Green Banana Flour is gluten- and wheat-free and promotes a healthy lifestyle when included in a nutritious diet.
Green banana flour has interesting characteristics; in that it may be used as a natural thickening agent, to add a creamy mouthfeel to products, and as a substitute for conventional flour – without affecting the flavour of the end product. It has an earthy, non-banana taste.
Banana flour increases the viscosity of liquid products, whether applied in its raw form or in a product that undergoes heat processes. This functional flour is suitable for making vegan, diabetic-friendly, high-fibre, low-GI, gluten-free and fat-free products.
Green banana flour contains resistant starch, which has the same effects as soluble and insoluble fibre combined. Its prebiotic qualities assist in gut health, because it stimulates the growth of good micro-organisms such as intestinal flora.
The shelf-life of the product, if stored at controlled ambient temperatures, is up to 12 months; and at temperatures between 2 and 8°C, up to 24 months.
The banana fruit M-Pak uses to manufacture their flour is sourced locally from G.A.P. certified farmers. The bananas undergo minimal processing to maintain their nutritional benefits and functionality, after which they are stone-milled into a fine powder.
Green banana flour can be used on its own or blended with other flours to make:
- Pies & crusts
- Pizza & pasta
Green banana flour can also be used for the following:
- Digestive aid
- Sprinkled over cereals or fruit
Natural. Simple. Wholesome. Keeping up with consumer needs, M-Pak constantly develops new wholesome products. Using what mother nature has to offer, M-Pak is launching additive- and preservative-free products packed with bursts of colour and flavour. Why? Because meeting an unmatched balance between honest food and consumable products can be achieved. Be on the lookout for our new products!