METHOD FOR PRODUCING GLUTEN- FREE FLOUR FROM GREEN CARDAVA BANANAS (Musa acuminata x balbisiana)

Abstract

The utility model discloses a process for producing high-quality flour from green Cardava bananas (Musa acuminata x balbisiana). The method comprises selecting green or light-green bananas, sanitizing them in a specific chlorine-water solution for at least one hour, and peeling the fruit. The bananas are vertically sliced into uniform chips of at 10 least 2 mm in thickness and dehydrated at 70°C to 80°C for four to five hours until brittle. The chips are milled and sieved through an 80 to 100 mesh to ensure particle uniformity. The resulting flour, characterized by a moisture content not exceeding 13%, is packaged in moisture-resistant materials. The utility model provides a sustainable, gluten-free alternative to imported wheat flour while effectively reducing agricultural waste.