Mix plantain flour (fufu) with other flours, such as wheat, rice, or maize, enhances the nutritional value of baked goods, provides a gluten-free option for those with gluten intolerance, and introduces beneficial components like resistant starch, which aids in blood sugar control. This blending also contributes to improved gut health, increased fiber and antioxidant intake, and may help manage symptoms related to obesity and diabetes.
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Gluten-Free Properties:
Plantain flour is naturally gluten-free, making it an excellent substitute for wheat flour in various baked goods, such as breads, pasta, and cookies, for individuals with gluten sensitivities or celiac disease.
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High in Fiber:
The inclusion of plantain flour increases the fiber content in mixed flours, which supports digestive health, prevents constipation, and can help alleviate symptoms of gastrointestinal issues.
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Rich in Resistant Starch:
Plantain flour contains resistant starch, a type of carbohydrate that resists digestion and functions similarly to fiber. This helps to lower blood glucose levels and improve glucose tolerance, beneficial for managing diabetes.
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Antioxidant Boost:
It is a good source of polyphenols and flavonoids, which act as antioxidants to combat free radicals and oxidative stress in the body, supporting the immune system.
