GB1562078A

GB1562078A - Process for the preservation of banans

Info

Publication number: GB1562078A
Application number: GB17502/78A
Authority: GB
Original assignee: Tech Zusammenarbeit Gtz D GmbH
Current assignee: Tech Zusammenarbeit Gtz D GmbH
Priority date: 1977-05-05
Filing date: 1978-05-03
Publication date: 1980-03-05
Also published as: DE2720174A1

Description

(54) PROCESS FOR THE PRESERVATION OF BANANAS (71) We, DEUTSCHE GESELLSCHAFT FUR TECHNISCHE ZUSAMMENARBEIT (GTZ), GmbH, A German Body Corporate of Dag Hammarskjöld-Weg 1, D-6236 Eschbom, Federal Republic of Germany, do hereby declare the invention for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement: The present invention relates to a process for the preservation of bananas, especially of plantain.

Banana, and especially plantain (musa spp) has a high nutritive value. However, as is well known, this fruit is very perishable. In the tropics, banana is one of the main foodstuffs. It is almost exclusivly marketed fresh and then used for the preparation of various dishes. However, large quantities of bananas perish.

Attempts have been made to preserve the banana pulp for longer periods by drying the bananas in the sun. In some instances, the dried bananas are then ground. However, it has been found that this process is not always successful and it can only be used seasonally in the main banana or plantain cultivation areas. Generally, complete drying is not achieved and the dried product goes moldy and perishes.

The present invention seeks to provide a process for preserving banana pulp in which losses are kept low and which makes it possible to store the preserved pulp for later use.

According to the present invention there is provided a process for preserving banana pulp comprising the steps of peeling the bananas, dividing the pulp into pieces, drying the pulp pieces at a temperature between 50 C and 75"C until the water content of the pulp is reduced to approximately 5% by weight of the original water content of the pulp, and packing the dried pulp in air-tight containers.

Generally, the pulp pieces are dried in normal atmosphere for a period between five hours and forty-eight hours depending on the original water content of the pulp.

The pulp may be divided into cubes, bars, slices or chips. Preferably, all of the pieces are substantially of the same size. In an embodiment the pulp is cut into cubes, the edges of each cube having a length between 1.25 and 2.5 cm.

The dried pulp is preferably packed in sealable bags of plastics material.

The invention will now be further described with reference to the accompanying drawing which illustrates a flow diagram of the process.

The bananas, for example, plantain, to be preserved are peeled and the pulp is cut into a plurality of substantially regularly sized pieces. The pieces may then be steamed or boiled if required.

The pulp pieces are then dried in a normal atmosphere at a temperature in the range 50 to 75" until the water content has been reduced to 5%by weight of the original water content. The drying step generally takes between five hours and two days depending upon the original water content of the pulp.

The dried pulp pieces may then be packed in air-tight containers, for example, in plastics material bags, cans, boxes or the like, for storage. The dried pulp may be seasoned before packing.

The stored dried product may be prepared at a later date for consumption. Thus, regardless of whether the dried pulp was seasoned, boiled or steamed before packing it may be prepared in any of the following ways: 1. The dried pulp is soaked for several hours, then boiled and mashed. This produces a dish called "Fufu".

2. The dried pulp is soaked for several hours, then shallow or deep fried in hot fat.

This produces a dish called "Kelewele".

The dried pulp pieces may alternatively be ground before packing. At a later date the ground, dried pulp may be mixed or stirred in hot water and then brought to the boil to produce a dish called "Jiji" or "Kokonte".

The ground, dried pulp may also be used as an ingredient in other dishes, for example, the ground pulp can be mixed with one or more different flours, e.g. cassava, corn, maize or rice either before packing or when preparing a dish. Spices can always be added at any stage.

If the ground, dried pulp is packed with cassava flour, the container contains an instant type of" Fufu". When other flours are packed with the ground, dried pulp the container contains an instant type of "Kakro" or "Tatale".

The ground, dried pulp may also be processed to obtain gelatine, which can be mixed with spices, eggs, salt or flour to make a mash, dough or a paste. This may serve as the basis for two varieties of product: a) The dough or paste is rolled out, cut into biscuits or made into other kinds of pastries. The biscuits or pastries are then baked.

b) The dough or paste is formed into noodles or flakes, which are dried or roasted.

It will be appreciated that other types of food products may be made from the dried pulp.

In all the examples described above, the dishes described may be produced from the dried pulp. Alternatively, the dried pulp may be mixed with other ingredients before packing and stored as "instant" food products. Of course, biscuits, noodles and the like prepared from the dried pulp may be packed and stored.

It has been found that the process of the invention enables banana pulp to be preserved without any loss in the nutritional value thereof. The dried product can be stored for an appreciable time without deterioration and can therefore be exported to regions remote from the tropical growing areas.

WHAT WE CLAIM IS: 1. A process for preserving banana pulp comprising the steps of peeling the bananas, dividing the pulp into pieces, drying the pulp pieces at a temperature between 50"C and 75"C until the water content of the pulp is reduced to approximately 5% by weight of the original water content of the pulp, and packing the dried pulp in air-tight containers.

2. A process as claimed in Claim 1, wherein the pulp pieces are dried for bet ween five and forty-eight hours.

3. A process as claimed in Claim 1 or 2, wherein the pulp is divided into a plurality of pieces of substantially equal size.

4. A process as claimed in Claim 3, wherein the pulp is divided into a plurality of cubes, the edges of each cube having a length between 1.25 and 2.5 cm.

5. A process as claimed in any preceding Claim, wherein the dried pulp is packed in sealable bags of plastics material.

6. A process as claimed in any preceding Claim, wherein the pulp is divided into pieces by cutting.

7. A process as claimed in any preceding Claim, wherein the dried pulp is seasoned before packing.

8. A process as claimed in any preceding Claim, wherein the cut up pulp is boiled or steamed before drying.

9. A process as claimed in any preceding Claim, wherein the dried pulp is ground before packing.

10. A process as claimed in Claim 9, wherein cassava flour is added to the dried pulp after grinding.

11. A process as claimed in Claim 9, wherein flours from corn, maize or rice and/or spices are added to the dried pulp after grinding.

12. A process as claimed in Claim 9, wherein the ground pulp is gelatinized, and the gelatine is mixed with spices, eggs, malt or flour to make a mash, dough or paste, which is then rolled out and baked.

13. A process as claimed in Claim 9, wherein the ground pulp is gelatinized, and the gelatine is mixed with spices, eggs, malt or flour to make a mash, dough or paste which is formed into noodles or flakes and then dried or roasted.

14. A process for preserving banana pulp substantially as hereinbefore described with reference to the accompanying drawings.

15. Preserved banana pulp obtained by a process as claimed in any preceding Claim.

16. A food product containing preserved banana pulp obtained by a process as claimed in any preceding Claim.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims

**WARNING** start of CLMS field may overlap end of DESC **. The dried pulp pieces may alternatively be ground before packing. At a later date the ground, dried pulp may be mixed or stirred in hot water and then brought to the boil to produce a dish called "Jiji" or "Kokonte". The ground, dried pulp may also be used as an ingredient in other dishes, for example, the ground pulp can be mixed with one or more different flours, e.g. cassava, corn, maize or rice either before packing or when preparing a dish. Spices can always be added at any stage. If the ground, dried pulp is packed with cassava flour, the container contains an instant type of" Fufu". When other flours are packed with the ground, dried pulp the container contains an instant type of "Kakro" or "Tatale". The ground, dried pulp may also be processed to obtain gelatine, which can be mixed with spices, eggs, salt or flour to make a mash, dough or a paste. This may serve as the basis for two varieties of product: a) The dough or paste is rolled out, cut into biscuits or made into other kinds of pastries. The biscuits or pastries are then baked. b) The dough or paste is formed into noodles or flakes, which are dried or roasted. It will be appreciated that other types of food products may be made from the dried pulp. In all the examples described above, the dishes described may be produced from the dried pulp. Alternatively, the dried pulp may be mixed with other ingredients before packing and stored as "instant" food products. Of course, biscuits, noodles and the like prepared from the dried pulp may be packed and stored. It has been found that the process of the invention enables banana pulp to be preserved without any loss in the nutritional value thereof. The dried product can be stored for an appreciable time without deterioration and can therefore be exported to regions remote from the tropical growing areas. WHAT WE CLAIM IS:

1. A process for preserving banana pulp comprising the steps of peeling the bananas, dividing the pulp into pieces, drying the pulp pieces at a temperature between 50"C and 75"C until the water content of the pulp is reduced to approximately 5% by weight of the original water content of the pulp, and packing the dried pulp in air-tight containers.