A recent study reveals that if flour made from banana peels and mixed with flour from other sources including wheat, the foods not only taste better but also provide many health benefits.
Currently, banana is the fourth most consumed food worldwide after wheat, rice and corn, and its peels are also used for various purposes in many regions of the world.
However, a recent study conducted by American and Indian experts has shown that if the flour prepared from banana peels is added to the flour of other items to prepare foods, it will not only stay fresh for a long time but also improve the taste and have many medical benefits.
To know the benefits of banana peels, experts prepared banana peel powder after drying it and then mixing it with wheat flour to prepare some foods.
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20 expert chefs to taste the prepared foods, who identified differences in the taste.
The chefs described the dishes prepared with the help of banana peel flour in wheat flour are more flavorful.
In addition, experts noted that some dry foods made only from wheat flour begin to lose their effect within three months, but foods made from banana peels retain the amount of a chemical called ‘antioxidant’ even after three months.
Antioxidant is a chemicals protect the organs of the human body from being damaged or diseased.
According to experts, banana peels are rich in protein, potassium, magnesium, vitamins, polyunsaturated fatty acids, amino acids and antioxidants, which provide many health benefits. Peels also add flavor to foods.
According to experts, making flour from banana peels will not only help to combat food shortages, but also significantly reduce the waste and dirt generated from the peels.