Abstract

JIMENEZ, Daniela Silva  and  ROJAS NAVARRO, José Faruk. Review of the uses and benefits of plantain flour in food, for strengthening the productive chain of Putumayo. Rev. ion [online]. 2024, vol.37, n.1, pp.35-48.  Epub May 06, 2024. ISSN 0120-100X.  https://doi.org/10.18273/revion.v37n1-2024003.

The objective of this work is to analyze the current state of the uses and benefits of plantain flour (Musa paradisiaca) in food for human consumption, as a strategy to strengthen the production chain in the department of Putumayo. For this purpose, a bibliographic review was carried out in databases of different indexed scientific articles related to the uses that are being given to plantain flour at an international and national level. It will end that among the most frequent uses for human consumption are laundry, pasta and baking, in addition to the fact that health benefits are extensive due to its resistant starch content, antioxidant capacity, protein content, phenols and flavonoids; which makes it a relevant raw material for food processing and the promotion of human health; aspect that can be used to potentiate plantain production and transformation in Putumayo.

Keywords : Plantain; Plantain flour; Resistant starch; Plantain production chain; Antioxidant capacity.

        · abstract in Spanish | Portuguese     · text in Spanish     · Spanish ( pdf )