The banana fruit should be ripe and sweet, but not soft and brown. Dried Banana is made by cutting the banana into thin slices and sulphur or sulphite by dipping in a 2000ppm SO2 solution for 1 minute. Dry the fruit in a single layer at 60-75degC until hard and brittle and avoid overheating to prevent the banana from darkening. Dried Banana contents carbohydrate and higher in fibre than their fresh counterparts; this gives the healthy, energy food which can be used as raw materials for further processing or consume directly with breakfast cereals and snacks and this is projected the growth of the dried banana market in the forecast period.
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