Beautys Guide

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Fitness – Raw banana flour is rich in minerals and vitamins and provides many health benefits, such as serving to lower blood cholesterol, controlling diabetes and promoting weight loss.

These properties are because banana flour is rich in resistant starch, which acts as fibre in the body, helping to reduce the absorption of fats ingested from food, lowering blood glucose levels and increasing satiety between meals.

Due to its texture, pleasant flavour and nutritional value, banana flour can replace other flours to make bread, pasta and cakes and can be found in natural stores or made at home.

Benefits of raw plantain flour –


The components and nutrients of the raw plantain increase when it turns into flour. Therefore, the benefits could be more significant than its raw material.

1. Important source of prebiotics

The Revista Iberoamericana de Ciencias highlights a large number of prebiotic components present in plantains. Prebiotics are ingredients that stimulate the growth of beneficial bacteria and the regular activity of the colon. In addition, dietary fibre and 50% resistant starch are initiated in the raw plantain.

The banana contains high dietary fibre such as cellulose, hemicellulose, alpha-glucans and pectins. In this way, they can promote intestinal health and prevent infectious diarrhea.

2. Maintains good digestion

Experts say that banana fibre helps with constipation and diarrhea. In addition, plantain flour normalizes colon function and promotes probiotic bacteria.

Bacteria use resistant starch to produce short-chain fatty acids, such as butyrate, which fuel colon cells. For this reason, it recommends as a prebiotic.

3. It can regulate blood sugar

An investigation in women with metabolic syndrome pointed out that the glycemic index of raw plantain flour is low. That is, it does not abruptly increase sugar after eating it. It also helps lower blood pressure.

Another study supports this result and recommends smoothies made with raw banana flour in obese patients with type 2 diabetes. In addition, they suggest it as the ideal substitute for other flour to make fresh bread and pasta.

4. Prevents heart disease

Raw banana flour is an essential source of potassium, fibre and antioxidants such as vitamin C. According to a group of specialists, plain banana flour contains polyphenols with potent antioxidants addition. It can help lower bad or LDL cholesterol.

Potassium maintains body fluids that control blood pressure and heart rate. Fibre also helps reduce the incidence and mortality from cardiovascular diseases.

5. It could help chronic respiratory processes

An investigation in asthmatic children in the United Kingdom recommended including bananas in the diet to prevent the typical symptoms of this respiratory condition. Some scientists credit the antioxidants in raw bananas with the benefit, mainly phenolic acids.

6. Eat banana flour, and you will be happy

The Chemistry and Society forum reported that a group of depressed people improved their mental state after eating bananas. It is because these products are rich in the amino acid tryptophan, which is later converted to serotonin.

Serotonin relaxes the body, improves mood, and increases feelings of pleasure. For this reason, it is called the happiness hormone. However, when unbalanced, it can cause depression.

How to Make Homemade Raw Banana Flour –


You can easily make your raw plantain flour at home. To do this, cut six raw bananas into thin slices and place them on a baking tray crinkled with parchment paper. Next, put the oven in a fan position and, at a temperature of 100 degrees Celsius, dehydrate the raw plantain slices for four hours.

If your oven does not have such a low temperature, dry them for twenty minutes at 180 degrees on one side, turning them over to leave them for another twenty minutes. Try to leave a small folded cloth on the oven door so that it does not close entirely, and the water from the fruit can evaporate. Once dehydrated, proceed to grind them in a kitchen robot or a coffee grinder.

Banana Flour Properties –

In addition to being naturally gluten-free, banana flour has a unique nutritional composition that makes it a healthy and highly nutritious option.

Compared to gluten-free flours obtained from nuts, such as almonds or coconut flour, it hardly provides any fat or protein. Still, it is richer in potassium and has a more significant prebiotic effect.

It is rich in resistant starch, a fermentable soluble fibre that contributes to intestinal health. This type of fibre is also present in potatoes and white rice that have been allowed to cool for at least 24 hours, but it is more abundant in raw plantains. For example, although the amount can vary depending on the variety of bananas used, it can contain around 49% resistant starch.

Resistant starch passes undigested through the small intestine and, when it reaches the colon, serves as food for the beneficial bacteria that inhabit it. In addition, by feeding on this fibre, colon bacteria produce short-chain fatty acids that are beneficial to health, especially butyrate. Butyrate show to improve intestinal health by reducing mucosal inflammation and protecting colon cells.

Along with resistant starch, banana flour provides 7% of other fibres, including fructans such as inulin, which also contribute to its prebiotic effect.

According to researchers from the Federal University of Vicosa in Minas Gerais, Brazil, it is a low glycemic index flour. In their study, in which they measured the effect of consuming this flour in 25 overweight women for 45 days, the researchers observed a reduction in blood pressure levels, an improvement in blood glucose, and a decrease in hip circumference.

Uses of Raw Banana Flour –


Raw plantain is a starchy version that frequently uses in cooking. It has a neutral flavour and a firm pulp. Its high carbohydrate content allows it to be fried, boiled or baked.

With raw bananas, you get the ideal flour for replacing wheat and creating gluten-free recipes. In a research project, fresh bread and pasta made with raw plantain flour obtained good sensory acceptance.

It also makes cookies, pancakes, pizzas, cakes, biscuits, muffins and traditional porridge for children and the elderly. First, it starts to cook for a few minutes in a ratio of 2 parts of water and one portion flour. Next, it is mixed, and sugar is added. When gelling, it removes from the heat.

It can use as a thickener for soups, purees and creams. In addition, it can mix with other flours, such as wheat and corn, to obtain more versatile products.

Conclusion –

This flour helps our body in various ways, preventing us from diseases, as well as improving our physical performance and providing many necessary nutrients for the proper functioning of our devices and systems, not to mention that it is something innovative. Very natural on the other hand it also contributes By not wasting the banana peels as it is prevalent in our homes thanks to this we help care for the environment.

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