Plantain bananas are a staple food for many people in Africa and Latin America. They are eaten cooked, and when ripe, they are rich in starch, their main unavailable carbohydrate macromolecule. A team from CIRAD is looking into the technological properties of these bananas, which determine their processability and uses, with a view to optimizing their quality, particularly nutritional, once cooked.
Starch digestibility, flesh texture and the evolution of nutritional quality are all elements that have been studied by researchers. The results of this study will be used to create new varieties with a view to guaranteeing their adoption by consumers.
via CIRAD - Actualités / News http://ift.tt/1G1yoO6
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