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09/11/2018 / By Zoey Sky

Another white flour alternative: Plantain peel flour has high levels of dietary fiber

Plantains, or “cooking bananas,” are often used to create different dishes. But according to research published in CyTA – Journal of Food, flour made from plantain peel can be used as a healthier substitute for white flour. Unripe plantain pulp is rich in dietary fiber (DF), polyphenols, and resistant starch (RS). Producing unripe plantain flour to starch isolation […]

11/28/2017 / By Janine Acero

Food scientists blame newly discovered “taste” for carbohydrate cravings on taste buds – implying we are victims of our physiology

Food scientists have found evidence that our tongues have a certain sensitivity to the taste of carbohydrates, making it the sixth official taste that our taste buds are able to detect – apart from sweetness, sourness, bitterness, saltiness, and umami – according to an article by the Daily Mail. Researchers from Deakin University in Australia studied 34 adults […]

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