Academic Talent Stewardship Programme (ATSP) Fellow and Associate Lecturer, Siphosethu Dibakoane, who is currently pursuing a Master of Science in Agriculture at the University of Mpumalanga (UMP), has conducted a study on the preservation and storage of bananas to create a healthier version of flour.
Dibakoane's study revolves around the utilization of banana flour in the development of low glycemic index (GI) foods. These foods have the potential to combat non-communicable diseases, including obesity and Type 2 diabetes, while also enhancing food security and nutritional well-being.
Traditionally made from green bananas, the flour offers an affordable alternative to other types of flours. It has proven to be a healthier option, frequently used as a gluten-free substitute for wheat flour. With a texture akin to lighter wheat flour and requiring approximately 25% less volume, it serves as an excellent replacement for white and white whole-wheat flour.
Dibakoane highlights the concerning issue of banana wastage in South Africa and beyond, with studies showing that around 42-50% of the fruit is discarded due to factors such as inadequate post-harvest handling facilities and diverse consumer preferences.
"The findings of my current study are of great significance as they will improve the entire banana value chain, generate additional income for banana producers, and contribute to enhancing food security and human health in South Africa," says Dibakoane.
He suggests that producing unripe banana flour could help reduce the wastage caused by improper post-harvest handling and extend the shelf life of bananas for further utilization. Unripe banana flour serves as a viable and nutritious alternative to staple foods like wheat and maize flour.
"The presence of resistant starch and bioactive compounds in unripe banana flour can modulate metabolic activities, offering protective and preventative effects against non-communicable diseases like colorectal cancer and cardiovascular diseases.
These health-promoting properties make unripe banana flour suitable for the development of various food products, including pasta, bread, cookies, biscuits, ice cream, beverages, and dietary supplements," he explains.
Dibakoane is researching post-harvesting of bananas to create a healthier flour option.
Teaching and learning
Besides his research work, Dibakoane is an Associate Lecturer in the Diploma in Animal Production Programme specializing in Beef Cattle Production and Dairy Cattle Production. He considers his appointment as an ATSP Fellow and Associate Lecturer as the most significant recognition he has received in academia. The ATSP is a flagship programme at UMP that identifies, develops, and prepares outstanding students for future lecturing positions.
"I am also a co-author of three publications: 'Nutraceutical Properties of Unripe Banana Flour Resistant Starch: A Review,' 'Vulnerability, Impact, and Adaptation Strategies of Female Farmers to Climate Variability' published in Jàmbá: Journal of Disaster Risk Studies, and 'The Application of Multi-Elemental Fingerprints and Chemometrics for Discriminating between Cage and Free-Range Table Eggs Based on Atomic Absorption Spectrometry (AAS) and Colourimetry' published in Food Measure (2023)."
Looking ahead, Dibakoane aims to pursue a Doctor of Philosophy in Agriculture Degree at UMP. His passion for academia has greatly influenced his approach to studies and engagement with knowledge. Upon completing his Master of Science in Agriculture Degree, he plans to undertake his Ph.D. research, focusing on the development and optimization of functional and nutraceutical properties of animal products, such as yoghurt, with the ultimate goal of enhancing human nutrition security.
@ Story by Cleopatra Makhaga. Pictures supplied.