Description
A high‑cellulose, low‑lignin flour made from dried and milled banana stems.
Technical
The process involves drying banana stems at 60–80 °C to reduce moisture below 10 %, followed by a 1 % (w/v) NaOH pretreatment for 2 h that partially delignifies the material, decreasing lignin content by ~30 %. Subsequent fine grinding to <200 µm yields a flour composed of ~70 % cellulose, 15 % hemicellulose, 10 % lignin and 5 % pectin, suitable for gluten‑free applications.
Science
Primary Reaction
alkaline delignification (partial hydrolysis of lignin)
Sensory Profile
Aroma ()
neutralearthymildslightly woodyhint of green banana
Wine Analogy
Similar earthy notes to Pinot Noir with subtle green undertones
Coffee Analogy
Light roast Ethiopian coffee with mild woody notes
Perfume Analogy