APPLICATION OF GREEN BANANA BIOMASS AS A FUNCTIONAL AND TECHNOLOGICAL INGREDIENT IN SCHOOL FEEDING PREPARATIONS IN THE MUNICIPALITY OF SEROPÉDICA - RJ

Introduction

Green banana biomass is a product obtained from the cooking of bananas, characterized by its resistant starch content, a non-digestible CHO in the small intestine that has a prebiotic action, contributing to the modulation of the intestinal microbiota and the promotion of gastrointestinal health. Through the PNAE (National School Feeding Program), it is possible to offer adequate and healthy food to students in the basic education network, linked to this the strengthening of small producers, since by law the use of at least 30% of the federal resource with family farming is guaranteed.

Objective

The study investigated the use of green banana biomass (BMBV) as a technological ingredient to be applied in the school feeding menu in the municipality of Seropédica, RJ, within the National School Feeding Program (PNAE). The objective was to value regional cultivars and promote a healthier and more nutritious diet.

Methodology

The raw material acquired came from the Integrated Agroecological Production System of Seropédica, Rio de Janeiro. The bananas used were selected according to the Von Loesecke scale, totally green bananas were chosen.

Physicochemical analyses of BMBV, control stroganoff with the addition of 30% BMBV, as well as control porridge and with the addition of BMBV were performed