How to make flour from bananas is a simple process. Banana flour is made from the fruit of banana, a herbaceous plant of the genus Musa. Banana had been popular in Japan because of its believed slimming properties. Bananas are an excellent source of vitamin B6, soluble fiber, and contain moderate amounts of vitamin C, manganese and potassium.
Consumption of bananas may be associated with a reduced risk of colorectal cancer in women, breast cancer, and renal cell carcinoma. Banana ingestion may affect dopamine production in people deficient in the amino acid tyrosine, a dopamine precursor present in bananas.
Banana flour is used in baking cakes and pastries.
This Coconut Cookies Recipe is made from coconut flour, or the "sapal". Sapal is the grated coconut meat after the milk is taken out or extracted. Sapal is usually thrown away, but the ingenious ones still uses the meat by turning them into coconut flour, or by making coconut cookies out of sapal. This recipe, I guess, is the greener version of the other coconut cookie recipe: macaroons.
starch 10 tbsp
water 1 and 1/4 c
sugar 1 and 1/2 c
glucose 1/4 c
calamansi juice 4 tbsp
citric acid 1/8 tsp
food color 1/4 tsp
calamansi oil 1/4 tsp Utensils:
heavy saucepan
stove
ladle
measuring spoons
measuring cups
trays, knife
spatula, plastic bag
refractometer
Procedure:
1. Mix cornstarch and water. Stir to dissolve.
2. Place the mixture in a heavy saucepan and bring to a boil with continuous mixing.
3. Boil for 2 minutes.
4. Then add sugar and glucose. Stir to dissolve sugar and glucose.
5. Continue boiling until the solution reaches a soluble solid of 78-80%. This can be determined with a refractometer.
6. Add food color if desired and calamansi juice with citric acid.
7. After boiling, add calamansi oil.
8. Pour the mixture into trays. Stand for 2 to 3 hours.
9. Cut into desired sizes and shape with a spatula. (If no spatula is available, use knife).
10. Roll in granulated sugar, strain to remove excess sugar.
11. Pack in plastic bag.
Calamansi Flavored Lollipos
Ingredients:
sugar 2 c
glucose 1/2 c
water 1/2 c
salt 1/4 tsp
calamansi juice 4 tsp
calamansi oil 1/4 tsp
food color
1. Apply oil to molders.
2. Combine sugar, glucose, water and salt. Place over medium heat, stirring constantly until sugar dissolves and mixture comes to boil.
3. Reduce heat and cook at a steady, fairly low boil without stirring until it reaches the hard crack stage 154.4 degrees C (310 degrees F).
4. Remove from heat and add food color, calamansi juice and lastly the calamansi oil.
5. Pour into molders. As soon as candy is set, twist a lollipop stick into each candy. Loosen lollipop from molder.
6. Pack individually.
Common names: Kakawate, Madriado, Madre de cacao
Scientific name: Gliricidia sepium
Family: Leguminosae
Madre de cacao is a nitrogen-fixing tree. In some areas, it is referred to as a quick-stick due to its characteristic of growing almost right away just by cutting it and directly planting it in the ground. It is a fast growing tree with a maturity height of 10 meters (33 feet). It is adaptable to almost any soil environment, including infertile soils. It is tolerant to salt spray and water logging. It can tolerate drought for up to 6 to 8 months. This tree can be potentially weedy, but rarely causes a problem. Its ubiquitous characteristic makes it a good alternative for feeds due to its availability in almost all areas in the country.
Plant part used: Leaves and bark
Mode of action:Insecticidal, repellent, and rodenticidal Madre de cacao leaf extract
Materials:
½ kg of leaves
Grinder or mortar and pestle
Pail or basin
Strainer
Method of preparation:
Grind or pound leaves.
Soak overnight in water.
Strain.
How to use:
Add 20 liters of water
to the filtrate.
Spray on infested plant
thoroughly.
Materials
1 kg of Madre de cacao leaves
1 kg of neem leaves
Knife
Pail
Strainer
Water
Method of preparation
Shred the leaves.
Soak leaves in 5 liters of water
for 3 days.
Strain.
How to use
Add water to make up
20 liters of filtrate.
Spray on infested plants.
Spraying interval is 4-5 days.
Target pests
Aphids
Blister beetles
Fall armyworm
Termites
Whitefly
White grubs
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Madre de cacao & chili
Materials
2 kg of Madre de cacao leaves
12 pieces of chilies
Grinder
Pail
Strainer
Method of preparation
Grind Madre de cacao
leaves and chilies.
Soak in water overnight.
Strain.
How to use
Add water to make up
20 liters of filtrate.
Spray on infested plants.
Target pests
Bean pod weevil
Various insect pests
in tomato seedlings
==========================
Standard procedures for the preparation and application of the plant extracts
1. Select plant parts that are free from diseases.
2. When storing the plant parts for future usage, make sure that they are properly dried and are stored in an airy container (never use plastic container), away from direct sunlight and moisture. Make sure that they are free from molds before using them.
3. Use utensils for the extract preparation that are not use for your food preparation and for drinking and cooking water containers. Clean properly all the utensils every time after using them.
4. Do not have a direct contact with the crude extract while in the process of the preparation and during the application.
5. Make sure that you place the plant extract out of reach of children and house pets while leaving it overnight.
6. Harvest all the mature and ripe fruits before plant extract application.
7. Always test the plant extract formulation on a few infested plants first before going into large scale spraying. When adding soap as an emulsifier, use a potash-based one.
8. Wear protective clothing while applying the extract.
9. Wash your hands after handling the plant extract.
Effect on humans: None Effect on non-target organisms: None; foliage is used as feed for livestock and as fertilizer.
Source:
DOST. (1998): Madre de cacao. Department of Science and Trade. Manila, Philippines. Stoll, G. (2000): Natural protection in the tropics. Margraf Verlag. Weikersheim. www. bar.gov.ph
• Grown in Southern Tagalog and Mindanao
• 10, 330 ha. area planted
• Grows well in clay loam soils and in places where the ground water is shallow.
• Thrives best in warm humid climate with an even distribution of rainfall throughout the year.
Varieties:
DUKU
• The tree is usually shorter than the other varieties but has a wider crown.
• Leaves are hairless.
• Fruits are round and are borne from 4 to 12 fruits per raceme.
• Pericarp is thick (up to 6 mm) with no latex.
• It is sweet with a delectable flavor.
• The tree is usually shorter than the other varieties but has a wider crown.
PAETE
• Grown mostly in Luzon, Misamis Oriental and Camiguin Island.
• Fruit is elongated and smallest among the varieties.
• Leaves are lanceolate.
• The tree is erect.
• Trees are relatively susceptible to bark borer infestation.
LONGKONG
• A variety introduced from Thailand and Indonesia.
• The fruit is sweet and tasty.
• Almost seedless.
• The skin or peel has no latex.
Site Selection:
• Flat to hilly within 600 m above sea level.
• The land should have a loamy or sandy soil.
• 2,500 – 3,000 mm annual rainfall
• 75-80% relative humidity
Preparation of Planting Materials:
• Select only plump and well-developed seeds.
• Carefully remove the flesh adhering the seed.
• Germinate the seeds in light loamy soils or in germination beds with sawdust.
• Germinated seedling are ready for potting in 8” x 11” x 0.003 plastic bag when the first pair leaves have appear.
• At 12-18 months from pricking the rootstocks are ready for asexual propagation.
• At 6-12 months after grafting, the asexually propagated plants are ready for field planting.
• Rebagging should be done when polyethylene bag becomes brittle
• Rear seedlings under a nursery shade allowing full recovery of the plants prior to field planting.
Land Preparation:
• Clear/underbrush the whole area.
• Plow and harrow to loosen the soil.
• Plant temporary shade (ipil-ipil, madre de cacao or banana) before field planting.
• Stake a distance of 5 m between hills and 5 m between rows.
• Prepare holes 25 cm in diameter at a depth of 25 cm or big enough to accommodate the ball of soil supporting the bagged plants.
Planting:
• Apply basally, 50-100 gm of complete fertilizer (14-14-14) or ammophos (16-20-0).
• Remove the plastic bag and plant the seedling into the prepared hole.
• Cover the hole with top soil and press gently.
• Water immediately after planting.
Care and Management:
1. Ring weeding should be done when necessary.
2. Shallow cultivation of the plant to a radius of at least 1 m should be done twice a year or as the need arises.
3. Mulch the tree with coconut husks or grasses to conserve soil moisture.
4. Pruning
• Judicious pruning should be done during the dry season.
• Cut surfaces should be applied with copper fungicides.
• Start pruning when the plants is 1.5 m tall.
• Decapitate the apical shoot to a height of 1 m to induce formation of secondary stems and bend the stems outward to promote good branching.
• When the plants are matured, prune every after harvest to remove diseased and weak branches, and shoots which grow parallel to secondary stem.
5. Flower Thinning
• Remove excess cluster of flowers that emerge in tertiary and small branches, short clusters (less than 3 inches) and overcrowded clusters to prevent deformities in fruits.
6. Fertilization
a. Vegetative Stage - Ammonium Sulfate (21-0-0) - 100 to 200 grams/tree/year
b. Bearing Stage - Complete Fertilizer (14-14-14)- 5 to 8 kg/tree/year after harvest
Drill or broadcast the fertilizer 1 m away from the base of the plant depending upon the topography of the land.
Harvesting:
• Harvest the fruits 140-150 days from flower formation to fruit ripening.
• Do the harvesting early in the morning or late in the afternoon.
• Harvest the fruits by climbing the tree and cut the ripe bunches with sharp cutters or pruning shears.
Post Harvest Handling:
• sort, clean, air dry and grade the harvested fruits.
• pack the fruits in cartons or crates with liners or cushion to reduce damage during handling.
• store the fruits in cold storage at 10 o C with relative humidity of 85-90 % to extend the shelf-life of the harvested fruits.
Source and Photo courtesy: Orlando C. Pascua; RG Maghirang (ed.)(Edited August 2006); www. hvcc.da.gov.ph
