Researchers in Brazil tested pasta made from green banana, and according to their research this pasta was better accepted in flavor, aroma, texture, e.g., than regular whole wheat pasta. The results did not only come from consumers who cannot eat Gluten, but also from non-celiac consumers.
The researchers also remarked that pasta made from green banana is high in nutrition, and also utilizes a raw material, which at present has little commercial value. The commercialization of this product could bring about new opportunities for banana farmers, and also for pasta producers. Moreover, consumers would enjoy tasty Gluten-free pasta, which is nutritious and available at lower cost.
Source:J Acad Nutr Diet. July 2012