Elaboration of banana flour fortified with watercress

Abstract

The objective of this research is to improve the benefits of banana flour, fortifying it with the help of watercress, for this, lots of bananas (4 boxes) and watercress (10 tied) were separated. This was done through a process in which watercress and banana were initially weighed completely. The vegetable was weighed with stem and leaves, and the fruit was weighed with bark and pulp. After all the process of obtaining banana flour and watercress were weighed in its entirety, this to measure the percentage that was obtained from each one and what was the loss of them. In this way we obtained as results, that the weight of the banana with bark was 14689.5g and the weight of the pulp was 8519g equivalent to 57.99% of the fruit, the weight of the flour was 3333g, equivalent to 39.12% of the pulp . Similarly, the weight of the watercress was 755.02g with stem and leaves, 450g of leaves equivalent to 59.6%, obtaining 159g of watercress equivalent to 35.33%. Once the process of making the flour was finished, we obtained that the banana flour reinforced with watercress presents an increase in its vitamin properties, being better for human consumption.