WO2014167372A2 - Production of novel beta bread by partial substitution of wheat flour with banana-peel flour - Google Patents

Abstract

Most underdeveloped and developing countries suffer from severe shortages of wheat flour, which is necessary for producing bread. Consequently, said countries need to import wheat at high prices in order to meet their needs. The present invention provides a method for producing beta bread by mixing banana-peel flour with wheat flour in a specified ratio. The invention consists of preparing beta bread using banana peel, by means of partially substituting the wheat flour with ripe banana-peel flour in a specified ratio in order to increase the nutritional and mineral content of the beta bread. Therefore, the invention solves some of the problems relating to the extreme dependency on imported wheat that certain countries suffer from. In addition, adding banana-peel flour in a specified ratio improves the mineral content and the nutritional properties of the beta bread produced, which is thus healthier for the consumer.

Description

 Description

Invention Title

Development of new beta bread by partially replacing wheat flour with banana peel flour

Technical application

0001 Food and nutrition, in particular by providing an effective substitute for wheat flour in bread production.

Summary of the Invention

Technical problem

0002 Most of the underdeveloped and developing countries suffer from significant shortages of wheat flour, necessary for the production of bread. Consequently, these countries need to import wheat at a high price to meet their needs.

Problem solution

0003 The present invention offers a way of making beta bread by mixing banana peel flour with wheat flour in a specified proportion. The invention consists in preparing beta bread with banana peel by partially replacing wheat flour with ripe banana peel flour in a specified proportion in order to increase the nutritional and mineral content of beta bread.

Beneficial Effects of the Invention 0004 A beneficial effect of adding banana peel flour in a specified proportion will be to improve the minerals and nutritional properties of processed beta bread, which will be healthier for the consumer.

0005 Another beneficial effect will be to solve the enormous environmental problem that constitutes the elimination of large amounts of banana peel.

0006 Another advantage will be to solve some of the problems related to the extreme dependence on imported wheat suffered by underdeveloped and developing countries. For example, Egypt consumes 16 million tons of wheat annually, of which 9 million are produced in the country and 7 million are imported. Currently, the international price of wheat is approximately $ 358 / ton. By a simple calculation it is obtained that 283.18 million dollars per year could be saved in the importation of wheat if the beta bread of Example 1 were developed, as described below.

Description of practical uses

0007 Banana is a climacteric fruit that is consumed in the mature state in Mexico and many other countries. In its commercialization large quantities of fruit are lost due to poor handling after harvesting. Banana peel flour (Musa sapientum) (HCP) has potential as a source of dietary fiber for human nutrition.

0008 An analysis of the mineral, nutritional and anti-nutritional content of the banana peel was carried out. The mineral content results are shown in Table 1 and the nutritional and antinutritional components, in Table 2. Table 1. Composition of the mineral content of the Musa Sapientum shell

Table 2. Nutritional and anti-nutritional components of the Musa Sapientum shell

0009 The high indexes indicated indicate that the banana peel is a good source of minerals and nutrients. The results obtained with respect to antinutrients (Table 2) are within the threshold value (0.5-35 mg / g) established as a safety limit. Despite the benefits of banana peel (Tables 1 and 2), most people throw it away after consuming the fruit. 0010 Below are some examples of practical uses of the invention, which do not limit the possible applications of the invention, as noted and explained herein.

Examples

0011 To prepare banana peel flour (HCP), the original bananas were washed and the pulp was separated from the peel. In this application Musa sapientum bananas were used: a hybrid cultivar of Musa balbisiana and Musa acuminata of the Latundan cultivar. The peels of the original bananas were air dried for 72 hours at 25 ° C and then in an oven from 45 ° C to 60 ° C. The drying process can also be carried out using a solar oven, a standard oven or simply the outdoor sun. The dried shells were milled in a mill until very fine particle flours were obtained, with a minimum size of about 0.4 μηι and a maximum of about 3.2 μπι, examining the microstructure of the HCP by means of secondary electron images through a scanning electron microscope (JEOL-6610LV) (SEM).

0012 It should be mentioned that in each example a teaspoon of coffee (5 ml) of instant yeast was added to each bread dough as reinforcement, as described below. Each bread dough was left at 25 ° C for a period of 10 to 15 minutes and then baked in a 250 ° C oven at 350 ° C between 2.0 and 2.5 minutes.

Example 1

0013 Example 1 was performed by mixing a measure of HCP with six measures of wheat flour. The ratio between banana peel flour and total dry powder is 14.29% (by volume) and 11.3% (by mass) and wheat flour is 85.71% (by volume) and 88.7% (by mass). The sample of the measurement was 23 ml, producing a total dry powder of 161 mi (124 g). The water added to mix the dry powder and form the dough was four measures, corresponding to 92 ml (100 g) of water.

Example 2

0014 Example 2 was performed using two measures of HCP for five measures of wheat flour. The beta bread obtained is shown in Figure 2. The ratio between HCP and total dry powder is 28.57% (by volume) and 23.4% (by mass) and wheat flour is 71.43 % (by volume) and 76.6% (by mass). In Example 2, the same amount of water was used as in Example 1 (92 ml).

Example 3

0015 Example 3 was performed using four measures of HCP for three of wheat flour. The ratio between banana peel flour and total dry powder is 42.86% (by volume) and 36.4% (by mass) and wheat flour is 57.14% (by volume) and 63.6% (by mass). The water added to mix the dry powder and form the dough was 107 ml (1,114 g), an increase of 15 ml (14 g) compared to the two previous examples.

0016 Any person skilled in the art will appreciate that the invention can be applied to uses other than those described, which are presented in this description for illustrative purposes and without restriction. The specification and drawings are not intended to limit the scope of this patent document. In practice the invention may be applied to various uses equivalent to those proposed in this description. That is, while the present invention is described for specific uses, it is clear that anyone who knows the subject can create numerous alternatives, modifications, permutations and variations in the light of the above description. Accordingly, it is intended that the present invention encompasses all alternatives, modifications and variations that correspond to the scope of the claims included as an appendix. The fact that a product, process or method presents differences with one or more of the examples of use described above does not mean that the product or process is outside the scope (literal or other legally recognized scope) of the following claims.

Industrial applicability

0017 Solve some of the deficit problems of underdeveloped and developing countries related to the importation of wheat from foreign countries. For example, Egypt consumes 16 million tons of wheat annually, of which 9 million are produced in the country and 7 million are imported. The international price of wheat is approximately $ 358 / ton. A simple calculation shows that 283.18 million dollars per year could be saved in the importation of wheat if the bread of the first example were developed. Part of this saving will be used to obtain banana peel flour, with a cost much lower than the savings achieved when importing part of the wheat flour.

0018 It is foreseeable that this market is in demand in all underdeveloped and developing countries. Therefore, the market could expand to most countries in Asia and Africa. It could also be extended to banana-producing countries where the removal of the peel constitutes an environmental problem.

Reference List

Documents without a patent

0019 Ramli, S, Alkarkhi, AFM, Yong YS and Easa, AM, 2009, "Utilization of banana peel as functional ingredient in yellow noodle", Asian Journal of Food and Agro-Industry, vol. 2, No. 3, pp. 321-329. 0020 Ranzani, TDCMR, Sturion, LG and Bicudo, H. M, 1996, "Chemical and biological evaluation of ripe banana peel" Latin American Nutrition Archives ", vol. 46, No. 4, pp. 320-324.

0021 Anhwange, B. A., Ugye, T. J., and Nyiaatagher, T. D., 2009, "Chemical composition of musa sapientum (banana) peels", Electronic Journal of Environmental, Agricultural and Food Chemistry, vol. 8, No. 6, 437-442

0022 Juarez-garcia E., Agama-Acevedo E., Sayago-ayerdi SG, Rodriguez-ambriz SL and Bello-perez LA, 2006, "Composition, Digestibility and Application in Breadmaking of Banana Flour", Plant Foods for Human Nutrition, vol . 61, pp 131-137

Claims

Claims  Claim 1 Composition of the matter consisting of: wheat flour,  Banana peel flour obtained by drying and milling the banana peel,  mix wheat flour and banana peel flour to form a dry powder, add water to the dry powder to form a dough, and  Cook the dough. Claim 2 Composition of the material as in claim 1 by heating at a temperature of  250 ° C to 350 ° C. Claim 3 Composition of the material as in Claim 2 by heating for a period of 2.0 to 2.5 minutes. Claim 4 Composition of the material as in all previous claims with banana peel of the type known as Musa sapientum, Claim 5 Composition of the material as in Claim 4, with Musa sapientum, a hybrid cultivar of Musa balbisiana and Musa acuminata of the Latundan cultivar. Claim 6 Composition of the material as in all previous claims with the banana peel dried at room temperature and then oven dried. Claim 7 Composition of the material as in claim 6, with air drying for 72 hours and oven drying at a temperature of 45 ° C to 60 ° C. Claim 8 Composition of matter as in all previous claims with banana peel flour  with a particle size between 0.4 and 3.2 μπι.  Claim 9 Composition of the material as in all previous claims, with a relationship between banana peel  and dry powder between 1 1.3% and 36.4% by mass.  Claim 10 Composition of matter as in Claim 9, with a relationship between banana peel flour and powder  dry between 11.3% and 23.4% by mass.  Claim 1 1 Composition of the material as in claim 1, with a relationship between banana peel flour and  11.3% dry powder per dough.  Claim 12 Composition of the material as in all previous claims, with a relationship between water and  dry powder between 100: 124 and 1 14: 124 per mass.  Claim 13 Composition of the material as in claim 12, with a relationship between water and dry powder of  100: 124 by mass.  Claim 14 Composition of the material as in all previous claims, adding yeast to the mixture to form a bread dough.  Claim 15 Composition of the material as in claim 15, with a yeast to mass ratio of 5/161. Claim 16 Composition of the material as in claim 14 and 15, leaving the bread dough to room temperature 10 to 15 minutes after adding the yeast to the dough.