 Your mother
probably advised you to bite into a banana before an alcoholic
drink, but she’d probably think twice now. Scientists have
discovered that banana peel contains 11 per cent alcohol. And what’s
more, the National Research Centre for Banana (NRCB) has developed
the technology for producing alcohol from the peel of the common
fruit.
Talking to reporters in Thayanur, Tamil Nadu, NRCB director S
Sathiamoorthy said that the technology was ready for transfer to the
industry.
The NRCB research takes a step further the efforts to minimise
waste from agricultural produce. In certain varieties of the banana
like the Plantain Aab and Nendran, the peel itself accounts for 30
per cent of the weight of the fruit. Instead of consigning it to the
waste-bin, it could be turned into alcohol, says Sathiamoorthy.
The NRCB has also developed a product called the banana fig, he
says, adding that several processing units have already evinced
interest in the technology.
‘‘Banana figs are concentrated products that can be produced
cheaply. They can also be canned and exported since they require
less space,’’ he says. The banana fig can find use in the
preparation of cakes, ice-creams, biscuits and Indian desserts.
(Agencies) |
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