Banana - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 141

Table 8.3. New and indigenous products from banana.

Product Country Characteristics Reference

Empanada Ecuador,

Colombia

Unripe banana P-1P from cooking bananas
and plantain

Bello-Perez et al. (2010)

Matooke Uganda Banana is mixed with peanuts and spices,

the blend is wrapped in banana leaf and
cooked by stewing

Bukusuba et al. (2008)

Sancocho Colombia Plantain cooked by stewing with potatoes,

cassava, tomatoes, spices and meat

Quintero et al. (2008)

Fufu Nigeria Plantain and cassava are mixed Bukusuba et al. (2008)

Plantain tarts Jamaica Ripe banana pulp mixed with bakery

ingredients

Bukusuba et al. (2008)

“Ketchup” Philippines Banana pulp mixed with gums and spices Bukusuba et al. (2008)

Chips and cake Cameroon Banana and plantain pulp mixed with flavors

and bakery products

Yomeni et al. (2004)

Stem juice India Green part of the stem peeled and its white

inner portion cut into small pieces; pieces
mechanically crushed to obtain juice

Singh et al. (2007)

Tonto, Lubisi Uganda Pulp is mashed and the juice is fermented

naturally

Mwesigye and Okurut (1995);
Gensi et al. (2000)

Spirit (with
∼

India Banana juice blended with coarse sorghum

flour and inoculated with Saccharomyces
cerevisae

Singh et al. (2009)

24%
alcohol)

Spaghetti Mexico Unripe banana flour is blended with durum

wheat flour

Ovando-Martınez et al. (2009);
Agama-Avecedo et al. (2009)

Spaghetti Mexico Banana starch isolated from unripe bananas

( Musa paradisiaca ) and blended with
durum wheat flour

Hernandez-Nava et al. (2009)

Bread Mexico Unripe banana flour is blended with bakery

ingredients

Juarez-Garcıa et al. (2006)

and/or the BFAD A.O. No. 153 s. 2004-Guidelines, Current
Good Manufacturing Practices in Manufacturing, Packing,
Repacking or Holding Food and processed according to
the Recommended Code of Practice for the Processing and
Handling of Banana Chips (PNS/BFAD 14:2007).
Standards of quality: quality control methods
Consumers worldwide always demand to have food of
higher standard or better quality. However, the term
standard or quality is more often than not unclear. In many
cases, quality means different things to different people.
Food quality may be its sensory property (appearance,
taste), nutritional value (nutrient content), health benefit
(functional

control point (HACCP) systems are useful tools for meet-
ing these requirements and preventing food-borne diseases
(FBDs) at a world level. Countries complying with these
practices are categorized as producers of safe foods.
Countries in which GMPs are obligatory and the
HACCP voluntary are Argentina, Bolivia, Canada, Colom-
bia, Ecuador, Mexico, Paraguay, the United States, and
Venezuela. These countries have formal regulations for
GMPs, but HACCP for all foods is not obligatory. The
main problem that exists in some of the developing coun-
tries is the inadequacy of coordination between the pub-
lic and private sectors concerning the implementation and
enforcement of these requirements. Countries with volun-
tary implementation include Belize, Colombia, Costa Rica,
Dominican Republic, El Salvador, Guatemala, Honduras,
Nicaragua, Panama, and Peru.

ingredient), or safety (chemical, physical,

biological).
The Codex codes of hygienic practice, good manufac-
turing practices (GMPs) and hazard analysis and critical