KKU Develops Gluten-Free Flour from Unripe Bananas

A research team at Khon Kaen University (KKU), based in northeastern Thailand, has successfully developed a gluten-free flour by processing unripe bananas. This innovative research holds promise as a response to the increasing health concerns in Thailand, such as gluten intolerance and celiac disease, and as a food ingredient catering to the growing health consciousness. The flour extracted from unripe bananas is rich in dietary fiber and is believed to contribute to maintaining digestive health. Khon Kaen University has consistently focused on research and development utilizing regional resources, and this latest achievement is expected to contribute academically and have a ripple effect on local industries. The developed flour is being considered for various food applications, including bread, noodles, and confectionery. This technology also has the potential to create new added value in Thailand's agricultural sector, with expectations for its contribution to sustainable food production.