Banana Flour

Topics: World Health Organization, Starch, Public health Pages: 2 (401 words) Published: May 16, 2013
“Banana as a substitute in making cupcakes”

Submitted to:
Ms. Jerryliza B. de Luna

Submitted by:
Mary Catherine T. Molina
Krisna Mae T. Almontero
Camry Rose S. Banaag
Jassel Nica B. Mercado
Sarah Angelica J. Ibon
Chestine B. Casantusan
Justine Rey T. Caballes

Chapter 1
In recent years, the wheat flour industry the Philippines has been offering a diversified product range from bread to noodles, pasta, biscuits and other baked products, resulting to a greater need for employment so more can have jobs. The industry is growing at fast rate due to increase in population and purchase power, tastes and preference change. And the supply of feeds from flour by-product as well as availability of cheap noodles grows. Four of the largest millers on the Philippines alone comprise the bulk of potential market for suppliers of fortificants (Vitamin A and Iron), as well as equipments or machineries, and labor in fortification. Over the past few years, different kinds of crisis or problems are reported and felt here in the Philippines and in other parts of the world, one of which is Health Problem or Malnutrition. Today, we are experiencing malnutrition. Malnutrition is the condition that results from taking an unbalanced diet in which certain nutrients are lacking, in excess, or in the wrong proportion the World Health Organization cities malnutrition as the greatest single threat to the world’s public health. Testing and studies show that cassava and potato have an ability to become flour. But it has poor availability because it is tropical root crop. So we decided to make a study about Banana. This study will help us to find the way that the flour or banana flour can be a great help to us. There’s so many fruit in the world and each of them have their uses. And the example of this is BANANA.

Table of Contents

Chapter 1
A) Background of Study...
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