Avaliação preliminar de planta de produção de farinha de banana verde

Abstract

A banana (Musa sp) is one of the most produced and consumed fruits worldwide. In Brazil, in the year 2021, national production exceeded over 6.8 million units harvested in total, with the northeast region being the largest representative of this national production. However, for numerous reasons, an average of 40% to 60% of banana production is discarded due to fruit characteristics such as its high cellular respiration, high fruit ripening rate and enzymatic browning. One way to reduce this waste is through post-processing of this food by transforming it into a product that preserves its nutritional qualities and extends its shelf life by partially or completely inhibiting oxidative and fermentative processes. In the case of bananas, in addition to their high cellular respiration, microorganisms such as fungi and bacteria can accelerate this process, making the food unfit for consumption quickly. Dehydrated and processed banana in the form of flour, in addition to having an extended shelf life, preserves a significant portion of the nutritional qualities of the pre-processed food, including additional benefits due to its high concentration of resistant starch, a probiotic that acts similarly to dietary fiber, with proven health benefits for the intestinal flora. The flour form makes it versatile as an additive in the preparation of foods such as bread, cakes, and fiber-enriched pies. Given the context, the present study aims to analyze the economic viability of a green banana flour processing plant project as a way to take advantage of a rich food biomass that would otherwise be discarded, generating a high-value and nutritious product, promoting industrialization and job creation in producing regions.