Banana Loaf Bread

Patent Number: PH-1-2019-050276

Patent Title: The Process of Baking Banana Bread and its Composition

Description

The technology relates to producing loaf bread made from banana flour with less sugar in it.

​Technical Merits:

Aside from rice, another staple food in every Filipino table is bread, and one of the most popular is loaf bread.

This technology offers a way to re-create the usual taste of bread with its key ingredient: banana flour. It gives the bread a unique flavor, texture, aroma, and appearance.

Healthwise, banana loaf bread is more nutritious than conventional bread. The flavored flour is rich in potassium, a mineral that regulates blood pressure and normalizes heart function. Bananas also have a low glycemic index compared to regular white flour, which means sugars in bananas are more slowly digested and absorbed, resulting in a slower and smaller rise in blood sugars.

Applications & Commercial Opportunities:

Consumers will surely love the Banana Loaf Bread, given its unique taste and nutritional value. People who are also health-conscious and are on a gluten-free diet will find this product a delight.

This technology is open for licensing, and food producers can tap on these value propositions to market banana loaf bread effectively.