Food products from banana blossoms and methods for their production

Abstract

The present disclosure relates to a plant-based banana flower product comprising total carbohydrates in the range of approximately 45 to 70% by weight in the product, wherein the carbohydrates comprise dietary fiber in the range of 45 to 65% by weight of the product and sugars in the range of approximately 3 to 10% by weight of the product, wherein the dietary fiber comprises soluble dietary fiber in the range of approximately 2 to 7% by weight and insoluble dietary fiber in the range of approximately 40 to 65% by weight; proteins in the range of approximately 10 to 20% by weight in the product; and total fats in the range of approximately 4 to 9% by weight in the product. The disclosure further includes the process for producing the banana flower product.The banana blossom product, which is rich in nutrients, can be used as an alternative to various vegetables for food production.

Description

AREA OF INVENTION

[0001] This disclosure relates generally to the field of food products and food technology. In particular, this disclosure relates to food products derived from banana blossoms and their manufacturing processes. BACKGROUND

[0002] People of all ages around the world are adapting to modern eating habits. In fact, people's eating habits have evolved over time, and currently, people prefer fast food such as sandwiches because it can be prepared more quickly and is also palatable.

[0003] India has seen a significant increase in the consumption of sandwiches, burgers, pizzas, and wraps. This sudden surge in demand for modern foods has led to challenges regarding the availability and affordability of the vegetable most commonly served with these foods worldwide: lettuce. Lettuce is a leafy green vegetable grown annually. It is rich in vitamins K and A and contains moderate amounts of folic acid and iron. However, lettuce is quite expensive in India. Besides being expensive and difficult to obtain, lettuce also presents storage problems due to its high perishability. Furthermore, lettuce is not cultivated in all parts of India.

[0004] The unavailability of salad greens is leading to a disproportionate increase in the consumption of refined flour compared to leafy green vegetables, further exacerbating the alarming rise in non-communicable diseases (NCDs) in India. The main cause of this is the lack of healthy foods such as fruits and vegetables, coupled with the excessive consumption of refined carbohydrates.

[0005] The problem mentioned above confirms the need to find alternatives to vegetables in modern foods. Food scientists worldwide are searching for ways to increase the proportion of healthy ingredients in modern foods. SUMMARY OF THE INVENTION

[0006] In one aspect of the present disclosure, a plant-based, high-fiber banana blossom product is provided, comprising: a) total carbohydrates with a weight fraction in the range of about 45 to 70% in the product, wherein the carbohydrates include dietary fiber with a weight fraction in the range of 45 to 65% of the product, and sugars with a weight fraction in the range of about 3 to 10% of the product, wherein the dietary fiber includes soluble dietary fiber with a weight fraction in the range of about 2 to 7% and insoluble dietary fiber with a weight fraction in the range of about 40 to 65%; b) proteins with a weight fraction in the range of about 10 to 20% in the product; and c) total fats with a weight fraction in the range of about 4 to 9% in the product.

[0007] In one aspect of the present disclosure, a process for producing a plant-based, fiber-rich banana flower product is provided according to the present description, wherein the process comprises the following steps: a) obtaining and cleaning banana flowers and b) processing the banana flowers to obtain a banana flower product with a final fiber content of at least 45% of the dry weight, wherein the particle size of the banana flowers in the product is in the range of 20 to 1000 µm and wherein the banana flower product is banana flower flour.

[0008] In one aspect of the present disclosure, an enriched flour composition is provided comprising: a) the vegetable, fiber-rich banana blossom flour described herein and b) at least one other flour, wherein the proportion of the banana blossom flour in the enriched flour composition is in the range of 1 to 25%.

[0009] In one aspect of the present disclosure, an enriched flour composition is provided comprising: a) the vegetable, fiber-rich banana blossom flour described herein and b) at least one other flour, wherein the proportion of banana blossom flour in the enriched flour composition is in the range of 1 to 20%.

[0010] In one aspect of the present disclosure, a food article is provided which comprises the banana blossom flour or the enriched flour composition described herein. The food article is a food product, a foodstuff, or a raw material product.

[0011] In one aspect of the present disclosure, a process for producing a plant-based, fiber-rich banana flower product is provided, which is described herein, wherein the process comprises the following steps: a) obtaining and cleaning banana flowers, and b) processing the banana flowers to obtain a banana flower product with a final fiber content of at least 45% of the dry weight, wherein the particle size of the banana flowers in the product is in the range of 30 to 1000 µm, and wherein the banana flower product is a banana flower paste.

[0012] In one aspect of the present disclosure, a food composition is provided comprising: a) the vegetable, fiber-rich banana blossom paste described herein and b) at least one other edible component, wherein the proportion of the banana blossom paste is in the range of 5 to 30% by weight of the composition.

[0013] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and the accompanying claims. This summary serves to present a selection of concepts in a simplified form. This summary is neither intended to identify essential features or characteristics of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter. DETAILED DESCRIPTION OF THE INVENTION

[0014] Experts will recognize that the present disclosure is subject to variations and modifications other than those expressly described. It is understood that the present disclosure includes all such variations and modifications. The disclosure also includes all steps, features, compositions, and compounds referenced individually or collectively in or specified herein, as well as all combinations of one or more of these steps or features. Definitions:

[0015] For the sake of simplicity, certain terms and examples used in the present disclosure are explained here before the further description. These definitions are to be read in the context of the rest of the disclosure and understood by a person skilled in the art. The terms used here have the meanings that are recognized and known in the field. However, for the sake of simplicity and completeness, certain terms and their meanings are listed below.

[0016] The articles “ein”, “eine” and “der” are used to refer to one or more (i.e., at least one) of the grammatical objects of the article.

[0017] The terms "encompass" and "comprehensive" are used in an inclusive, open sense, meaning that additional elements may be included. They are not to be understood as "consisting only of".

[0018] Unless the context requires otherwise, the word "include" and variations such as "includes" and "comprehensive" in this specification are to be understood as implying the inclusion of a specified element or step or group of elements or steps, but not the exclusion of other elements or steps or groups of elements or steps.

[0019] The term "including" is used in the sense of "including, but not limited to". "Inclusive" and "including, but not limited to" are used synonymously.

[0020] “Banana blossom”, also known as “banana heart”, is a fleshy, purple, scaly flower in the shape of a teardrop that grows at the end of a banana plant.

[0021] "Enriched flour" refers to flour (e.g. wheat flour) to which various nutrients or other types of flour have been added to improve its nutritional value.

[0022] “Fats” are esters made up of three fatty acid chains and glycerol.

[0023] Dietary fiber refers to the indigestible components of food, primarily derived from plant sources. It consists mainly of soluble and insoluble fiber. Soluble fiber dissolves in water and is fermented in the large intestine. It also has binding properties. Insoluble fiber does not dissolve in water, is metabolically inert, and increases the bulk of food.

[0024] Ratios, concentrations, quantities, and other numerical data can be specified here in a range format. It is understood that such a range format serves only for clarity and brevity and is to be interpreted flexibly, so that it includes not only the numerical values ​​explicitly stated as the limits of the range, but also all individual numerical values ​​or subranges that lie within this range, as if each numerical value and subrange were explicitly stated.

[0025] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as they are generally understood by a person skilled in the field of this disclosure. Although all methods and materials similar to or equivalent to those described herein may be used in carrying out or testing the disclosure, the preferred methods and materials are now described. All publications mentioned herein are incorporated into this disclosure by reference.

[0026] The present disclosure is not limited to the scope of the specific embodiments described herein, which serve only for illustrative purposes. Functionally equivalent products, compositions, and processes clearly fall within the scope of the disclosure as described herein.

[0027] As explained in the background, there is an urgent need for alternatives that could replace the role of leafy greens like lettuce in foods such as burgers, sandwiches, and wraps. This disclosure explores the possibility of using banana blossoms as an alternative to lettuce. Banana blossoms, also known as "banana hearts," are fleshy, teardrop-shaped, purple flowers that grow at the end of a banana plant. Banana blossoms are a popular ingredient in traditional Southeast Asian soups, stir-fries, and salads. Banana blossoms are rich in nutrients such as fiber and protein. Because it is an annual plant, it can be grown year-round, and because it is not used in many foods, banana blossoms are readily available.

[0028] The present invention relates to compositions containing banana blossoms. Preferred embodiments include banana blossoms in the form of flour and paste. Depending on the food being prepared, either the flour or the paste can be used effectively. When added during the preparation of bread, the nutrient-rich banana blossom products (flour or paste) provide the same amount of nutrients as a standard portion of lettuce in a sandwich, within the bread itself.

[0029] The present disclosure concerning the use of banana flower products aims to reduce the consumption of lettuce and to provide a better and tastier alternative.

[0030] In one embodiment of the present disclosure, a vegetable, fiber-rich banana blossom product is provided, comprising: a) total carbohydrates with a weight fraction in the range of about 45 to 70% in the product, wherein the carbohydrates comprise dietary fiber with a weight fraction in the range of 45 to 65% of the product, and sugars with a weight fraction in the range of about 3 to 10% of said product, wherein said dietary fiber comprises soluble dietary fiber with a weight fraction in the range of about 2 to 7% and insoluble dietary fiber with a weight fraction in the range of about 40 to 65%; b) proteins with a weight fraction in the range of about 10 to 20% in the product; and c) total fats with a weight fraction in the range of about 4 to 9% in the product.

[0031] In one embodiment of the present disclosure, a vegetable, fiber-rich banana blossom product is provided, comprising: a) total carbohydrates with a weight fraction in the range of about 55 to 70% in the product, wherein the carbohydrates comprise dietary fiber with a weight fraction in the range of 57 to 60% of the product, and sugars with a weight fraction in the range of about 4 to 8% of the product, wherein the dietary fiber comprises soluble dietary fiber with a weight fraction in the range of about 3 to 6% and insoluble dietary fiber with a weight fraction in the range of about 50 to 55%; b) proteins with a weight fraction in the range of about 15 to 18% in the product; and c) total fats with a weight fraction in the range of about 6 to 7% in the product.

[0032] In one embodiment of the present disclosure, a vegetable, fiber-rich banana blossom product is provided, comprising: a) total carbohydrates with a weight fraction in the range of about 56 to 59% in the product, wherein the carbohydrates comprise dietary fiber with a weight fraction in the range of 57 to 59% of the product and sugars with a weight fraction in the range of about 4 to 6% of the product, wherein the dietary fiber comprises soluble dietary fiber with a weight fraction in the range of about 3 to 5% and insoluble dietary fiber with a weight fraction in the range of about 52 to 54%; b) proteins with a weight fraction in the range of about 15 to 17% in the product; and c) total fats with a weight fraction in the range of about 6 to 6.8% in the product.

[0033] In one embodiment of the present disclosure, a vegetable, fiber-rich banana blossom product is provided, comprising: a) total carbohydrates with a weight fraction in the range of about 56 to 58% in the product, wherein the carbohydrates comprise dietary fiber with a weight fraction in the range of 57 to 58% of the product and sugars with a weight fraction in the range of about 4 to 5% of the product, wherein the dietary fiber comprises soluble dietary fiber with a weight fraction in the range of about 3.5 to 4.5% and insoluble dietary fiber with a weight fraction in the range of about 52.5 to 53.5%; b) proteins with a weight fraction in the range of about 15 to 16% in the product; and c) total fats with a weight fraction in the range of about 6.2 to 6.8% in the product.

[0034] In one embodiment of the present disclosure, a plant-based, fiber-rich banana blossom product is provided in accordance with the present description, wherein the product is in the form of a paste or a flour.

[0035] In one embodiment of the present disclosure, a plant-based, fiber-rich banana blossom product is provided, as described herein, wherein the product is in the form of flour with a particle size in the range of about 20 to 1000 µm and a moisture content in the range of 3 to 10%, 3 to 9%, 3 to 6%, 2 to 8%, 3 to 5%, or 2 to 5%. In one embodiment, the product is in the form of flour with a particle size in the range of about 200 to 1000 µm.

[0036] In one embodiment of the present disclosure, a plant-based, fiber-rich banana blossom product is provided, as described herein, wherein the product is in the form of a paste comprising banana blossom particles with a size in the range of about 30 to 1000 µm and a moisture content in the range of 11 to 95%, 20 to 95%, 25 to 90%, 40 to 95%, or 60 to 95%. In another embodiment, the paste is packaged without stabilizers in a sterilized, chilled, or frozen form. In one of the embodiments, the product is in the form of a paste with a particle size in the range of about 50 to 800 µm.

[0037] In one embodiment of the present disclosure, a process for producing a plant-based, fiber-rich banana flower product is provided according to the present description, wherein the process comprises the following steps: a) obtaining and cleaning whole banana flowers and b) processing the banana flowers to obtain a banana flower product with a final fiber content of at least 45% of the dry weight, wherein the particle size of the banana flowers in the product is in the range of 20 to 1000 µm and wherein the banana flower product is banana flower flour. In a further embodiment, the process optionally includes a step for isolating the flowers and bracts from the banana flower and subsequently processing the flowers and bracts to obtain a banana flower product.In another embodiment, the processing of the flowers and bracts includes the processing steps of cubeding, dehydrating, and pulverizing. In yet another embodiment, the flour has a moisture content in the range of 3 to 10%.

[0038] In one aspect of the present disclosure, an enriched flour composition is provided comprising: a) the vegetable, high-fiber banana blossom flour described herein, and b) at least one other flour, wherein the proportion of the banana blossom flour in the enriched flour composition is in the range of 1 to 25%. The preferred percentage of the banana blossom flour is 1 to 20%, 2 to 18%, 2 to 15%, or 2 to 12%.

[0039] In one embodiment of the present disclosure, an enriched flour composition is provided comprising: a) the vegetable, high-fiber banana blossom flour described herein, and b) at least one other flour, wherein the proportion of banana blossom flour in the enriched flour composition is in the range of 1 to 25%. In one embodiment, the at least one other flour is selected from the group consisting of wheat, barley, rice, millet, and combinations thereof, preferably wheat or rice.

[0040] In one embodiment of the present disclosure, a method for producing the enriched flour composition described herein is provided, the method comprising the following steps: a) obtaining the banana blossom flour described herein, and b) mixing at least one other flour with the banana blossom flour in a ratio of 1:99 to 20:80 to obtain the enriched flour composition. In a further embodiment, the at least one other flour is selected from a group consisting of wheat, barley, rice, millet, and combinations thereof, preferably wheat or rice.

[0041] In one embodiment of the present disclosure, a food article is provided comprising the banana blossom flour or the enriched flour composition described herein.

[0042] In one embodiment of the present disclosure, a food article is provided comprising the banana blossom flour or the enriched flour composition described herein, wherein the food article is selected from a group consisting of breads, cakes, biscuits, biscuits, pastries, dough sheets, noodles, muffins, and flatbreads such as pizza bases, roti, naan, paratha, kuboos, and pita bread. The enriched flour composition can also be used to make dosa, appam, and idli.

[0043] In one embodiment of the present disclosure, a method for producing a plant-based, fiber-rich banana flower product, as described herein, is provided, wherein the method comprises the following steps: a) obtaining and cleaning banana flowers and b) processing the banana flowers to obtain a banana flower product with a final fiber content of at least 45% of the dry weight, wherein the particle size of the banana flowers in the product is in the range of 30 to 1000 µm and wherein the banana flower product is a banana flower paste. In a further embodiment, the method optionally includes a step for isolating the flowers and bracts from the banana flower and subsequently processing the flowers and bracts to obtain a banana flower product.In another embodiment, the processing of the flowers and bracts includes the steps of diced and passed through several shredding machines.

[0044] In one embodiment of the present disclosure, a food composition is provided comprising: a) the vegetable, high-fiber banana blossom paste described herein, and b) at least one further edible component, wherein the proportion of the banana blossom paste is in the range of 5 to 30% by weight of the composition. In another embodiment, the at least one further edible component is selected from a group consisting of flour, dough, sauce, curry, gravy, and soup. In a further embodiment, the food composition additionally comprises preservatives, stabilizers, or flavor enhancers, or a combination thereof. In one of the embodiments, the food composition additionally comprises a paste made from fibrous vegetables such as jackfruit and yam.

[0045] In one embodiment of the present disclosure, a banana blossom product is provided which can be used as a substitute for leafy vegetables, such as lettuce, in food products.

[0046] Although the subject has been described in detail using specific examples and embodiments, other embodiments are also possible. EXAMPLES

[0047] The disclosure will now be illustrated by means of working examples intended to demonstrate its functionality and not to restrict its scope. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as generally understood by a person skilled in the art in the field of this disclosure. Although similar or equivalent processes and materials may be used in carrying out the disclosed procedures and compositions, exemplary processes, devices, and materials are described here. It is understood that this disclosure is not limited to specific procedures and experimental conditions, as such procedures and conditions may be applicable.

[0048] The following examples describe the production of various products from banana blossoms and, furthermore, the foods that can be produced using banana blossom products. Example 1: Production of banana blossom flour and paste:

[0049] Banana blossoms can be processed into flour or paste for use in food production or product manufacturing. The biggest challenge in processing banana blossoms is manually cutting them. The petals are very fibrous, making cutting difficult. A specially designed, high-performance industrial vegetable slicer was used for cutting and shredding.

[0050] The process for producing banana blossom flour and paste is described below: 1. Banana blossom paste

[0051] Preparation method 1: Banana blossoms were collected on farms. The blossoms are removed after the last row of fruit has formed on the banana bunch. Typically, six to eight layers of fruit develop, then the blossoms begin to fall off without turning into bananas. At this point, the farmers break them off so that the blossoms no longer absorb nutrients from the plant and the fruit can grow faster. - Outer bracts or petals of the banana flowers that might have been contaminated were removed or cleaned. Outer layers with potential contamination were peeled off manually and, if necessary, washed and air-dried. - The clean bracts and flowers were first diced and then passed through several grinding machines to achieve a final particle size of 30 to 1000 µm. - The paste obtained in this way can be used to produce food compositions according to the present description.

[0052] Preparation method 2: - In this method, the banana blossoms are cut off before the fruit develops. This production method saves time because there is no need to wait for the fruit to form. Instead, the banana blossoms can be collected before the fruit develops. The outer bracts or petals of the banana flower, which may have been contaminated, were removed or cleaned. The outer layers, which may have been contaminated, were peeled off manually and, if necessary, washed and air-dried. - The clean bracts and flowers were first diced and then passed through several grinding machines to achieve a final particle size of 30 to 1000 µm. - The paste obtained in this way can be used to produce food compositions according to the present description. 2. Banana blossom flour

[0053] Preparation method 1: Banana blossoms were collected on farms. The blossoms were removed after the last row of fruit had formed on the banana bunch. Typically, six to eight layers of fruit develop, then the blossoms begin to fall off without turning into bananas. At this point, the farmers break them off so that the blossoms no longer absorb nutrients from the plant and the fruit can grow faster. - The outer bracts or petals of the banana flowers, which may have been contaminated, were removed or cleaned. - The cleaned bracts and flowers were first diced, dried and pulverized until a final particle size of 20 to 1000 µm was achieved, maintaining a final fiber content of at least 45% of the dry weight and a moisture content in the range of 3 to 10%. - The flour obtained in this way can be used to produce food products according to the present description.

[0054] Preparation method 2: - In this method, the banana blossoms are cut off before the fruit develops. This production method saves time because there is no need to wait for the fruit to form. Instead, the banana blossoms can be collected before the fruit develops. - Outer bracts or petals of the banana flowers that might have been contaminated were removed or cleaned. - The cleaned bracts and flowers were first diced, dehydrated and pulverized to achieve a final particle size of 20 to 1000 µm, maintaining a final fiber content of at least 45% of the dry weight and a moisture content in the range of 11 to 95%. - The flour obtained in this way can be used to produce food products according to the present description.

[0055] Banana blossom flour and paste can be made directly from banana blossoms, i.e., without removing the outer bracts and petals. The entire banana blossom (along with the bracts and petals) is sliced ​​to either form flour or be processed into a fine paste.

[0056] From a professional perspective (from chefs to consumers), it was found that baked goods made with banana blossom flour or paste were more palatable than conventionally produced baked goods. Furthermore, preparation using banana blossom paste proved to be a superior alternative to flour. The preparation time for the paste is shorter than for flour, as no time-consuming drying process is required. In addition, the paste can be mixed directly with suitable flour to prepare bread dough. It was also noted that the overall taste of the product made with banana blossom paste was superior. Example 2: Nutritional value of banana blossom products

[0057] The following Table 1 shows the nutritional value of a single batch of banana blossom flour or paste: Table 1: Nutritional value (100 g) Banana blossoms Jackfruit flour White bread flour Energy (kcal) 353,8 362,2 363 Total carbohydrates (g) 58,4 78,5 73 Dietary fiber (g) 57,4 16 0 Soluble dietary fiber (g) 4,1 5,5 0 Insoluble fiber (g) 53,3 - 0 Sugar (g) 4,9 4,8 - Protein (g) 15,2 8,8 14 Total fat (g) 6,6 1,2 1,7 Saturated fatty acids (g) 1,82 0,5 - Cholesterol (mg) 0 0 - Sodium (mg) 69,3 16,8 3

[0058] The table above shows that banana blossom products are rich in fiber and protein compared to jackfruit flour and refined flour used for bread making. It is also important to note that these products contain no cholesterol. Example 3: Preparation of food from banana blossom products:

[0059] As mentioned in the preceding paragraphs, products made from banana blossoms can be used to prepare a variety of foods and food compositions. Some non-exhaustive examples include bread, cakes, biscuits, cookies, noodles, puff pastry, pasta, and flatbreads such as pizza bases, roti, naan, paratha, kuboos, pita bread, dosa, and appam. Furthermore, banana blossom paste can be used to prepare bread dough, batter, sauces, curries, gravies, and soups.

[0060] It was found that bread prepared with banana blossom products retained the same fluffiness and texture, but had improved taste and nutritional value.

[0061] Breads made with banana blossom products can be used as a substitute for conventional baked bread to prepare sandwiches and wraps. Since the banana blossoms provide all the necessary nutrients, there is no need to add lettuce. This ensures that there is no excessive consumption of refined flour (carbohydrates) without plant-based fiber.

[0062] For the preparation of enriched flour, the proportion of banana blossom flour added to the other flour should be between 2 and 25% (especially 2 to 20%). Similarly, for the preparation of food products, the proportion of banana blossom paste added to other edible ingredients should be between 5 and 30% of the total weight of the composition.

[0063] It was found that the addition of banana blossom flour in higher quantities, i.e. above 25% (especially above 20%), resulted in a darker color and a less acceptable taste and texture of the bread. Example 4: Determining the shelf life of articles containing banana blossom product:

[0064] The shelf life of foods containing the banana blossom product (paste) was tested under various conditions, as listed in Table 2 below: Table 2: Durability study white bread Bread with banana blossom paste (20% of the dough weight) Day 1 No fungal infestation No mold infestation Day 6 at room temperature No visible fungal growth Visible mold growth on the edges Day 44 in the refrigerator Visible fungal infestation No visible fungal growth

[0065] The results shown in Table 2 above indicate that food (bread) prepared with banana blossom paste has a longer shelf life (at least 44 days) compared to commercially available and widely available white bread. Advantages of the present invention:

[0066] The present invention relates to a plant-based, fiber-rich banana blossom product in the form of a paste or flour, produced by processing banana blossoms (flowers and bracts). The described product is rich in nutrients and can be used to produce modern foods as a more sustainable alternative to vegetables such as lettuce. The banana blossom product is rich in fiber, carbohydrates, and proteins, and is also low in fat. The product aims to bridge the gap between the supply and demand for lettuce, which is not only seasonally available but also highly perishable and expensive. Furthermore, foods produced with the banana blossom product of the present disclosure have a longer shelf life compared to widely available commercial foods.From a professional point of view (from chefs to consumers), it was found that baked goods prepared with banana blossom flour or paste were tastier than conventional baked goods.

Claims

[1] Plant-based, high-fiber banana blossom product, comprising: a) Total carbohydrates comprising approximately 45 to 70% by weight in the product, wherein the carbohydrates comprise dietary fiber comprising approximately 45 to 65% by weight of the product and sugars comprising approximately 3 to 10% by weight of the product, wherein the dietary fiber comprises soluble dietary fiber comprising approximately 2 to 7% by weight and insoluble dietary fiber comprising approximately 40 to 65% by weight; b) Proteins comprising approximately 10 to 20% by weight in the product; and c) Total fats with a weight percentage in the range of approximately 4 to 9% in the product. [2] Banana blossom product according to claim 1, wherein the product is in the form of a paste or a flour. [3] Banana blossom product according to claim 2, wherein the flour has a particle size in the range of about 20 to 1000 µm and a moisture content in the range of 3 to 10%. [4] Banana flower product according to claim 2, wherein the paste comprises banana flower particles with a size in the range of about 30 to 1000 µm and has a moisture content in the range of 11 to 95%. [5] Method for producing a plant-based, fiber-rich banana flower product according to claim 3, wherein the method comprises the following steps: a) Harvesting and cleaning banana blossoms, and b) Processing the banana blossoms to obtain a banana blossom product with a final fiber content of at least 45% of the dry weight, wherein the particle size of the banana blossoms in the product is in the range of 20 to 1000 µm and wherein the banana blossom product is banana blossom flour. [6] The method of claim 5, wherein the method optionally comprises a step in which the flowers and bracts are isolated from the banana flowers and subsequently the flowers and bracts are processed into a banana flower product, and wherein the processing of the flowers and bracts comprises the steps of crushing, dehydrating and pulverizing. [7] Method according to claim 5-6, wherein the flour has a moisture content in the range of 3 to 10%. [8] Enriched flour composition, comprising: a. the plant-based, fiber-rich banana blossom flour according to claims 2-3 or obtained from the process according to claims 5-7, and b. at least one other flour, wherein the proportion of banana blossom flour in the enriched flour composition is in the range of 1 to 25%. [9] Enriched flour composition according to claim 8, wherein the at least one other flour is obtained from a group consisting of wheat, barley, rice, millet and combinations thereof. [10] Method for producing the enriched flour composition according to claims 8-9, wherein the method comprises the following steps: a. Extraction of banana blossom flour and b. Mixing at least one other flour with the banana blossom flour in a ratio of 1:99 to 20:80 to obtain the enriched flour composition. [11] Food article comprising the banana blossom flour according to claims 2-3 or the enriched flour composition according to claims 8-9. [12] Food article according to claim 11, wherein the article is selected from a group consisting of bread, cakes, biscuits, biscuits, pasta, puff pastry, noodles and flatbreads such as pizza base, roti, naan, paratha, kuboos and pita bread. [13] Method for producing a plant-based, fiber-rich banana flower product according to claim 4, wherein the method comprises the following step: a) Harvesting and cleaning banana blossoms, b) Processing the banana blossoms to obtain a banana blossom product with a final fiber content of at least 45% of the dry weight, wherein the particle size of the banana blossoms in the product is in the range of 30 to 1000 µm and wherein the banana blossom product is a banana blossom paste. [14] Method according to claim 13, wherein the method optionally includes a step in which the flowers and bracts are isolated from the banana flowers and subsequently the flowers and bracts are processed into a banana flower product, and wherein the processing of the flowers and bracts includes the steps of cubeding and passing through several crushing machines. [15] Food composition, including: a) the plant-based, fiber-rich banana blossom paste according to claims 2 and 4 or obtained from the process according to claims 13-14, and b) at least one other edible component, wherein the proportion of banana blossom paste is between 5 and 30% by weight of the composition. [16] Composition according to claim 15, wherein the at least one further edible component is selected from the group consisting of flour, dough, sauce, curry, gravy and soup. [17] Composition according to claims 15-16, further comprising preservatives, stabilizers or flavor enhancers or a combination thereof. [18] Composition according to claims 15-16, which additionally contains a paste of fibrous vegetables such as jackfruit and yam.