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Transcript of Investigatory Project
Into Flour Group 2 5 Ianna Bautista
6 Patricia Berceño
7 Natalie Carreon
8 Roanne Celis Group 6 21 Julia Merencilla
22 Queen Olegario
23 Alexandra Parada
24 Mayumi Peñaflorida Investigatory Project Statement of
the Problem • Can banana peelings be used as an alternate ingredient in flour making?
• Will the taste, consistency, texture, and qualities of flour change when banana peelings are used?
• Can banana flour be used in pastries, pastas, and other uses of normal flour? Purpose of the
Study Flour is an important and basic ingredient, especially in baking or cooking. By being resourceful, and using what is available, we can use banana peelings.
Also, banana flour is very nutritious. With its nutritious components, eating it can make us healthy. Scope and
Limitations This investigatory project was conducted by Groups 2 and 6, of Grade 7 - St. Rose of Lima, SY 2012 - 2013, as a project in Science.
It was done in our school, and in a groupmate's house.
We will only use the materials needed in this project. 2 and 6 Self-realizition In this project, we can be creative while saving Earth at the same time.
We can make new, useful - and tasty - things out of banana peelings, instead of just throwing them. Procedure 1. Remove banana fruits from the bunch. 2. Steam for about 10 minutes to decrease sticky sap, improve flour color, and facilitate peeling process. 3. Peel then slice into small pieces. 4. Soak in 5% citric acid for about 30 minutes, then drain. 5. Sun-dry on a plastic rack, until 10% moisture content is achieved. 6. Mill and sift. Result BANANA FLOUR! Materials • Unripe but old var. Saba or Cardava (or ripe and old for other varieties)
• plastic pail / container
• plastic dryer rack Methodology