Abstract
The present work aims to take advantage of residues from plantain and banana for the elaboration of flours that comply with the norms NTC-2799:1991 and NTE-INEN-616:2006. The experimental work involved preparing plantain and banana peels and then taking them to grinding and sifting. The results show good quality flour that meets the rigors of the Colombian Technical Standards. However, E. coli bacteria were observed in the developed flours, which should be considered to improve hygiene in the production process.
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