that may be classified as “luxury” items such as specialty foods, fruits of

temperate or subtropical origin and alcoholic beverages. Much is spent on specific commodities

that are used in large quantities throughout the region. These include essential carbohydrate

sources such as wheat, rice, pasta and corn are the major staples of the diet. Belize imports

7,915,734 pounds of flour amounting to $6,485,565 BZE currency from 2015 to present. (Belize

Agricultural Health Authority data base, 2018).

This research investigation was designed to convert banana into flour, utilize the flour in a

composite with wheat flour to produce selected products that form common items of the

Caribbean diet, and conduct basic sensory evaluation exercises to determine appropriate levels of

substitution for the wheat flour that would yield products of acceptable organoleptic properties,

this will be done using a public survey. Selected products will be muffin, and Bread.

While this recommendation is useful for general guidelines in the use of banana flour for similar

products, it must be emphasized that future work must be conducted for the different banana

cultivar across the region because of the inherent difference in biochemical content of these

cultivars that impact sensory quality. Evaluations will also have to be conducted to determine the

extent to which factors of the growing environment influence biochemical composition and thus

flour quality.
Acknowledgement:

We owe a great many thanks to a great many people who helped and supported us during the

conducting of this research project. Our deepest thanks to Mr. Ervin Gentle manager of Ministry

of Agriculture Processing lab and his staff for facilitating the processing of the banana flour and

guiding us along the process of the product.

We would also like to thank Mr. Jorge Cawich for giving us this challenge and guidance to

venture into a new project for the Cayo district. We have learned many valuable lessons and life

experience in the course of this project. The main objective of this project was to add value to a

fruit that does not has a long shelf life, with this process of the banana flour the fruit becomes

value added product with a lengthy shelf life.

Introduction:

Worldwide awareness of the need to focus on food and nutrition security has increased due to the

current climatic conditions. Food and nutrition security is another way to combine elements of

both food security and nutrition security (Security, Committee on World Food, 2012). The

implanting of nutrition among food and security emphasizes that nutrition must be of importance

as not only to have food but to also have food of substances nutrition. The combined food import

bill (FIB) for the 14 Caribbean Community member states sky-rocketed from US$2.08 billion in

2000 to US$4 billion in 2008, and surpassed the US$4.25 billion mark in 2011 (FAO, 2013).

While there are many imported items that may be classified as “luxury” items such as specialty

foods, fruits of temperate or subtropical origin and alcoholic beverages much is spent on specific

commodities that are used in large quantities throughout the region. These include essential

carbohydrate sources such as wheat, rice, pasta and corn that constitute major staples of the

Caribbean diet.

For food and nutrition security it is imperative that the region addresses its dependency on

imported carbohydrate foods or energy foods. The challenge is to reproduce these quality

properties in food made from locally produced alternate flours. One way to do this is to increase

the use of food of a particular type. Fresh use will be limited hence the way to go is through

value addition through production of flour to make what would normally be made from wheat

flour.

This project work focused on the production of banana flour the use as composite flour with

wheat flour to make products such as bread and muffins that are traditionally made with wheat
flour alone. For such products, the levels of substitution are critical to ensure their acceptability.

The objective being the reduction of the quantity of wheat flour being imported and the increase

production of the local alternate flour in order to stimulate the economy in a beneficial manner.

This will reduce the current importation of flour to 50% and have a huge impact on the health of

individuals who are optimistic of their health.

The objectives of the project are:

1. To manufacture flour from green banana

2. To create new job and opportunities in the Cayo district.

3. To reduce the importation of wheat flour

4. To promote Healthier alternative for diabetics.

Rationale:

According to Mr. Giovanny Canto, data analysist personnel, from the Belize Agriculture Health

Authority (B.A.H.A) reported that the total importation of wheat for the period of 2015-2018

was seven million nine hundred fifteen thousand seven hundred and thirty four pounds

(7,915,734) with a total cost of six million four hundred eight five thousands five hundred and

sixty five (6,485,565). For food and nutrition security it is imperative that Belize addresses its

dependency on imported carbohydrate foods or energy foods. There are many imported items

that may be classified as “luxury” items such as specialty foods, fruits of temperate or

subtropical origin and alcoholic beverages. Much is spent on specific commodities that are used

in large quantities such as essential carbohydrate sources such as wheat, rice, pasta and corn

meal which are the major staples of the Belizean diet.

The challenge is to reproduce these quality properties in food made from locally produced

alternate flours. One way to do this is to increase the use of food of a particular type. Fresh use

will be limited hence the way to go is through value addition through production of banana flour

to make what would normally be made from wheat flour.

Literature Review:

Banana is a major food crop globally and is grown and consumed in more than a hundred

countries in the tropics and sub-tropics (INIBAP 2000). In developing countries they are the

fourth most important food crop after rice, wheat and maize (INIBAP 2000). The banana plant is

tall arborescent monocotyledon with a false stem (pseudostem) consisting of leaf sheaths and an

underground true stem (Corm) that is able to produce suckers in which the plant can reproduce

vegetatively. Banana (Musa spp.) has been a commercial crop in Belize from the late 1800s. It is

an important crop to Belize because it was one of the first crops that the descendants of Africans

slaves turned to in order to earn money. Cultivation of this crop was learnt by trial and error

because the Government never arranged for empirical experiments to carry out. However, it

became clear to small farmers that the soils in the south of Belize could be used for Banana

cultivation and exportation. (Royal Gardens Kew, 1893).

Many researchers have prepared products using green banana flour in order to increase the non-

digestible fraction, represented by resistant starch and fibers when unpeeled bananas are used

(JUAREZ et al., 2006; APARICIO et al., 2007; RODRIGUEZ et al., 2008; MARTINEZ et al.,

2009). The scientific evidence of non-digestible fraction as functional food is strong. (SHIH et

al.,2007) demonstrated the positive effect of resistant starch intake in reducing the levels of

glycated hemoglobin, fructosamine, and cholesterol as an improvement in antioxidant status in

diabetic rats due to the increase in superoxide dismutase activity and decreased levels of

malondialdehyde. A reduction effect of resistant starch from banana in intestinal inflammation

with fewer macroscopic and microscopic lesions, suggesting that introducing green banana flour
into the diet can be a complementary strategy in the treatment of patients with intestinal

inflammation (SCARMINIO et al., 2012; RABBANI et al., 2009).

Banana is a tropical fruit that easily rot; fruit color has changed rapidly by physical influences

such as sunlight and cuts, and influence of biological (fungus). On the other hand, the current

banana production is relatively abundant, especially in Belize in the southern region of the

country, with an unbalanced market uptake. Therefore, post-harvest handling of banana

cultivation is essential to prolong the shelf, so it can be a value-added product. In addition, the

diversification of food is a way out which is currently considered the most rational way to solve

the problem of meeting the needs of food especially carbohydrates. Through compliance with a

diet that does not originate from a single food source, allowing people to define their own food

choices, food security raise their families, which leads to an increase in national food security.

Bananas can be processed and preserved to various forms of processed products such as banana

flour, banana sale, banana juice, banana wine, banana chips, banana sauce and banana jam and

other processed. Presently the fruit can be picked up in the southern region of the country at the

processing facilities for free which are known as the “reject banana” and can be purchase all over

the country for $1 BZE for 10. (The Belize Ag Report 2017)
Materials and Methods:

The banana was purchased from San Ignacio market. The process of obtaining the raw material

being banana was quite easy due to the abundance of the fruit all year around. The source of the

banana was from the southern region of the country, the market vendor (Mr. Valdez) explained

to us that 2 times per week personnel deliver the fruit to him. After the banana was inspected

physically, a few bananas were selected at random to be cleaned and peeled. The banana were

then washed hand peeled using knives, sliced with the Hobart Slicer at 5/32” thickness then the

slices were placed in the food dehydrator for 11hours at 57⁰C. The dried slices were grounded

into a fine powder using the Meadows Mill Stone Burr Mill. The powder was sieved using 0.5

microns sieve to separate the larger particles allowing the powder to be collected. The sieved

particles were then passed through the mill for a second milling. Finally the banana flour was

stored in double plastic bags at room temperature in a dry cool area. The process was done at the

Agro Processing unit at the Ministry at Central Farm.

Appendix 1:

Fresh Bananas Peeling of Bananas

 Placing slices of Bananas on sieve
Slicing of Bananas

Dehydrated banana slices

Slices of Banana placed in Dehydrator
Banana flour
 Banana flour

Bread Yield: 1 4. Turn dough out on to a well-floured

surface and knead until smooth

Ingredients
5. Place dough back into the large

 375g All Purpose Flour bowl, cover with a clean, lint-free

 125g banana flour kitchen towel and leave to rise for 30

 3g Yeast minutes

 18g Brown Sugar 6. Grease two 9" round cake tins with a

 60 ml butter small bit of margarine

 6g Salt 7. Divide dough into halves and roll

each half into 9" circles and place in

 100ml warm Water
tins
Instructions
8. Leave to rise for an additional 30

minutes
1. Sift flour in a large bowl
9. Preheat oven to 350 degrees and
2. Add yeast, sugar, salt, margarine
place tins in oven to cook for 30-35
and combine ingredients until well
minutes or until tops of bakes are
incorporated
lightly browned.
3. Add water, 1 cup at a time, and mix

to make a soft dough

 Muffins

1 3 Yield: 12 muffins

Ingredients Directions:
 250g white flour 1. Preheat the oven to 250°F.
 125g banana flour 2. Butter muffin pans.
 18g baking powder 3. Mix 1 flour, baking powder, salt,
yeast and sugar in a large bowl.
 3g salt (Bowl 1)
 85g sugar 4. In another bowl (bowl 2) mix 1 cup
of banana flour and 300ml boiling
 2 eggs, slightly beaten
water, once mixed let it stand for 10
 250ml milk mins.

 60ml melted butter 5. Add the eggs, milk, banana flour

(bowl 2) and butter, into (bowl 1)
 3g yeast mixing with the electric mixer at low
speed. The batter should not be
 6g lime juice smooth.
 300 ml Boiling water 6. Spoon into the muffin pans, filling
 Dried mixed fruits each cup about two-thirds full.
7. Flour the mixed fruits and add to the
batter in the muffin pans
8. Bake for about 20 minutes.

9. Increase heat to 375⁰F and bake for

15-20 minutes
Research Design:

The banana flour was used to make various baked products as fruit muffin and bread that were

tasted to determine the level of irritation the taster received. This was done as a preliminary

investigation due to the organoleptic properties of the banana. The baked products were made

using the banana flour at fifty (50%) percentage and the texture, taste, aroma, and appearance

were recorded by a small panel of tasters. All products had great acceptability for appearance,

taste, texture, aroma, and preference, but there was a problem with accreditation experienced by

some tasters. The main objective of the preliminary tasting was to determine significant

differences in the bake products prior to random tasting of 10 tasters.

Study Area and Sampling:

The study was conducted in the Central Farm area, where workers got to taste the final product.

The conversion of the raw banana to banana flour then unto muffin and bread was conducted in

the Food Processing lab using resources from within the lab to ensure that quality was

maintained and proper recording of data was done. The sampling group was a total number of

ten (10).
Data Collection:

Data were collected using sensory evaluation in order to determine the relative acceptability of

the products made. The approach used was as detailed in the following section.

Research Procedures:

1. The food samples were prepared using the methods and procedures as shown in the appendix.

Samples were served in plastic plates with each sample being in separate plates having a random

number labelled on the plate.

2. Each taster tasted each sample and placed a tick in the box, from '1 Dislike very much' to '5

Like very much' to indicate their preference. See appendix 3 for sample data collection sheet.

3. The results were analyzed with the highest/lowest scores in each of the various categories for

each product, the mean, mode and median as well was generated.

Data Analysis:

The data obtained from the sampling was analyzed using the Statistical Package for the Social

Science (SPSS) software where a descriptive statistic data was generated. The results obtained

were the frequency, distribution (mean, variance, standard deviation). Descriptive statistics is the

term given to the analysis of data that helps describe, show or summarize data in a meaningful

way for example, patterns emerged from the data. It does not, however, allow us to make

conclusions beyond the data we have analyzed. The method is used simply to describe our data.

The measure of distribution was used to summarize how distributed the scores were. To describe
the spread, a number of statistics was made available, including the range, variance and standard

deviation. The descriptive statistics used allowed for the summarization of the group of data by

using a combination of tabulated description such as tables, graphical description (i.e., graphs

and charts) and statistical commentary (discussion of the results). The mean, median, and mode

were generated where the mean is the average, the median is the middle score for a set of data,

and the mode is referred to as the most frequent score from the data set.

Chapter Summary:

In summary general method and materials used in the production of the banana flour such as the

processing of the banana to flour, followed by preliminary experimentation of producing and

sampling the products were conducted to ensure acceptability among a small panellist.
Results:

The quality of the banana flour was acceptable. The appearance of the flour was an off white

colour with a very fine particle size. The total weight of the banana was 40kg, weight of the

waste was 2.89kgs; the weight of the cleaned banana was 37kgs; therefore the dressing

percentage of the banana was calculated by taking the weight of the waste of banana divide by

the total weight of the banana times 100. (wt waste/total wt) X 100 (2.89kg/40kg) x 100= 7.25%.

The weight of the dried banana slices was 10.69kgs. The drying percent was calculate as follows;

weight of the dried slices divided by the total weight of the clean banana banana times 100. (wt.

dried banana/wt. clean banana) X 100 (10.69kg/40kgs) x 100= 26.72%

After the successful manufacturing of the banana flour the next step was to make the muffin and

bread. The results of the hedonic testing and the descriptive analysis conducted on the data yield

the following findings:

Appendix 2

Group Statistics for Bread

Std.
Std. Error
Product N Mean Deviation Mean Sig. Fig
Appearance B1 17 4.47 .624 .151 0.004
B2 17 3.53 1.068 .259
Taste B1 17 4.53 .800 .194 0.003
B2 17 3.41 1.176 .285
Aroma B1 17 4.24 .970 .235 0.349
B2 17 3.94 .827 .201
Texture B1 17 4.24 .903 .219 0.59
B2 17 3.53 1.179 .286
Preference B1 17 4.41 .712 .173 0.019
B2 17 3.65 1.057 .256
Table 1: The above table shows the values obtained after conducting statistical analysis of the bread. There are the number of
samples, the mean, the standard deviation, standard error mean and the significant figure. All the values in the table are important
but the key values that will be used in the discussion are the significant figures.

Group Statistics for Muffin

Std.
Std. Error Sig.
product N Mean Deviation Mean Fig.
Appearance M1 17 4.53 .624 .151 0.014
M2 17 3.76 1.033 .250
taste M1 17 4.12 .857 .208 0.169
M2 17 3.71 .849 .206
Aroma M1 17 3.88 .781 .189 0.18
M2 17 3.53 .717 .174
texture M1 17 4.29 .686 .166 0.124
M2 17 3.76 1.200 .291
Preference M1 17 4.18 .809 .196 0.19
M2 17 3.82 .728 .176

Table 2: The above that shows the values obtained after conducting statistical analysis of the muffin. Displayed in the table are
values for number of sample, the mean, standard deviation, standard error mean and the significant figure. All the values in the
table are important but the key values that will be used in the discussion are the significant figures.

Appearance of baked products

5.00

4.00
Mean appearance

3.00

2.00

1.00

0.00
M1 M2 B1 B2
Mean 4.53 3.76 4.47 3.53

Figure 1: Displays the mean of the baked products, muffin and bread. The primary parameter tested was appearance.
 Taste of baked products

4
Mean taste

0
M1 M2 B1 B2
Mean 4.12 3.71 4.53 3.41

Figure 2: Displays the mean values for the baked products under the parameter of taste.

Aroma of baked products

4.5
4
3.5
Mean aroma

3
2.5
2
1.5
1
0.5
0
M1 M2 B1 B2
Mean 3.88 3.53 4.24 3.94

Figure 3: displays the mean values of the bake products under the parameter of aroma.
 Texture of bake products

4.5
4
3.5
Mean texture

3
2.5
2
1.5
1
0.5
0
M1 M2 B1 B2
Mean 4.29 3.76 4.24 3.53

Figure 4: displays the mean values of the bake products under the parameter of texture.

Preference of bake products

4.5
4
3.5
Mean preference

3
2.5
2
1.5
1
0.5
0
M1 M2 B1 B2
Mean 4.18 3.82 4.41 3.65

Figure 5: displays the mean values of the bake products under the parameter of overall preference.
To summarize the results obtained, the values are showing that few parameters are in close

range. When comparing each product is compared to each other in the parameters using the

significant figures in table 1, the results indicate that there is a difference in various

characteristics of the quality parameter. The assumption at the initial start of the test was that no

difference existed between flour samples (Ho : M1 = M2). The alternative to the hypothesis is

that within the flour samples there are differences (HA : M1 ≠ M2). The rule of thumb is as

follows: If P-value is less than 0.05 we reject the null hypothesis (Ho); there are no differences

between flour. Therefore the values in table 1 in the column labelled significant figure (Sig. Fig)

are then used to determine if the null hypothesis remains or if it’s excluded. The values in table 1

indicate that the bread variables that are governed by the rule of thumb are appearance, taste,

preference which each had a value of 0.004, 0.003 and 0.019 respectively. The next product

muffin rejected the null hypothesis in the variable of appearance with a p-value of 0.014.
Discussion:

The data in the results indicated that there are indeed differences between B1 and B2 in variables

such as taste, preference and appearance. In the bake product, the bread was said to be too light

in colour in appearance thus reflecting the high composite of the flour which retains more water,

increases baking time and also prevents the change of colour on the surface of the bread to occur.

The taste being the second variable indicated a difference; the texture of the flour was recognized

as the single most factors affecting the taste of B2 which had both 50% composite and wheat

flour. Both variables also affected the preference which was different after the statistical study.

The majority of the samplers pointed out the appearance and taste are the leading senses that

ensure acceptability of a food source.

With the research being done we want to focus mainly in the Central part of the Cayo district to

focus on the demand of the banana flour. We want to open a factory to produce the flour so that

it can be readily available to consumers. This will entail of a facility, machineries, delivery

trucks and workers so that the factory of the flour can be up and running for the consumers. We

want apply for a Fiscal Incentive, this is because the equipment needed for the factory are not

readily available and will be needed to be imported from other country.

 Appendix 3

Gantt chart
Activities Total
Budget
Jan Feb Mar Apr May Jun Jul Aug Feb Dec

$1,375,000 2019 2019 2019 2019 2019 2019 2019 2019 2021

Task 1: $500,000
Construction of
Building

Task 2: Apply for $250,000

Fiscal Incentive &
purchase
Equipment

Task 3: Purchasing $250,000

of Vehicles

Task 4: Office $50,000

Supplies

Task 5: Hire $25,000

workers

Task 6: Train $35,000

Workers

Task 7: Promote, $75,000

advertise & selling
of product

Task 9: Apply for $40,000

EPZ

Task 10: Seek $150,000

exporting markets
Appendix 4

Problem Tree Analysis

Health
Threats

Poor High expenses on health

Nutrition services /treatment

High incidence High incidences of

Diabetes borne diseases

Poor Food Health Quality

High level of Food Product produces of Chemical Residues

Importation Genetically modified
organism (GMO)

Uncontrol Lack of food Legal in USA to Lack of food Misuse of

Importers processing cultivate GMO testing by chemical
industry grains Belize

Resistance to
diseases and pests
 Appendix 5

Log Frame

Objective & Indicator Means of Assumption/Risk

Activities Verification

Overall goal Measures Indicators

Decrease the use of imported Quantity of wheat flour Comparison of Banana

flour by 50% purchase by district has and wheat flour sale Sale competition
reduces by 30% in 12 record. amount
With Cayo District
Goal

months of production. Supermarket.

Importers may
supply cheaper
products.
Specific Objective Measures Indicators

Produces Banana flour, eligible 20 Percent of district Data from BAHA and
to mix with wheat flour as to population accept product custom shows decline District people
Purpose

improve health quality. due to health aspect with in wheat flour entry. accept and adapt
12 months of production. to local produces
Improve human health life
flour.

Expected Results Measures Indicators

Produces high quality product to Product certified by Belize Agriculture

food standards. Hazard analysis critical Health Authority People interested
control point (HACCP). announces Women on Banana flour.
group HACCP
certification grant.
Outputs

After 15 months in full In 15 months, record

Extent production targeting
other districts.
production independently, shows a sale of 240,000
supply 16,000 pounds pound of flour.
monthly to Cayo District.
Advertising product to
neighboring district.

Activities Inputs & Resources Indicators N/A

Train of staff Train seven women Staff (7) attended
amount several related training at Ministry of
Activities

fields. Agriculture.

Advertisement of product Lunched marketing

in three market within the advertisement through
Marketing the product district. media shows.
The following drawing provides further explanation of the promising processing facility to be establish.

The single building will consist of office, restroom, and storage room and most important the processing

room as shown in drawing. The processing room will be highly equipped to food standards and potential

to produces minimal of 16,000 pounds

Appendix 6

Figure: Banana flour processing facility center of 500 square foot.

Appendix 2:
Please complete the following with respect to the samples of products made with a composite and wheat flour. For many
reasons such as food and nutrition security, allergic reactions, and reduced importation, there is an increased demand for
gluten reduced products.

1. Do you generally eat muffin?

Yes ……. No ……..
2. Do you generally eat bread bake?
Yes…….. No………..
Date:
Place a tick in the box that best suits your response. Thank you for your
Sex: time and honest response :)
Appearance Taste Aroma Texture Overall Preference
M1 M2 M1 M2 M1 M2 M1 M2 M1 M2
Like Very Much(5)
Like Moderately(4)
Neither Like or Dislike(3)
Dislike Moderately(2)
Dislike Very Much(1)

Date:
Place a tick in the box that best suits your response. Thank you for your time
Sex: and honest response :)
Appearance Taste Aroma Texture Overall Preference
B1 B2 B1 B2 B1 B2 B1 B2 B1 B2
Like Very Much(5)
Like Moderately(4)
Neither Like or Dislike(3)
Dislike Moderately(2)
Dislike Very Much(1)

3. Which sample of muffin is your overall preference?

M1……… M2………
4. Which sample of Bread bake is your overall preference?
B1……. B2…….
5. What did you like or dislike about the muffin?
_________________________________________________________________________________
6. What did you like or dislike about the bake?
_________________________________________________________________________________
___________________________________________________________________________________________________
7. Does the knowledge of one of the sample is made from a composite flour instead of imported wheat flour change you
overall preference?
Yes……… No……….. Neutral…………
8. Would you purchase the product that is made of composite flour to wheat flour?
Yes…… No………. Neutral………..
Conclusion:

In main objective of this project was to raise the awareness of food and nutrition security within

the region as the Caribbean region is more than 60% dependent on imported goods. With the

increase in fuel prices and climate change, food transportation cost will increase and the

imported products will increase in cost with a ripple effect of cash flow movement slow down.

The region is known for its large group of carbohydrates storage crops with can be utilized as a

substitute for the traditional wheat flour. Trials in the project presented focus on a specific level

which was half composite flour to half traditional flour. Reason being in case of emergency food

shortage these crops can be used to produce one of the most consumed products in the region.

The product will not solely be beneficial in terms of food and nutrition security but also in

stimulating the economy by job creation in the field of production, processing, and utilization of

the composite flour. After analysing the data it is evident that the small samples are undecided as

whether they like or dislike the products. A few areas were pointed out for improvement

appearance, taste of the bread, and the appearance of the muffin of 50% composite flour and

50% wheat flour, this will be adjusted from seeking international consultancy expertise. The

availability of the banana in the quantity required for manufacturing of the flour is heavily

depend on the cultivar, environmental influences, and processing procedures.

Limitations:

One of the major limitations during the project while being conducted was the availability of the raw

material being the banana in district. As the banana industries are settled on the southern part of the

country, therefore it increases the cost of the banana transportation from industry to processing facility.

Secondly we encounter problems due to the unavailability of personal equipment and facility. Lastly,

another limitation was that of the quantity required to produce the required amount of banana flour

needed to conduct the experiments. However, when requesting quantity, it might affect the quality.

Therefore, if the quality of the banana is affected it will affect the end produce being banana flour and

further affect the quality of the baked and pastry products.

Recommendations:

Due to the high health benefits that the banana flour offers it is recommended for the Ministry of Health

and Agriculture sector to assist in promoting this new and valuable product in feeding programs for the

needy and to educate the public about the health value the product has to offer. This can be done in

collaboration with the banana flour company