Starch Index: Technical Memoranda:
Tables and Methods:
The fruit of the plantain, or cooking banana, is larger, coarser, and less sweet than the kinds that are generally eaten raw. The edible part of a banana contains, on average, 75 per cent water, 21 per cent carbohydrate, and about 1 per cent each of fat, protein, fibre, and ash. Other parts of the plant abound in fibre, which can be used in the manufacture of paper and cordage. One species is the source of Manila hemp (abaca). The cooking banana may serve as a raw material for starch manufacture. The starch content is about 25%. The granule size is in the range 5 - 70 microns - a little smaller than potato starch and amore elongated - but it resembles corn starch in paste characteristics like gelatinizing temperature and gel strength, but with higher peak viscosity. The starch is difficult to extract. It may be grated easily, but the rasping is fibrous and starch yield is extremely low with known technics.
Half of the world's banana crops are grown in Africa, and much of the produce is used locally. The leading banana-export regions are Central America and northern South America.
Scientific classification: Bananas make up the genus Musa of the family Musaceae. The plantain, or cooking banana, is classified as Musa x paradisiaca. The Manila hemp or abaca is classified as Musa textilis.