Dutch company Gabanna is using Ugandan 'matooke' green bananas to produce a fine power that is added to pastas and cereals.
Gabanna claims matooke has a lot of potential to be used as a food ingredient given that it has a neutral taste and holds its structure when exposed to heat and different processing methods. In addition, it is gluten-free, high in dietary fiber and resistant starch – which makes it a slowly digested carbohydrate that doesn't spike blood sugar levels.
Gabanna is using the green banana flour in its pasta along with other nutritional ingredients such as buckwheat flour, yellow pea flour, and pea protein.
Interestingly, matooke green bananas is indigenous to southwest Uganda – which is a staple crop for the country.
Although 75% of farmers in Uganda grow matooke, about 30% are wasted due to overproduction and lack of demand. Gabanna sees exports as a viable solution to such wastage.
Sean Patrick, Founder, Gabanna presents a session on ‘Healthy Diet and a Shared Value Food System - The Case With Matooke (green banana) Flour’ at CMT’s 4th Starch World Europe on 16-18 October, 2019 in Copenhagen, Denmark.
Contact Ms. Huiyan at firstname.lastname@example.org
or call +65 6346 9113 for more details on the program.