Green banana gluten-free pasta

Researchers at the University of Brasil have developed a pasta made from a sub-product of the banana industry. Green bananas have low commercial value and little industrial use, but they do make acceptable pasta – when made into flour and mixed with egg white, water and gums.

The pasta made from green banana flour was tested on fifty subjects without coeliac disease and 25 with coeliac disease. In both groups the banana pasta was more acceptable in terms of taste, texture and aroma than standard pasta. Green banana pasta is also less sticky than regular gluten-free pastas, has 98% less fat and has a high quantity of resistant starch which may help control glycaemic indexes, as well as controlling cholesterol, intestinal regularity and fermentation by intestinal bacteria.

Source: Journal of the Academy of Nutrition and Dietetics

First Published in June 2012